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.

Creme Brulee Cheesecake Bars - Extra Rich And Creamy Cheesecake Bars

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

Scale

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.