Crème Brûlée Cheesecake

This luxurious Crème Brûlée Cheesecake combines the silky smoothness of a classic cheesecake with the iconic crackly caramelized sugar topping of crème brûlée. It’s an elegant, indulgent dessert that’s perfect for celebrations or whenever you want to treat yourself.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• HEST 2 tablespoons granulated sugar

For the Cheesecake Filling:

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

For the Crème Brûlée Topping:

• ¼ cup granulated sugar

Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to create an even layer.
4. Bake the crust for 8–10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Pour in the heavy cream and vanilla extract; mix until fully combined and smooth.
4. Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

1. Place the springform pan on a baking sheet (optional: wrap the pan with aluminum foil to prevent leaks).
2. Bake for 50–60 minutes, or until the edges are set and the center is only slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour (this helps prevent cracking).
4. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours—preferably overnight.

Add the Crème Brûlée Topping:

1. Just before serving, sprinkle the ¼ cup of granulated sugar evenly over the chilled cheesecake.
2. Using a kitchen torch, carefully caramelize the sugar until it turns golden and crisp. (No torch? Place under a preheated broiler for 1–2 minutes, watching very closely to avoid burning.)
3. Let the caramelized sugar cool and harden for a few minutes before slicing.

Tips & Tricks

• To prevent cracks: Bake in a water bath or place a pan of hot water on the rack below the cheesecake.
• Storage: Keep leftovers refrigerated for up to 5 days.
• Extra flavor boost: Add 1 teaspoon of lemon zest (or orange zest) to the filling for a bright note.

Enjoy every creamy bite and that satisfying crack of the caramelized topping! 🍮✨