Description
Delightful mini cheesecakes with a caramelized sugar topping, combining the best of crème brûlée and cheesecake.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup granulated sugar (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Line a muffin tin with 12 cupcake liners.
- Mix graham cracker crumbs with melted butter. Press 1 tablespoon into each liner to form crusts.
- Beat cream cheese and 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.
- Chill cheesecakes for at least 2 hours. Before serving, sprinkle 1 tsp sugar on each and caramelize with a kitchen torch.
Notes
You can customize the seasonings to taste.