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Overhead look at a creme brulee cheesecake with a toasted sugar top

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.

Overhead look at a creme brulee cheesecake with a toasted sugar top

Prep time: 30 min  |  Cook time: 2 hours  |  Total: 2.5 hours plus cooling time

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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

 

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Pour the cheesecake mixture into the baked crust and spread out evenly.

  7. 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.

  8. 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.

  9. 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.

  10. 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)

  11. Store any leftovers covered in the fridge.

Notes

Find it online: https://lolohomekitchen.com/creme-brulee-cheesecake/