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Ultimate Crème Brûlée Cheesecake Recipe

A thick slice of creamy creme brulee cheesecake showing the caramelized sugar top and graham cracker crust.
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Combine the rich, creamy texture of baked cheesecake with the signature crackly, caramelized sugar topping of classic crème brûlée. This recipe delivers a showstopper dessert that is surprisingly simple to make.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
  • 1 cup cold heavy cream
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Make the crust: Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Make the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add 3/4 cup sugar and beat until combined. Mix in the eggs one at a time, mixing just until incorporated after each addition. Stir in vanilla extract and sour cream.
  4. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this helps prevent cracks).
  5. Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  6. Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Prepare the topping: When ready to serve, whip the cold heavy cream until soft peaks form. Gently fold in the 1/2 cup sugar for the topping. Spread this layer evenly over the chilled cheesecake.
  8. Caramelize the sugar: Sprinkle a thin, even layer of extra granulated sugar over the cream layer. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Work quickly to avoid heating the cheesecake filling too much.
  9. Serve immediately after torching for the best contrast between the warm, crisp top and the cold, creamy cheesecake.

Notes

  • If you do not have a kitchen torch, you can place the sugar-topped cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • For a vanilla bean flavor, scrape seeds from half a vanilla bean into the filling mixture.
  • This recipe works well for a luxurious baked desserts experience.

Nutrition

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