Ingredients
- Cream Cheese: 8 ounces, softened
- Granulated Sugar: 1/2 cup
- Vanilla Bean: 1, split and scraped
- Heavy Cream: 1/2 cup
- Eggs: 2 large
- Graham Crackers: 6, crushed
- Butter: 2 tablespoons, melted
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Step 2: In a small bowl, combine crushed graham crackers and melted butter. Press the mixture evenly into the bottom of each cupcake liner to form the crust.
- Step 3: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Scrape the seeds from the vanilla bean and add to the cream cheese mixture.
- Step 4: Add the heavy cream and eggs to the cream cheese mixture. Beat until just combined, being careful not to overmix.
- Step 5: Pour the cheesecake batter evenly over the graham cracker crusts in each cupcake liner.
- Step 6: Bake for 20-25 minutes, or until the edges are set but the center still jiggles slightly. Let cool completely in the muffin tin before refrigerating for at least 2 hours. To serve, sprinkle the tops with sugar and brulee using a kitchen torch.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain the creamy texture.
- If you want a slightly warm cupcake, let it sit at room temperature for about 15-20 minutes before bruleeing for the best flavor.
- Garnish with fresh berries like raspberries or strawberries after bruleeing for a beautiful presentation and a burst of freshness.
- Don't overmix the batter after adding the eggs; a gentle touch will prevent cracks and ensure a smooth, velvety texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American