Creme Brulee Cheesecake Bars start with a buttery graham base and end with a glassy, caramelized sugar crack — they’re basically dessert perfection squared. Right from the first bite you get silky cheesecake, then that satisfying brûlée crunch. Ready to impress? Let’s dig in.
Introduction — why you’ll want to bake these today
These bars combine two classics into one show-stopping dessert: a creamy cheesecake that tastes like a custard, finished with the signature caramelized top from a Creme Brulee Recipe. You get the dense, silky mouthfeel of an Extra Rich And Creamy Cheesecake and the caramel snap that makes people go “ooooh.” Perfect for dinner parties, holidays, or anytime you want to flex your dessert skills without hauling out a full springform pan.
What makes this dessert so irresistible?
Why do people swoon over these bars? Simple: texture and contrast. The crust gives you buttery crunch, the filling brings velvety custard bliss (think Cheesecake Flavored Pudding Recipes but way better), and the brûlée topping adds sound and drama at the table. Plus, they slice neatly, travel well, and look fancy with minimal effort. Who doesn’t love a dessert that behaves?
Bold tip: Chill the bars thoroughly before torching the sugar — cold custard + hot sugar = perfect crack.
Ingredients — short descriptions & what each part does
Crust
- Graham cracker crumbs (1¼ cups): creates a classic, slightly sweet base that holds everything.
- Granulated sugar (2 tbsp): helps bind and browns the crust a touch.
- Melted butter (6 tbsp): brings richness and structure.
Cheesecake filling
- Cream cheese (two 8-oz packages): the creamy backbone — room temp for smooth mixing.
- Granulated sugar (¾ cup) + 1½ tbsp flour: sweetens and stabilizes the filling.
- Eggs (3 large): set the custard and give silkiness.
- Heavy cream + sour cream (3 tbsp each): add richness and that custardy texture that echoes a Creme Brulee Cheesecake.
- Vanilla extract (1 tsp): rounds and deepens flavor.
Topping
- Granulated sugar (6 tbsp): for the brûlée surface. Torch or broil until golden-brown and glassy.
Bold tip: Use full-fat dairy — skim versions won’t give you that classic, silky mouthfeel.
Simple how-to — step-by-step (clear and friendly)
- Prep & crust: Preheat oven to 325°F (165°C). Line a 9×9 pan with parchment. Mix graham crumbs, sugar, and melted butter. Press into the pan and blind-bake ~10 minutes until set and slightly golden. Cool.
- Make the filling: Beat the cream cheese until smooth. Add sugar and flour, then beat until creamy. Add eggs one at a time, mixing gently. Stir in heavy cream, sour cream, and vanilla. Don’t overmix.
- Bake: Pour filling over cooled crust and smooth top. Bake 40–45 minutes until edges set and center jiggles slightly. Do not overbake — you want a very slight wobble.
- Chill: Cool to room temp, then refrigerate at least 2 hours (overnight is better).
- Brûlée top: Evenly sprinkle 6 tbsp granulated sugar across the chilled top. Use a kitchen torch to melt and caramelize the sugar in circular motions until it forms a crisp, golden shell. No torch? Use the broiler for 1–2 minutes — watch it like a hawk.
- Slice & serve: Let the sugar harden a minute or two, then cut with a warm knife for clean edges.
Bold tip: If you want individual servings, try this in mini pans or tartlet shells — same technique, smaller wow factor per person.
The story behind the bars
Combining crème brûlée and cheesecake feels like a logical dessert mashup: both are custard-forward, both revel in creamy textures, and both love sugar. Someone somewhere thought, why not marry the two? The result? These portable, sliceable bars that echo the custard of a Blueberry Custard Cheesecake Recipe (sub fruit for flair) while keeping the compact, crowd-friendly format of bars. If you’re a fan of Old Fashioned Cheesecake With Sour Cream Topping, this dessert will hit familiar notes while adding that brûlée drama.
Pro tips for flawless results
- Room-temp ingredients: Bring cream cheese and eggs to room temp — this prevents lumps.
- Gentle mixing: Overbeating incorporates air that can crack your custard — mix until smooth, then stop.
- Bake low & slow: 325°F keeps the filling silky rather than curdled.
- Water bath? Not required for bars, but if you worry about cracks, loosely bake with a water pan in the oven to stabilize temperature.
- Chill well: Refrigerate thoroughly before brûléeing — a cold filling helps the sugar caramelize without melting the custard.
- Torch control: Keep the flame moving; don’t hold it in one spot or you’ll burn sugar and melt filling. If broiling, keep the pan far from the element and watch constantly.
Bold tip: If cracks form, cover them with brûléed sugar or a dollop of whipped cream — problem solved and still pretty.
Variations to try
- Blueberry Custard Twist: Swirl blueberry compote into the filling before baking for a Blueberry Custard Cheesecake Recipe vibe.
- Old-school sour cream top: Fold in a spoonful of extra sour cream into the filling or add a thin layer on top before baking to nod to Old Fashioned Cheesecake With Sour Cream Topping.
- Graham cracker vs. shortbread crust: Use a buttery shortbread base for a richer bottom.
- Boozy brûlée: Add 1 tbsp of orange liqueur to the filling or brush top with a splash of rum before torching.
- Miniatures: Make in muffin tins for portable Creme Brulee Cheesecake Bars bites.
Best way to serve
Serve chilled with a clean crack of brûléed sugar on top. Garnish with fresh berries, a dusting of powdered sugar, or a quenelle of whipped cream. Pair with coffee, dessert wine, or for a refined contrast, a scoop of Martha Stewart Recipes-style lemon sorbet. Want to impress? Torch the sugar tableside for live caramelization — instant applause.
Bold tip: Slice with a knife warmed in hot water and wiped dry between cuts for the sharpest edges.
Quick tips for storage & leftovers
- Refrigerate: Keep bars covered for up to 3 days. The brûlée shell will soften over time — torch again briefly if you want to re-crisp before serving.
- Freeze: You can freeze unfrozen slices (without brûlée topping) up to 2 months. Thaw in fridge overnight, then torch sugar before serving.
- Transport: Keep chilled in a sturdy container; carry on ice for long trips.
FAQs
Can I make this without a torch?
Yes — use the oven broiler. Place the bars under high broil 1–2 minutes, watching constantly to avoid burning. Bold tip: Keep the pan low in the oven and don’t walk away.
Will the sugar melt the custard?
If the custard is well chilled, the hot sugar will caramelize without melting it. Chill at least 2 hours — overnight is ideal.
Can I use a cookie crust instead of graham?
Absolutely. Shortbread or vanilla wafer crumbs make delicious alternatives.
Is this essentially a Creme Brulee Cheesecake or a cheesecake with a brûlée twist?
Both. It’s a hybrid: the Custard Filling mimics crème brûlée’s silk, and the brûlée top gives the classic crack — hence the hybrid name.
How do I avoid cracks?
Bake gently, don’t overmix, and cool slowly. A little jiggle in the center is perfect.
Final thoughts — why these bars earn a spot on your dessert menu
These bars take the comfort of cheesecake and add the theatrical crunch of crème brûlée. They taste fancy, slice neatly, and feed a crowd. Whether you call on Martha Stewart Recipes for presentation inspiration or riff on a Cheesecake Flavored Pudding Recipes idea, this dessert delivers texture, balance, and repeat requests. Make them for a dinner party, a holiday, or just because you want something that tastes and looks like a million bucks without the mega-effort.
Bold takeaway: Chill before brûléeing, torch with confidence, and serve with berries — done and done.
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Creme Brulee Cheesecake Bars – Extra Rich And Creamy Cheesecake Bars
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Category: Dessert
Description
Indulge in the best of both worlds: a velvety cheesecake that eats like a custard, topped with a crisp caramelized sugar shell. These bars are elegant enough for guests yet simple enough to make at home.
Ingredients
For the crust
- 1¼ cups finely ground graham cracker crumbs (about 9 sheets)
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter (salted preferred)
For the cheesecake layer
- ¾ cup granulated sugar
- 1½ tablespoons all-purpose flour
- 2 (8 oz) packages cream cheese, softened to room temperature
- 3 large eggs
- 3 tablespoons heavy cream
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
For the brûlée topping
- 6 tablespoons granulated sugar
Optional garnishes
- Whipped cream
- Fresh raspberries
- Fresh mint leaves
Instructions
- Preheat the oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment, leaving an overhang for easy removal.
- In a medium bowl combine the graham crumbs, 2 tablespoons sugar, and melted butter. Press this mixture firmly and evenly across the bottom of the prepared pan. Bake the crust about 10 minutes, until it takes on a light golden hue. Set aside to cool while you make the filling.
- In a large bowl, beat the cream cheese until smooth. Add the ¾ cup sugar and the flour and beat until incorporated. Add the eggs one at a time, mixing until each is fully combined. Pour in the heavy cream, sour cream, and vanilla and mix on low speed until the batter is silky. Scrape the bowl as needed.
- Pour the cheesecake batter over the cooled crust and smooth the surface with an offset spatula. Bake for 40–45 minutes; the edges should be set while the center retains a slight wobble. Avoid overbaking—the center will firm up as it cools.
- Remove the pan from the oven and let it rest at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 2 hours (overnight yields the best slicing).
- When the bars are fully chilled, sprinkle the 6 tablespoons of granulated sugar in an even layer across the top. Use a kitchen torch to caramelize the sugar, holding the flame in a steady back-and-forth motion until the sugar melts and turns an amber color. If you don’t have a torch, place the pan under a very hot broiler for 1–2 minutes—watch continuously so the sugar browns but does not burn.
- Allow the caramel to harden for a minute or two, then slice into squares using a knife warmed briefly under hot water and wiped dry between cuts for neat edges. Garnish with whipped cream, raspberries, and mint if desired.
Notes
- For a firmer texture, chill the bars overnight.
- If cracks appear during baking, cover them with a thin layer of caramelized sugar or a dollop of whipped cream when serving.
- These bars travel well if kept chilled—pack them in a rigid container and keep on ice for events.
- To freeze: omit brûléeing, wrap airtight, freeze up to 2 months, thaw in the fridge, then sprinkle and torch sugar just before serving.
