Description
Indulge in the delightful fusion of crème brûlée and cheesecake in these irresistible Crème Brûlée Cheesecake Cupcakes. Creamy, rich, and topped with a caramelized sugar crust, these mini treats are perfect for any occasion.
Ingredients
Scale
For the Cupcake:
- 12 vanilla wafer cookies
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ teaspoon salt
For Brûlée Topping:
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer at the bottom of each liner for the crust.
- Prepare Batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and salt until well combined.
- Bake: Divide batter among cupcake liners and bake for 20–22 minutes until set. Cool in pan for 10 minutes, then transfer to a wire rack. Chill for at least 2 hours.
- Caramelize: Just before serving, sprinkle sugar over each cupcake and caramelize with a torch until golden. Allow to cool before serving.
Notes
- If you don’t have a torch, broil the cupcakes for 1–2 minutes. Watch carefully to prevent burning.
- For added flavor, top with fresh berries or whipped cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
