For the Crust

– 1½ cups graham cracker crumbs

– ¼ cup granulated sugar

– 6 tbsp unsalted butter, melted

For the Cheesecake Filling

– 16 oz cream cheese, softened

– ¾ cup granulated sugar

– ½ cup sour cream

– 2 tsp vanilla bean paste (or 1 scraped vanilla bean pod)

– 2 large eggs

– 1 tsp lemon juice

– ¼ tsp salt

For the Brûlée Topping

– ⅓ cup granulated sugar (for topping)

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Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.

2. Mix graham cracker crumbs, sugar, and melted butter. Press ~2 tbsp into each liner. Bake for 5 minutes. Let cool.

3. Beat cream cheese until smooth. Add sour cream, sugar, vanilla bean paste, lemon juice, and salt. Mix until combined.

4. Add eggs one at a time, mixing just until incorporated. Avoid overmixing.

5. Spoon filling into cupcake liners ¾ full.

6. Bake for 18–22 minutes until centers are slightly jiggly but not wet.

7. Cool at room temperature, then chill for at least 4 hours or overnight.

8. Just before serving, sprinkle 1–2 tsp of sugar over each cupcake. Use a kitchen torch to caramelize until golden and crackly. Serve immediately.

Make-Ahead: Bake and chill the cupcakes up to 2 days ahead. Add the brûlée topping just before serving.

Storage: Store in the refrigerator for 3–4 days. Freeze without brûlée topping for up to 2 months.

No Torch? Use your oven’s broiler to caramelize sugar. Place cupcakes under high heat for 1–2 minutes—watch closely!