This creme brulee cheesecake is the ultimate delicate dessert! Lucious, creamy vanilla with a simple graham cracker crust and then topped with hard caramelized sugar topping. This dessert is the ultimate mashup!
Skip this cheesecake and make my classic Strawberry Cheesecake dessert!
CREME BRULEE CHEESECAKE
If you love creme brulee and cheesecake, then this mash up is going to become your go-to dessert! Creamy, silky cheesecake topped with a hard caramelized brulee topping. This delicious cheesecake recipe is perfect for any occasion. Make it for your next gathering, holiday or just to enjoy on the weekend!
WHAT YOU NEED-
- Graham Cracker Crust– A classic buttery graham cracker crust is the perfect base for this cheesecake! It is made with crushed graham crackers, melted butter, granulated sugar, brown sugar, and cinnamon. You can use either classic graham crackers or cinnamon graham crackers.
- Cream Cheese– Cream cheese gives you the rich and creamy base for any cheesecake! You want to use full-fat cream cheese for the best textures. Be sure the cream cheese is softened before making this creme brulee cheesecake.
- Sour Cream– Adding sour cream to the cheesecake mixture adds extra richness and gives it a smoother consistency. You can use either sour cream or plain non fat Greek yogurt.
- Sugar– To sweeten this cheesecake, I use a mix of both granulated sugar and brown sugar. Be sure to use a mix of both. The brown sugar gives the cheesecake a deeper, richer flavor, do not skip the brown sugar!
- Heavy Cream– Adding heavy whipping cream to the cheesecake mixture gives it an extra smooth and custardy topping.
- Vanilla– Vanilla is a must to achieve both the creme brulee taste and cheesecake taste! For the best results, you want to use vanilla bean pasta, but vanilla extract will also work.
- Eggs– Adding eggs to the cheesecake is another key ingredient! The eggs are what gives you the smooth, custard-like cheesecake.
- Granulated Sugar– Granulated sugar plays a key role in the classic caramelized brulee topping. The crispy, hard topping is the star of the show in this cheesecake.
- Kitchen Torch– To get the caramelized brulee topping, you will need a simple kitchen torch along with butane gas! You will need a kitchen torch to get the hard caramelized brulee topping.
HOW TO MAKE CRÈME BRÛLÉE CHEESECAKE
With just a few steps, you can have this elegant dessert ready to enjoy!
- Preheat the oven and line the bottom of a spring form pan with parchment paper. (It’s fine if the paper extends over the sides; you can trim the excess if you like.)
- Prepare Crust– Pulse the graham crackers into fine crumbs using a hand blender. Mix with melted butter, sugar, and cinnamon until combined.
- Transfer the crumb mixture to the line spring form pan. Press the mixture evenly into the bottom and up the sides of the pan, using a spatula or measuring cup to compact it firmly. (You do not need to pre-bake the crust.) Set aside.
- Prepare Cheesecake Batter– Beat the softened cream cheese until smooth. Add in the rest of the ingredients, except the eggs and mix again to combine.
- Add eggs, one at a time, mixing just until incorporated after each addition.
- Pour the cheesecake batter over the prepared crust into the spring form pan.
- Bake Cheesecake– Bake the cheesecake until the center is slightly jiggly and edges firm.
- Turn off the oven and leave the cheesecake in the oven. Prop the oven door slightly open with a wooden spatula, allowing the cheesecake to gradually cool. (Do NOT skip this step, it prevents cracks!)
- Finish cooling at room temp. Once the cheesecake is cooled, transfer the cheesecake to the fridge and continue chilling for another 4-6 hours to set. (Keep the cheesecake in the spring form and pan the entire chilling process.)
- Caramelize Topping- After the full chill time, carefully unlatch the spring and remove the cheesecake from the pan and transfer to a serving platter or plate.
- Sprinkle the top of the cheesecake with a thin, even layer of granulated sugar.
- With a kitchen torch, melt the sugar until it starts to bubble and become golden and caramelized. Continue until the entire cheesecake is caramelized.
- Wait a few minutes to allow the topping to harden.
- Slice and serve as is or with fresh fruit.
CHEESECAKE DONENESS TESTS
You want to make sure you don’t over bake the cheesecake, just look out for these signs!
- Jiggle Test– Carefully jiggle the cheesecake and the edges should stay firm and the center should only have a slight jiggle. If it’s too wobbly, bake for another 3-5 minutes!
- Color Test– The top of the cheesecake should be a dark yellow, and the edges slightly golden.
- Toothpick Test– Insert a toothpick about 2 inches from the edge, if it comes clean or with crumbs it’s done! If the tooth pick has wet batter on it, it needs more time.
QUESTIONS YOU MIGHT HAVE:
Do I need to bake the crust?
This creme brulee cheesecake recipe does not require you to pre-bake the crust! Just be sure you pack the crust tightly when pressing it into the pan.
Does this cheesecake recipe use the water bath method?
No! The reason I love this recipe is that you don’t need to bake this cheesecake with the water bath method.
What if I don’t have a springform pan?
For the best cheesecake results, I highly recommend you only make cheesecake in a spring form pan.
Can I make this cheesecake ahead of time?
Yes! Cheesecake needs to be made ahead of time because of the long chilling time. You want to make this at least one day before your serving time. You can prepare up to 2-3 days ahead of time. Just top with the brulee topping right before serving.
Do I have to caramelize the entire cheesecake?
No, you can totally slice and then brulee each slice separately right before serving!
Do I have to make the caramelized brulee topping?
The caramelized topping is what makes this a creme brulee cheesecake, so I recommend you don’t skip this step! But if you want to serve this plain, you can also.
What if I don’t have a blow torch?
A blow torch is required for this creme brulee cheesecake recipe.
Can I make the caramelized topping ahead of time?
Yes! The sugar will start to soften over time, but it will stay firm for 12–18 hours. Even if it’s not hard, it’s still delicious—just like a soft caramel topping.
OTHER CHEESCAKE RECIPES-
If you love cheesecake, try these other delicious cheesecake recipes:
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Creme Brulee Cheesecake
Creme Brulee Cheesecake recipe that gives you the ultimate dessert combo! Silky, creamy and luscious cheesecake finished off with a hard caramelized sugar topping.
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Servings 12 slices cheesecake
Ingredients
Graham Crust-
- 1/2 cup melted unsalted butter 1 stick
- 2 cups graham crackers crushed
- 1 ½ Tbsp brown sugar
- 3 Tbsp granulated sugar
- 1 tsp ground cinnamon
Cheesecake-
- 24 oz softened cream cheese 3 packs
- 1/4 cup sour cream
- 2/3 cup granulated sugar
- 1 Tbsp brown sugar
- 1/2 cup heavy cream
- 1 tbsp vanilla extract or vanilla bean paste
- 3 eggs
Topping-
- 3 Tbsp granulate sugar
Instructions
- Preheat the oven to 325°F and line the base of an 8- or 9-inch springform pan with parchment paper.
- Close the pan and trim the excess parchment paper that sticks outside of the pan.
Cheesecake Crust-
- Add broken up graham crackers to a food processor and pulse until the crackers are fine crumbs.
- Add the cracker crumbs to a bowl and mix with melted butter, sugar and cinnamon until combined.1/2 cup melted unsalted butter , 1 stick, 2 cups graham crackers crushed, 1 ½ Tbsp brown sugar, 3 Tbsp granulated sugar, 1 tsp ground cinnamon
- Transfer the crumb mixture to the lined spring form pan. With a spatula, spread the crumbs to cover the base and walls of the pan.
- Using a measuring cup or something with a flat base, press the crumbs into the walls to create a tight crust, and do the same with the base to flatten, giving you a tightly packed crust. (You can make the walls go all the way up or make the base thicker, depending on preference.)
- Set aside. You do NOT need to bake the crust.
Cheesecake Filling-
- Using a mixer, beat together the softened cream cheese just until smooth.24 oz softened cream cheese, 3 packs
- Add the sour cream, granulated sugar, brown sugar, heavy whipping cream and vanilla to the cream cheese and mix again to combine.1/4 cup sour cream, 2/3 cup granulated sugar, 1 Tbsp brown sugar, 1/2 cup heavy cream, 1 tbsp vanilla extract , or vanilla bean paste
- Add one egg at a time, beating each egg just until combined. (Do not overmix the cheesecake batter.)3 eggs
- Carefully pour the cheesecake batter into the pan, over the crust.
Bake the Cheesecake-
- Gently transfer the cheesecake to the oven and bake at 325°F for 45-50 minutes. The cheesecake should only jiggle slightly in the center and the top should be slightly golden.
- Turn off the oven and take a wooden spatula or similar object and place it between the oven door and the oven frame. This will keep the door ajar just a little bit, allowing the oven to cool down gradually while still allowing airflow. (The spatula should be thick enough to create a small gap but not so large that it causes the door to swing open too far.)
- Once the oven is completely cool, remove the cheesecake from the oven to allow it to continue cooling at room temperature until it is completely cool, no longer warm.
- Then transfer the cheesecake to the fridge and chill for at least 4-6 hours. (Make sure to keep it in the pan during the entire chilling process.)
- Release the latch on the side of the pan and lift the removable ring off the bottom when ready to serve.
Caramelize the Cheesecake-
- Remove the cheesecake from the fridge and gently open the springform collar. Transfer the cheesecake to a serving plate or platter.
- Sprinkle the cheesecake granulated sugar evenly over the top, covering the entire surface with a thin layer of sugar. (You want to caramelize the topping right before serving for the best results.)3 Tbsp granulate sugar
- Using a kitchen torch, move the flame in small circular motions over the sugar, allowing it to melt and caramelize until it becomes a light golden color. (You want to do this in sections.)
- Continue until the entire cheesecake has an even layer of caramelized sugar.
- Let it rest for 1-2 minutes so the topping hardens.
- Slice and serve.
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