Description
Delicate mini cheesecakes with a creamy creme brulee topping, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of each liner.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Divide batter evenly among liners. Bake for 20-25 minutes until set. Cool completely.
- Mix brown sugar and remaining granulated sugar. Sprinkle over cheesecakes and caramelize with a kitchen torch.
- Chill for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.