Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of each cupcake liner to form the crust.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until smooth.
- Spoon the cream cheese mixture over the crusts in the cupcake liners.
- Bake for 20-25 minutes, or until the centers are set and the tops are slightly golden.
- Allow to cool completely. Refrigerate for at least 2 hours.
- Before serving, whip heavy cream until soft peaks form. Spread or pipe whipped cream on top of each cupcake.
- Sprinkle granulated sugar evenly over the whipped cream. Use a kitchen torch to caramelize the sugar until golden brown.
- Prep Time: 20
- Cook Time: 25