Crème Brûlée Cheesecake is the ultimate indulgence, combining the rich, creamy texture of a classic cheesecake with the caramelized sugar topping of crème brûlée. This dessert is perfect for special occasions, offering a delightful balance of smooth custard-like filling and a crisp, golden caramel crust.
With a buttery graham cracker base and a luscious vanilla-infused cheesecake layer, every bite delivers an unforgettable experience. The finishing touch is the torched sugar crust, adding the signature crunch that makes crème brûlée so irresistible. Follow this step-by-step recipe to create a show-stopping dessert that will impress everyone at the table.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (optional)
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 2 tablespoons all-purpose flour
For the Crème Brûlée Topping
- ¼ cup granulated sugar (for caramelization)
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes, then remove from the oven and allow it to cool while preparing the filling.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream, vanilla extract, and lemon juice. Mix until combined.
- Sift in the flour and mix gently until smooth and free of lumps.
Bake the Cheesecake
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Place the springform pan in a larger baking dish filled with hot water (water bath method) to prevent cracks.
- Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour.
- Remove from the oven, refrigerate for at least 4 hours or overnight for best results.
Add the Crème Brûlée Topping
- Once the cheesecake is fully chilled, sprinkle the granulated sugar evenly over the surface.
- Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. If you don’t have a torch, place the cheesecake under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Allow the caramelized sugar to harden for a few minutes before slicing and serving.
Serving Suggestions
- Serve chilled for a creamy contrast to the crisp sugar crust.
- Garnish with fresh berries or a dollop of whipped cream for an extra touch of elegance.