If there were ever a dessert designed to dazzle both the eyes and the palate, Crème Brûlée Cheesecake is it. Imagine the silky luxury of a classic cheesecake fused with the dramatic flair and caramelized crunch of everyone’s favorite French custard – every bite is a celebration. This show-stopping dessert brings together a buttery graham cracker crust, an ultra-creamy vanilla filling, and that magical crisp sugar cap that shatters with every forkful. Whether for a special holiday, a dinner party, or simply to indulge yourself, this cheesecake is sure to become a treasured favorite that you’ll want to make again and again.
Ingredients You’ll Need
It’s truly amazing how just a handful of kitchen staples can combine to create something so memorable. Each ingredient in this Crème Brûlée Cheesecake plays a pivotal role, from forming the irresistible base to building up that lush, custardy filling and, of course, the signature brûlée crunch on top.
- Graham cracker crumbs: These give the crust its signature flavor and a satisfyingly crunchy foundation for your cheesecake.
- Granulated sugar: Essential for both sweetening and creating that gorgeous brûlée topping – don’t skimp on it!
- Unsalted butter, melted: Binds the crust together and provides rich, toasty undertones.
- Cream cheese, softened: The heart and soul of any cheesecake; make sure it’s perfectly softened for a smooth, lump-free filling.
- Large eggs: These help set the cheesecake, giving it structure without losing that creamy lusciousness.
- Heavy cream: Adds silkiness and richness, lending that impeccable “crème brulée” mouthfeel.
- Vanilla bean paste or pure vanilla extract: For deep, fragrant vanilla notes that infuse every bite.
- Salt: Just a touch—this secret superstar sharpens all the other flavors.
- Extra granulated sugar (for the brûlée topping): The big finish! This transforms into the crackling candy layer that everyone loves to tap with a spoon.
How to Make Crème Brûlée Cheesecake
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (160°C) and lining the bottom of a 9-inch springform pan with parchment. In a medium bowl, fuse those graham cracker crumbs with sugar and melted butter until every crumb glistens. Press this mixture firmly into the bottom of your pan—using the bottom of a measuring cup works wonders for an even layer. Bake for just 10 minutes, then set aside to cool while you whip up that dreamy filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat your softened cream cheese until it’s impossibly smooth. Add in the sugar and let it get fluffy and light. Crack in eggs one at a time, fully incorporating each before the next. Now pour in the heavy cream, vanilla, and salt, then mix gently—over-mixing can lead to cracks, so just blend until smooth. Pour this decadent batter over your slightly cooled crust.
Step 3: Set Up the Water Bath
Place the assembled springform pan inside a larger roasting pan. Pour hot water into the outer pan, halfway up the sides of your cheesecake. This gentle water bath bakes your Crème Brûlée Cheesecake slowly and evenly, ensuring that luxuriously creamy texture we all crave. Bake for 60 to 70 minutes—the cheesecake should be set at the edges but still have a slight jiggle in the center.
Step 4: Cool Gradually
Don’t be tempted to pull your cheesecake out right away! Turn off the oven, crack the door open, and let the cake cool inside for about an hour. This slow cooling helps prevent surface cracks and gives the texture extra silkiness. Afterwards, let it cool at room temperature, then chill in the fridge for at least 4 hours or, even better, overnight.
Step 5: Brûlée the Top
This is where Crème Brûlée Cheesecake shines. Once your cheesecake is fully chilled and set, sprinkle an even layer of granulated sugar over the top. Use a kitchen torch to gently caramelize the sugar, swirling the flame to melt and brown it just until glassy and golden. If you don’t have a torch, a quick trip under a broiler (with a close watch) will do the trick. Let the sugar cap cool and harden for at least 2 minutes—then slice and prepare for applause!
How to Serve Crème Brûlée Cheesecake
Garnishes
For a truly showstopping dessert, adorn each slice with a few berries—raspberries or strawberries look stunning against the shimmery brûlée top. A dollop of whipped cream on the side adds another layer of indulgence, while a sprig of fresh mint offers a beautiful pop of color.
Side Dishes
This rich cheesecake pairs beautifully with fresh fruit salads or a zingy citrus sorbet to balance its decadent creaminess. Even a simple cup of strong espresso or black coffee is the perfect complement (and a lovely way to round out a special meal).
Creative Ways to Present
If you’re looking to have a little fun, try making mini Crème Brûlée Cheesecakes in individual ramekins—a clever twist on dessert trays for parties. Or serve the cheesecake in slender wedges with delicate chocolate curls or edible flowers for a restaurant-worthy presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cheesecake slices with plastic wrap or store them in an airtight container in the refrigerator. Crème Brûlée Cheesecake will keep beautifully for up to 4 days—the caramelized sugar may lose some crackle, but the flavor remains absolutely divine.
Freezing
If you’d like to prep ahead, you can freeze the (un-brûléed) cheesecake for up to a month. Wrap it tightly in plastic and then foil. When ready to serve, thaw overnight in the fridge and finish with the sugar crust just before eating, so you don’t lose that signature crunch.
Reheating
While reheating isn’t typically necessary with cheesecake, if you prefer it slightly warmer, let your slice rest at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as it can make the sugar topping soggy and alter the silky texture of your Crème Brûlée Cheesecake.
FAQs
Can I use store-bought graham cracker crumbs?
Absolutely! Pre-crumbed graham crackers are a real time saver and don’t sacrifice flavor or texture. Just be sure they’re fresh and not stale for the best crust.
What can I substitute for vanilla bean paste?
If you don’t have vanilla bean paste, pure vanilla extract works very well. Vanilla beans themselves are fantastic if you want to splurge—the little black specks add a luxurious touch.
How do I prevent cracks in my cheesecake?
Baking in a water bath and cooling the cheesecake gradually are your best defenses against cracks. Avoid over-mixing the batter and don’t skip the chilling time—it’s all about patience!
Can I make Crème Brûlée Cheesecake without a kitchen torch?
Yes, you can use your oven’s broiler for the brûlée topping. Keep a close eye on it, as the sugar can go from golden to burnt in a flash. Rotate the pan for even caramelization.
Why do I need to chill the cheesecake overnight?
Chilling gives the cheesecake time to fully set, allowing the flavors to meld and intensify. This rest is what turns your dessert from simply good to absolutely irresistible!
Final Thoughts
Crème Brûlée Cheesecake truly takes the best of two beloved desserts and blends them into a masterpiece you’ll be proud to call your own. Invite your friends over, light that torch, and watch their eyes light up as you slice into that unforgettable caramelized top. Give this recipe a try and get ready to make every gathering just a little bit sweeter!
Print
Crème Brûlée Cheesecake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 12 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent fusion of two beloved desserts with this Crème Brûlée Cheesecake recipe. Creamy cheesecake meets the caramelized sugar crust of crème brûlée for a show-stopping dessert that will impress any crowd.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 1/4 teaspoon salt
For the topping:
- 1/4 cup granulated sugar (for brûlée crust)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter, press into the pan, and bake for 10 minutes. Let cool.
- Make the filling: Beat cream cheese until smooth. Add sugar, eggs, heavy cream, vanilla, and salt. Pour over crust.
- Bake: Place the pan in a water bath, bake for 60-70 minutes, then cool in the oven.
- Chill: Refrigerate for at least 4 hours or overnight.
- Caramelize the top: Sprinkle sugar over the cheesecake and torch until golden. Let cool before serving.
Notes
- For a deeper vanilla flavor, use vanilla bean paste.
- If you don’t have a torch, broil the sugared top briefly, watching carefully.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 280mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
