Ingredients
- Cream Cheese, softened: 8 ounces
- Granulated Sugar: 1/2 cup
- Heavy Cream: 1/2 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Graham Cracker Crumbs: 1 1/2 cups
- Melted Butter: 6 tablespoons
Instructions
- Step 1: Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottoms of mini muffin tins lined with cupcake liners.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Step 3: Beat in heavy cream, then eggs one at a time. Stir in vanilla extract until combined.
- Step 4: Pour batter evenly over the graham cracker crusts in the muffin tins.
- Step 5: Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Let cool completely in the muffin tins, then refrigerate for at least 2 hours.
- Step 6: Just before serving, sprinkle the tops of the cheesecakes with granulated sugar and brulee using a kitchen torch until the sugar is caramelized and golden brown. Serve immediately.
Notes
- Store completely cooled cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Reheating isn't recommended; these are best enjoyed cold straight from the fridge.
- Garnish your bruleed cheesecakes with fresh berries and a dusting of powdered sugar for an elegant touch.
- For a perfectly smooth cheesecake batter, ensure your cream cheese is thoroughly softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American