A decadent fusion dessert combining creamy vanilla bean cheesecake with a caramelized crème brûlée topping in individual cupcake portions.
Author:Chef Sally
Ingredients
Scale
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
16 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup sour cream
1 vanilla bean, seeds scraped
1 tsp vanilla extract
1/4 cup turbinado sugar (for topping)
Instructions
1. Prepare the Crust:
Preheat oven to 325°F. Line muffin tin with 12 cupcake liners. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press 1 tbsp mixture into each liner.
Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then sour cream, vanilla bean seeds, and vanilla extract. Mix until combined.
Divide batter among liners. Bake 22-25 minutes until set but still slightly jiggly. Cool completely, then refrigerate 4 hours.
Sprinkle turbinado sugar evenly over chilled cupcakes. Use kitchen torch to caramelize sugar until golden and bubbly. Serve immediately.