1. Preheat your oven to 325°F (160°C) and prepare a cupcake pan with liners.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbly and evenly moistened.
3. Spoon the crust mixture into the bottom of each cupcake liner, pressing it down firmly to create a solid base.
4. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and mix until well combined.
5. Incorporate the eggs, one at a time, mixing after each addition until fully blended. Be careful not to overmix.
6. Stir in the vanilla bean paste, sour cream, and heavy cream until the mixture is smooth and luxurious.
7. Pour the cream cheese mixture over the crust in each cupcake liner, filling them about 3/4 full.
8. Bake in the preheated oven for 18-20 minutes, or until the cheesecake cupcakes are set but still have a slight jiggle in the center.
9. Remove from the oven and allow them to cool to room temperature, then refrigerate for at least 2 hours or until chilled.
10. Just before serving, sprinkle a thin layer of brown sugar over the top of each cupcake. Use a kitchen torch to carefully caramelize the sugar until it forms a crispy, golden crust.
Nutritional Information:
Approximate per serving (1 cupcake):
Calories: 250
Carbohydrates: 27g
Proteins: 4g
Fats: 14g
Enjoy the delightful fusion of crème brûlée and cheesecake in each indulgent bite, a true treat for any dessert lover!
Preparation time: 20 minutes | Cooking time: 20 minutes.
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