Indulge in Vanilla Bean Crme Brle Cheesecake Cupcakes
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Author:souzanfood
Total Time:3 hours 30 minutes
Description
Indulge in rich Vanilla Bean Crme Brle Cheesecake Cupcakes A creamy decadent treat topped with a crunchy layer Perfect for any occasion
Ingredients
Scale
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla bean paste
1 cup heavy cream
4 large egg yolks
½ cup granulated sugar
1 teaspoon vanilla extract
Additional granulated sugar for caramelizing
Instructions
Preheat your oven to 325°F (160°C) and line a cupcake pan with liners.
In a mixed bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined. This will be the crust.
Press about a tablespoon of the crust mixture into the bottom of each cupcake liner, making sure it’s compact. Bake for 5-7 minutes and let it cool.
In a separate bowl, beat the cream cheese until smooth. Gradually add in ½ cup of sugar and mix until creamy.
Add the eggs one at a time, followed by the vanilla bean paste. Mix until just combined.
Pour the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full. Bake for 20-25 minutes, or until the centers are set. Allow them to cool completely before moving to the next step.
In a saucepan, heat the heavy cream over medium heat until it’s just simmering.
In a bowl, whisk together the egg yolks and sugar until pale and thick.
Gradually pour the hot cream into the egg mixture, whisking continuously to avoid scrambling the eggs.
Add in the vanilla extract and mix well.
Pour this mixture over the cooled cheesecake cupcakes, filling each to the top. Refrigerate for at least 3 hours or until set.
Just before serving, sprinkle a thin layer of granulated sugar over the top of each cupcake.
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Allow it to harden for a few moments.
