Why You’ll Love This Recipe

Crème Brûlée Cheesecake combines the creamy, velvety texture of cheesecake with the crisp, caramelized sugar topping of crème brûlée. The contrast between the creamy, rich filling and the crunchy sugar top creates a delightful texture experience in every bite. It’s a showstopper dessert that’s surprisingly easy to make, and it’s perfect for those who want something a little extra special without complicated steps. The hint of vanilla and the beautiful caramelized finish make this cheesecake unforgettable!

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (about 10 graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup heavy cream

For the crème brûlée topping:

1/4 cup granulated sugar (for caramelizing)
1 teaspoon vanilla extract (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Make the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes.
Gradually add the sugar, beating until well combined.
Add the vanilla extract and mix to combine.
Add the eggs one at a time, mixing well after each addition.
Pour in the heavy cream and beat until the mixture is smooth and fully incorporated.

3. Assemble the cheesecake:

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Tap the pan gently on the counter to remove any air bubbles.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. Then, remove it from the oven and let it cool to room temperature.

4. Chill the cheesecake:

After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to fully set.

5. Caramelize the sugar topping:

Once the cheesecake is chilled, remove it from the springform pan and place it on a serving platter.
Sprinkle an even layer of granulated sugar over the top of the cheesecake. You can use a kitchen torch to caramelize the sugar by moving the flame in circular motions until it turns golden and crispy.
If you don’t have a kitchen torch, you can also place the cheesecake under the broiler for 2-3 minutes, keeping a close eye on it to ensure it doesn’t burn. The sugar should melt and form a crunchy caramelized topping.

6. Serve:

Let the sugar topping harden for a minute before slicing the cheesecake. Serve immediately and enjoy!

Servings and Timing

Servings: 8-12 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours (or overnight)
Total Time: 5 hours, 20 minutes (or overnight)

Variations

Fruit Topping: After caramelizing the sugar, you can top the cheesecake with fresh berries, such as raspberries or strawberries, for added flavor and color.
Flavored Crust: Use chocolate cookies (like Oreos) or crushed vanilla wafers in place of the graham crackers for a different flavor profile.
Chocolate Crème Brûlée Cheesecake: Add a layer of melted chocolate to the cheesecake filling before baking for a chocolate twist on the classic crème brûlée flavor.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. The caramelized topping will soften over time, but the cheesecake will still be delicious.
Freezing: This cheesecake can be frozen for up to 2 months. To freeze, wrap it tightly in plastic wrap and foil. When ready to serve, thaw it in the refrigerator overnight.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead of time! You can prepare the cheesecake and refrigerate it for up to 3 days before serving. Just be sure to add the caramelized sugar topping right before serving for the best texture.

Can I use a regular pie crust instead of a graham cracker crust?

Absolutely! You can use a regular pie crust or even a store-bought crust if you prefer. The graham cracker crust is traditional for cheesecakes, but feel free to swap it out for any type you like.

Can I make this cheesecake without a torch?

Yes, you can use the broiler method to caramelize the sugar if you don’t have a kitchen torch. Just be sure to watch it closely to prevent burning.

Can I make this cheesecake without heavy cream?

Heavy cream gives the cheesecake its rich texture, but if you don’t have it, you can substitute with sour cream or Greek yogurt for a tangy twist. The texture will be slightly different, but it will still be delicious.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center is slightly wobbly. It will firm up as it cools, so don’t worry if it’s still a little jiggly in the center when you take it out of the oven.

Conclusion

Crème Brûlée Cheesecake is an elegant and decadent dessert that brings together the rich, creamy texture of cheesecake with the irresistible crunch of caramelized sugar. The perfect balance of sweetness and richness makes this cheesecake an unforgettable treat that’s sure to impress. Whether it’s for a special occasion or a weekend indulgence, this dessert is a true showstopper. Try it for your next celebration, and enjoy every luxurious bite!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours, 20 minutes (or overnight)
Yield: 8-12 slices
Category: Dessert
Method: Baking
Cuisine: French-American
Diet: Vegetarian

Print Recipe

Description

Crème Brûlée Cheesecake combines the creamy texture of cheesecake with the crisp, caramelized sugar topping of crème brûlée, offering the best of both desserts.

Instructions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until evenly moistened, then press firmly into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and eggs, mixing well after each addition. Pour in the heavy cream and mix until smooth and fully incorporated.
Pour the cheesecake filling over the cooled graham cracker crust. Tap the pan gently on the counter to remove air bubbles. Place the pan on a baking sheet and bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside the oven.
Remove from the oven and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
After the cheesecake has chilled, sprinkle the top with an even layer of granulated sugar. Use a kitchen torch to caramelize the sugar by moving the flame in circular motions until golden and crispy. Alternatively, use a broiler for 2-3 minutes, watching closely to prevent burning.
Allow the sugar topping to harden for a minute before slicing and serving. Enjoy!

Notes

For a fruit topping, add fresh berries like raspberries or strawberries after caramelizing the sugar.Use a flavored crust, such as chocolate cookies or crushed vanilla wafers, for a different twist.For a chocolate variation, add a layer of melted chocolate to the cheesecake filling before baking.If you don’t have heavy cream, sour cream or Greek yogurt can be substituted for a tangy twist.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 34g
Sodium: 230mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg

Crème Brûlée Cheesecake Recipe

Why You’ll Love This Recipe

Ingredients