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

Scale

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)

Cook Mode Prevent your screen from going dark

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.