Crème Brûlée Cheesecake

Crème Brûlée Cheesecake is a rich, decadent dessert that combines two beloved classics: the creamy smoothness of cheesecake and the crisp caramelized sugar topping of crème brûlée. Here’s a full recipe for making it at home.

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🍮 Crème Brûlée Cheesecake Recipe

✅ Makes 1 (9-inch) cheesecake

Prep Time: 30 mins
Cook Time: 1 hour 15 mins
Chill Time: 4+ hours (or overnight)

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✨ Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 full crackers)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1/4 cup sour cream

• 1/4 cup heavy cream

• 1 tbsp vanilla bean paste (or pure vanilla extract)

• 4 large eggs

For the Brûlée Topping:

• 1/4 cup granulated sugar (for torching)

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🧑‍🍳 Instructions

1. Make the Crust:

1. Preheat your oven to 325°F (163°C).

2. Combine graham cracker crumbs, sugar, and melted butter.

3. Press mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press it firmly.

4. Bake for 10 minutes, then let cool while you make the filling.

2. Make the Cheesecake Filling:

1. In a large bowl or stand mixer, beat the cream cheese until smooth (2–3 mins).

2. Add the sugar and beat until combined.

3. Mix in sour cream, heavy cream, and vanilla.

4. Add eggs one at a time, mixing on low speed. Don’t overmix.

5. Pour the filling into the prepared crust.

3. Bake the Cheesecake:

1. Wrap the outside of the springform pan with foil and place it in a larger roasting pan.

2. Pour hot water into the roasting pan until it comes halfway up the sides (water bath).

3. Bake for 1 hour 10–15 minutes, or until the center is just set but still slightly jiggly.

4. Turn off oven, crack the door open, and let cheesecake cool in the oven for 1 hour.

5. Remove from oven and chill in fridge for at least 4 hours or overnight.

4. Add the Brûlée Topping:

1. Just before serving, sprinkle 1/4 cup sugar evenly over the top of the chilled cheesecake.

2. Use a kitchen torch to caramelize the sugar until golden and crisp. (Do this in sections for best results.)

3. Let cool for 5 minutes to allow the sugar to harden into that classic crème brûlée crack.

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📝 Tips

• No torch? You can try broiling the sugar topping for 1–2 minutes, but watch very carefully to prevent burning.

• Flavor twist: Add a bit of orange zest or a splash of liqueur (like Grand Marnier) to the batter for depth.