→ For the Crust

1 cup graham cracker crumbs

3 tablespoons melted butter

2 tablespoons granulated sugar

→ For the Cheesecake Filling

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¼ cup heavy cream

→ For the Brûlée Topping

¼ cup granulated sugar

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Preheat the Oven: Preheat to 325°F (165°C). Line a muffin tin with paper cupcake liners.
Prepare the Crust: Combine graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly mixed.
Press the Crust: Spoon the mixture into muffin liners and press down firmly to form the crust.
Bake the Crust: Bake for 8 minutes or until lightly golden. Set aside to cool.

Prepare the Filling: Beat softened cream cheese and granulated sugar until smooth and creamy, about 2 minutes.
Add the Eggs: Add eggs one at a time, beating until incorporated.
Add Vanilla and Heavy Cream: Mix in vanilla and heavy cream until smooth.
Fill the Muffin Tin: Spoon the cheesecake filling into muffin liners, filling almost to the top. Smooth the tops with a spatula.
Bake the Cheesecakes: Bake for 18-20 minutes, until the centers are set and slightly firm.
Cool the Cheesecakes: Let cool to room temperature, then refrigerate for 2-3 hours.

Prepare the Brûlée: After chilling, sprinkle granulated sugar evenly over the top of each cheesecake.
Caramelize the Sugar: Use a kitchen torch to caramelize the sugar until golden. If you don’t have a torch, broil in the oven for 2-3 minutes, watching closely.
Cool and Serve: Allow the sugar topping to cool and harden before serving.

Storage: Store in an airtight container in the fridge for up to 4 days.

Freezing: Freeze the cheesecakes without the brûlée topping for up to 1 month. Thaw and caramelize the sugar topping before serving.

Variations: Add citrus zest to the cheesecake filling for a fresh twist or use a different crust, like crushed cookies.