Here’s a Crème Brûlée Cheesecake that combines a rich, silky cheesecake base with a classic caramelized sugar top — just like traditional crème brûlée but in cheesecake form. Creamy, elegant, and unforgettable!
🔥🍰 Crème Brûlée Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
- Pinch of salt
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tbsp vanilla extract (or 1 vanilla bean scraped)
- 1 tbsp lemon juice
- Pinch of salt
Brûlée Topping
- ¼–½ cup granulated sugar (for caramelizing)
🧁 Instructions
1. Prep the Crust
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, salt, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then cool slightly.
2. Make the Filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and mix until creamy.
- Add eggs one at a time, mixing on low speed.
- Add heavy cream, vanilla (or vanilla bean), lemon juice, and salt.
- Mix gently — don’t overbeat (prevents cracking).
3. Bake Using a Water Bath
- Wrap the outside of the springform pan with heavy foil to prevent leaks.
- Pour batter over crust.
- Place pan into a large roasting pan and pour hot water around it halfway up the sides.
- Bake 50–65 minutes, until the center is mostly set with a slight wobble.
4. Cool Slowly
- Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
- Remove from oven and water bath.
- Cool on counter, then refrigerate at least 4 hours (preferably overnight).
5. Add the Brûlée Top
Just before serving:
- Sprinkle an even, thin layer of sugar over the top of the cheesecake.
- Using a kitchen torch, slowly caramelize the sugar until amber and glassy.
- Move the flame in circles to prevent burning.
- Let cool 2–3 minutes to harden into a crispy shell.
(Don’t brûlée too far ahead — sugar can soften in the fridge.)
✨ Optional Add-Ins
- Vanilla bean cheesecake: Use 1 split vanilla bean + 1 tsp extract.
- Salted brûlée: Sprinkle a light pinch of sea salt on the caramel.
- Mini versions: Make in ramekins or muffin tins for individual servings.
- Brown sugar crust: Swap granulated sugar for brown in the graham crust.
🍴 Serving Tip
Warm a knife in hot water and wipe clean between slices for perfect cuts that don’t shatter the caramel top.
If you’d like, I can give you a no-bake version, a small-batch 6-inch cheesecake, or a crème brûlée cheesecake bars recipe!
