Crème Brûlée Cheesecake

If you are a fan of desserts that deliver a delightful mix of flavors and textures, you are in for a treat with crème brûlée cheesecake. This indulgent dessert merges the smooth richness of cheesecake with the crispy caramel topping of crème brûlée, creating a sweet harmony that is hard to resist. It’s a showstopper that will amaze your guests and satisfy your sweet cravings.

Crème brûlée cheesecake is a wonderful combination of two popular desserts that captures the best characteristics of each. The creamy base of the cheesecake melts in your mouth, while the crunchy layer of caramelized sugar adds a delightful contrast with each bite. So why not try making this creamy delight yourself? Treat your friends and family to a slice, and watch their faces light up with joy. You’ll be thrilled with your creation!

Crème Brûlée Cheesecake

Servings: 12

Prep Time: 30 minutes

Bake Time: 60–70 minutes

Chill Time: At least 4 hours or overnight

Brûlée Time: 5 minutes

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup brown sugar

• 6 tbsp unsalted butter, melted

Cheesecake Filling

• 4 (8 oz) packages cream cheese, softened

• 1 ⅓ cups granulated sugar

• 2 tsp vanilla bean paste

• ½ tbsp vanilla extract

• ½ cup sour cream

• 4 large eggs + 2 egg yolks, room temperature

• ½ tsp salt

• Zest of 1 lemon

• Zest of 1 orange

Crème Brûlée Topping

• ⅓ cup granulated sugar (for brûlée top)

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. In a bowl, mix together graham cracker crumbs, brown sugar, and melted butter until evenly moistened.

3. Press mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to press it down firmly and evenly.

4. Bake for 10 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Batter

1. In a large bowl, beat the cream cheese until smooth and creamy (2–3 minutes).

2. Gradually add the granulated sugar and beat until combined.

3. Add vanilla bean paste, vanilla extract, sour cream, salt, lemon zest, and orange zest. Mix well.

4. Add the eggs and yolks one at a time, beating on low speed until just incorporated. Avoid overmixing.

Step 3: Bake the Cheesecake

1. Pour the batter over the crust in the springform pan.

2. Place the pan in a water bath (wrap the bottom in foil and place it in a larger pan filled with hot water halfway up the sides).

3. Bake for 60–70 minutes, or until edges are set and center is slightly jiggly.

4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Step 4: Chill

1. Remove from the oven and let cool to room temperature.

2. Refrigerate for at least 4 hours, preferably overnight.

Step 5: Caramelize the Sugar (Crème Brûlée Topping)

1. Just before serving, sprinkle the top of the chilled cheesecake evenly with ⅓ cup granulated sugar.

2. Use a kitchen torch to caramelize the sugar until golden and crisp.

   • Don’t hold the flame too close or in one spot too long — move it in circles for even caramelization.

3. Let the sugar crust cool and harden for a minute or two.

To Serve

Slice with a warm knife for clean edges, and enjoy the crackle of the sugar top with each creamy bite!

Tips

• No torch? Place under the broiler for 1–2 minutes, watching very closely (but a torch is ideal).

• Add fresh berries or whipped cream on the side if desired.

• For extra citrus punch, add a bit of lemon juice to the batter or raspberry coulis as a garnish.