A luxurious fusion of two classic desserts, this Crème Brûlée Cheesecake combines the creamy richness of cheesecake with the satisfying crunch of caramelized sugar. Perfect for special occasions, it’s a dessert guaranteed to impress your guests.

Why You’ll Love This Recipe

• Unique Combination: The creamy cheesecake base paired with a caramelized sugar topping creates an unforgettable dessert experience.
• Impressive Presentation: The brûlée topping gives a restaurant-quality finish that will wow any crowd.
• Rich and Creamy: With whipped cream folded into the batter, this cheesecake has an incredibly smooth and light texture.
• Make-Ahead Dessert: Perfect for preparing a day in advance, leaving you stress-free on the day of serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• graham cracker crumbs
• melted butter
• sugar

For the Cheesecake

• cream cheese, softened
• granulated sugar
• sour cream
• large eggs
• vanilla extract
• salt
• heavy cream
• granulated sugar (for whipped cream)
• vanilla extract

For the Brûlée Topping

• granulated sugar

Directions

Make the Crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool completely.

Make the Cheesecake

1. Beat the cream cheese in a large bowl until smooth.
2. Gradually mix in granulated sugar, sour cream, eggs, vanilla, and salt, ensuring everything is fully incorporated.
3. In a separate bowl, whip heavy cream with 1/4 cup sugar and 1 teaspoon vanilla until soft peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth.
5. Pour the cheesecake batter over the cooled crust.

Bake the Cheesecake

1. Place the springform pan in a larger roasting pan to create a water bath.
2. Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
3. Bake at 350°F (175°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour.
5. Remove from the water bath, cover, and refrigerate for at least 4 hours or overnight.

Make the Brûlée Topping

1. Remove the chilled cheesecake from the refrigerator.
2. Sprinkle granulated sugar evenly over the top of the cheesecake.
3. Using a kitchen torch, caramelize the sugar by heating it until it turns golden brown and forms a crisp layer.

Serve

1. Slice the cheesecake into portions and serve immediately. Enjoy the creamy texture with the crunchy caramel topping.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 5 hours (including cooling and chilling)
• Servings: 12 slices

Variations

• Chocolate Crust: Use chocolate wafer crumbs instead of graham crackers for a richer flavor.
• Berry Garnish: Top the cheesecake with fresh berries for a burst of color and flavor.
• Flavored Cheesecake: Add a hint of orange or almond extract to the batter for a unique twist.
• Gluten-Free Option: Substitute the graham cracker crumbs with gluten-free alternatives.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze slices (without the brûlée topping) in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: The brûlée topping is best enjoyed fresh, so torch the sugar just before serving.

FAQs

1. Can I make this cheesecake without a water bath?

Yes, but the water bath helps ensure even baking and prevents cracks on the surface.

2. Can I use store-bought whipped cream?

It’s best to whip fresh heavy cream for optimal texture, but store-bought whipped cream can be used in a pinch.

3. What if I don’t have a kitchen torch?

You can broil the cheesecake for 1-2 minutes to caramelize the sugar, but watch closely to prevent burning.

4. How do I prevent the crust from sticking to the pan?

Line the bottom of the springform pan with parchment paper for easy removal.

5. Can I use a different type of sugar for the brûlée topping?

Granulated sugar works best for caramelization. Brown sugar may burn more quickly.

6. Can I add toppings to the cheesecake?

Yes, toppings like whipped cream, caramel sauce, or fruit complement the brûlée topping beautifully.

7. Why does my cheesecake crack?

Cracks can result from overmixing, overbaking, or not using a water bath. Cooling the cheesecake gradually also helps.

8. Can I use light cream cheese?

Yes, but the texture may be slightly less rich and creamy.

9. Can I make mini Crème Brûlée Cheesecakes?

Absolutely! Use a muffin tin with liners and adjust the baking time to 20-25 minutes.

10. How do I get a smooth cheesecake batter?

Ensure all ingredients are at room temperature before mixing to avoid lumps.

Conclusion

Crème Brûlée Cheesecake is an elegant dessert that delivers the best of both worlds—a creamy cheesecake base with a perfectly caramelized sugar topping. Whether for a special occasion or a treat-yourself moment, this recipe is sure to impress. Try it today and delight in every decadent bite.

Crème Brûlée Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-American Fusion

Print Recipe

Pin Recipe

---

Description

Indulge in the luxurious combination of rich, creamy cheesecake and the crispy caramelized sugar topping of crème brûlée. This Crème Brûlée Cheesecake is the ultimate dessert for special occasions or to impress your guests.

---

Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp sugar

For the Cheesecake:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Brûlée Topping:

• 1/4 cup granulated sugar

Cook Mode Prevent your screen from going dark

---

Instructions

Make the Crust:

• Preheat oven to 350°F (175°C).
• Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl.
• Press the mixture evenly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let the crust cool completely.

2. Make the Cheesecake:

• In a large bowl, beat the cream cheese until smooth and creamy.
• Gradually mix in the granulated sugar, then add sour cream, eggs, vanilla extract, and salt, mixing until fully combined.
• In a separate bowl, whisk heavy cream, ¼ cup sugar, and 1 tsp vanilla extract until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture until smooth.
• Pour the cheesecake batter over the cooled crust.

3. Bake the Cheesecake:

• Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water, so it reaches halfway up the sides of the springform pan.
• Bake for 50-60 minutes, or until the center is set but slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour.
• Remove from the water bath and refrigerate for at least 4 hours or overnight for best results.

4. Make the Brûlée Topping:

• Remove the cheesecake from the refrigerator.
• Sprinkle granulated sugar evenly over the surface of the cheesecake.
• Use a kitchen torch to caramelize the sugar until it forms a golden, crispy topping.

5. Serve:

• Slice the cheesecake and serve immediately to enjoy the crunchy caramelized sugar topping.

---

Notes

Notes:

• If you don’t have a kitchen torch, place the cheesecake under a broiler for a few seconds, watching closely to avoid burning.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Ensure the springform pan is tightly wrapped with aluminum foil to prevent water from seeping in during the water bath.