Crème Brûlée Cheesecake Recipe

A decadent cheesecake with a creamy vanilla bean filling and a crisp, caramelized sugar topping, just like classic crème brûlée.

Ingredients:

  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 6 tablespoons unsalted butter, melted  
  • For the Cheesecake Filling:
    • 32 ounces (4 packages) cream cheese, softened
    • 1 1/2 cups granulated sugar
    • 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
    • 1/4 teaspoon salt
    • 4 large eggs
    • 1 cup heavy cream
  • For the Crème Brûlée Topping:
    • 1/2 cup granulated sugar (or more, as needed)

Instructions:

  1. Prepare the Crust:
    • Preheat oven to 350°F (175°C).
    • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
    • Press the mixture into the bottom of a 9-inch springform pan.
    • Bake for 8-10 minutes, until lightly golden.
    • Let cool completely on a wire rack.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat cream cheese and sugar until smooth and creamy.
    • If using a vanilla bean, scrape the seeds into the cream cheese mixture. If using extract, add it later with the heavy cream. Add the salt. Beat until combined.
    • Add eggs one at a time, beating after each addition until just combined. Do not overbeat.
    • Stir in heavy cream and, if using, vanilla extract, until just combined.
  3. Bake the Cheesecake:
    • Pour the filling over the cooled crust.
    • Wrap the outside of the springform pan with aluminum foil to prevent leaks.
    • Place the springform pan in a larger roasting pan.
    • Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
    • Bake for 50-60 minutes, or until the center is just slightly jiggly.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This slow cooling helps prevent cracking.
    • Remove from the water bath, remove the foil, and let cool completely on a wire rack.
    • Refrigerate for at least 4 hours, or preferably overnight.
  4. Prepare the Crème Brûlée Topping:
    • Remove the chilled cheesecake from the springform pan.
    • Evenly sprinkle a thin, consistent layer of granulated sugar over the top of the cheesecake.
    • Using a kitchen torch, carefully melt and caramelize the sugar until golden brown and crisp. Move the torch constantly to avoid burning. If you don’t have a torch, you can broil it very carefully, watching it extremely closely, for a short period of time.
    • Let the caramelized sugar cool and harden for a few minutes before serving.
    • Serve immediately.

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