Crème Brûlée Cheesecake

A slice of cheesecake with a golden top sits on a white plate, garnished with fresh raspberries. A silver fork rests beside the dessert. Another slice of cheesecake is visible in the background.

5 from 1 vote

This Creme Brulee Cheesecake combines two classic desserts into one show-stopping treat. A dessert that’s meant to impress, made with 8 ingredients!

Prep Time20

Cook Time1

Chilling Time2

Total Time3 20

Course: Dessert

Cuisine: American, French

Keyword: cheesecake

Servings:

Calories: 439kcal

Equipment

Ingredients

For the crust:

6⅓ oz Graham crackers or other plain biscuits, crushed (see notes)
6 tablespoons Unsalted butter melted
1 tablespoon Milk if needed (see notes)

For the cheesecake:

4 cups Cream cheese softened
1 cup Granulated sugar
¾ cup Sour cream room temperature
2 teaspoons Vanilla bean paste
4 Eggs large , room temperature

For the Crème Brûlée Topping:

¼ cup Granulated sugar

US Customary - Metric

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C).
Place the graham crackers in a food processor and pulse into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin. Add the melted butter and mix until the crumbs resemble wet sand. If the mixture feels too dry and doesn't hold together when pressed, add up to 1 tablespoon milk.
Press the crumb mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes, then remove from the oven and let cool slightly.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until completely smooth and creamy, about 2 minutes. Add the sour cream and vanilla bean paste and mix until fully combined, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing.
Prepare the Water Bath: Wrap the outside of the springform pan tightly with 2–3 layers of heavy-duty aluminum foil to prevent water from seeping into the crust. Place the springform pan inside a large roasting pan.
Pour the cheesecake batter over the prepared crust and smooth the top. Transfer the roasting pan to the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake: Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
Chill: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool at room temperature for another 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight.
Brûlée the Top: Once fully chilled, remove the cheesecake from the refrigerator and carefully release it from the springform pan.
Sprinkle the sugar evenly over the surface of the cheesecake in a thin, even layer. Using a kitchen torch, caramelize the sugar until deep golden amber and crisp. Keep the torch moving in slow circular motions and avoid focusing on one spot for too long to ensure even caramelization.
Allow the topping to cool for 1–2 minutes before slicing and serving.

Video

Notes

Crust: Graham crackers are the classic choice, but digestive biscuits, tea biscuits, vanilla wafers, or other plain cookies work well too. If the crumb mixture feels dry, add 1 tablespoon of milk to help it bind. Press the crust firmly into the pan to prevent crumbling when slicing.
Baking Time: Every oven is different. Start checking the cheesecake around the 50-minute mark. The edges should be set while the center should still have a slight wobble. The cheesecake will continue to set as it cools.
Avoid Overmixing: Overmixing incorporates excess air into the batter, which can cause the cheesecake to rise, then sink or crack during cooling.
Water Bath: A water bath helps the cheesecake bake gently and evenly, reducing the risk of cracks and creating an exceptionally creamy texture. Wrap the pan tightly in multiple layers of foil or use a reusable silicone cheesecake wrap to prevent leaks. Learn more about waterbath.
Make ahead: This cheesecake is an excellent make-ahead dessert. Prepare the cheesecake up to 2 days in advance and keep it refrigerated. For the best crème brûlée experience, caramelize the sugar shortly before serving.
Leftovers: The caramelized sugar topping will gradually soften in the refrigerator. To restore some of its crunch, lightly torch the surface again just before serving. While it won't be quite as crisp as freshly brûléed, it still works surprisingly well.

Nutrition