Description

There’s something undeniably magical about crème brûlée—that first crack of caramelized sugar, the rich, velvety custard beneath, and the deep satisfaction of a dessert that feels indulgent yet sophisticated. Now, imagine pairing that with cheesecake, one of the most beloved desserts worldwide. The result? A dessert that is both luxurious and comforting, combining the best of both worlds.

This Crème Brûlée Cheesecake is a showstopper. It features a creamy, luscious cheesecake base with a crisp, caramelized sugar topping that shatters beautifully with every bite. It’s perfect for special occasions, holiday gatherings, or just a treat-yourself moment when you want to impress your taste buds.

If you love classic cheesecake but also crave that golden, glass-like brûlée topping, this dessert is going to become a new favorite. With simple ingredients and easy-to-follow steps, you’ll create a masterpiece that looks straight out of a bakery—without needing any fancy skills.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy cream

For the Crème Brûlée Topping:

1/4 cup granulated sugar

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed.
Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This step is crucial—no lumps!
Add the eggs one at a time, beating after each addition just until incorporated. Overmixing can add too much air, leading to cracks.
Mix in the vanilla extract and heavy cream, beating just until combined.
Pour the cheesecake batter over the cooled crust, smoothing out the top.

Step 3: Bake the Cheesecake

Wrap the outside of the springform pan in aluminum foil and place it inside a larger baking dish.
Pour hot water into the baking dish, creating a water bath (this helps prevent cracks).
Bake for 50-55 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Step 4: Add the Crème Brûlée Topping

Just before serving, sprinkle a thin, even layer of granulated sugar over the chilled cheesecake.
Using a kitchen torch, caramelize the sugar until it turns golden brown and forms a hard, glassy topping.
Let it sit for a minute or two before slicing to allow the topping to fully set.

Notes

Use a Springform Pan: This makes it easier to remove the cheesecake without damaging the delicate texture. Grease the sides lightly to prevent sticking.
Don’t Skip the Water Bath: This ensures even baking and prevents the cheesecake from drying out or cracking.
For an Extra Smooth Texture: Strain the cheesecake batter through a fine-mesh sieve before pouring it into the crust. This removes any lumps for a silky finish.
Chill Time is Crucial: While it may be tempting to dig in right away, letting the cheesecake chill for at least 4 hours (preferably overnight) ensures the best texture and flavor.
Torching the Sugar: Hold the kitchen torch a few inches away from the sugar and move it in a circular motion for even caramelization. Too much heat in one spot can cause burning.
Thin Sugar Layer is Key: A light, even layer of sugar will caramelize more evenly and create the perfect crackly top. If the sugar is too thick, it may become chewy instead of crisp.
Want Extra Caramel Flavor? Try using turbinado or demerara sugar instead of granulated sugar for a deeper caramel taste.