Creme Brulee Cheesecake – is a thick, creamy vanilla cheesecake with a graham cracker crust, and crunchy, golden brown caramelized sugar top.
Thick, rich and creamy Creme Brulee Cheesecake that everyone will add to their recipe book. A rich cheesecake filling combined with a caramelized crispy brulee topping. Although it looks insanely impressive, it is super quick and easy to make.
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This post is about how to make Creme Brulee Cheesecake.
Crème Brûlée Cheesecake
If you’re a fan of cheesecake recipes for your desserts, this creme brulee cheesecake is something you should immediately add to your cheesecake recipe list. It’s sweet, it’s decadent, buttery, with a golden brown caramelized sugar topping. What can be better than this?!
WHY YOU WILL LOVE THIS CREME BRULEE CHEESECAKE
Insane Flavor and Texture Combination. Buttery crust is combined with a thick, rich and creamy vanilla cheesecake base and topped with a caramelized golden brown sugar topping. Yum!
Super Easy to Make. Although this is a real masterpiece, it is super simple to make. Everyone is capable of making this easy cheesecake.
A Real Centerpiece For Any Special Occasion. This is a versatile cheesecake recipe, it can be served at many gatherings – holidays, birthdays, brunch, and many more.
INGREDIENTS NOTES
Here’s everything you need to make this creme brulee cheesecake. See the recipe card down below for the exact measurements.
HOW TO MAKE CREME BRULEE CHEESECAKE
Preheat the oven to 325°
In a medium bowl, combine the graham cracker crumbs and melted butter.
Press the mixture evenly into the bottom and slightly up the sides of a springform pan.
Bake for 10 minutes then remove from the oven and allow to cool slightly.
In a large bowl, beat the softened cream cheese granulated sugar until well combined.
Mix in the vanilla bean paste, heavy cream and cornstarch; blend until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Pour the cheesecake filling over the crust, smoothing the top with a spatula.
Place the springform pan in a larger baking dish and fill the larger dish with hot water until it reaches about halfway up the sides of the springform pan.
Bake for about 1 hour and 10 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for about 1 hour. Then remove the cheesecake from the water and let it cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, evenly sprinkle ⅓ cup granulated sugar over the surface of the chilled cheesecake.
Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crisp, golden top.
TIPS FOR SUCCESS
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
I highly recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tinfoil can ruin the entire cheesecake.
Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
Ensure that the cream cheese, eggs, and sour cream are at room temperature for easier mixing and a smoother filling.
Make sure to sprinkle the ⅓ cup granulated sugar evenly over the chilled cheesecake to get a uniform caramelized top.
Allow the caramelized sugar to harden for a minute before slicing. This gives it time to form that signature, crackly texture.
Consider garnishing with fresh berries, mint leaves, or a dusting of powdered sugar.
RECIPE FAQ’S
Q. Why should I use a water bath for baking?
A. The water bath, or bain-marie, provides gentle and even heat around the cheesecake. This method minimizes the risk of cracks and ensures the cheesecake sets smoothly.
Q. How do I achieve a perfect caramelized topping?
A. For the signature creme brulee finish, evenly sprinkle the sugar on the chilled cheesecake. Use a kitchen torch to caramelize it slowly.
Q. How do I prevent cracks in the cheesecake?
A. To avoid cracks, use room-temperature ingredients, mix the batter gently to avoid incorporating too much air, and bake in a water bath at a steady temperature. Cooling the cheesecake gradually in the oven with the door slightly open also helps.
Crème Brûlée Cheesecake
Creme Brulee Cheesecake - is a thick, creamy vanilla cheesecake with a graham cracker crust, and crunchy, golden brown caramelized sugar top.
Ingredients
- 2 cups graham cracker crumbs
- 5 tbsp butter, melted
- 32 oz cream cheese, softened
- 1 1/2 cup granulated sugar
- 2 tbsp vanilla bean paste
- 1 cup heavy cream
- 1 tbsp cornstarch
- 4 eggs
- 1/3 cup granulated sugar
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs and melted butter.
- Press the mixture evenly into thebottom and slightly up the sides of a springform pan.
- Bake for 10 minutes then remove from the oven and allow to cool slightly.
- In a large bowl, beat the softenedcream cheese granulated sugar until well combined.
- Mix in the vanilla bean paste, heavy cream and cornstarch; blend until smooth.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake filling over the crust, smoothing the top with a spatula.
- Place the springform pan in a largerbaking dish and fill the larger dish with hot water until it reaches abouthalfway up the sides of the springform pan.
- Bake for about 1 hour and 10 minutes,or until the edges are set but the center still has a slight wobble. Turn offthe oven, crack the door open slightly, and let the cheesecake cool in thewater bath for about 1 hour. Then remove the cheesecake from the water and letit cool completely on a wire rack.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, evenly sprinkle ⅓ cupgranulated sugar over the surface of the chilled cheesecake.
- Using a kitchen torch, carefully meltand caramelize the sugar until it forms a crisp, golden top.
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