Description
Delight in the creamy richness of mini crème brûlée cheesecakes topped with a caramelized sugar crust, perfect for special occasions or a sweet indulgence.
Ingredients
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1 cup graham cracker crumbs
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3 tbsp melted butter
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2 (8 oz) packages cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup heavy cream
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¼ cup granulated sugar (for topping)
Instructions
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Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
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Mix graham cracker crumbs and melted butter; press into the bottom of each liner.
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Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream.
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Pour the batter over the crust and bake for 18–20 minutes. Cool completely, then refrigerate for 2 hours.
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Sprinkle sugar on top of each cheesecake and caramelize with a kitchen torch until golden and crisp.
Notes
Ensure cream cheese is at room temperature for a smoother filling.
Use fine sugar for the topping to achieve an even caramelized crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American