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creme brulee cheesecake

Decadent Crème Brûlée Cheesecake for Your Sweetest Moments

This crème brûlée cheesecake merges two beloved desserts into one irresistible masterpiece for your sweetest moments.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 7 hours
Total Time 8 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Use digestive biscuits as a substitute if needed.
  • 0.5 cups Unsalted Butter Melted.
  • 0.25 cups Granulated Sugar Brown sugar can elevate flavor.
  • 1 teaspoon Ground Cinnamon Optional for warmth.
For the Cheesecake Filling
  • 24 oz Cream Cheese Room temperature.
  • 1 cup Sour Cream Greek yogurt can be used as an alternative.
  • 2 Large Eggs Room temperature.
  • 3 Large Egg Yolks Room temperature.
  • 1 tablespoon Vanilla Extract Pure vanilla preferred.
  • 0.5 teaspoon Salt Use sparingly.
For the Topping
  • 1 cup Heavy Cream Half-and-half can be used as a lighter alternative.
  • 0.5 cups Turbinado Sugar For the classic brûlée crust.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Whisk
  • Saucepan
  • kitchen torch
  • Aluminum Foil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing it.
  2. Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
Make the Crust
  1. Combine graham cracker crumbs, granulated sugar, and optional ground cinnamon in a bowl.
  2. Pour in melted unsalted butter and blend until evenly coated.
  3. Press mixture into the bottom of the springform pan, creating an even layer.
  4. Bake for 8-10 minutes until golden brown, then set aside to cool.
Prepare the Cheesecake Filling
  1. Beat room-temperature cream cheese until smooth for about 2-3 minutes.
  2. Gradually add granulated sugar and mix until thoroughly combined.
  3. Incorporate sour cream, followed by eggs and yolks one at a time.
  4. Finally, add vanilla extract and a pinch of salt to ensure a smooth batter.
Bake the Cheesecake
  1. Pour the creamy filling over the cooled crust in the springform pan.
  2. Prepare a water bath and bake for 55-70 minutes until edges are set.
Cool Gradually
  1. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
  2. Refrigerate for at least 6 hours or overnight to set completely.
Prepare the Topping
  1. Heat heavy cream over medium heat, stirring in granulated sugar and vanilla until simmering.
  2. Let cool slightly before pouring it evenly over the chilled cheesecake.
  3. Refrigerate for an additional 2 hours to set.
Brûlée the Sugar Topping
  1. Sprinkle turbinado sugar evenly over the topping just before serving.
  2. Using a kitchen torch or broiler, carefully caramelize the sugar until golden.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

For the best flavor, refrigerate overnight. Use room temperature ingredients for the smoothest batter.

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