Description
These Vanilla Bean Cheesecake Cupcakes are a delightful and creamy dessert, combining a buttery graham cracker crust with a smooth vanilla bean-infused cheesecake filling. Topped with fresh berries and whipped cream, they offer a perfect bite-sized treat to satisfy your sweet tooth for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and seeds scraped
Toppings
- Whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a standard muffin tin with cupcake liners to prepare for baking.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand.
- Form Crust Bases: Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner, creating an even crust layer.
- Bake Crusts: Bake the crusts for 8-10 minutes until they turn lightly golden. Remove from oven and allow to cool completely before adding filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Sugar: Add ½ cup granulated sugar and beat until well combined, scraping down the bowl sides as needed to incorporate all ingredients.
- Mix in Sour Cream: Stir in the sour cream until fully incorporated and smooth.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing.
- Incorporate Flour: Sprinkle in the tablespoon of all-purpose flour and mix gently until evenly combined.
- Add Vanilla: Mix in the teaspoon of vanilla extract and the scraped seeds from the split vanilla bean until fully blended into the batter.
- Fill Cupcake Liners: Once crusts are cooled, spoon the cheesecake filling into each liner, leaving about ¼ inch space at the top for expansion.
- Remove Air Bubbles: Gently tap the muffin tin against the counter to release any trapped air bubbles, ensuring a smooth cheesecake texture.
- Bake Cheesecake: Bake for 18-20 minutes, or until the edges are set and the centers still jiggle slightly, indicating perfect doneness.
- Cool in Oven: Turn off the oven, crack the door open, and let the cupcakes cool inside for about 30 minutes to prevent cracking.
- Room Temperature Cooling: Remove from oven and allow to cool completely at room temperature for further setting.
- Chill: Transfer the cooled cupcakes to the refrigerator and chill for at least 2 hours, or preferably overnight, to set fully.
- Top and Serve: Before serving, add a dollop of whipped cream on each cupcake, and garnish with fresh berries and chocolate shavings for an elegant finish.
Notes
- For best results, use room temperature cream cheese to ensure a smooth batter.
- Be careful not to overmix the batter once eggs are added to avoid cracking.
- Chilling the cupcakes overnight intensifies flavor and improves texture.
- Fresh berries can be substituted with other seasonal fruits or toppings like caramel sauce.
- Use a water bath or baking pan filled with hot water if you prefer a moister cheesecake texture, although this recipe does not require one.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
