Description
An elegant fusion of two classic desserts, featuring a buttery graham cracker crust, a velvety smooth vanilla cheesecake filling, and an iconic crackly sugar topping. A sophisticated addition to any special occasion.
Ingredients
For the Crust
9 graham crackers, finely crushed
6 tbsp unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling
16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg
2 egg yolks
½ cup sour cream
Pinch of salt
For the Topping
⅓ cup superfine sugar
Instructions
Prepare crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Mix crushed graham crackers, melted butter, and sugar. Press 1-1½ tbsp mixture into the bottom of each liner. Bake 5-7 minutes to set. Let cool.
Make filling: Beat softened cream cheese until smooth. Add sugar, salt, and vanilla, mixing until combined. Add egg and egg yolks one at a time on low speed. Gently stir in sour cream by hand until just blended.
Fill and bake: Divide filling evenly over the crusts. Bake 18-22 minutes, until edges are set but centers have a slight jiggle.
Cool and chill: Turn off oven, crack the door, and let cupcakes cool inside for 30 minutes. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until firm.
Brûlée topping: Just before serving, remove cupcakes from liners. Sprinkle 1-2 tsp superfine sugar evenly over each. Use a kitchen torch to melt the sugar until it caramelizes into a golden, glassy crust. Let sit a few minutes for the sugar to harden.
Notes
Use room temperature cream cheese, eggs, and sour cream for the smoothest filling.
Do not overmix the batter, especially after adding eggs, to prevent cracks.
Chilling is essential for the cheesecake to set properly.
A kitchen torch provides the best results for the topping, but an oven broiler can be used with extreme caution.
The caramelized topping is best enjoyed fresh, as it will soften in the refrigerator.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking / Torch
- Cuisine: American / French-Inspired
Nutrition
- Serving Size: 1 cupcake (1/12 recipe)
- Calories: 325
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Carbohydrates: 28 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: crème brûlée cupcakes, mini cheesecake recipe, caramelized sugar topping, handheld dessert, elegant party dessert