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
Ingredients
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
Instructions
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.
Notes
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.
- 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.