There’s something undeniably special about the contrast between rich, smooth cheesecake and the sweet, crisp crunch of caramelized sugar. If you’re a fan of indulgent desserts, this Ultimate Creme Brulee Cheesecake is a recipe you simply have to try. Combining the silky texture of a traditional vanilla cheesecake with the signature golden-brown sugar topping, this dessert will undoubtedly become your go-to showstopper for any celebration.
Ultimate Creme Brulee Cheesecake: A Perfect Blend of Creamy Cheesecake and Caramelized Sugar Delight
Craving a dessert that combines creamy cheesecake with a crisp, caramelized sugar topping? This Ultimate Creme Brulee Cheesecake does just that! Inspired by the classic French crème brûlée, it features a rich vanilla cheesecake base topped with a golden brulee layer. It’s an indulgent, visually stunning treat that’s surprisingly easy to make—even for beginners. Perfect for celebrations or a special treat, this cheesecake is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 9 hours 25 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian
Ingredients
Graham Cracker Crust:
- 2 cups crushed graham crackers (about 9–10 sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Creme Brulee Cheesecake:
- 4 (8 oz) blocks cream cheese, room temperature
- 1 cup granulated sugar
- ¾ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1 tablespoon vanilla bean paste
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
For the Topping:
- 2–3 tablespoons granulated sugar (superfine sugar works best)
Instructions
Step 1: Preheat the Oven and Prepare the Crust
Start by preheating your oven to 350°F (177°C). While the oven is heating up, pour water into a small pot, as you will need it for the water bath later. Prepare your 9-inch springform pan by greasing and lining the bottom with parchment paper. You can also line the sides of the pan for easier removal, but this step is optional.
To make the graham cracker crust, crush the graham crackers into fine crumbs. If you have a food processor, this will make the job quick and easy. If not, you can place the crackers in a ziplock bag and use a rolling pin to crush them into crumbs. Once the crumbs are fine, combine them with the melted butter and granulated sugar in a bowl. Mix until the crumbs are evenly coated with butter.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan, making sure it’s compact and even. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool on a wire rack. This will give the crust time to set while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
Now it’s time to make the creamy cheesecake filling. In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until it’s smooth and creamy. Make sure the cream cheese is at room temperature to avoid lumps. Add the granulated sugar and continue mixing until fully incorporated and the mixture is glossy.
Next, add the sour cream, heavy cream, vanilla bean paste, and salt. Mix until smooth and well combined. The vanilla bean paste gives this cheesecake a rich, authentic vanilla flavor, but if you don’t have it, you can substitute with vanilla extract.
Once the mixture is smooth, it’s time to add the eggs. Add the eggs and the egg yolk, one at a time, mixing gently after each addition. Be careful not to overmix the batter—this is key to preventing cracks in the cheesecake. The batter should be creamy and smooth.
Step 3: Set Up the Water Bath
To ensure your cheesecake bakes evenly and doesn’t crack, we’ll use a water bath. Take a 10-inch cake pan and place your springform pan inside it. This will help create a barrier and prevent water from leaking into your cheesecake. Then, place the entire setup into a large roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
This water bath will allow the cheesecake to bake gently, ensuring a creamy texture and preventing it from drying out. Be cautious when handling the pan—it will be heavy once the water is added.
Step 4: Bake the Cheesecake
Carefully place the roasting pan with the cheesecake into the preheated oven and bake for 65-75 minutes. The cheesecake is done when the edges are set, and the center still has a slight jiggle to it. It’s important not to overbake the cheesecake, as this can result in cracks and a dry texture.
Once the cheesecake is done, turn off the oven and crack the oven door. Leave the cheesecake inside for 1 hour to cool gently. This step is crucial for preventing cracks from forming.
Step 5: Cool the Cheesecake
After the hour has passed, remove the cheesecake from the oven and carefully remove the water bath. Let the cheesecake cool on a wire rack at room temperature for an additional hour. Once cooled, run a butter knife around the edges of the cheesecake to loosen it from the pan.
Cover the cheesecake with plastic wrap and refrigerate it for at least 8 hours or overnight. The cheesecake needs time to set and chill, so don’t skip this step. The longer the cheesecake chills, the better the flavor will develop.
Step 6: Brulee the Top
Once the cheesecake is fully chilled, it’s time to add the signature creme brulee topping. Sprinkle an even layer of granulated sugar over the top of the cheesecake. For best results, use superfine sugar, which melts more evenly when caramelized.
Using a culinary torch, gently caramelize the sugar until it forms a golden-brown, crispy crust. Move the torch in slow, sweeping motions to ensure the sugar melts evenly. If you don’t have a culinary torch, you can use your oven’s broiler, but a torch gives you more control over the process.
If the cheesecake has softened slightly during this step, return it to the fridge for 15-20 minutes to let the topping set before serving.
Step 7: Serve and Enjoy
Once the caramelized sugar has cooled and hardened, slice the cheesecake into 12 servings. It’s perfect as is, but you can top each slice with fresh fruit, such as raspberries, strawberries, or blueberries, for a burst of color and flavor.
Notes
- Water Bath Tip: Make sure the springform pan is tightly sealed to prevent water from leaking in. You can wrap the bottom of the pan with foil for added protection.
- Crust Tip: To ensure the crust stays intact, press the crumbs down firmly and evenly.
- Preventing Cracks: If your cheesecake cracks, don’t panic! It’s still delicious. You can cover cracks with the caramelized sugar topping for a perfect finish.
- Softening Cream Cheese: Be sure to allow the cream cheese to soften at room temperature for at least 30 minutes before starting the recipe. Cold cream cheese will cause lumps in the batter.
In my search for the perfect cheesecake recipe, I stumbled upon this divine creation. After several attempts to combine my love for cheesecake with my obsession for crème brûlée, I realized this recipe was the ultimate solution. The result? A cheesecake that’s as creamy as it is satisfying, with a delightful bruleed topping that adds both texture and sweetness. The best part? It’s surprisingly beginner-friendly, making it a perfect project for those who want to impress their guests without feeling overwhelmed.
This cheesecake recipe may seem intimidating at first, but with clear instructions and a bit of patience, you’ll find it’s completely achievable—even for novice bakers. The result is a stunning dessert that blends comfort with sophistication. Let’s dive in and break down this masterpiece step-by-step.
Why This Creme Brulee Cheesecake Recipe is Perfect for Beginners
You might think that creating a beautiful cheesecake with a caramelized sugar topping requires expert skills, but the truth is that this recipe is designed to be approachable, even for beginner bakers. While it involves a few techniques—such as making a graham cracker crust, using a water bath for baking, and caramelizing sugar with a culinary torch—the steps are clear and manageable. Plus, the ingredients are simple, and the result is a dessert that looks impressive but doesn’t require any fancy culinary knowledge.
One of the most important aspects of this recipe is the water bath method used to bake the cheesecake. This technique is essential for creating a smooth, crack-free cheesecake, and while it sounds complicated, it’s quite easy to execute. With a few tips and tricks, you’ll be able to bake a perfectly creamy cheesecake every time. The key is patience, which makes this a great recipe for beginners who are looking to improve their skills in the kitchen.
So, whether you’re hosting a holiday dinner, a special event, or just want to make something extraordinary for yourself, this Creme Brulee Cheesecake is sure to elevate any occasion.
Ingredients and Preparation
Before we dive into the steps, let’s take a look at the ingredients you’ll need. This recipe calls for a few pantry staples, making it easy to prepare in your own kitchen. You’ll need ingredients for both the graham cracker crust and the creamy cheesecake filling.
Graham Cracker Crust:
- 2 cups crushed graham crackers (about 9-10 sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Creme Brulee Cheesecake:
- 4 (8 oz) blocks cream cheese, room temperature
- 1 cup granulated sugar
- ¾ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1 tablespoon vanilla bean paste
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
For the Topping:
- 2-3 tablespoons granulated sugar (superfine sugar works best)
Step-by-Step Instructions
Now, let’s break down the process of making this delicious Creme Brulee Cheesecake. While it’s a bit time-consuming, the steps are simple and easy to follow. Trust me, once you’ve made this cheesecake once, you’ll feel like a pro!
Step 1: Preheat the Oven and Prepare the Crust
Start by preheating your oven to 350°F (177°C). While the oven is heating up, pour water into a small pot, as you will need it for the water bath later. Prepare your 9-inch springform pan by greasing and lining the bottom with parchment paper. You can also line the sides of the pan for easier removal, but this step is optional.
To make the graham cracker crust, crush the graham crackers into fine crumbs. If you have a food processor, this will make the job quick and easy. If not, you can place the crackers in a ziplock bag and use a rolling pin to crush them into crumbs. Once the crumbs are fine, combine them with the melted butter and granulated sugar in a bowl. Mix until the crumbs are evenly coated with butter.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan, making sure it’s compact and even. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool on a wire rack. This will give the crust time to set while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
Now it’s time to make the creamy cheesecake filling. In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until it’s smooth and creamy. Make sure the cream cheese is at room temperature to avoid lumps. Add the granulated sugar and continue mixing until fully incorporated and the mixture is glossy.
Next, add the sour cream, heavy cream, vanilla bean paste, and salt. Mix until smooth and well combined. The vanilla bean paste gives this cheesecake a rich, authentic vanilla flavor, but if you don’t have it, you can substitute with vanilla extract.
Once the mixture is smooth, it’s time to add the eggs. Add the eggs and the egg yolk, one at a time, mixing gently after each addition. Be careful not to overmix the batter—this is key to preventing cracks in the cheesecake. The batter should be creamy and smooth.
Step 3: Set Up the Water Bath
To ensure your cheesecake bakes evenly and doesn’t crack, we’ll use a water bath. Take a 10-inch cake pan and place your springform pan inside it. This will help create a barrier and prevent water from leaking into your cheesecake. Then, place the entire setup into a large roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
This water bath will allow the cheesecake to bake gently, ensuring a creamy texture and preventing it from drying out. Be cautious when handling the pan—it will be heavy once the water is added.
Step 4: Bake the Cheesecake
Carefully place the roasting pan with the cheesecake into the preheated oven and bake for 65-75 minutes. The cheesecake is done when the edges are set, and the center still has a slight jiggle to it. It’s important not to overbake the cheesecake, as this can result in cracks and a dry texture.
Once the cheesecake is done, turn off the oven and crack the oven door. Leave the cheesecake inside for 1 hour to cool gently. This step is crucial for preventing cracks from forming.
Step 5: Cool the Cheesecake
After the hour has passed, remove the cheesecake from the oven and carefully remove the water bath. Let the cheesecake cool on a wire rack at room temperature for an additional hour. Once cooled, run a butter knife around the edges of the cheesecake to loosen it from the pan.
Cover the cheesecake with plastic wrap and refrigerate it for at least 8 hours or overnight. The cheesecake needs time to set and chill, so don’t skip this step. The longer the cheesecake chills, the better the flavor will develop.
Step 6: Brulee the Top
Once the cheesecake is fully chilled, it’s time to add the signature creme brulee topping. Sprinkle an even layer of granulated sugar over the top of the cheesecake. For best results, use superfine sugar, which melts more evenly when caramelized.
Using a culinary torch, gently caramelize the sugar until it forms a golden-brown, crispy crust. Move the torch in slow, sweeping motions to ensure the sugar melts evenly. If you don’t have a culinary torch, you can use your oven’s broiler, but a torch gives you more control over the process.
If the cheesecake has softened slightly during this step, return it to the fridge for 15-20 minutes to let the topping set before serving.
Step 7: Serve and Enjoy
Once the caramelized sugar has cooled and hardened, slice the cheesecake into 12 servings. It’s perfect as is, but you can top each slice with fresh fruit, such as raspberries, strawberries, or blueberries, for a burst of color and flavor.
Beginner Tips and Notes
If you’re new to cheesecake making, don’t be discouraged. Here are a few tips to ensure your Creme Brulee Cheesecake turns out perfectly:
- Water Bath Tip: Make sure the springform pan is tightly sealed to prevent water from leaking in. You can wrap the bottom of the pan with foil for added protection.
- Crust Tip: To ensure the crust stays intact, press the crumbs down firmly and evenly.
- Preventing Cracks: If your cheesecake cracks, don’t panic! It’s still delicious. You can cover cracks with the caramelized sugar topping for a perfect finish.
- Softening Cream Cheese: Be sure to allow the cream cheese to soften at room temperature for at least 30 minutes before starting the recipe. Cold cream cheese will cause lumps in the batter.
Serving Suggestions
While this cheesecake is incredible on its own, you can elevate the flavor with a few simple additions:
- Fruit Toppings: Fresh berries like raspberries or strawberries pair beautifully with the rich, creamy cheesecake.
- Whipped Cream: For an extra indulgent touch, top your cheesecake with freshly whipped cream.
- Chocolate Drizzle: If you love chocolate, a drizzle of melted dark or white chocolate makes a decadent addition.
Storage Tips for Leftovers
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you have leftover caramelized sugar on top, you may want to store the cheesecake without it and brûlée it fresh before serving.
Conclusion
This Ultimate Creme Brulee Cheesecake recipe combines the best of both worlds: the creamy, velvety texture of cheesecake with the crunchy, golden topping of creme brulee. While it may take a bit of time and effort, the result is a stunning dessert that’s sure to impress anyone lucky enough to taste it. I encourage you to give it a try and share your experience with us in the comments below. Whether you’re making it for a special event or simply to treat yourself, this cheesecake is an unforgettable dessert experience!
