Description
A delightful fusion of crème brûlée and cheesecake in a charming, handheld cupcake form, topped with a caramelized sugar crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture into the bottom of each cupcake liner to form a crust.
- In another bowl, beat the cream cheese and sugar until smooth and creamy. Mix in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and flour until just combined.
- Carefully pour the cheesecake batter over the crusts in each liner, filling them about 3/4 full.
- Bake for 18-20 minutes or until the centers are set but still slightly jiggly. Let cool to room temperature.
- Refrigerate the cupcakes for at least 2 hours.
- Just before serving, whip the heavy cream until soft peaks form. Top each cupcake with whipped cream and sprinkle with granulated sugar.
- Using a kitchen torch, caramelize the sugar on top until golden brown.
Notes
Serve with rich espresso or bold red wine. These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg