Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 cup granulated sugar, divided
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup brown sugar (for topping)
For those who might not have a vanilla bean on hand, a teaspoon of vanilla bean paste can be a wonderful substitute, offering a similar depth of flavor.
Instructions
- Preheat your oven to 325°F and line a cupcake pan with paper liners.
- In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about a tablespoon of the mixture into the bottom of each cupcake liner, creating a firm crust.
- In a large mixing bowl, beat the cream cheese and the remaining sugar until smooth and creamy. This takes about 3-4 minutes on medium speed.
- Add the sour cream, eggs, vanilla bean seeds, and vanilla extract to the cream cheese mixture. Beat until fully combined, ensuring not to overmix.
- Divide the cheesecake batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake for 20-25 minutes or until the edges are set, and the centers are slightly jiggly. Remove from the oven and let cool at room temperature before refrigerating for at least 2 hours.
- Once chilled, sprinkle a thin layer of brown sugar on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it’s golden and crisp. Be cautious not to burn the sugar—watching it transform is part of the fun!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International