Ingredients
For the Cupcakes:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean, seeds scraped
- 1 cup sour cream
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
1. Preheat oven to 325°F (160°C) and line a standard muffin tin with cupcake liners.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until sandy.
3. Press a tablespoon of the crumb mixture into the bottom of each cupcake liner to form the crust. Bake for 8 minutes, then remove and let cool.
4. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
5. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and scraped vanilla bean seeds.
6. Gently fold in sour cream until smooth.
7. Spoon cheesecake mixture over cooled crusts, filling each liner about three-quarters full.
8. Bake for 20-25 minutes or until edges are set but center jiggles slightly. Cool at room temperature, then chill in the fridge for at least 2 hours.
9. Once chilled, sprinkle a thin layer of granulated sugar over the tops of the cupcakes.
10. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, broil in the oven, watching closely to prevent burning.
11. Let the cupcakes cool for a few minutes before serving.
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