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Dig into these creamy vanilla bean cheesecakes stacked on a crisp, buttery graham base, then topped with crackly caramelized sugar. Each cupcake combines that satisfying crunch from the torched top with ultrasmooth vanilla filling. It's an everyday pleasure but feels totally special. You get all the best parts of crème brûlée and cheesecake in just one cute little bite—all with the floral pop of vanilla and show-stopping sugar glass up top.
I whipped these up the first time for my sister's engagement—even guests who 'don't do sweets' couldn't help themselves. That first sugar crack? Everyone got quiet, waiting for their bite, grinning and closing their eyes. Now my family always wants them for big moments. The magic comes out when I pull out the torch and the sugar goes golden. Makes everyone smile and feel a little spoiled.
Irresistible Elements
- Cream cheese: Gives the cupcakes their classic soft center.
- Graham cracker crumbs: Make a great crunchy base with cozy flavor.
- Vanilla bean: Packs real flavor and those iconic black flecks.
- Sour cream: Adds just enough tang and makes everything super creamy.
- Eggs: Firm up the cheesecakes and add a little richness.
- Granulated sugar: Sweetens up the mix and makes the hard caramel shell.
- All-purpose flour: Keeps the inside together and helps stop cracks.
- Unsalted butter: Makes the crust moist and brings richness.
How To Make Them
- Cracking on Top:
- Sprinkle superfine sugar all over cooled cupcakes.
- Caramelize It:
- Hit the sugar with a torch, melting it to a glossy, golden layer.
- Let Them Chill:
- Let the oven door stay open after baking and let the cheesecakes cool, then chill overnight in the fridge.
- Bake Time:
- Scoop the batter into the liners, bake for 18-22 minutes till the middles barely jiggle.
- Add Eggs:
- Gently mix in eggs one by one so you don't whip in air.
- Mix the Filling:
- Beat cream cheese, sour cream, sugar, and vanilla bean seeds together until smooth as can be.
- Vanilla Magic:
- Cut the bean, scrape out the seeds, stir into the batter.
- Base Prep:
- Mash up graham crumbs, sugar, and butter, then press into lined tins. Preheat the oven to 325°F (160°C) first.
- Enjoy Fresh:
- Dig in right away to get the most out of that crisp top and sweet creamy middle.
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Ways to Serve
Top with a spoonful of whipped cream and some fresh berries. Try serving them on plates drizzled with berry sauce if you want to be fancy. They go really well with a strong espresso or a glass of something sweet, like Sauternes.
Twists to Try
Mix in maple syrup and toasted pecans for cozy fall vibes. Zest in some lemon or orange for a zingy, summer flavor. Chocolate fans—swap the graham crust for crushed chocolate cookies and stir dark chocolate into the batter.
Smart Storage
Keep plain (not-sugar-topped) cheesecakes in the fridge for three days. Only brûlée them when you serve, so the top stays crisp. You can freeze them (without sugar) for a month, but thaw in the fridge overnight before torching.
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People always gather when these little cheesecakes come out. That dramatic sugar crack and the silky inside never get old. They've officially become our family's go-to celebration treat.
Frequently Asked Questions
- → Is there a way to make these if I don't own a kitchen torch?
- Totally! Just slide the cupcakes with sugar tops under your oven broiler for a minute or two. Totally keep an eye on them—they brown fast. It won't caramelize as evenly as a torch, but it still works.
- → How early before a party can I prep these cupcakes?
- You can toss them together and chill up to three days ahead. Just wait to torch the sugar until you're about to eat for the perfect crunch.
- → What can I use instead if I'm out of vanilla beans?
- No beans? No problem! Use two teaspoons of real vanilla extract, or try vanilla bean paste—both make your cupcakes taste awesome and add pretty little specks.
- → Do these cheesecake cupcakes freeze okay?
- Totally fine to freeze, but skip the sugar topping until later. Once they're cool, wrap each one and pop them in the freezer for up to two months. Defrost overnight, then add your crunchy top when ready.
- → Why did my cheesecake cupcakes get cracks on top?
- Cracks pop up when cheesecakes get a little too much oven time or cool off really fast. Try pulling them out when they wiggle a bit in the center and let them chill out on the counter first. Don't stress though—the caramel top hides any cracks!