Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C) and line a cupcake pan with liners.
- Mix graham cracker crumbs and melted butter in a bowl. Spoon 1 tablespoon into each liner and press down to form crust.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined.
- Mix in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until smooth.
- Pour mixture over crusts, filling liners about 3/4 full. Bake for 18–20 minutes, until edges are set but centers slightly jiggly.
- Cool completely, then chill in the fridge for at least 4 hours or overnight.
- Sprinkle 1 tsp granulated sugar on each cupcake. Use a kitchen torch to caramelize the tops until golden and crispy. Let sit briefly before serving.
Notes
Store in the fridge for up to 5 days. For best results, caramelize the sugar topping just before serving. Optional: top with berries or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
Keywords: cheesecake, cupcakes, creme brulee, vanilla bean, dessert