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Crème Brûlée Cheesecake Cupcakes

Mini cheesecakes topped with a crisp caramelized sugar shell — a blend of classic crème brûlée and creamy cheesecake in perfect cupcake form.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
Filling
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1 pinch salt
Topping
  • 1/3 cup granulated sugar (for brûlée topping)

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Hand or stand mixer
  • Kitchen torch

Method
 

  1. Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. Mix graham crumbs, sugar, and melted butter. Press into liners and bake 5 minutes.
  3. Beat cream cheese and sugar until smooth. Add eggs, vanilla, sour cream, cream, and salt; mix until creamy.
  4. Fill liners 3/4 full and bake 18–20 minutes until just set.
  5. Cool completely, then chill for 3 hours.
  6. Before serving, sprinkle 1 tsp sugar on each and torch until golden and crisp.

Notes

For the best brûlée effect, torch just before serving.