Crème Brûlée Cheesecake Recipe

There's nothing quite like the luscious combination of rich cheesecake and the caramelized sugar crunch of crème brûlée. This Crème Brûlée Cheesecake takes the best of both worlds and turns it into a show-stopping dessert that's creamy, decadent, and absolutely irresistible.

I first fell in love with this recipe after a trip to a charming little French bakery. The contrast between the silky cheesecake and the crisp sugar topping was pure magic. After many attempts, I finally perfected my own version, and now it's a family favorite for holidays and special occasions.

Why You'll Love This Crème Brûlée Cheesecake

Get ready to impress with a dessert that's as stunning as it is delicious! This Crème Brûlée Cheesecake is perfect for any occasion, and here’s why you’ll love it.

First off, it combines two beloved desserts in one. You get the creamy, tangy richness of cheesecake paired with the satisfying crunch of caramelized sugar, just like a classic crème brûlée.

It's surprisingly easy to make! While it looks like something straight out of a fancy patisserie, the steps are simple, and I'll guide you through each one so you can achieve perfect results at home.

This recipe is make-ahead friendly. Cheesecake always benefits from some chill time in the fridge, making this a great option when you need a stress-free dessert for entertaining.

And let’s not forget that satisfying crack! The moment you tap your spoon against the caramelized sugar crust and hear that iconic snap, you’ll know you’ve created something special.

Ingredients Notes

The magic of this Crème Brûlée Cheesecake lies in its carefully chosen ingredients, each playing a key role in flavor and texture.

Cream cheese is the foundation of the cheesecake layer. Use full-fat, high-quality cream cheese for the creamiest texture and best flavor. Let it soften at room temperature for easier mixing.

Heavy cream adds the richness that makes this cheesecake incredibly smooth. It also helps mimic the velvety mouthfeel of classic crème brûlée custard.

Eggs are crucial for structure and silkiness. Make sure they’re at room temperature to ensure a smooth batter that blends seamlessly.

Vanilla bean paste (or pure vanilla extract) enhances the classic crème brûlée flavor. If you want those beautiful vanilla specks, vanilla bean paste is the way to go.

Granulated sugar does double duty here, sweetening the cheesecake and creating that signature caramelized topping when torched.

For the crust, graham crackers or crushed vanilla wafers mixed with melted butter provide a crisp, slightly sweet base that perfectly complements the creamy filling.

A kitchen torch is recommended for achieving that golden, crackly sugar topping. If you don’t have one, I’ll share an alternative method using your oven’s broiler.

How To Make This Crème Brûlée Cheesecake

Creating this decadent Crème Brûlée Cheesecake is easier than you think! Follow these steps for a flawless dessert.

Start by preparing the crust. Crush your graham crackers or vanilla wafers into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a springform pan and bake for about 10 minutes until lightly golden. Let it cool while you make the filling.

For the cheesecake batter, beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing gently to avoid incorporating too much air. Stir in the heavy cream and vanilla bean paste for that luxurious texture and signature flavor.

Pour the batter over the cooled crust and smooth the top. To prevent cracks, bake the cheesecake in a water bath by placing the springform pan inside a larger baking dish filled with hot water. This ensures gentle, even baking.

Bake at 325°F (163°C) for about 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open. Then refrigerate for at least 4 hours, or overnight, for the best texture.

When ready to serve, sprinkle an even layer of granulated sugar over the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. If using the broiler method, place the cheesecake under a preheated broiler for a few minutes, watching carefully to prevent burning.

Storage Options

This cheesecake keeps beautifully, making it perfect for advance preparation.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The sugar crust may soften over time, but you can re-caramelize individual slices if desired.

For longer storage, freeze the cheesecake (without the sugar topping) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight, then add and caramelize the sugar topping just before serving.

Variations and Substitutions

This Crème Brûlée Cheesecake is incredibly versatile. Here are some fun ways to customize it!

For a flavor twist, add a splash of bourbon or rum to the batter. It enhances the richness and adds a sophisticated depth of flavor.

Want a chocolate version? Swap out some of the heavy cream for melted white chocolate, creating a silky white chocolate brûlée cheesecake.

If you prefer a nutty crunch, mix some finely chopped pecans or hazelnuts into the crust for extra texture and flavor.

For a fruity variation, top the cheesecake with fresh berries after caramelizing the sugar. The tartness of raspberries or strawberries balances the creamy sweetness perfectly.

Dairy-free? Use coconut cream and dairy-free cream cheese for a delicious alternative with a hint of tropical flair.

No matter how you customize it, this Crème Brûlée Cheesecake is sure to be a hit. The perfect combination of creamy, crunchy, and utterly indulgent, it's a dessert worth savoring!

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