Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 vanilla beans, seeds scraped
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup brown sugar (for topping)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, beat cream cheese and butter until smooth. Add granulated sugar and mix until fluffy.
- Incorporate eggs one at a time, mixing well after each addition. Gradually add flour and mix gently until combined.
- Fill cupcake liners about two-thirds full and bake for 18-20 minutes until golden brown.
- While cooling, whisk together remaining cream cheese, heavy cream, brown sugar, and vanilla bean seeds for the cheesecake filling.
- Once cooled, create a well in each cupcake center and fill with the cheesecake mixture.
- Sprinkle brown sugar on top and caramelize using a kitchen torch or broiler until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 300
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg