There is something utterly magical about the fusion in this Crème Brûlée Cheesecake Recipe that brings together the best of both worlds—the creamy richness of cheesecake and the caramelized, crackling sweetness of crème brûlée. If you love desserts that combine smooth textures with a tantalizing crunch, then this recipe will quickly become a beloved classic in your kitchen. It offers a decadent indulgence that’s impressive enough for special occasions yet comforting enough to enjoy anytime you crave something truly special.
Ingredients You’ll Need
The beauty of this Crème Brûlée Cheesecake Recipe lies not only in its deliciousness but also in its simplicity. Each ingredient plays a starring role, contributing to the perfect texture, flavor, and that gorgeous golden crust on top.
- Graham cracker crumbs: The base of the crust providing a sweet, crumbly foundation with a subtle crunch.
- Granulated sugar: Used in both crust and filling, it balances sweetness with caramelization.
- Unsalted butter: Melts into the crumbs, creating a rich, buttery crust that holds together beautifully.
- Cream cheese: The creamy heart of the cheesecake that makes it luxuriously smooth.
- All-purpose flour: Adds the perfect structure while keeping the filling tender.
- Vanilla extract or vanilla bean paste: Delivers a fragrant note that makes the flavors sing.
- Eggs: Bind the filling ingredients and help achieve that classic cheesecake texture.
- Heavy cream: Enriches the filling with a silky smoothness that melts on your tongue.
- Extra granulated sugar (for topping): Essential for creating the signature caramelized brûlée topping.
How to Make Crème Brûlée Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (160°C) and lining a 9-inch springform pan with parchment paper at the bottom while greasing the sides. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until everything holds together when pressed. Firmly press this mixture into the bottom of the pan to form your crust. Bake it for 10 minutes to set the base and then let it cool slightly while you prepare the filling.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese until super smooth and fluffy—this is key for that luscious texture you’re aiming for. Slowly mix in the sugar and flour, followed by the vanilla extract or vanilla bean paste for that irresistible fragrant touch. Add eggs one at a time, blending gently on low speed to keep the batter creamy without overmixing. Finally, stir in the heavy cream, which adds richness and helps the cheesecake bake up beautifully.
Step 3: Bake the cheesecake in a water bath
Pour the silky filling over the cooled crust and smooth the surface with a spatula. To avoid cracks and ensure even baking, wrap the bottom of the springform pan with foil, then place it in a larger roasting pan. Pour hot water into the outer pan about halfway up the sides of the springform, creating a gentle water bath. Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. This delicate stage is crucial for that creamy interior.
Step 4: Cool and chill the cheesecake
With the oven off, crack the door open and let your cheesecake rest inside for an hour to prevent sudden temperature changes that cause cracks. Afterward, remove it from the water bath and refrigerate it for at least 4 hours or overnight to develop that signature dense, creamy texture that melts in your mouth.
Step 5: Create the brûlée topping
Just before serving, sprinkle an even, thin layer of granulated sugar across the chilled cheesecake’s surface. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust with those signature brûlée bubbles. If you don’t have a torch, carefully broil it in the oven, watching closely to avoid burning. Allow the topping to cool for a minute or two before slicing with a warm, clean knife for perfect slices every time.
How to Serve Crème Brûlée Cheesecake Recipe
Garnishes
Why stop at the crunchy caramelized topping? You can elevate the presentation with fresh berries like raspberries or blueberries, which add a pop of color and a refreshing balance to the rich cheesecake. A light dusting of powdered sugar or a sprig of fresh mint can also enhance the visual appeal and complement the flavors beautifully.
Side Dishes
This cheesecake is a showstopper on its own, but pairing it with a simple fruit coulis or a dollop of whipped cream can add an extra layer of lush texture and flavor contrast. For those who love a bit of crunch, toasted nuts sprinkled around the plate offer a delightful complement.
Creative Ways to Present
For an unforgettable dessert experience, serve individual portions in small ramekins topped with their own brûlée layer for a personal touch. Alternatively, add a drizzle of caramel or chocolate sauce over the slices for that extra wow factor. Serving chilled with an espresso or dessert wine can transform this treat into a sophisticated finale to any meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover cheesecake (we won’t judge), store it covered tightly in the refrigerator. The flavors actually deepen over time, making it taste even more divine the next day. Just be sure to keep it away from strong-smelling foods to preserve its delicate vanilla notes.
Freezing
You can absolutely freeze this cheesecake to enjoy later. Wrap the whole cheesecake or individual slices tightly with plastic wrap and foil to protect against freezer burn. When you’re ready to indulge again, thaw it slowly in the refrigerator overnight for the best texture.
Reheating
Since this dessert is best served chilled, reheating is not usually necessary. But if you prefer the brûlée topping extra crisp after storage, you can briefly re-torch or broil the sugar layer before serving to refresh that delicate caramel shell.
FAQs
Can I use a different type of crust for this recipe?
Absolutely! While graham cracker crust offers a classic flavor and texture, you can experiment with crushed digestive biscuits, shortbread cookies, or even a nut-based crust for a different twist. Just be sure the crust is sturdy enough to hold the creamy filling.
What if I don’t have a kitchen torch to caramelize the sugar?
No worries at all! You can use your oven’s broiler feature to caramelize the sugar topping. Place the cheesecake on the top rack and broil, watching very closely to prevent burning. It might take just a minute or two, and you’ll still get that delicious golden crust.
Why does the cheesecake need to be baked in a water bath?
The water bath creates gentle, even heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture. It helps avoid dry edges and overheating, which can ruin the delicate balance in this Crème Brûlée Cheesecake Recipe.
Can this recipe be made ahead of time for parties?
Definitely! In fact, making it a day ahead gives the flavors more time to meld and ensures it’s perfectly chilled. Just cover and refrigerate until you’re ready to caramelize the topping and serve.
How do I get clean slices without cracking the brûlée topping?
Use a warm, clean knife and wipe it between cuts. This helps glide smoothly through the crisp topping without cracking or shattering the caramelized sugar layer, giving you perfect slices every time.
Final Thoughts
This Crème Brûlée Cheesecake Recipe is a true celebration of textures and flavors that will captivate anyone lucky enough to have a slice. It’s the kind of dessert that makes you pause, savor, and smile with delight. I encourage you to give it a try—it’s easier than you think and endlessly rewarding. From the buttery crust to the silky filling and that hypnotic caramelized crown, you’re in for a real treat!
Print
Crème Brûlée Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This Crème Brûlée Cheesecake recipe combines the creamy richness of classic cheesecake with the elegant, caramelized sugar topping of traditional crème brûlée. Featuring a buttery graham cracker crust, a smooth vanilla-infused filling, and a crisp brûléed sugar surface, this dessert is perfect for impressing guests or elevating any special occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract or vanilla bean paste
- 3 large eggs
- ¾ cup heavy cream
For the Brûlée Topping:
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides well to prevent sticking.
- Make the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined, then firmly press this mixture into the bottom of the prepared springform pan. Bake the crust for 10 minutes, remove, and set aside to cool slightly.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and flour, mixing until fully incorporated. Beat in the vanilla extract or vanilla bean paste. Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing. Stir in the heavy cream until the filling is smooth.
- Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top evenly. Wrap the bottom of the springform pan with foil to prevent water leakage. Place the pan inside a larger roasting pan and carefully pour hot water into the outer pan to create a water bath, which will help the cheesecake bake evenly and prevent cracking.
- Bake: Bake the cheesecake for 55–65 minutes, or until the center is just slightly jiggly but mostly set. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to slowly adjust the temperature and prevent cracks.
- Chill: Remove the cheesecake from the oven and the water bath. Refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
- Prepare the brûlée topping: Just before serving, sprinkle a thin, even layer of granulated sugar over the chilled cheesecake surface. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a golden, crisp crust. Let it cool for 1–2 minutes before slicing and serving.
- Alternative caramelizing method: If you do not have a kitchen torch, place the sugared cheesecake briefly under a broiler to caramelize the sugar, watching carefully to prevent burning.
- Slice and serve: For best results, slice the cheesecake with a warm, clean knife to get neat slices cleanly through the crisp brûlée topping.
Notes
- If you don’t have a kitchen torch, use the oven broiler carefully to caramelize the sugar topping, watching very closely to avoid burning.
- For the best texture when slicing, warm your knife under hot water and wipe it clean between cuts to maintain smooth edges.
- Allow the cheesecake to chill sufficiently as it improves the texture and flavor development of this rich dessert.
- Wrapping the springform pan in foil prevents water from the water bath from leaking in during baking.
