Scale

For the crust:

1 cup graham cracker crumbs

3 tbsp granulated sugar

4 tbsp melted butter

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 vanilla bean (or 2 tsp vanilla bean paste)

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For the brûlée topping:

1/4 cup granulated sugar (for torching tops)

1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

2. Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp into each liner. Bake 5 minutes and let cool.

3. In a large bowl, beat cream cheese and sugar until smooth.

4. Scrape seeds from vanilla bean and add to mixture. Add eggs one at a time, then mix in sour cream and heavy cream.

5. Divide batter evenly among cups and bake 18–22 minutes, until centers are set. Cool completely, then chill for at least 4 hours.

6. Just before serving, sprinkle a thin layer of granulated sugar on each cupcake and use a kitchen torch to caramelize the tops.

7. Let sit 1–2 minutes until the sugar hardens into a crackly shell. Serve and enjoy!

If using vanilla extract, add 2 tsp in place of vanilla bean.

Use a spoon to level sugar evenly before torching for even caramelization.

Best served chilled right after torching.

Keywords: crème brûlée cheesecake cupcakes, vanilla bean cheesecake, mini brûlée dessert, individual cheesecake recipe