Crème Brûlée Cheesecake

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Get ready for the cheesecake of your dreams! This Crème Brûlée Cheesecake is a creamy, luscious delight that combines the richness of crème patisserie with the irresistible caramelized sugar topping. Plus, it’s a breeze to make, so everyone can enjoy this decadent dessert!

Why You Need to Make This Recipe

Still not convinced? Here’s why you absolutely must give this recipe a try:

  1. I Make the Best Cheesecakes: Seriously, my cheesecake recipes are top-notch. If you’ve tried my New York Cheesecake, you know what I’m talking about. This Crème Brûlée version is no exception!
  2. The Perfect Pairing: Crème Brûlée and cheesecake are a match made in dessert heaven. The crispy caramel coating complements the silky cheesecake filling, creating an unbeatable combination of flavors and textures.
  3. No-Fuss Recipe: Just like my Vanilla Crème Brûlée, this recipe is simple and straightforward. No fancy ingredients or complicated techniques here – anyone can master this cheesecake!

Crème Brûlée Cheesecake

Course Dessert
Servings 12


**For the Crust:**

  • 200 g Nilla Wafers or Graham Crackers
  • 4 tbsp unsalted butter melted (60g)

**For the Crème Patisserie:**

  • 1 ½ cups heavy cream 360g
  • 4 large eggs
  • cup sugar 75g
  • 1 vanilla bean pod or 1-2 teaspoon vanilla bean paste

**For the Cheesecake Filling:**

  • 32 oz full-fat cream cheese 4 8oz blocks, 910g
  • 1 cup granulated sugar 220g
  • ½ tsp salt
  • Crème patisserie from above
  • 1.5 tbsp cornstarch sifted
  • Lemon juice to taste optional

**For the Topping:**

  • 2-4 tablespoon granulated sugar


**Making the Crème Patisserie:**

  • Whisk together the eggs, sugar, and vanilla until well combined.
  • Heat the cream until it simmers, then slowly pour it over the egg mixture while whisking continuously.
  • Strain the mixture through a fine sieve twice and set it aside to cool.

**Preparing the Crust:**

  • Preheat your oven to 350°F and grease a 9″ springform pan. Wrap aluminum foil around the outside of the pan to prevent water from seeping in.
  • Crush the Nilla Wafers or Graham Crackers in a food processor, then mix with melted butter.
  • Press the mixture into the bottom of the prepared pan and bake for 7-8 minutes. Reduce the oven temperature to 325°F.

**Making the Cheesecake Filling:**

  • In a stand mixer, beat together the cream cheese, sugar, and salt until creamy.
  • Slowly add the cooled crème patisserie in three additions, mixing gently after each addition. Stir in the sifted cornstarch and lemon juice.

**Baking the Cheesecake:**

  • Pour the cheesecake batter into the pan and tap it on the counter to remove air bubbles.
  • Place the pan in a larger tray and add boiling water to the tray for a water bath.
  • Bake for 80-85 minutes until the edges are firm but the center is still slightly jiggly.
  • Let the cheesecake cool, then chill it in the fridge overnight.

**Brûlée Topping:**

  • Remove the cheesecake from the pan and sprinkle sugar on top.
  • Use a blowtorch to caramelize the sugar until golden brown.
  • Serve and savor every delicious bite!


– For the best texture, brûlée the topping just before serving each slice.
– Enjoy your Crème Brûlée Cheesecake within a few hours to prevent the caramel topping from becoming soggy.

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