Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until combined.
- Divide the cheesecake batter evenly among the liners and bake for 20–25 minutes until slightly jiggly in the center. Cool at room temperature before chilling in the refrigerator for at least 2 hours.
- Before serving, sprinkle sugar on top of each cupcake and use a kitchen torch to caramelize until golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg