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Crème Brûlée Cheesecake Recipe

Indulge in this creamy Crème Brûlée Cheesecake topped with crackly caramelized sugar. A stunning dessert perfect for holidays and celebrations.
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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 5 hours
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.