Description

A sophisticated blend of two classic desserts—smooth, creamy cheesecake meets the caramelized sugar topping of crème brûlée. These elegant mini cheesecakes are baked on a buttery graham crust and finished with a torched golden crackle.

Ingredients

Units Scale

1 cup graham cracker crumbs
3 tbsp granulated sugar
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla bean paste or extract
Pinch of salt
1/4 cup granulated sugar (for caramelizing)

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Instructions

Preheat oven to 325°F (163°C). Line a muffin tin or mini cheesecake pan with parchment rounds or lightly grease.
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press a tablespoon of crust into each cavity, flattening evenly. Bake for 5 minutes, then set aside.
Beat cream cheese until smooth. Add sugar and beat until fluffy.
Mix in eggs one at a time, followed by sour cream, vanilla, and salt.
Divide batter evenly over the crusts. Tap gently to remove air bubbles.
Bake in a water bath (or with a tray of hot water in the oven) for 18–20 minutes, until set but slightly jiggly in the center.
Cool at room temperature, then refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle about 1 tsp sugar over each cheesecake.
Use a kitchen torch to caramelize the sugar until golden and crisp.

Notes

Ensure cream cheese is fully softened for a smooth batter.
Using a water bath helps prevent cracking and ensures even baking.
Brûlée topping should be added just before serving to retain its crunch.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 260
Sugar: 18g
Sodium: 160mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 4g
Cholesterol: 80mg