Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Crush the Graham Crackers: In a food processor, pulse the graham crackers into fine crumbs. If you don’t have a food processor, place the crackers in a resealable plastic bag and crush them with a rolling pin until they are finely ground.
Mix with Sugar and Butter: In a medium bowl, combine the graham cracker crumbs with the granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press into Cupcake Liners: Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or a small glass to press the crumbs firmly into the bottom of each liner, creating an even layer. Bake the crusts for 5-7 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Make sure there are no lumps for a silky texture.
Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, beating until well combined and smooth.
Incorporate the Eggs: Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix, as this can introduce too much air into the batter, leading to cracks during baking.
Add Heavy Cream and Sour Cream: Stir in the heavy cream and sour cream until the mixture is smooth and creamy. The sour cream adds a slight tang that balances the richness of the cheesecake, while the heavy cream contributes to its luscious texture.
Fill the Cupcake Liners: Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full. The batter will rise slightly during baking, so avoid overfilling.
Step 3: Bake the Cheesecakes
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are set and the edges are slightly puffed. The cheesecakes should have a slight jiggle in the center, similar to a full-sized cheesecake.
Cool Gradually: Turn off the oven and crack the door open slightly. Allow the cheesecakes to cool in the oven for about 10 minutes before transferring them to a wire rack to cool completely. This gradual cooling process helps prevent the tops from cracking.
Chill: Once the cheesecakes are at room temperature, refrigerate them for at least 2 hours, or overnight if possible. Chilling allows the flavors to meld and the texture to firm up.
Step 4: Brûlée the Topping
Sprinkle with Sugar: Before serving, remove the cheesecake cupcakes from the refrigerator. Evenly sprinkle a thin layer of granulated sugar (about 1 teaspoon) on top of each cheesecake.
Caramelize the Sugar: Using a kitchen torch, carefully caramelize the sugar by moving the flame in small circles over the surface until the sugar melts and turns a deep amber color. The sugar will bubble and harden into a crisp, glassy layer. Be sure to keep the flame moving to avoid burning the sugar.
Cool Slightly: Allow the caramelized sugar to cool for a minute or two until it hardens completely. The contrast between the smooth cheesecake and the crunchy sugar topping is what makes these cupcakes so delightful.
Step 5: Serve and Enjoy
Garnish (Optional): For an extra touch of elegance, you can garnish each Crème Brûlée Cheesecake Cupcake with a fresh berry, a mint leaf, or a small dollop of whipped cream.
Serve: Serve these cupcakes chilled, but enjoy them immediately after brûléeing the sugar topping to experience the full contrast of textures.
Tips for the Perfect Crème Brûlée Cheesecake Cupcakes
Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before starting. This helps create a smooth, lump-free batter.
Avoid Overbaking: The key to a creamy cheesecake is not overbaking. The centers should still have a slight jiggle when you remove them from the oven; they will firm up as they cool.
Torch Tips: If you don’t have a kitchen torch, you can try broiling the cupcakes under the oven’s broiler for a few seconds to caramelize the sugar. However, be very cautious, as the sugar can burn quickly.
Chill Time: Don’t rush the chilling process. Allowing the cheesecakes to chill thoroughly ensures the best texture and flavor.
Variations and Twists
Chocolate Crust: Swap out the graham crackers for chocolate wafer cookies for a rich, chocolaty base that pairs beautifully with the vanilla-flavored cheesecake.
Coffee Infusion: Add a teaspoon of instant coffee granules to the cheesecake batter for a subtle coffee flavor that complements the caramelized sugar topping.
Fruit Topping: After caramelizing the sugar, top each cupcake with a few slices of caramelized bananas or a spoonful of fresh fruit compote for an added burst of flavor.
Conclusion
Crème Brûlée Cheesecake Cupcakes are a sophisticated, yet approachable dessert that’s perfect for any occasion. The combination of creamy cheesecake and the signature crackle of caramelized sugar makes every bite an indulgent experience. Whether you’re a seasoned baker or just starting out, these cupcakes are sure to become a favorite in your dessert repertoire.
As you enjoy making and eating these Crème Brûlée Cheesecake Cupcakes, take your time to appreciate the artistry involved in crafting such a beautiful and delicious treat. Each step is an opportunity to create something truly special, and the end result is a dessert that’s as satisfying to make as it is to eat. Enjoy the process, savor the flavors, and most importantly, share these delightful treats with those you love.
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