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Ingredients:
– 2 large eggs
– 1 cup heavy cream
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 8 oz cream cheese, softened
– 1 tablespoon melted butter
– 1/2 cup powdered sugar
– 2 tablespoons vanilla bean paste
– 1/4 teaspoon salt
– Additional sugar for caramelizing on top
Instructions:
1. Preheat your oven to 325F (160C). Line a cupcake pan with paper liners for easy removal.
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2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
3. Press about a tablespoon of the crumb mixture firmly into the bottom of each cupcake liner to form the crust. Bake in the preheated oven for 5-7 minutes, then remove and let cool.
4. In a large mixing bowl, whisk the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, blending fully after each addition.
5. Pour in the heavy cream, vanilla bean paste, and salt, whisking until well combined and silky.
6. Fill each cupcake liner about three-quarters full with the cheesecake batter over the crust.
7. Bake for 20-25 minutes, or until the centers are slightly set but still a bit wobbly. They will firm up as they cool.
8. Allow cupcakes to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
9. Just before serving, sprinkle a thin layer of granulated sugar evenly over the tops of the cupcakes. Using a kitchen torch, caramelize the sugar until golden and bubbly. Be careful not to burn!
10. Allow the crème brûlée topping to cool for a moment, then dig in and enjoy your delicious cupcakes!
Nutritional Information:
Approximately 250 calories per cupcake, with a good source of protein from cream cheese and fat from heavy cream.
Time: Preparation time: 20 minutes | Cooking time: 30 minutes | Chilling time: 4 hours