Crème Brûlée Cheesecake

This Crème Brûlée Cheesecake blends two decadent desserts into one stunning treat. It has a rich and silky vanilla cheesecake base, a buttery graham cracker crust, and a signature caramelized sugar topping that cracks just like classic crème brûlée. Perfect for holidays, special occasions, or when you’re craving a show-stopping dessert!

Ingredients

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract (or vanilla bean paste)
⅛ teaspoon salt

For the brûlée topping:

2–4 tablespoons granulated sugar (for torching)

Instructions

Preheat Oven
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Make the Crust
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan. Bake for 8 minutes, then cool while you make the filling.
Prepare Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time. Then add sour cream, vanilla, and salt. Mix until creamy and smooth—do not overmix.
Bake in a Water Bath
Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a large roasting pan and fill it with hot water halfway up the sides.
Bake for 55–65 minutes or until the edges are set and the center still jiggles slightly.
Cool & Chill
Turn off oven and crack the door open. Let the cheesecake sit in the oven for 1 hour. Remove and cool completely at room temperature, then chill for at least 6 hours or overnight.
Brûlée the Top
Just before serving, sprinkle an even layer of granulated sugar (about 1–2 teaspoons per slice) over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool 1–2 minutes before slicing.

Tips

Use room temperature ingredients to prevent lumps.
Don’t skip the water bath—it helps the cheesecake bake evenly without cracks.
Use a kitchen torch for the best brûlée topping.
Chill the cheesecake thoroughly before torching for clean slices and contrast.

Variations and Substitutions

Crust Options: Try crushed vanilla wafers, Biscoff cookies, or shortbread instead of graham crackers.
Flavor Add-ins: Infuse the filling with orange zest, espresso powder, or a splash of bourbon.
Mini Version: Make individual cheesecakes in ramekins or a muffin tin.
No Torch? Use the broiler for a few minutes, watching closely (results may vary).

FAQs

Do I need a torch for the brûlée topping?
A torch gives the best results, but you can use the broiler as a backup—just watch it carefully.

Can I make this cheesecake ahead of time?
Yes! It’s actually best made a day in advance. Add the brûlée topping just before serving.

Why is my cheesecake cracked?
Cracks usually come from overbaking or skipping the water bath. The topping can cover minor imperfections.

Can I freeze it?
Yes! Wrap slices individually and freeze for up to 2 months. Do not brûlée until ready to serve.

Serving Suggestions

Serve with fresh berries or a berry coulis for a tart contrast.
Add a dollop of whipped cream and a mint sprig for a polished presentation.
Pair with espresso, dessert wine, or a glass of Champagne for a luxurious experience.