Crème Brûlée Cheesecake

There is nothing more decadent than a Crème Brûlée Cheesecake. Make this dessert for a special occasion when you want to “wow” the party. The creaminess of the cheesecake pairs well with the crunchy sweet (and sometimes a little burnt) brûléed sugar topping.

Torching the cheesecake is the best part when making this dessert!

How to Make Crème Brûlée Cheesecake

Make the Cheesecake Crust

Make the cheesecake crust and then pack it into your springform pan.
Make the cheesecake crust and then pack it into your springform pan.

Start by preheating oven to 350°F. In a food processor, add the entire box of graham crackers and blend until a crumbly consistency. Stream in the butter and salt. The mixture should resemble wet sand.

Take a 9 inch springform pan and spray with PAM. Then start packing the graham cracker mixture into the pan. You can pack it down into the pan by using the back end of a measuring cup and about an inch up the sides.

Once the crust is formed, par bake for 10 minutes. Remove crust and let completely cool before cheesecake batter is poured.

Make the Cheesecake

In a stand mixer, add the cream cheese, sour cream, and sugar together until there are no lumps. Regularly scrape down the sides about every 2 minutes to ensure the batter is well mixed.

Slowly add in the vanilla paste and eggs, one at a time, until fully incorporated.

Make the cheesecake. Add a layer of tin foil around the edges to keep water from seeping in.
Make the cheesecake. Add a layer of tin foil around the edges to keep water from seeping in.

Carefully pour the batter into the crust.

Because the cheesecake needs to sit in a hot water bath, it’s a good idea to try to “seal” the bottom of the pan the best you can with tin foil so water doesn’t seep into the pan.

Make a hot water bath for your cheesecake. This will help the cheesecake cook evenly while preventing cracks.
Make a hot water bath for your cheesecake. This will help the cheesecake cook evenly while preventing cracks.

Create a water bath for the cheesecake by placing the pan into a baking dish. Then fill the surrounding area with boiling water, so the pan is sitting in a “bath”.

Place the entire baking dish with the cheesecake in its bath into the oven. Bake for 55 minutes. Then, turn off the oven and place a utensil to crack the oven door open. The cheesecake will continue to bake as it’s cooling, and this process will keep the cheesecake from cracking.

Remove cheesecake from the oven and allow it to completely cool on the counter until moving to the fridge, where it can chill overnight.

Brûléed Topping

Just before serving, remove the cheesecake from the fridge and slowly take off the springform pan from the sides. You may need to loosen the sides with a butterknife before removing it completely.

Torch the top of the cheesecake to give it the signature "brûléed" topping.
Torch the top of the cheesecake to give it the signature “brûléed” topping.

Sprinkle the top of the cheesecake with the reserved half cup of sugar.

With a torch, slowly heat the top of the cheesecake until the sugar begins to bubble and brown. Some spots will burn, and that’s okay, just be mindful of how long the torch is on any one specific spot when browning.

Serving Suggestions for Crème Brûlée Cheesecake

Serve a slice of the cheesecake with strawberries and whipped cream.
Serve a slice of the cheesecake with strawberries and whipped cream.

Serve the cheesecake by using a sharp knife to cut into the brûléed topping.

There are many different ways to serve this cheesecake, and they range from simple to sophisticated.

My favorite way to serve it is to pair the cheesecake with a side of fresh strawberries and whipped cream, and maybe a mint leaf for a little greenery and freshness.

There are other toppings for this cheesecake that will compliment the dessert beautifully. Try serving it with a side of Cool Whip, a variety of fresh berries, or even a side of plum jam!

I’ve also served this Creme Brûlée Cheesecake as is straight out of the tin.

More Recipes:

Sous Vide Crème Brûlée

Mochi Brownies

Vegan Honey Nut Granola

Pumpkin Crinkle Cookies

Cheesecake Factory Pumpkin Cheesecake

Crème Brûlée Cheesecake

0.0 from 0 votes
Recipe by Sarah
Course: DessertCuisine: American, French, ItalianDifficulty: Moderate, Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

420

kcal

Ingredients

  • Crust
  • 1 package Graham crackers

  • 3/4 cup butter

  • pinch salt

  • Cheesecake
  • 32 oz block cream cheese (softened at room temperature – at least 2 hours)

  • 1/2 cup sour cream (softened at room temperature – at least 2 hours)

  • 4 eggs (at room temperature – at least 2 hours)

  • 1 cup granulated sugar

  • 2 tspn vanilla paste

  • Topping
  • 1/2 cup granulated sugar

Directions

  • Make the Crust
  • Preheat oven to 350°F. In a food processor, add the entire box of graham crackers and blend until a crumbly consistency. Stream in the butter and salt. The mixture should resemble wet sand.
  • Take a 9 inch springform pan and spray with PAM. Then start packing the graham cracker mixture into the pan. You can pack it down into the pan by using the back end of a measuring cup and about an inch up the sides.
  • Once the crust is formed, par bake for 10 minutes. Remove crust and let completely cool before cheesecake batter is poured.
  • Make the Cheesecake
  • In a stand mixer, add the cream cheese, sour cream, and sugar together until there are no lumps. Regularly scrape down the sides about every 2 minutes to ensure the batter is well mixed.
  • Slowly add in the vanilla paste and eggs, one at a time, until fully incorporated.
  • Carefully pour the batter into the crust.
  • Create a water bath for the cheesecake by placing the pan into a baking dish. Then fill the surrounding area with boiling water, so the pan is sitting in a “bath”.
  • Place the entire baking dish with the cheesecake in its bath into the oven. Bake for 55 minutes. Then, turn off the oven and place a utensil to crack the oven door open. The cheesecake will continue to bake as it’s cooling, and this process will keep the cheesecake from cracking.
  • Remove cheesecake from the oven and allow it to completely cool on the counter until moving to the fridge, where it can chill overnight.
  • Brûléed Topping
  • Just before serving, remove the cheesecake from the fridge and slowly take off the springform pan from the sides. You may need to loosen the sides with a butterknife before removing it completely.
  • Sprinkle the top of the cheesecake with the reserved half cup of sugar.
  • With a torch, slowly heat the top of the cheesecake until the sugar begins to bubble and brown.
  • Serve
  • Serve the cheesecake by using a sharp knife to cut into the brûléed topping.

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