Crème Brûlée Cheesecake is an indulgent dessert that marries the rich creaminess of traditional cheesecake with the delicate caramelized sugar crust of classic French crème brûlée. This elegant and sophisticated sweet treat is perfect for special occasions or when you simply want to impress your guests with a showstopping dessert. The fusion of silky smooth cheesecake base with a crackly burnt sugar topping makes this a dessert lover’s dream come true. It’s not just about taste but also the beautiful contrast of textures—creamy, crunchy, smooth, and sweet all at once. Follow this foolproof recipe to create a Crème Brûlée Cheesecake that delivers both elegance and irresistible flavor.
Ingredients
For the crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 1/4 tsp salt
For the brûlée topping:
- 1/4 cup superfine sugar (or granulated sugar, if unavailable)
Instructions
- Prepare the crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool while preparing the filling. - Make the cheesecake filling
In a large bowl, beat the cream cheese until smooth and creamy, about 2–3 minutes. Add sugar and continue to beat until fully combined. Add eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until the batter is smooth and silky. Add flour and salt, then mix until just combined. Be careful not to overmix, as this can incorporate too much air and cause cracks in the cheesecake. - Bake the cheesecake
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Place the springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides (this creates a water bath to help prevent cracking). Bake for 55–65 minutes or until the edges are set but the center is slightly jiggly. - Cool and chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven, take the pan out of the water bath, and cool to room temperature. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set and develop flavor. - Add the brûlée topping
Just before serving, sprinkle an even layer of superfine sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar by moving the flame slowly and evenly across the surface until it melts and turns golden brown. Allow the sugar to cool and harden for 2–3 minutes to form a crisp, glass-like shell. - Serve and enjoy
Slice the cheesecake with a sharp knife, wiping the blade clean between cuts to get neat slices. The crack of the caramelized sugar followed by the velvety richness of the cheesecake creates a mouthwatering combination that’s sure to impress every time.
This Crème Brûlée Cheesecake brings together the best of two beloved desserts in a single luxurious bite. Its elegant appearance and exquisite flavor make it perfect for dinner parties, holiday celebrations, or whenever you crave a dessert that’s a little more special than the ordinary.