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Crème Brûlée Cheesecake Cupcakes Recipe

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This recipe for Crème Brûlée Cheesecake Cupcakes is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Crust:
1 cup graham cracker crumbs
2 Tbsp granulated sugar
¼ cup unsalted butter, melted

For Cheesecake:
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
¼ cup heavy cream

For Brûlée Topping:
¼ cup granulated sugar

Preheat your oven to 325°; line 12-cup muffin pan with paper liners.
In medium bowl, combine graham cracker crumbs, sugar & melted butter until mixture resembles wet sand.
Divide crust mixture evenly among muffin cups, pressing firmly into bottom to form even layer. Bake 5 min, set aside to cool.
In large bowl, beat cream cheese & sugar together until smooth & creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream & heavy cream until fully combined & smooth. Pour cheesecake batter over crusts, filling each muffin cup almost to top.
Bake 18-20 min until centers are set & just slightly jiggly. Remove from oven; let cupcakes cool to room temp.
Once cooled, refrigerate cupcakes for at least 2 hours until thoroughly chilled.
Before serving, evenly sprinkle 1 tsp sugar over each cupcake. Use kitchen torch to caramelize sugar until it turns golden brown and forms a hard crust. Allow caramelized tops to cool a few minutes before enjoying Crème Brûlée Cheesecake Cupcakes.
Directions:
Directions:

 

 

 

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