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If you adore the silky smooth texture of classic cheesecake and the irresistible crackle of crème brûlée’s caramelized sugar topping, this dessert will sweep you off your feet. This Crème Brûlée Cheesecake takes two beloved classics and transforms them into a show-stopping masterpiece. Every slice offers a luscious, creamy interior paired with a crisp, golden brûlée layer that shatters beautifully with each bite.

Perfect for celebrations, holiday dinners, or anytime you want a dessert that looks elegant and tastes extraordinary, this recipe is surprisingly simple to make—yet impressive enough to rival any bakery creation.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Crème Brûlée Topping

• ¼ cup granulated sugar

Instructions

Step 1 — Make the Crust

1. Preheat oven to 325°F (163°C).
2. Combine graham crumbs, sugar, and melted butter until evenly moistened.
3. Press mixture firmly into a 9-inch springform pan.
4. Bake 10 minutes, then cool while preparing the filling.

Step 2 — Prepare the Filling

1. Beat cream cheese and sugar until completely smooth.
2. Add eggs one at a time, mixing just until combined.
3. Blend in vanilla and heavy cream until the batter is silky.
4. Pour filling over the cooled crust.

Step 3 — Bake the Cheesecake

1. Wrap the springform pan in foil and place it into a larger pan.
2. Pour hot water into the outer pan to create a gentle water bath.
3. Bake 50–55 minutes, or until the edges set while the center jiggles slightly.
4. Cool in the oven with the door ajar for 1 hour.
5. Refrigerate for 4 hours, preferably overnight, for the perfect creamy texture.

Step 4 — Add the Brûlée Topping

1. Sprinkle a thin, even layer of sugar on top of the chilled cheesecake.
2. Use a kitchen torch to caramelize until deep golden and crisp.
3. Let stand 1–2 minutes before slicing.

Pro Tips

• Use room-temperature cream cheese for the smoothest filling.
• Do not overmix the batter—extra air can cause cracks.
• A water bath is essential for even baking and a velvety texture.
• Chill overnight for the most stable, sliceable cheesecake.
• If broiling instead of torching, keep a very close eye to prevent burning.
• A thin sugar layer ensures the perfect glass-like crunch.

Why This Recipe Works

• Combines two gourmet desserts into one unforgettable treat.
• Beginner-friendly but sophisticated enough for special occasions.
• Simple ingredients create a luxurious, bakery-style result.
• Make-ahead friendly—ideal for hosting and holidays.
• Texture contrast (creamy + crunchy) makes every bite irresistible.

Substitutions & Variations

Crust Options

• Swap graham crackers for vanilla wafers, shortbread, or digestive biscuits.
• Add 1 teaspoon cinnamon for a warm flavor twist.

Flavor Variations

• Add espresso powder for a Crème Brûlée Latte Cheesecake.
• Infuse the cream with orange zest for a citrusy touch.
• Use almond extract instead of vanilla for a deeper aromatic profile.

Topping Alternatives

• Try demerara or turbinado sugar for a richer caramel flavor.
• Add a drizzle of salted caramel right before serving.

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Bake the cheesecake 1–2 days in advance.
• Add the sugar topping only before serving.

Refrigerate

• Store in an airtight container for up to 4 days.
• Note: Brûlée topping may soften slightly over time.

Freeze

• Freeze cheesecake (without sugar topping) for up to 3 months.
• Thaw overnight in the refrigerator, then brûlée before serving.

Reheating

• Cheesecake should not be reheated—always serve chilled.

Serving Ideas

• Pair with fresh berries for a refreshing contrast.
• Serve with espresso or a latte for a café-style dessert experience.
• Add whipped cream or a berry coulis for an elegant presentation.
• Top with chocolate curls for extra indulgence.

Nutrition (Per Serving Estimate)

Approximate values — may vary based on ingredients used.

• Calories: 435
• Fat: 32g
• Carbohydrates: 32g
• Protein: 6g
• Sugar: 25g

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes—this dessert is even better the next day! Brûlée the sugar just before serving.

What if I don’t have a kitchen torch?

Use your oven’s broiler for 1–2 minutes, watching closely to avoid burning.

Why did my cheesecake crack?

Overmixing, skipping the water bath, or cooling too quickly can cause cracks. Follow the steps carefully for perfect results.

Can I freeze leftovers?

Absolutely! Freeze without the sugar topping for up to 3 months.

How long can I store the cheesecake?

Refrigerate for up to 4 days in an airtight container.

This Crème Brûlée Cheesecake is a luxurious dessert that transforms two beloved classics into one unforgettable showpiece. With its creamy body, caramelized sugar topping, and elegant presentation, it’s perfect for entertaining or treating yourself to something truly special. Simple ingredients, easy steps, and an extraordinary finish—this recipe is one you’ll come back to again and again.

Crème Brûlée Cheesecake Recipe

Indulge in this creamy Crème Brûlée Cheesecake topped with crackly caramelized sugar. A stunning dessert perfect for holidays and celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Cuisine American

Servings 12

Calories 435 kcal

Ingredients

  

For the Crust

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup heavy cream

For the Crème Brûlée Topping

• ¼ cup granulated sugar

Instructions

 

• Make the Crust

  Preheat oven to 325°F (163°C).

  Combine graham crumbs, sugar, and melted butter until evenly moistened.

  Press mixture firmly into a 9-inch springform pan.

  Bake 10 minutes, then cool while preparing the filling.
• Prepare the Filling

  Beat cream cheese and sugar until completely smooth.

  Add eggs one at a time, mixing just until combined.

  Blend in vanilla and heavy cream until the batter is silky.

  Pour filling over the cooled crust.
• Bake the Cheesecake

  Wrap the springform pan in foil and place it into a larger pan.

  Pour hot water into the outer pan to create a gentle water bath.

  Bake 50–55 minutes, or until the edges set while the center jiggles slightly.

  Cool in the oven with the door ajar for 1 hour.

  Refrigerate for 4 hours, preferably overnight, for the perfect creamy texture.
• Add the Brûlée Topping

  Sprinkle a thin, even layer of sugar on top of the chilled cheesecake.

  Use a kitchen torch to caramelize until deep golden and crisp.

  Let stand 1–2 minutes before slicing.

Notes

• Use a springform pan for effortless release.
• Don’t skip the water bath—it guarantees a smooth, crack-free cheesecake.
• Strain batter for an ultra-silky finish.
• Chill thoroughly for the ideal texture.
• Move the kitchen torch in circles for even caramelization.
• A thin sugar layer crisps best.
• Demerara sugar adds deeper caramel flavor.

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