Crème Brûlée Cheesecake 🍮🍰

Crème Brûlée Cheesecake combines two irresistible desserts into one: a rich, creamy cheesecake with a buttery graham cracker crust, topped with a thin layer of caramelized sugar that cracks beautifully with every spoonful. It’s elegant enough for a special occasion but simple enough to make at home.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the Cheesecake

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• ½ cup heavy cream
• Pinch of salt

For the Brûlée Topping

• ⅓–½ cup granulated sugar

Instructions

1. Prepare the crust
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Mix the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press it firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool slightly.

2. Make the cheesecake filling
Beat the softened cream cheese and sugar on medium-low speed until smooth and creamy. Avoid whipping too much air into the mixture.

Add the eggs one at a time, mixing just until each is incorporated. Add the sour cream, vanilla, flour, heavy cream, and salt. Mix until smooth.

3. Fill the pan
Pour the cheesecake mixture over the crust and gently smooth the surface. Tap the pan lightly on the counter to release large air bubbles.

4. Bake
Place the cheesecake in the oven and bake for approximately 55–70 minutes. The edges should look set while the center still has a gentle wobble.

Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for about 1 hour. This helps reduce cracking.

5. Chill completely
Remove the cheesecake from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.

Make the Crème Brûlée Topping

When you’re ready to serve, remove the cheesecake from the refrigerator and carefully remove it from the springform pan.

1. Sprinkle a thin, even layer of granulated sugar over the entire surface.
2. Use a kitchen torch to caramelize the sugar until it melts and turns deep golden brown.
3. Allow the caramelized sugar to cool for 2–5 minutes until it hardens into a crisp shell.

If you don’t have a kitchen torch, you can carefully use your oven’s broiler, watching constantly because the sugar can burn quickly.

Tips for the Best Crème Brûlée Cheesecake

• Use room-temperature cream cheese for the smoothest filling.
• Don’t overmix after adding the eggs; too much air can cause the cheesecake to puff and crack.
• Chill the cheesecake thoroughly before caramelizing the sugar.
• Apply the sugar topping shortly before serving so the brûlée layer stays crisp.
• For the classic crème brûlée flavor, use good-quality vanilla extract or vanilla bean paste.

The result: creamy, rich cheesecake underneath and a beautifully crisp, caramelized sugar shell on top—the perfect combination of silky and crunchy in every bite.