Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Ingredients
For the Graham Cracker Crust:
▢9 graham crackers finely crushed (equivalent to 1 sleeve)
▢6 tablespoons of butter melted
▢1/4 cup of granulated sugar
For the Cheesecake Filling:
▢16 ounces of cream cheese
▢1/2 cup of sugar
▢1 teaspoon of vanilla extract
▢1 large egg
▢2 egg yolks
▢1/2 cup of sour cream
▢1 pinch of salt
▢1/3 cup of super fine sugar
Instructions
Preheating and Preparation: Begin by preheating the oven to 275 degrees Fahrenheit. Proceed to line a muffin tin with cupcake liners for later use.
Crust Formation: In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Stir these ingredients until they are thoroughly mixed. Then, evenly distribute this mixture among the cupcake liners, pressing it firmly to form the base of the crust.
Cheesecake Filling Preparation: In a large bowl, commence by beating the cream cheese and sugar together until the mixture achieves a smooth consistency. Subsequently, integrate the vanilla extract, egg, egg yolks, sour cream, and a pinch of salt into the mixture. Continue to beat these ingredients until they are well combined and the texture is smooth.
Filling the Cupcake Liners: Carefully spoon the cheesecake batter into each cupcake liner. Ensure that each liner is filled to approximately three-quarters of its capacity.
Baking: Place the muffin tin in the preheated oven and bake for a duration of 22 to 25 minutes. The filling should be set upon completion. Allow the cupcakes to cool completely within the tin before proceeding to the next step.
Finalizing the Cupcakes: After the cupcakes have cooled, remove them from their wrappers. Sprinkle approximately 1 teaspoon of super fine sugar atop each cupcake. Utilize a kitchen torch to caramelize the sugar. Alternatively, place the cupcakes on a tray and broil in the oven, ensuring to watch closely and rotate as necessary until the sugar caramelizes. Serve the cupcakes chilled.