Vanilla Bean Crème Brûlée Cheesecake

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes bring together the rich creaminess of cheesecake with the delicate crunch of caramelized sugar on top. They offer a wonderful balance of textures and flavors that feel indulgent yet approachable, perfect for any special occasion or an everyday treat.

I first made these for a family gathering and they vanished almost immediately. Now, they are my go-to when I want to impress with minimal fuss.

Ingredients

• Allpurpose flour: the base for light and tender cupcake texture choose a fine quality French farine de blé tendre
• Granulated sugar: essential for sweetness and caramelizing the topping opt for pure sucre semoule
• Baking powder: to give the cupcakes a subtle lift make sure it is fresh for best rising
• Salt: enhances the flavors overall
• Unsalted butter softened: brings richness and helps with cupcake moisture choose beurre doux from your favorite artisanal brand
• Large eggs: bind and leaven the batter naturally
• Vanilla extract: adds friendly, warm aroma I prefer extrait de vanille pure or vanilla from Madagascar if possible
• Sour cream: adds moisture and slight tanginess that balances sweetness look for crème fraîche épaisse if sour cream is unavailable
• Cream cheese softened: the creamy heart of the cheesecake filling ensure it is at room temperature for smooth mixing
• Powdered sugar: sweetens and smooths the cheesecake filling sucre glace from your local supplier works perfectly
• Vanilla bean paste: intensifies vanilla flavor with flecks of real bean, more authentic than extract alone
• One large egg: binds the cheesecake filling perfectly

Instructions

Preheat the Oven:

Set your oven to 175 degrees Celsius. This moderate heat allows the cupcakes to cook evenly and gently without cracking the cheesecake layer.

Prepare the Cupcake Batter:

In a bowl, combine the flour, granulated sugar, baking powder, and salt carefully whisked together to distribute evenly, ensuring a light crumb later on. In another bowl, cream the softened butter with sugar until pale and fluffy. Gradually add the eggs one at a time, mixing well after each. Stir in the vanilla extract then fold in the sour cream to add silkiness and slight acidity, which will keep the cupcakes moist. Slowly incorporate the dry ingredients into the wet until just combined; over-mixing can result in tough cupcakes.

Make the Cheesecake Filling:

Beat the softened cream cheese until it is completely smooth, about two to three minutes to avoid lumps. Add the powdered sugar, vanilla bean paste, and the egg, mixing gently until the filling is silky and light. The real vanilla bean flecks here make the flavor genuinely remarkable.

Assemble the Cupcakes:

Line a cupcake tray with paper liners. Fill each liner halfway with the cupcake batter first, then spoon a generous dollop of cheesecake filling on top. To finish, add a bit more cupcake batter over the cheesecake so it is nicely encased but still visible. This layering creates the luscious cheesecake surprise inside.

Bake:

Place the tray in the oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the side near the cupcake edge and into the cheesecake layer; it should come out mostly clean with just a few moist crumbs but no wet batter.

Cool and Caramelize:

Allow the cupcakes to cool completely on a wire rack. Once cool, dust each with a thin layer of granulated sugar. Using a kitchen torch or the oven broiler set on high, caramelize the sugar until it forms a crisp, golden crust. This step must be done carefully to avoid burning the sugar or melting the cheesecake underneath.

The vanilla bean paste is my favorite part of this recipe. It brings a depth and warmth that really lifts the cheesecake beyond ordinary vanilla flavor. I recall serving these cupcakes at a Sunday brunch with close friends, and everyone commented on the beautiful creamy texture paired with the crisp brûlée top. It instantly became a classic in my kitchen.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. The caramelized sugar topping will soften over time, so if you want to retain the crunch, sprinkle sugar again and torch briefly before serving.

Ingredient substitutions

If you cannot find vanilla bean paste, use two teaspoons of high-quality vanilla extract along with the scraped seeds of half a vanilla pod. Sour cream can be swapped for crème fraîche which is more common in France.

Serving suggestions

These cupcakes pair wonderfully with fresh berries or a light drizzle of raspberry coulis. A cup of fruit-infused black tea or a glass of cold dessert wine complements their richness beautifully.

Enjoy these elegant cupcakes warm or chilled for a touch of French-inspired indulgence. They make a memorable dessert for any gathering.

Common Recipe Questions

→ Quels ingrédients apportent la saveur vanille ?

La saveur vient de l'extrait de vanille et de la pâte de gousse de vanille utilisée dans la préparation.

→ Comment obtenir un sucre caramélisé parfait ?

Après cuisson, saupoudrez de sucre et caramélisez-le au chalumeau ou sous le gril très chaud.

→ Puis-je utiliser un autre type de fromage ?

Le fromage frais apporte la texture crémeuse essentielle, mais certains préfèrent le ricotta pour une option plus légère.

→ Combien de temps se conserve ce dessert ?

Réservé au frais, il se conserve 2 à 3 jours sans altérer sa saveur ni sa texture.

→ Peut-on préparer cette douceur à l'avance ?

Oui, il est conseillé de préparer la base à l'avance et de caraméliser le sucre juste avant de servir.