Crème Brûlée Cheesecake

Posted on

Experience the luxurious blend of creamy cheesecake and crunchy Crème Brûlée topping in this delightful dessert. With a buttery graham cracker crust, rich vanilla cheesecake filling, and a caramelized sugar top, it’s a treat you won’t forget.

Irresistible Layers

  • Buttery Crust: Made with graham cracker crumbs, providing a sweet and crunchy base.
  • Creamy Filling: Speckled with vanilla bean, giving a smooth, rich taste.
  • Caramelized Top: Adds a satisfying crunch that complements the creamy texture.

Tips for Perfect Cheesecake

  • Hand Mixer Preferred: A hand mixer works better than a stand mixer to avoid lumpy batter. Stand mixer bowls are often too deep and narrow, making it hard to mix thoroughly.
  • Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature before mixing.
  • Scrape the Bowl: Regularly scrape down the sides while mixing to keep the batter smooth.
  • Avoid Over-Mixing: Once the eggs are added, mix gently to prevent cracking. Over-mixing can cause the cheesecake to puff up and then collapse.
  • Cooling Tip: After baking, turn off the oven and leave the cheesecake inside for an hour to prevent cracking on top.

Crème Brûlée Cheesecake

Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Servings 12


Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs about 1 1/2 cups
  • 1/4 cup brown sugar about 1/4 cup
  • 6 tbsp melted unsalted butter about 6 tablespoons

Cheesecake Filling:

  • 4 packages 8 oz each softened cream cheese (about 2 lbs)
  • 1 1/3 cup granulated sugar about 1 1/3 cups
  • Seeds from 2 vanilla bean pods or 1 tbsp vanilla bean paste
  • 1/2 cup sour cream about 1/2 cup
  • 4 large eggs at room temperature
  • 1/2 tbsp vanilla extract
  • 1/2 tsp salt

Caramelized Topping:

  • 1/4 cup granulated sugar about 1/4 cup


Graham Cracker Crust:

  • Preheat oven to 325°F.
  • Process graham crackers into fine crumbs using a food processor.
  • Combine crumbs with brown sugar and melted butter.
  • Press the mixture into the bottom of an 8 or 9-inch cheesecake pan.
  • Bake for 10 minutes, then let it cool.

Cheesecake Filling:

  • Grease the sides of the cooled cheesecake pan.
  • Beat cream cheese at medium speed for 3 minutes until creamy.
  • Add granulated sugar and vanilla bean seeds; beat for 2 more minutes.
  • Mix in sour cream and scrape the bowl.
  • Add eggs one at a time, mixing until just incorporated.
  • Add vanilla extract and salt, mix briefly.
  • Pour batter over the baked crust.
  • Wrap the bottom of the pan with foil and place in a larger roasting pan.
  • Add hot water to the roasting pan to create a water bath.
  • Bake at 325°F for 60 to 75 minutes. The center should jiggle slightly while the edges are set.
  • Turn off the oven and leave the cheesecake inside for 1 hour.
  • Cool the cheesecake completely before refrigerating for at least 6 hours.

Caramelized Topping:

  • Remove the cheesecake from the fridge and take off the pan ring.
  • Sprinkle an even layer of sugar on top.
  • Use a kitchen torch on low to caramelize the sugar, moving in a circular motion to avoid burning.
  • Let the caramelized sugar harden before slicing and serving.


Storage Tips:
  • Refrigerator: Store in an airtight container for 4-5 days.
  • Freezer: Freeze up to 2 months. For best results, wrap in plastic wrap before placing in an airtight container.
Additional Notes:
  • Use an oven thermometer to ensure accurate baking temperature.
  • If using a convection oven, reduce the temperature to 300°F and adjust baking time as needed.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating