Crème Brûlée Cheesecake Bars: A Perfect Fusion of Two Classics
If you’ve ever craved the rich, velvety texture of cheesecake combined with the crispy, caramelized crunch of crème brûlée, you’re in for a treat! Crème Brûlée Cheesecake Bars bring together the best of both worlds, making a sophisticated dessert that’s surprisingly easy to prepare. With a buttery graham cracker crust, a smooth vanilla bean cheesecake filling, and a brûléed sugar topping, these bars are a guaranteed crowd-pleaser. Plus, they’re beginner-friendly! Whether you’re a seasoned baker or just starting, this recipe offers a simple yet impressive way to elevate your dessert game and wow your guests. Ready to try it? Let’s get started!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (includes chilling time)
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 9 whole graham crackers (135 grams)
- 5 tablespoons unsalted butter, melted (72 grams)
For the Filling:
- 16 ounces cream cheese, completely softened at room temperature (454 grams)
- 1 cup granulated sugar (200 grams)
- 1/4 cup heavy cream
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt
For the Brûlée Topping:
- 1/4 cup granulated sugar (50 grams)
Instructions
- Prepare the Crust: Start by preheating your oven to 350°F (175°C). Line an 8-inch square metal baking dish with foil, leaving an overhang on the sides for easy removal later. This will also make cleanup easier! Using a food processor, pulse the graham crackers until they form fine crumbs. Add the melted butter to the crumbs and pulse until the mixture is evenly moistened. Press this mixture into the bottom of your prepared pan to form the crust. Bake for 8-10 minutes, or until the crust is lightly browned and set. Once done, remove from the oven and let it cool completely. Lower the oven temperature to 300°F (150°C).
- Make the Filling: While the crust is cooling, prepare the cheesecake filling. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue mixing until the sugar is fully incorporated. Gradually add the heavy cream, then the eggs, egg yolk, vanilla paste, and salt. Mix until everything is well combined, but be careful not to overmix. Scrape down the sides of the bowl as necessary to ensure the mixture is smooth and uniform.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula. Bake at 300°F for about 35 minutes, or until the cheesecake is set but still slightly jiggly in the center. You don’t want to overbake it, as this can cause the cheesecake to dry out or crack. Once baked, remove the cheesecake from the oven and let it cool completely on a cooling rack. After cooling, cover the pan and refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up.
- Brûlée the Sugar Topping: After the cheesecake has chilled, it’s time to add the signature brûlée topping. Use the foil overhang to carefully remove the cheesecake from the pan and transfer it to a cutting board or heat-safe surface. Cut the cheesecake into squares. Sprinkle a thin, even layer of granulated sugar on top of each square. Using a kitchen torch, carefully caramelize the sugar until it turns a deep amber color. If you don’t have a kitchen torch, you can place the cheesecake squares under the broiler for a minute or two, keeping a close eye on them to prevent the sugar from burning.
- Serve and Enjoy: Once the sugar has been caramelized, return the cheesecake bars to the refrigerator until you’re ready to serve them. These Crème Brûlée Cheesecake Bars are a showstopper and will surely impress your guests. Serve them as the perfect dessert for a dinner party, special celebration, or just a weeknight treat.
Notes
- Be Mindful of Overmixing: When preparing the filling, it’s important not to overmix the ingredients. Overmixing can cause air bubbles to form, which might affect the smooth, creamy texture of the cheesecake. Mix just until the ingredients are combined.
- Avoid Overbaking the Cheesecake: The cheesecake should be slightly jiggly in the center when it’s done. Overbaking will cause it to dry out, so be sure to check it carefully.
- Perfecting the Brûlée: If you’re new to using a kitchen torch, practice with a small amount of sugar first to get the feel for the tool. If using the broiler, keep the cheesecake in the oven for a minute or two, but never leave it unattended. The sugar can go from perfectly caramelized to burnt very quickly.
- Let It Chill: Chilling the cheesecake bars is crucial for getting the right texture. Don’t skip this step, as the cheesecake needs time to set and firm up.