WHAT’S FOR DESSERT?
Creme Brulee Cheesecake
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COOK TIME
2 hours
TOTAL TIME
2.5 hours plus cooling time
SERVINGS
8-10 servings
If you love the silky texture of crème brûlée and the creamy richness of cheesecake, then get ready — this Crème Brûlée Cheesecake is what dessert dreams are made of. It’s smooth, creamy, and topped with that signature crackly caramelized sugar you can’t resist breaking through with a spoon.
This is one of those desserts that looks super fancy but is actually really easy to make at home. It’s perfect for holidays, special occasions, or when you just want to treat yourself to something extra special. And since it’s a make-ahead dessert, you can prep it the day before and simply torch the sugar right before serving — no last-minute stress required.
Why You’ll Love This Crème Brûlée Cheesecake
Decadent and creamy – a melt-in-your-mouth texture that’s rich but not heavy.
Simple ingredients – no need to hunt down anything fancy.
Restaurant-worthy finish -that sugar topping will have everyone impressed.
Perfect for holidays or celebrations – guaranteed to wow at the table.
Make-ahead friendly – even better when chilled overnight.
Ingredients You’ll Need
For the crust:
2 cups graham cracker crumbs
3 Tablespoons sugar
6 Tablespoons butter, melted
For the cheesecake filling:
3 bars (8 oz each) cream cheese, room temperature
1 cup sugar
3 eggs
1 cup sour cream
2 teaspoons pure vanilla extract
For the brûlée topping:
¼ cup sugar
How to Make Crème Brûlée Cheesecake
Make the Crust
Mix together the graham cracker crumbs, sugar and melted butter. Mix together until combined and the mixture is like a thick sand. Pour crumb mixture into the pan and press the crust out evenly and up about 1 inch onto the sides. Bake for 15 minutes until light brown. Remove from the oven and set aside. Move the oven temp up to 450 degrees.
Mix the Cheesecake Batter
In the bowl of a stand mixer, mix cream cheese for about 4 minutes. Next add the sugar and mix again. Add the eggs, one at a time and mix after each one. Then add the sour cream and 2 vanilla extract. Mix again.Pour the cheesecake mixture into the baked crust and spread out evenly.
Bake the Cheesecake
Place the springform pan in a larger baking pan or roasting pan. Pour hot water into the larger pan around the springform pan and about 1 inch up the sides. Bake for 15 minutes and then turn the oven down to 225 degrees and bake for another 1 ¼ hours (85 minutes). Then turn the oven off and open the oven door but leave the cheesecake inside and sit for another 30 minutes. Remove from the oven and then let cool completely for about 2 hours. Then cover the cheesecake with clear wrap and place in the fridge overnight.
Add the Brulee Topping
Remove the sides of the springform pan and then sprinkle the sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar on the top of the cheesecake. (If you do not have a kitchen torch, you can just put the cheesecake in the oven under a low broil until the sugar caramelizes. Watch carefully, only takes a couple minutes)
Tips for the Perfect Crème Brûlée Cheesecake
- Use room temperature ingredients for that ultra-smooth, creamy texture.
Avoid overmixing to prevent cracks.
Chill completely for at least 4 hours before serving.
Torch just before serving to keep the sugar layer nice and crunchy.
Serving Ideas
This dessert is perfect for:
Holiday dinners like Thanksgiving, Christmas, or Easter
Date nights or anniversaries
Dinner parties where you want to impress without the stress
Or honestly… a cozy night in with a big fork and a bigger sweet tooth
Serve it with a cup of coffee or hot chocolate for a little extra indulgence.
How to Store
Refrigerate: Cover and store in the fridge for up to 4 days.
Freeze: You can freeze (without the sugar topping) for up to 2 months. Thaw overnight in the fridge, then caramelize the sugar before serving.
Make It Your Own
Want to give it a twist? Try:
Adding a salted caramel drizzle over each slice.
Mixing in a touch of espresso for a Crème Brûlée Latte Cheesecake vibe.
Swapping vanilla extract for vanilla bean paste for that classic speckled look and deep flavor.
This Crème Brûlée Cheesecake is a total showstopper — it’s everything you love about two classic desserts wrapped into one irresistible bite. Creamy, dreamy, and topped with that satisfying caramelized sugar crunch, it’s perfect for holidays, dinner parties, or any time you want to make dessert feel special.
You don’t need to be a pastry chef to pull this off — just a few simple ingredients, a little time, and a kitchen torch (which, let’s be honest, is always fun to use).
Print
Creme Brulee Cheesecake
If you love the silky texture of crème brûlée and the creamy richness of cheesecake, then get ready – this Crème Brûlée Cheesecake is what dessert dreams are made of. It’s smooth, creamy, and topped with that signature crackly caramelized sugar you can’t resist breaking through with a spoon.
Ingredients
Crust:
2 cups graham cracker crumbs
3 Tablespoons sugar
6 Tablespoons butter, melted
Filling:
3 bars (8 oz each) cream cheese, room temperature
1 cup sugar
3 eggs
1 cup sour cream
2 teaspoons pure vanilla extract
Topping:
¼ cup sugar
Instructions
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Preheat the oven to 350 degrees. Prepare a 9 inch springform pan with nonstick spray. Take 3 large pieces of aluminum foil and place them on the bottom/sides of the springform pan. Set aside.
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In a medium bowl, mix together the 2 cups graham cracker crumbs, 3 Tablespoons sugar and 6 Tablespoons melted butter. Mix together until combined and the mixture is like a thick sand.
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Pour crumb mixture into the pan and use the bottom of a measuring cup to spread and press the crust out evenly and up about 1 inch onto the sides. Bake for 15 minutes until light brown. Remove from the oven and set aside. Move the oven temp up to 450 degrees.
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In the bowl of a stand mixer, first mix the 3 blocks of cream cheese on medium speed for about 4 minutes, scraping down the sides halfway through. Next add the 1 cup of sugar and mix again for another 1 minute.
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Add each of the 3 eggs, one at a time and mix after each one. Then add 1 cup of sour cream and 2 teaspoons of vanilla extract. Mix again for another 2 minutes.
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Pour the cheesecake mixture into the baked crust and spread out evenly.
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Next, place the springform pan in a larger baking pan or roasting pan. Pour hot water into the larger pan around the springform pan and about 1 inch up the sides.
-
Bake for 15 minutes and then turn the oven down to 225 degrees and bake for another 1 ¼ hours (85 minutes). Then turn the oven off and open the oven door but leave the cheesecake inside and sit for another 30 minutes.
-
Remove from the oven and then let cool completely for about 2 hours. Then cover the cheesecake with clear wrap and place in the fridge overnight.
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Topping: Remove the sides of the springform pan and then sprinkle the 3 Tablespoons of sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar on the top of the cheesecake. Let sit for a few minutes to harden before serving. (If you do not have a kitchen torch, you can just put the cheesecake in the oven under a low broil until the sugar caramelizes. Watch carefully, only takes a couple minutes)
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Store any leftovers covered in the fridge.
Notes
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