Vanilla bean cheesecake cupcakes

4 servings
20 min
25 min
Very Easy


Number of serving: 4
1 ½ cups graham cracker crumbs

4 tablespoons unsalted butter

3 tablespoons sugar

2 lbs cream cheese

1 ½ cups sugar

Pinch of salt

1/4 teaspoon vanilla extract

1 vanilla bean

4 large eggs


  • Preheat the oven to 325? F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar.
  • Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.
  • To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth.
  • Scrape out the inside of one vanilla bean, then add it to the cream cheese along with the extract and salt. Beat in the eggs one at a time, mixing well after each addition.
  • To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
  • Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes. Transfer to a wire cooling rack and let cool to room temperature.
  • Transfer to the refrigerator and let chill for at least 4 hours before serving.


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