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Ultimate Crème Brûlée Cheesecake Recipe

A close-up slice of creamy creme brulee cheesecake featuring a thick graham cracker crust and a glossy, torched sugar topping.
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Make this decadent fusion dessert featuring a rich, creamy vanilla bean cheesecake base topped with a crisp, perfectly caramelized sugar crust.

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
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/4 cup superfine sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, vanilla bean paste, and salt. Mix until just combined.
  4. Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix. Stir in the heavy cream by hand.
  5. 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 the water reaches halfway up the sides of the springform pan (this creates a water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight wobble.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. To finish: Just before serving, sprinkle the top evenly with the 1/4 cup superfine sugar. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust.
  10. Serve immediately after the topping hardens slightly.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • 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.
  • This recipe works well for individual mini cheesecakes baked in a muffin tin lined with paper liners; reduce the baking time for minis to about 20-25 minutes.

Nutrition

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