Description
Mini creme brulee cheesecakes with a smooth filling, crisp caramel top, and a rich graham crust.
Ingredients
1 cup graham cracker crumbs
3 tbsp melted butter
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup heavy cream
¼ cup granulated sugar (for topping)
Instructions
1. Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs and melted butter; press into the bottom of each liner.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream.
4. Pour the batter over the crust and bake for 18-20 minutes. Cool completely, then refrigerate for 2 hours.
5. Sprinkle sugar on top of each cheesecake and caramelize with a kitchen torch until golden and crisp.
Notes
Chill fully before torching for the cleanest caramel top.