Here’s a decadent, show-stopping recipe for Crème Brûlée Cheesecake — combining the creamy richness of cheesecake with the caramelized sugar topping of classic crème brûlée.
🍮 Crème Brûlée Cheesecake
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¼ teaspoon salt
For the topping:
- 3–4 tablespoons granulated sugar (for caramelizing)
Instructions
1. Prepare the crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then let cool.
2. Make the cheesecake filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently.
- Mix in vanilla extract, salt, and heavy cream until fully incorporated.
- Pour the filling over the cooled crust.
3. Bake the cheesecake
- Place the cheesecake in a water bath (bain-marie) to prevent cracking.
- Bake 50–60 minutes, until the edges are set but the center slightly jiggles.
- Turn off oven, leave cheesecake inside with door slightly open for 10 minutes, then cool to room temperature.
- Refrigerate at least 4 hours, preferably overnight.
4. Create the crème brûlée topping
- Sprinkle an even layer of granulated sugar over the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and crispy.
- Alternative: Broil in the oven 1–2 minutes, watching closely to prevent burning.
5. Serve
- Slice carefully with a hot, dry knife for clean edges.
- Optional: garnish with fresh berries or mint leaves.
Tips
- For extra depth, add a teaspoon of vanilla bean paste or bourbon to the filling.
- Make sure the cheesecake is fully chilled before torching sugar; otherwise, it may melt the topping.
- Leftovers keep in the fridge up to 3 days — caramelized top may soften over time.
If you want, I can also give a mini cheesecake version where each serving has its own caramelized crème brûlée top — perfect for parties or gifting.
Do you want me to share that version?
