Description
Indulge in dessert that harmoniously blends the velvety richness of cheesecake with the exquisite elegance of crème brûlée.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter; mix until resembling wet sand. Firmly press about a tablespoon into each liner and bake for 5 minutes. Let cool.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, mixing well after each. Fold in vanilla, heavy cream, and sour cream.
- Divide cheesecake batter among liners, filling each 3/4 full. Bake for 18-20 minutes until centers are set. Cool and chill for 2 hours.
- Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch or broiler.
Notes
Chill cupcakes for at least 2 hours after baking to achieve the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 180 mg
- Protein: 5 g