Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or digestive biscuits for a European touch)
- 1/4 cup granulated sugar, plus extra for brûlée topping
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
- 1/4 teaspoon salt
Substitution tips: If graham crackers aren’t easy to find, crushed shortbread cookies work beautifully. For a dairy-free version, try using vegan cream cheese and coconut cream, though the texture will be a bit different. And if you don’t have a vanilla bean, pure vanilla extract will still lend plenty of lovely flavor.
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. This small but crucial step helps the cupcakes release easily after baking.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press about one tablespoon of this mixture into the bottom of each cupcake liner, creating an even crust layer. I love pressing the crust with the back of a small spoon, just like Nonna Rosa showed me, to get that perfect compact base.
- Place the tin in the oven for 8-10 minutes to set the crust. This step ensures a crunchy contrast to the creamy cheesecake filling.
- While the crust bakes, whisk together the softened cream cheese and 1/2 cup sugar in a large bowl until the mixture is smooth and creamy. Using a hand mixer works best to avoid lumps.
- Add the sour cream, eggs, vanilla bean seeds (or extract), and salt. Mix on low speed just until everything is combined—overmixing can lead to cracks, and we want these cupcakes silky and smooth.
- Remove the crust-lined tin from the oven. Spoon the cheesecake batter evenly over the crusts, filling each about 3/4 full. Tap the tin gently on your countertop to release any air bubbles—this little trick always reminded me of my mother’s attention to detail in the kitchen.
- Bake for 22-25 minutes, or until the edges are set but the centers still jiggle slightly when you gently shake the pan. This ensures a creamy texture once cooled.
- Let the cupcakes cool to room temperature, then refrigerate for at least 4 hours or overnight. Patience here pays off—this chilling step helps the cheesecake firm up perfectly.
- Just before serving, sprinkle a thin, even layer of granulated sugar over each cupcake. Using a kitchen torch, caramelize the sugar by moving the flame in small circles until the sugar melts and browns, forming a crisp brûlée crust. If you’re doing this with kids like I do, be sure to supervise carefully—it’s such a fun moment that creates lasting memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
