... Print

Easy Classic Creme Brulee Cheesecake

A close-up of a perfect slice of creme brulee cheesecake showing the creamy interior and caramelized top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this elegant fusion dessert that combines a rich, creamy baked cheesecake with the signature crisp, caramelized sugar topping of crème brûlée. This recipe provides clear steps for a delicious, impressive treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 4 large eggs
  • 1/2 cup 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 prepare for a water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth. Mix in the vanilla extract and vanilla bean paste. Beat in the eggs one at a time, mixing just until combined after each addition. Gently stir in the heavy cream. Do not overmix.
  5. Pour the cheesecake batter over the cooled crust. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven. Prop the oven door open slightly and let the cheesecake cool in the water bath for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. To create the brûlée top: Just before serving, sprinkle an even, thin layer of the remaining 1/2 cup sugar over the top of the chilled cheesecake.
  10. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. If you do not have a torch, place the cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  11. Chill for 5 minutes to allow the sugar topping to harden before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you are planning ahead, you can complete the chilling step up to two days in advance. Only torch the sugar topping right before you plan to serve the dessert.
  • This recipe is a great alternative to complicated meal planning; it is a show-stopping dessert you can make ahead for entertaining.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-creme-brulee-cheesecake-recipe/

0 Shares
Tweet
Pin
Share