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Classic Crème Brûlée Cheesecake: A Showstopper Dessert

A close-up of a rich slice of creme brulee cheesecake featuring a creamy filling and a perfectly caramelized, torched sugar crust.
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Make this rich and creamy baked cheesecake that combines the smooth texture of cheesecake with the signature crackly, caramelized sugar topping of a classic crème brûlée. This recipe is a decadent dessert fusion perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
  2. Prepare the crust: Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 3/4 cup sugar and beat until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the vanilla extract.
  4. Pour the cheesecake batter over the cooled crust.
  5. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 50 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the topping: Just before serving, sprinkle an even layer of 1/2 cup granulated sugar over the chilled cheesecake top.
  10. Caramelize the sugar: Use a kitchen torch to melt and brown the sugar until it forms a hard, amber-colored, crackly crust. Serve immediately.

Notes

  • If you do not have a kitchen torch, you can place the sugared cheesecake under a preheated broiler for 1 to 2 minutes, watching constantly to prevent burning.
  • For a vanilla bean flavor, use the seeds from one vanilla bean in the filling instead of just extract.
  • This recipe works well for making individual mini creme brulee cheesecakes in a muffin tin using liners.

Nutrition

Find it online: https://cookincorner.com/creme-brulee-cheesecake-recipe-showstopper-dessert/