Mini Cheesecake Crème Brûlée Cupcakes

Indulge in the delightful fusion of two classic desserts with these Mini Cheesecake Crème Brûlée Cupcakes. Combining the creamy richness of cheesecake with the irresistible crackle of a caramelized sugar topping, these bite-sized treats offer a sophisticated touch to any occasion. Perfect for dinner parties or as a sweet surprise, they are sure to impress your guests.

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup heavy cream

For the Brûlée Topping:

• 1/4 cup granulated sugar

Directions:

1. Preheat and Prepare:

Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to ensure easy removal and perfect presentation.

2. Make the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the ingredients are well incorporated. Divide the mixture evenly among the cupcake liners, pressing it firmly into the bottom to create a solid base for the cheesecake filling.

3. Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until it is smooth and creamy. Add the granulated sugar and vanilla extract, mixing until the ingredients are fully blended. Next, add the eggs one at a time, beating on low speed after each addition until just combined to avoid overmixing. Gradually pour in the heavy cream, continuing to mix until the batter is smooth and lump-free.

Carefully pour the cheesecake batter over the prepared crusts in each cupcake liner, filling them about three-quarters full to allow room for the topping.

4. Bake and Chill:

Place the muffin tin in the preheated oven and bake the cupcakes for 18-20 minutes, or until the centers are set and no longer jiggly. Once baked, allow the cupcakes to cool completely in the tin before transferring them to the refrigerator. Chill for at least 2 hours to let the flavors meld and the texture firm up.

5. Add the Brûlée Topping:

When ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each chilled cheesecake cupcake. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and forms a crisp, crackly topping. Allow the sugar to cool and harden for a few minutes before serving, revealing the beautiful brûléed finish.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes (plus 2 hours chilling)
• Calories: 250 per serving
• Servings: 12 mini cheesecakes

These Mini Cheesecake Crème Brûlée Cupcakes are a delightful blend of creamy and crunchy textures, making them the perfect bite-sized indulgence for any sweet tooth. Enjoy the elegance of a dessert that looks as good as it tastes!