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This image shows a beautifully caramelized Crème Brûlée cheesecake, sliced and ready to serve, with the golden sugar topping glistening under soft lighting. The cheesecake sits on a dessert plate, showcasing the creamy filling and crumbly graham cracker crust.

Creme Brulee Cheesecake

Creamy cheesecake meets the classic crème brûlée in this decadent dessert. A buttery graham cracker crust supports a smooth, rich cheesecake filling, topped with a perfectly caramelized sugar layer. A luxurious treat with the best of both worlds.
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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 5 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 545 kcal

Equipment

  • 9-inch springform pan
  • Electric hand mixer
  • Kitchen torch
  • Food processor

Ingredients
  

Topping

  • 1 tbsp granulated sugar

Crust

  • 1 tbsp Granulated sugar
  • 2 cups Graham crackers
  • ½ cup Butter melted

Filling

  • 2 Egg yolks
  • 24 oz Cream cheese softened
  • 1 cup Granulated sugar
  • 2 tbsp Cornstarch
  • 3 Eggs
  • 3 tsp Vanilla extract
  • 1/2 cup Sour cream full-fat

Instructions
 

  • Preheat your oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.
  • Pulse graham crackers in a food processor until they become fine crumbs.
  • If you don’t have a food processor, place the crackers in a Ziplock bag and crush them with a cup.
    This image shows a large mixing bowl filled with crushed graham crackers, granulated sugar, and melted butter, being mixed on a clean kitchen countertop. The crumbs are evenly coated and ready to be pressed into the base of a 9-inch springform pan lined with parchment paper to create the crust for the Crème Brûlée cheesecake.
  • In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated.
    This image shows a large mixing bowl with cream cheese, eggs, and sugar being whipped together to create a smooth and creamy cheesecake filling, which will be poured over the graham cracker crust for the Crème Brûlée cheesecake.
  • Press the mixture firmly and evenly into the prepared pan.
  • Bake for 7-8 minutes, keeping an eye on it to prevent burning, and let it cool to room temperature.
    This image shows the Crème Brûlée cheesecake baking in the oven, the top of the cheesecake just starting to turn a light golden brown, signaling that the cheesecake is almost fully set.
  • Reduce the oven temperature to 140°C (280°F).
  • In a large bowl, beat room-temperature cream cheese, granulated sugar, and vanilla bean extract with an electric mixer until smooth.
  • Add sour cream, eggs, and egg yolks, mixing until well combined.
    This image shows a large mixing bowl with cream cheese, eggs, and sugar being whipped together to create a smooth and creamy cheesecake filling, which will be poured over the graham cracker crust for the Crème Brûlée cheesecake.
  • Sift cornstarch into the mixture and stir until smooth and lump-free.
  • Pour the batter over the cooled crust, tapping the pan gently to release air bubbles.
  • Bake for about an hour, or until the edges are set but the center is slightly jiggly.
    This image shows a handheld kitchen torch being used to caramelize a layer of sugar on top of the chilled Crème Brûlée cheesecake, forming the signature crispy caramelized crust of a Crème Brûlée dessert.
  • Open the oven door halfway and let the cheesecake cool to room temperature for 1-2 hours.
  • Wrap the cooled cheesecake tightly with plastic wrap and refrigerate for at least 5 hours.
  • Before serving, sprinkle granulated or caster sugar on top and caramelize with a torch, moving it in a circular motion.
    This image shows a slice of Crème Brûlée cheesecake served on a white dessert plate, garnished with fresh berries and a sprig of mint. The caramelized sugar topping glistens, highlighting the creamy and smooth filling of the cheesecake. The plate is elegantly arranged, emphasizing the dessert's rich texture and appealing presentation.

Notes

  • Ensure your cream cheese is at room temperature before starting; this helps it blend smoothly without lumps.
  • A springform pan is ideal for this recipe, as it allows for easy removal of the cheesecake from the pan.