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Crème brûlée cheesecake cupcakes are a delightful dessert that combines the rich, creamy texture of cheesecake with the luscious, caramelized topping of crème brûlée. This innovative dessert takes two classic favorites and merges them into a single, indulgent treat that is sure to impress. Each bite delivers a symphony of flavors, with the velvety cheesecake filling perfectly complemented by the crisp, sugary crust on top, creating a deliciously satisfying experience.

Crème Brûlée Cheesecake Cupcakes: A Decadent Delight

Indulge in the heavenly taste of Crème Brûlée Cheesecake Cupcakes! These mouthwatering treats combine rich, creamy cheesecake with a perfectly caramelized sugar topping, creating a delightful blend of textures in every bite. Perfectly portioned for any occasion, they're easy to make and sure to impress guests. Elevate your dessert game with these decadent cupcakes that bring gourmet flavors to your kitchen. #Cupcakes #Desserts #Baking #CrèmeBrûlée #Cheesecake #SweetTreats
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1 tablespoon all-purpose flour

For the Topping:

1/4 cup granulated sugar (for brûlée)

Fresh berries (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a cupcake pan with paper liners.

    Make the Crust:

      - In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.

        - Press a generous tablespoon of the mixture into the bottom of each cupcake liner, pressing firmly to create an even layer.

          Prepare the Cheesecake Filling:

            - In a large bowl, using a hand mixer or stand mixer, beat the cream cheese and 1/2 cup sugar together until smooth and creamy.

              - Add the vanilla extract and mix until incorporated.

                - Add the eggs one at a time, mixing on low speed after each addition until just combined.

                  - Stir in the sour cream and flour until smooth and no lumps remain.

                    Fill the Cupcake Liners:

                      - Spoon the cheesecake mixture over the prepared crusts, filling each liner about 3/4 of the way full.

                        Bake:

                          - Bake for 18-20 minutes or until the centers are set but still slightly jiggly.

                            - Turn off the oven and let the cupcakes sit in the oven (with the door slightly ajar) for an additional 10 minutes to cool slowly.

                              Cool and Refrigerate:

                                - Remove the cupcakes from the oven and allow them to cool to room temperature. Once cooled, transfer to the refrigerator to chill for at least 4 hours or overnight.

                                  Brûlée the Topping:

                                    - When ready to serve, sprinkle a thin layer of granulated sugar over the tops of each cheesecake cupcake.

                                      - Using a kitchen torch, carefully melt the sugar until it turns golden brown and forms a crispy layer. (Alternatively, you can place them under a broiler for a few minutes, but watch closely to prevent burning.)

                                        Garnish and Serve:

                                          - Once the sugar has hardened, garnish with fresh berries if desired. Serve immediately and enjoy your delicious Crème Brûlée Cheesecake Cupcakes!

                                            Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12 cupcakes