Description
A delightful fusion of creamy cheesecake and classic crème brûlée, these mini treats feature a buttery graham cracker crust, silky vanilla cheesecake, and a caramelized sugar topping that cracks with each spoonful.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press about 1 tablespoon of mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla, sour cream, heavy cream, and flour until just combined.
- Divide cheesecake mixture evenly among the crusts, filling each almost to the top. Bake for 20-22 minutes or until centers are slightly jiggly. Turn off oven, crack door, and let cool inside for 10 minutes.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle about 1 teaspoon of sugar evenly over each cheesecake. Use a kitchen torch to caramelize the sugar until golden and bubbly. Let the sugar harden for 1-2 minutes before serving.
Notes
You can customize the seasonings to taste. For best results, use a kitchen torch for the brûlée topping. If you don’t have a torch, you can broil briefly (watch carefully) but the torch is recommended.