Creme Brulee Cheesecake Recipe

Creme Brulee Cheesecake Recipe

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A decadent cheesecake with a creamy, rich filling, a crisp caramelized sugar topping, and a buttery graham cracker crust. This dessert combines the best of creme brulee and cheesecake for an unforgettable treat.  

Ingredients:

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted

For the Cheesecake Filling:

  • 32 ounces (4 packages) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs  
  • 1 cup heavy cream
  • 2 tablespoons dark rum or bourbon (optional)

For the Creme Brulee Topping:

  • 1/2 cup granulated sugar (or more as needed)

Instructions:

1. Prepare the Graham Cracker Crust:

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.  
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes. Let cool completely on a wire rack.

2. Make the Cheesecake Filling:

  • In a large bowl, using an electric mixer, beat softened cream cheese and sugar until smooth and creamy.  
  • Stir in cornstarch, vanilla extract, and salt. Mix until combined.
  • Beat in eggs one at a time, mixing until just incorporated after each addition.
  • Pour in heavy cream and rum (if using), and mix on low speed until smooth. Do not overmix.
  • Pour the cheesecake filling over the cooled crust.

3. Bake the Cheesecake:

  • Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in.
  • Place the wrapped 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 cheesecake is set and only slightly jiggly in the center.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  • Remove the cheesecake from the water bath and remove the foil. Let cool completely on a wire rack.
  • Cover and refrigerate for at least 4 hours, or preferably overnight.

4. Caramelize the Topping (Creme Brulee):

  • Just before serving, remove the cheesecake from the refrigerator.
  • Evenly sprinkle a thin layer of granulated sugar over the top of the cheesecake.
  • Using a kitchen torch, carefully melt and caramelize the sugar, moving the torch in a circular motion to create an even, golden-brown crust.
  • Alternatively, you can broil the sugared top for a few minutes, watching very closely to avoid burning.
  • Let the caramelized sugar cool and harden for a few minutes.
  • Run a thin knife around the edge of the springform pan to release the cheesecake.
  • Slice and serve immediately.

Tips and Notes:

  • Ensure cream cheese is fully softened for a smooth batter.
  • Do not overmix the batter after adding eggs to prevent cracking.
  • The water bath is crucial for even baking and a creamy texture.
  • For a deeper caramel flavor, use dark brown sugar for the topping.
  • For a more intense vanilla flavor, use a vanilla bean instead of extract.
  • If you don’t have a kitchen torch, the broiler method works, but requires careful attention.

Enjoy your decadent Creme Brulee Cheesecake!

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