Indulge in the luxurious combination of two classic desserts—Crème Brûlée and Cheesecake—with this irresistible Crème Brûlée Cheesecake recipe. Featuring a rich, creamy cheesecake base topped with a perfectly caramelized sugar crust, this treat is an elevated version of both favorites, offering a smooth, velvety texture and a crisp, golden finish. It’s a dessert that is sure to impress your guests, combining the rich flavors of a cheesecake with the sophisticated allure of crème brûlée. Whether for a special occasion or an indulgent treat, this recipe is a guaranteed showstopper.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted For the Cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream For the Crème Brûlée Topping:
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
Instructions:
- Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly with butter or lining it with parchment paper.
- To make the crust, combine graham cracker crumbs and granulated sugar in a medium-sized bowl. Add the melted butter and mix until all the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan, forming a firm crust. Bake for 10-12 minutes or until golden brown, then remove from the oven and let cool while preparing the cheesecake filling.
- For the cheesecake filling, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined. Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully mixed before adding the next.
- Lower the mixer speed and add the heavy cream. Beat until the mixture is smooth and thick, making sure not to overmix.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan on the middle rack of the preheated oven and bake for 50-60 minutes, or until the center is set but slightly jiggly. Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Once the cheesecake is fully chilled, it’s time to add the crème brûlée topping. Sprinkle an even layer of brown sugar and granulated sugar over the top of the cheesecake.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion over the surface until it melts and turns golden brown. Alternatively, you can place the cheesecake under a broiler for 1-2 minutes, but be sure to watch closely to avoid burning the sugar.
- Let the crème brûlée topping cool for a few minutes before slicing and serving. The result will be a luscious, creamy cheesecake with a crispy, caramelized sugar crust that perfectly mimics the essence of crème brûlée.
Conclusion: This Crème Brûlée Cheesecake brings together two of the most beloved desserts in a harmonious and indulgent fusion. With its silky smooth cheesecake filling and the dramatic touch of the brûléed sugar topping, this dessert is a true crowd-pleaser. Whether you serve it at a dinner party, holiday gathering, or just as an extra-special treat, it promises to be a memorable experience for all who indulge.