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Creme Brûlée Cheesecake Cupcakes

These easy and elegant cheesecake cupcakes combine creamy filling with a deliciously crispy sugar topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup fine graham cracker crumbs
  • 3 tablespoons melted butter
  • 1 tablespoon sugar
  • 1 pinch salt
For the filling
  • 16 ounces cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 1 teaspoon fresh lemon juice (optional)
  • 1 pinch salt
For the brulee topping
  • 1/2 cup granulated sugar Use about 1 to 1 1/2 teaspoons per cupcake

Method
 

Preparation
  1. Bring the cream cheese and eggs to room temperature.
  2. Line your muffin pan and set your oven to 325°F (163°C).
  3. For extra gentle baking, place a separate pan of hot water on the lower rack.
Make the crust
  1. Stir graham crumbs, sugar, salt, and melted butter until it looks like wet sand.
  2. Divide evenly among 12 liners, about 1 tablespoon each, and press down firmly.
Par bake
  1. Bake crusts for 5 to 6 minutes until lightly set.
  2. Cool for a couple of minutes while you mix the filling.
Mix the filling
  1. Beat cream cheese on low until smooth and no lumps remain.
  2. Add sugar and salt, mix on low until combined.
  3. Add eggs one at a time, mixing on low after each until blended.
  4. Stir in sour cream, vanilla, and lemon juice if using. Batter should be silky and not airy.
Fill and bake
  1. Scoop the batter over the crusts, almost to the top.
  2. Bake for 18 to 20 minutes at 325°F until the edges are set and the centers jiggle slightly.
  3. Turn off the oven, crack the door, and let them sit for 10 minutes.
Cool and chill
  1. Transfer the pan to a rack to cool to room temp, then chill at least 3 hours, preferably overnight.
Brulee time
  1. Unwrap the cupcakes from the pan.
  2. Add 1 to 1 1/2 teaspoons sugar on each, tilting to spread evenly.
  3. Use a torch to melt and caramelize the sugar until amber and glassy.
  4. Alternatively, place them under a broiler for 1 to 3 minutes, while watching closely.
Rest and serve
  1. Let the tops cool for a minute to harden.
  2. Serve immediately for the crispiest crack, or chill for 15 minutes to firm up the cheesecake.

Notes

Store without the sugar topping for up to 5 days in the fridge. To keep the sugar topping crisp, add it just before serving. For a gluten-free version, use gluten-free cookie crumbs for the crust.