Ingredients
For the Crust:
– 1 cup graham cracker crumbs
– 3 tablespoons melted butter
– 2 tablespoons granulated sugar
For the Cheesecake Filling:
– 16 oz cream cheese, softened
– ½ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ¼ cup heavy cream
For the Brûlée Topping:
– ¼ cup granulated sugar
Instructions
1. **Preheat and Prep:**
Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal and presentation.
2. **Make the Crust:**
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of each cupcake liner to create the crust. Bake for about 5 minutes, just until set, then set aside.
3. **Prepare the Cheesecake Filling:**
In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until fully combined.
4. **Fill and Bake:**
Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
5. **Cool and Chill:**
Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours or overnight.
6. **Create the Brûlée Topping:**
Once the cheesecakes are chilled, sprinkle about 1 teaspoon of sugar evenly over the top of each one. Using a kitchen torch, carefully caramelize the sugar until it turns golden and forms a crispy layer.
Enjoy!
Irresistible Mini Crème Brûlée Cheesecakes
