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Ultimate Crème Brûlée Cheesecake

A perfect slice of creme brulee cheesecake featuring a creamy center and a shiny, torched sugar topping.
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A decadent fusion dessert combining a rich, creamy vanilla bean cheesecake with the signature crisp, caramelized sugar topping of crème brûlée.

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 cup heavy cream
  • 3 large eggs
  • 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 until combined. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar until fully incorporated.
  5. Mix in the vanilla extract, vanilla bean paste, and heavy cream. Beat on low speed until just combined.
  6. Add the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter.
  7. 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 it reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  10. 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.
  11. When ready to serve, sprinkle the top evenly with the remaining 1/2 cup of sugar. 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.
  12. Serve immediately after torching for the best contrast between the warm, crisp topping and the cold, creamy cheesecake.

Notes

  • For the best results when torching, keep the flame moving constantly over the sugar layer.
  • If you do not have a kitchen torch, you can place the sugared cheesecake under a preheated broiler for 1-2 minutes, watching it constantly to prevent burning.
  • If you are planning ahead, you can prepare the cheesecake up to two days in advance and keep it chilled. Torch only right before serving. This recipe is a great alternative to standard meal planning when you need an impressive dessert.

Nutrition

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