Some desserts are just made for indulgence, and this Crème Brûlée Cheesecake takes that to a whole new level.

Imagine the silky, creamy texture of a classic cheesecake, topped with a perfectly crisped sugar crust that shatters like a delicate crème brûlée.

It’s an elegant dessert that might sound fancy but is surprisingly easy to prepare.

The beauty of this cheesecake lies in its perfect balance of flavors. The rich, buttery crust, combined with the velvety smooth cream cheese filling, creates the ultimate melt-in-your-mouth experience.

The brûléed sugar on top adds a touch of sophistication and sweetness that contrasts beautifully with the cheesecake’s creaminess.

I first stumbled upon this recipe during a holiday gathering, and it quickly became a favorite. The best part?

It’s a showstopper that requires only a handful of ingredients but it looks like it came straight from a French patisserie.

Pair it with a drizzle of Caramel Sauce or some Lemon Bars for a tangy-sweet finish. It’s the perfect dessert for impressing guests or treating yourself.

What Makes This Recipe Special?

Slice of brûléed cheesecake being plated on a white marble cooktop. The cheesecake has a caramelized top, rich filling, and a perfectly set crust, ready to serve.

Easy elegance: The crème brûlée topping might sound intimidating, but it’s simpler than you think and gives the cheesecake a sophisticated touch.
Perfect balance of textures: The creamy cheesecake with the crispy brûlée top is a dream combo you’ll want to experience again and again.
Impressive yet simple: It’s a showstopper dessert that doesn’t require a ton of time or effort—your guests will be amazed.
Versatile: You can make this cheesecake your own by adding toppings like fresh berries or a hint of citrus zest.
Always a hit: This dessert disappears quickly at any gathering, and everyone always wants the recipe!

Salted caramel Creme Brulee Cheesecake Recipe

This luxurious cheesecake combines a buttery Nilla wafer crust, smooth crème patisserie filling, and a perfect brûlée sugar topping, making for an indulgent, creamy dessert ideal for special occasions.

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Prep Time 1

Cook Time 1 30

Chilling Time 12

Total Time 14 30

Course Dessert

Cuisine American

Servings 12

Calories 550 kcal

Equipment

9-inch springform pan
Food processor
Stand mixer with paddle attachment
Whisk
Fine Sieve Mesh
Aluminum foil
Oven
Skewer (optional)
Blowtorch (for caramelizing sugar)
Baking Tray (for water bath)

Ingredients

Crust:

200 g Nilla Wafers or Graham Crackers
4 tbsp Salted butter melted (60g)
Crème patisserie:
1 ½ cups heavy cream 360g
4 large eggs
⅓ cup sugar 75g
1 vanilla bean pod or 1-2 teaspoon vanilla bean paste

Cheesecake filling:

32 oz full-fat cream cheese 4 8oz blocks, 910g
1 cup granulated sugar 220g
½ tsp salt
Crème patisserie from above
1.5 tbsp cornstarch sifted
Lemon juice to taste optional

Top:

2-4 tablespoon granulated sugar

Instructions

Make Crème Patisserie: Whisk eggs, sugar, and vanilla. Heat cream, pour over egg mixture, and strain twice. Cool.
Make Crust: Preheat oven, crush Nilla Wafers with melted butter, press into a springform pan, and bake for 7-8 minutes.
Prepare Cheesecake Filling: Mix cream cheese, sugar, and salt. Add cooled crème patisserie, cornstarch, and lemon juice in stages.
Bake Cheesecake: Pour batter into the crust, place in a water bath, and bake for 80-85 minutes.
Cool Cheesecake: Let the cheesecake cool at room temperature, then refrigerate overnight.
Top with Brûlée: Sprinkle sugar on the chilled cheesecake, caramelize with a blowtorch until golden.
Serve and Enjoy!

Nutrition Facts:

Nutrition	Value
Calories	550kcal
Carbohydrates	44g
Fiber	1g
Fat	38g
Protein	8g
Sugar	30g

Expert-Level Variations for Cheesecake with Crème Patisserie!

Flavor Infusions for the Crust
While Nilla Wafers are classic, experiment with different cookie bases. A chocolate wafer crust, ginger snap crust, or even a crushed shortbread cookie base can bring exciting flavors and textures to the cheesecake.
Infuse the Crème Patisserie
While vanilla bean is a perfect match, you can elevate the crème patisserie by infusing the cream with other flavors. Try using a cinnamon stick, star anise, or a sprig of rosemary during the heating process for a subtle, aromatic twist.
Fruit-Layered Cheesecake
For an extra pop of flavor, layer the cheesecake filling with a thin layer of fruit preserves (like raspberry or blueberry) before baking. Alternatively, add a fresh fruit layer on top after the brûlée for a vibrant contrast, like fresh strawberries, mango slices, or passion fruit pulp.
Lemon or Orange Zest
Incorporate citrus zest into the cheesecake filling for added freshness. Lemon zest complements the vanilla in the crème patisserie, while orange zest brings a sweet, tangy note that pairs beautifully with the richness of the cheesecake.
Chocolate Ganache Drizzle
For a chocolate twist, drizzle a rich dark or milk chocolate ganache over the brûléed cheesecake after the sugar has been caramelized. The contrast between the creamy cheesecake, slightly crispy brûlée, and silky chocolate ganache creates an indulgent dessert experience.
Nutty Accents
Chop up toasted pecans, hazelnuts, or almonds and sprinkle them on top of the brûlée sugar before torching. The toasted nuts will add both texture and a nutty richness, giving the cheesecake an upscale, gourmet finish.
Caramelized Banana Topping
For a playful take on the brûlée top, caramelized banana slices in a hot pan with a little sugar until golden and crispy. These can be layered on top of the cheesecake for a decadent, tropical flair.
Spiced Sugar for the Brûlée
Instead of plain sugar for the brûlée topping, experiment with flavored sugars. Cinnamon sugar, brown sugar, or even a touch of cardamom sugar can enhance the brûléed crust and add extra depth to the dessert’s flavor.
Salted Caramel Drizzle
If you’re craving something sweet and salty, drizzle homemade or store-bought salted caramel sauce over the cheesecake after brûléeing. This adds a lovely balance to the richness of the cheesecake and the vanilla crème patisserie.
Almond Milk for a Lighter Option
For a slightly lighter version of the cheesecake, swap out some or all of the heavy cream in the crème patisserie with almond milk or another dairy-free milk. This will reduce the overall richness while still maintaining a creamy texture.
Herb Infusions in the Cream
For a unique twist, steep fresh herbs like thyme, basil, or mint in the cream before making the crème patisserie. Strain the herbs out before combining them with the egg mixture. This infusion will add a refreshing, herbaceous undertone to the dessert.
Chilled Cheesecake Variation
For a no-bake option, simply omit the baking step and allow the cheesecake to set in the fridge for 4-6 hours, or overnight. The result will be a smooth, silky texture without the need for a water bath.

These variations will allow you to get creative with your cheesecake and personalize it to suit your tastes. Whether you’re experimenting with flavor profiles or adding textures, there’s always room to make this dessert uniquely yours!