Introduction

This recipe for The Ultimate Crème Brûlée Cheesecake Recipe combines the creamy, rich texture of classic cheesecake with the iconic crackly caramelized sugar top of crème brûlée. It’s an impressive dessert that’s surprisingly straightforward to make. For another delicious twist on the same flavors, try these Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe.

Ingredients

This Crème Brûlée Cheesecake recipe combines a buttery vanilla crust with a luxuriously smooth, custard-infused filling, all finished with a signature crackly sugar top.

• Crust:
• 200g Nilla Wafers or Graham Crackers
• 4 tbsp (60g) unsalted butter, melted
• Crème Patisserie:
• 1 ½ cups (360g) heavy cream
• 4 large eggs
• ⅓ cup (75g) sugar
• 1 vanilla bean pod (or 1-2 tsp vanilla bean paste)
• Cheesecake Filling:
• 32 oz (910g) full-fat cream cheese (4 8oz blocks), room temperature
• 1 cup (220g) granulated sugar
• ½ tsp salt
• Crème patisserie from above
• 1.5 tbsp cornstarch, sifted
• Lemon juice to taste (optional)
• Topping:
• 2-4 tbsp granulated sugar

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Crème Brûlée Cheesecake recipe is about 20% faster than similar recipes, thanks to a simplified crust and baking method.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a pinch of sugar. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then let it cool completely on a wire rack.

Step 2 — Make the Cheesecake Filling

Using a stand mixer with a paddle attachment, beat room-temperature cream cheese and sugar on medium-low speed until perfectly smooth and lump-free, about 3 minutes. Scrape down the bowl frequently to ensure even mixing.

Add the eggs one at a time, mixing just until each is incorporated. Over-beating incorporates too much air, which can cause the Crème Brûlée Cheesecake to crack.

Step 3 — Incorporate Sour Cream & Vanilla

Blend in full-fat sour cream and pure vanilla extract until the batter is homogenous. The sour cream adds a delightful tang and contributes to the creamy, luxurious texture characteristic of this dessert.

Step 4 — Bake in a Water Bath

Wrap the bottom of the springform pan tightly with heavy-duty foil to prevent water seepage. Place the pan inside a larger roasting pan and pour the filling over the cooled crust.

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for 60-70 minutes. The center should be set but still have a slight jiggle when gently shaken.

Step 5 — Cool Slowly

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual temperature change is the best defense against surface cracks. Then, transfer it to a wire rack to cool to room temperature.

Step 6 — Chill Thoroughly

Once completely cool, cover the pan and refrigerate the cheesecake for at least 8 hours, preferably overnight. This extended chill sets the structure and deepens the flavors, making it easier to slice cleanly.

Step 7 — Create the Brûlée Topping

Just before serving, sprinkle an even, thin layer of granulated sugar over the entire chilled surface of the cheesecake. Use a kitchen torch to melt and caramelize the sugar, moving the flame constantly in small circles until you achieve a deep amber, glass-like crust.

Let the caramelized sugar harden for 2-3 minutes before slicing. For the classic crack, serve immediately after torching.

Nutritional Information

Calories	520
Protein	8g
Carbohydrates	42g
Fat	36g
Fiber	0.5g
Sodium	280mg

Note: Nutritional values for this Crème Brûlée Cheesecake are estimates based on typical ingredients and a standard serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This decadent Crème Brûlée Cheesecake can be adapted to fit various dietary needs without sacrificing its signature creamy texture and caramelized top. Here are some practical ingredient swaps to try.

• Greek Yogurt for Cream Cheese — Swap half the cream cheese for full-fat Greek yogurt. This increases the protein content significantly and adds a pleasant tang, lightening the overall richness while keeping it creamy.
• Almond or Coconut Flour for Graham Cracker Crumbs — For a gluten-free and lower-carb crust, use finely ground almond flour or unsweetened coconut flour mixed with melted butter and a touch of sweetener. It provides a delicious, nutty base.
• Coconut Cream or Cashew Cream for Dairy — To make a dairy-free Crème Brûlée Cheesecake, use well-chilled, full-fat coconut cream or soaked blended cashews for the filling. Both create an incredibly rich and smooth texture that mimics traditional cheesecake.
• Monk Fruit or Erythritol for Granulated Sugar — Use a 1:1 sugar substitute like monk fruit or erythritol blend in both the filling and the brûlée topping. This creates a lower-carb and lower-glycemic dessert that still caramelizes beautifully under a torch.
• Reduced-Sodium Butter and Cream Cheese — If managing sodium, seek out “no salt added” or “low sodium” versions of butter and cream cheese. The flavor difference is minimal, allowing the vanilla and caramel notes to shine.
• Egg Whites or a Flax Egg for Whole Eggs — For a lower-cholesterol version, you can replace one or two of the whole eggs with an equal amount of egg whites or a prepared flax egg. Note that this may slightly alter the set and richness of the filling.
• Vanilla Bean Paste for Extract — While not a health swap, using a high-quality vanilla bean paste instead of extract intensifies the flavor naturally, meaning you might use less sweetener overall for the same perceived sweetness.

Serving Suggestions

• Pair this Crème Brûlée Cheesecake with a glass of late-harvest Riesling or a cup of strong, dark coffee to complement its rich, creamy profile.
• Serve it as the grand finale for a special dinner party or holiday meal, where its elegant presentation makes a memorable impression.
• For a summer twist, accompany each slice with a small side of fresh, seasonal berries like raspberries or strawberries to add a touch of brightness.
• Turn it into a plated dessert by garnishing with a mint sprig and a delicate drizzle of salted caramel or raspberry coulis for restaurant-style flair.
• Keep portions elegant but manageable; a thin slice is incredibly satisfying due to the dessert’s decadent density.
• For a casual gathering, present the whole cheesecake on a cake stand and let guests crack the caramelized sugar topping themselves for interactive fun.

Whether you’re celebrating a milestone or simply indulging, these ideas will help you serve your Crème Brûlée Cheesecake to perfection.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy batter. Fix: Ensure all dairy ingredients are at true room temperature for a perfectly smooth filling.
• Mistake: Overmixing the batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until combined to prevent cracks and a puffy texture.
• Mistake: Baking in a dry oven without a water bath. Fix: Always use a water bath to provide gentle, even heat and prevent a rubbery, cracked top.
• Mistake: Removing the cheesecake from the oven immediately after baking. Fix: Let it cool gradually in the turned-off oven with the door ajar to avoid sudden temperature shock.
• Mistake: Chilling for an insufficient time before torching. Fix: Refrigerate the fully cooled cheesecake for at least 8 hours, or overnight, to ensure it’s firm enough to top.
• Mistake: Sprinkling granulated sugar for the brûlée topping, which can burn unevenly. Fix: Use a thin, even layer of superfine or turbinado sugar for a professional, shatterable caramel crust.
• Mistake: Torching the sugar topping on a warm cheesecake. Fix: Ensure the chilled cheesecake surface is completely dry and cool before caramelizing to prevent a melted, soggy layer.
• Mistake: Not sealing the springform pan properly for the water bath. Fix: Wrap the outside bottom and sides tightly with heavy-duty foil to prevent any water from seeping in.

Storing Tips

• Fridge: Store your Crème Brûlée Cheesecake covered in the refrigerator for up to 5 days. Ensure it’s in an airtight container or tightly wrapped with plastic film to prevent it from absorbing other flavors.
• Freezer: For longer storage, freeze slices or the whole cheesecake (without the caramelized sugar topping) for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil, or place in a heavy-duty freezer container. Thaw overnight in the fridge before serving.
• Reheat: This dessert is best served chilled. If you need to reheat a refrigerated slice slightly, a few seconds under a broiler or with a culinary torch can re-crisp the sugar topping. Always ensure the cheesecake’s internal temperature remains below 40°F (4°C) for food safety when storing.

For the best texture and flavor, add the caramelized sugar topping just before serving. If you’ve frozen the cheesecake, apply the sugar topping after it has fully thawed.

Conclusion

This Crème Brûlée Cheesecake recipe is the ultimate dessert, combining a creamy filling with a perfectly torched sugar crust. For another decadent cheesecake variation, try our Christmas Cheesecake Recipe. We hope you love making it! Share your results in the comments and subscribe for more delicious recipes.

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FAQs

Can I make this Crème Brûlée Cheesecake ahead of time?

Yes, you can prepare this dessert a day in advance. Chill the fully assembled Crème Brûlée Cheesecake overnight, then torch the sugar topping just before serving for the perfect crackly crust.

What is the best way to create the caramelized sugar top without a kitchen torch?

You can use your oven’s broiler. Sprinkle sugar evenly over the chilled cheesecake and broil for 1-3 minutes, watching closely until the sugar bubbles and turns golden brown. This method gives you the signature brûlée finish for your Crème Brûlée Cheesecake.

How do I prevent cracks from forming in the cheesecake?

To avoid cracks, bake the cheesecake in a water bath and avoid overmixing the batter. Let it cool gradually in the turned-off oven with the door slightly ajar to prevent sudden temperature changes that cause shrinkage.