Caramel Sugar Mini Cakes (Printable Version)
Soft cheesecakes made with real vanilla bean, capped with a sweet caramel sugar layer you can crack – blending two classic desserts into a perfect bite.
# Ingredients:
→ Crust Layer
01 -
1 cup of crushed graham crackers
02 -
4 tablespoons of melted unsalted butter
03 -
2 tablespoons of white sugar
→ Cheesecake Mixture
04 -
16 oz of softened cream cheese
05 -
1/2 cup of sugar
06 -
2 eggs, large
07 -
1/2 cup of sour cream
08 -
1 teaspoon of vanilla extract
09 -
1 vanilla bean, seeds scooped out
10 -
1/2 cup of whipping cream
→ Brûlée Garnish
11 -
1/4 cup of sugar
# Steps:
01 -
Turn your oven on to 325°F (160°C). Get a muffin pan ready by lining it with cupcake wrappers.
02 -
Mix crushed graham crackers, melted butter, and sugar in a bowl until everything sticks together. Using a spoon, scoop around 1 tablespoon of the mixture into each liner and press it flat in the bottom.
03 -
In a big mixing bowl, whip the cream cheese with the sugar until it's smooth. Add the eggs one at a time while mixing gently after each egg. Stir in the sour cream, whipping cream, vanilla bean seeds, and vanilla extract until there are no lumps and it's creamy.
04 -
Carefully pour the cheesecake batter over the crust in your lined muffin tins, filling them about three-quarters of the way to the top. Give the pan a little shake or tap to make any bubbles pop.
05 -
Bake for around 20-25 minutes in the preheated oven until the tops are puffed up a bit and the centers are barely set. If the middle jiggles a little, that's fine. Pull the tray out and let it cool completely.
06 -
After cooling down to room temp, put the cupcakes in the fridge for a minimum of 2 hours so they firm up nicely.
07 -
Right before serving, spread 1 teaspoon of sugar evenly on top of each cheesecake. Use a handheld kitchen torch to melt the sugar until it bubbles and turns golden. Wait a few minutes for it to harden into a crunchy layer.
08 -
Serve the chilled cupcakes and savor the creamy middle with that caramel crunch!
# Notes:
01 -
For silky and smooth filling, bring the cream cheese, sour cream, and eggs up to room temperature before mixing.
02 -
Keep the kitchen torch moving in small circles so the sugar heats evenly without burning.
03 -
Don't skip the fridge time—it makes the texture perfect and the flavors meld more.