Crème Brûlée Cheesecake (2024)

ThisCrèmeBrûlée Cheesecake combines the creaminess and richness of a traditional cheesecake with the crunchy caramelized sweetness ofCrèmebrûlée.

This decadent dessert features a buttery graham cracker crust, a rich cheesecake filling with vanilla bean speckles, and a layer of crunchy caramelized sugar on top.

Look at this fabulous creamy texture, that goes so well with the flavors of the caramelized sugar topping, and the super buttery and crunchy graham cracker crust.

Crème Brûlée Cheesecake Recipe

I will show you step-by-step how to make thisCremeBrulee Cheesecake.

Find the full ingredients list on the bottom of the page.

This post contains a lot of tips on how to make a perfect cheesecake that won’t break on top, so make sure to read the instructions thoroughly to ensure the best results.

Graham Cracker Crust

Start by making the graham cracker crust.

To a bowl add the graham cracker crumbs and brown sugar. Mix to combine.

Add the melted butter to the bowl and mix.

Press the mixture on the bottom of an un-greased springform pan. Use a cup to pack the crust tightly on the bottom and slightly up the sided of the pan. I am using a 8″ springform pan. You can also make this recipe in a 9″ pan. If using an 8-inch pan, make sure it’s tall enough. Mine is 3-inches tall, from the brand Fat Daddio, and it’s my favorite cheesecake pan.

Bake the crust in the oven for 10 minutes.

Remove it from the oven and let it cool down. Grease the exposed sides of the cheesecake pan where the cheesecake batter is going to touch, so it doesn’t stick.

Now make the cheesecake filling.

Cheesecake Filling

In the bowl of a stand mixer, or in a large mixing bowl, beat the cream cheese. If using the stand mixer, use the paddle attachment.

Make sure to scrape the bowl in between mixing, to ensure all ingredients are getting nicely incorporated together, and the batter won’t be lumpy.

Add the granulated sugar and scrape the vanilla bean seeds into the bowl. Mix to combine, until creamy.

Instead of vanilla beans, you can use vanilla ben paste, but add it at the end with the eggs.

Once the sugar and vanilla beans are mixed in, add the sour cream, and mix to combine.

Add the eggs, one at a time, mixing until fully incorporated before adding the next egg. Scraping the bowl in between.

Along with the last egg, add the vanilla extract (and also the vanilla bean paste if using that instead of vanilla bean seeds), and the salt.

Once the batter is smooth and creamy, pour on top of the baked crust.

Baking

Wrap the bottom of the cheesecake pan in several layers of aluminum foil. I like to use the widest type of foil available (18 inches wide). This really helps cover the bottom and sides of the pan in a way that the water from the water bath won’t have a chance to slip through.

Place the wrapped cheesecake pan inside of a large roasting pan. Fill the roasting pan with hot water.

Bake the cheesecake in the 325ºF oven for 60 to 75 minutes.

When done baking, the cheesecake should be slightly jiggly in the center, and set around the edges.

It can take a bit longer to bake depending on your oven. Check the recipe card below for recommendations on using a convection oven instead of regular.

Once the cheesecake is done baking, turn the oven off. Leave the cheesecake in the oven with the door shut for one hour.

Remove the cheesecake from the oven after the hour has passed. Let it cool down and place it in the fridge, with the ring still on the pan.

Only remove the ring from the pan after chilling the cake.

Caramelizing the top

When you are ready to serve the cheesecake, remove it from the fridge, and remove the ring from the pan.

Use a cake scraper to transfer the cheesecake to a serving plate.

Sprinkle the granulated sugar on top of the cheesecake on an even layer.

Use a torch to toast the top. I like to use my torch on the lowest setting, to avoid burnt spots.

Keep moving the torch around in circular motions, not hovering too long above one spot, to ensure an even caramelized layer.

Allow for the caramel layer to cool down and harden up, which should take a few minutes. Slice and serve the cheesecake.

Tips for making cheesecake

• I actually prefer using a hand mixer to make cheesecake over a stand mixer. The KitchenAid bowl is so deep, and not wide enough, and the whisk doesn’t reach all the way around the sides of the bowl, which can lead to the batter becoming lumpy. You can mitigate that by scraping the bowl several times during the mixing process. I still find it way better to use a hand mixer to make cheesecake to avoid lumps.
• Make sure to use room temperature ingredients (cream cheese, sour cream, eggs).
• Scrape the bowl several times while making the batter to avoid lumps, and to ensure a smooth batter.
• Once the eggs are added, don’t over mix the batter, that can also cause the cheesecake to expand too much while baking, and then deflating, which will cause cracks.
• Once the cheesecake is done baking, shut the oven off and keep it there for one hour, because removing the cake immediately from the oven will cause it to break on top.

This Crème Brûlée Cheesecake is a perfectly indulgent dessert to bring to any celebration or gathering. Everyone will be sure to love it!

I love serving this cake with berries on top, the freshness of the berries really compliment the rich and tangy cheesecake.

If you like this recipe, here are some other recipes you may like:

• Ube Cheesecake
• Nutella Cheesecake
• Dulce de Leche Cheesecake
• Caramel Cheesecake
• Biscoff Cheesecake
• Lemon Cheesecake
• Pistachio Cheesecake

I hope you loved this recipe. If you make it, leave a comment below or tag me on instagram I love hearing from you!