Crème Brûlée Cheesecake is a luxurious dessert that combines the silky smoothness of classic cheesecake with the rich caramelized sugar crust of crème brûlée. This dessert features a buttery graham cracker crust, a creamy vanilla-infused cheesecake filling, and a crisp, caramelized sugar topping that crackles with every bite. It’s the perfect fusion of two beloved desserts, making it an indulgent treat for any occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste (optional, for extra flavor)
- ½ cup sour cream
- ½ cup heavy cream
For the Caramelized Sugar Topping:
- ¼ cup granulated sugar (for topping)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly.
- Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and vanilla bean paste.
- Mix in the sour cream and heavy cream until fully combined and smooth. Be careful not to overmix, as it can introduce too much air into the batter.
Step 3: Bake the Cheesecake
- Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
- Pour the cheesecake batter over the crust and smooth the top.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the cheesecake pan (this creates a water bath that helps prevent cracks).
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Remove from the oven, then refrigerate for at least 4 hours or overnight for best results.
Step 4: Add the Caramelized Sugar Topping
- Just before serving, sprinkle an even layer of granulated sugar (about ¼ cup) over the top of the cheesecake.
- Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crisp topping. Allow it to cool for a minute to harden.
- If you don’t have a kitchen torch, you can place the cheesecake under a broiler for 1–2 minutes, watching closely to prevent burning.
Serving and Storage
- Serve immediately after caramelizing the sugar for the best texture.
- Store any leftover cheesecake in the refrigerator for up to 5 days.
- Do not cover with plastic wrap after caramelizing the sugar, as it may soften the crisp topping.
Calories (Per Slice):
- Approximate Calories per Serving: 450–500 kcal
This Crème Brûlée Cheesecake is a show-stopping dessert that is sure to impress. The creamy, velvety cheesecake pairs perfectly with the crispy, caramelized sugar layer, making it a decadent treat that feels like a fine dining experience at home. Enjoy!