Print

Easy Creme Brulee Cheesecake Recipe

A perfect slice of creamy creme brulee cheesecake featuring a dark, caramelized, torched sugar topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this indulgent dessert fusion featuring a creamy vanilla bean cheesecake base topped with a perfectly crisp, caramelized sugar crust. This recipe delivers restaurant-style flavor with straightforward steps.

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 bean paste
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup granulated 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: 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: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth. Mix in vanilla bean paste and salt.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Gently stir in the sour cream and heavy cream. Do not overmix.
  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 it reaches halfway up the sides of the springform pan (water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. When ready to serve, remove the cheesecake from the springform pan. Sprinkle an even, thin layer of the remaining 1/2 cup sugar over the top.
  10. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Serve immediately after torching for the best crackle.

Notes

  • For the best creamy cheesecake filling texture, ensure 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 recipe makes an elegant dessert fusion that works well for dinner parties.

Nutrition

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