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Ultimate Crème Brûlée Cheesecake

A perfect slice of creme brulee cheesecake showing a graham cracker crust, creamy filling, and a crackled, caramelized sugar topping.
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A rich, creamy baked cheesecake topped with a hard, crackly layer of caramelized sugar, combining two classic desserts.

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 (optional)
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 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: Mix 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: Beat the softened cream cheese in a large bowl until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, vanilla bean paste, and salt until combined.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream and heavy cream until the batter is smooth. Do not overmix.
  5. Pour the filling 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 (water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  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 let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
  9. Before serving, sprinkle the top evenly with the 1/2 cup superfine sugar. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Let the topping set for 5 minutes before slicing and serving.

Notes

  • For the smoothest cheesecake, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you do not have a kitchen torch, you can place the sugared cheesecake under a hot broiler for 1-2 minutes, watching constantly to prevent burning.
  • If you prefer mini cheesecakes, use a muffin tin lined with paper liners and reduce the baking time to about 20-25 minutes.

Nutrition

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