Vanilla Bean Crème Brûlée Cupcakes - Easy 

Ingredients:

For the Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 vanilla bean, split and seeds scraped
1 teaspoon vanilla extract
For the Crème Brûlée Topping:

1/4 cup granulated sugar
Instructions:

Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until fully combined and smooth.
Fill the Cupcakes:
Pour the cheesecake filling over the crust in each cupcake liner, filling them about 3/4 full.
Bake:
Bake in the preheated oven for about 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool completely.
Chill:
Once cooled, refrigerate the cupcakes for at least 2 hours (or overnight) to set.
Add the Crème Brûlée Topping:
Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake.
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place them under a broiler for a few minutes, watching closely to prevent burning.
Serve:
Allow the sugar topping to cool and harden for a minute before serving. Enjoy these delicious Vanilla Bean Crème Brûlée Cupcakes!