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Crème Brûlée Cheesecake

A slice cut from a rich creme brulee cheesecake showing a creamy interior and a dark, caramelized sugar top.
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A recipe for a rich, creamy cheesecake topped with a hard, caramelized sugar crust, combining classic cheesecake and crème brûlée flavors.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, and vanilla bean paste. Mix until just combined.
  4. Beat in the sour cream and heavy cream. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake the cheesecake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven. Prop the oven door open slightly and let the cheesecake cool inside the oven for 1 hour.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 6 hours, preferably overnight.
  9. When ready to serve, sprinkle an even, thin layer of the remaining 1/4 cup sugar over the top of the chilled cheesecake.
  10. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Serve immediately after the topping hardens slightly.

Notes

  • For a smooth filling, make sure your cream cheese is fully at room temperature before mixing.
  • If you do not have a kitchen torch, you can place the sugared cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • This cheesecake sets best when chilled overnight.

Nutrition

Find it online: https://recipesfleet.com/creme-brulee-cheesecake-recipe/