Ingredients
- Cream Cheese: 8 ounces, softened
- Granulated Sugar: 1/2 cup
- Vanilla Bean: 1, split and scraped
- Eggs: 2 large
- Heavy Cream: 1/4 cup
- Graham Cracker Crumbs: 1 1/2 cups
- Melted Butter: 5 tablespoons
- Brown Sugar: 1/4 cup
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Step 2: In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
- Step 3: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla bean seeds, eggs, and heavy cream. Mix until well combined, being careful not to overmix.
- Step 4: Pour the cream cheese mixture over the graham cracker crusts, filling each cupcake liner about 3/4 full.
- Step 5: Bake for 20-25 minutes, or until the edges are set but the center still has a slight wobble. Let cool completely in the muffin tin.
- Step 6: Sprinkle brown sugar evenly over the top of each cupcake. Use a kitchen torch to brulee the sugar until it is melted and golden brown. Alternatively, place under the broiler for a very short time, watching carefully to prevent burning. Let cool before serving.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain the creamy texture.
- Reheating isn't recommended as it will affect the texture, but you can let them sit at room temperature for 15 minutes to soften slightly before enjoying.
- Garnish with fresh berries or a dollop of whipped cream for an extra touch of elegance.
- When scraping the vanilla bean, use the back of your knife to extract all the flavorful seeds, ensuring even distribution in the cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American