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To truly appreciate the Crème Brûlée Cheesecake Cupcakes, it’s essential to understand the elements that make this dessert a standout. Each component plays a vital role in creating the overall experience, from the base to the topping.

Creme Brûlée Cheesecake Cupcakes

Treat yourself to the ultimate dessert experience with these Crème Brûlée Cheesecake Cupcakes! Combining the creamy indulgence of cheesecake with the crispy caramelized topping of crème brûlée, these elegant cupcakes will impress at any gathering. With a crunchy graham cracker crust and a velvety filling, each bite is a delightful fusion of textures and flavors. Perfect for special occasions or a sweet addition to your dessert repertoire! #Dessert #Cupcakes #Baking #Cheesecake #CrèmeBrûlée #Foodie #SweetTreats
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tbsp granulated sugar

12 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

2 large eggs

1 tsp vanilla extract

1/4 tsp salt

1/4 cup heavy cream

2 tbsp granulated sugar (for topping)

Fresh berries or mint leaves for garnish (optional)

Instructions
 

Prepare the Cupcake Base: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tbsp of sugar until the mixture resembles wet sand. Distribute the mixture evenly into the muffin liners and press down firmly with a spoon to form a crust.

    Make the Cheesecake Filling: In a large bowl, beat the cream cheese and 1/2 cup of sugar with an electric mixer on medium speed until smooth and creamy. Add the sour cream, eggs, vanilla extract, and salt. Mix until just combined and smooth, being careful not to overmix.

      Fill the Cups: Spoon the cheesecake batter evenly over the prepared crusts in each muffin liner, filling each about 3/4 full.

        Bake: Place the muffin pan in the oven and bake for 20-25 minutes, or until the centers are set but slightly jiggly. Turn off the oven and let the cupcakes cool inside for another 30 minutes to an hour.

          Chill: Remove the muffin pan from the oven and allow the cupcakes to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

            Caramelized Topping: Once the cupcakes are chilled, gently pour 1 tsp of heavy cream onto the surface of each cupcake. Sprinkle 1/2 tbsp of granulated sugar over the cream, ensuring even coverage.

              Brûlée the Sugar: Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and bubbly. If you don't have a torch, you can place the cupcakes under a broiler for a few minutes—watching closely to prevent burning.

                Serve: Let the caramelized sugar cool for a minute until it hardens. Garnish with fresh berries or mint leaves if desired, and serve immediately for that delightful contrast of creamy cheesecake and crunchy caramel.

                  Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12