This crème brûlée cheesecake brings together two elegant desserts in one irresistible bite with a rich, creamy cheesecake topped with a crisp, caramelized sugar crust that cracks just like the classic.
If you’re looking for a showstopping dessert that feels both luxurious and comforting, this crème brûlée cheesecake fits the bill. It combines the smooth, custard-like texture of crème brûlée with the classic flavor and substance of a baked cheesecake with no water bath required.
The result is a dessert that’s simple to bake yet undeniably impressive, perfect for special occasions or holiday gatherings. The rich, velvety, and custard-like texture is everything you love about crème brûlée all wrapped up in a classic cheesecake form. And the caramelized sugar topping adds a little bit of drama and a lot of satisfying crunch, making every slice feel like something you’d order in a fancy restaurant, only better because you made it yourself.
Why You’ll Love This Crème Brûlée Cheesecake Recipe
- Two classics in one. You get the creamy richness of cheesecake and the caramelized sugar crunch of crème brûlée. The best of both worlds!
- No water bath needed. Thanks to a gentle baking method, this cheesecake turns out smooth and custardy without the fuss.
- Elegant yet approachable. It’s impressive enough for a holiday celebration or other special occasion, but simple enough for anyone comfortable with basic baking.
- A dessert that feels special. That golden crackle on top adds a restaurant-style finish that makes every slice a little bit magical.
Key Ingredients
Let’s take a look at the ingredients that make this cheesecake so good. For the full recipe, see the recipe card below.
- Cream cheese – The foundation of the cheesecake’s rich, creamy texture. Be sure it’s softened for a smooth batter.
- Sugar – Sweetens the filling and also becomes that signature caramelized topping.
- Sour cream and heavy cream – The combination gives the cheesecake its ultra-silky, custard-like consistency, a nod to classic crème brûlée.
- Eggs – Add structure while keeping the texture smooth and luscious.
- Vanilla extract – Adds warmth and depth. If you have vanilla bean paste, it’s a lovely way to give it a true crème brûlée touch.
- Graham cracker crumbs – A classic, buttery base that lets the filling shine. Shortbread or vanilla wafers work well, too.
- Salt – Just a pinch enhances the flavors and balances the sweetness.
How to Bake Crème Brûlée Cheesecake
Make the crust.
Stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for about 8 to 10 minutes, just until set. Let it cool slightly while you prepare the filling.
Mix the filling.
Beat the cream cheese and sugar until smooth and fluffy, stopping to scrape the bowl as needed. Add the sour cream, heavy cream, vanilla, and salt, and mix just until combined. Then add the eggs one at a time, mixing on low speed after each addition. Avoid over-mixing, as that can add air bubbles and cause cracking later.
Bake the cheesecake.
Pour the cheesecake batter over the crust and smooth the top. Bake at 350°F for 15 minutes, then reduce the temperature to 200°F (without opening the oven) and bake for 2 hours. Turn off the oven and leave the cheesecake inside for 2 more hours to gently finish baking and cool down.
Cool and chill.
Take the cheesecake out of the oven, cool it completely at room temperature, then cover and refrigerate for at least 4 hours, although overnight is even better.
Add the brûlée topping.
Right before serving, sprinkle a thin, even layer of granulated sugar over the top. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let it rest for 5 to 10 minutes before slicing so the caramelized top can firm up.
Tips for Success
- Keep your ingredients room temperature. This helps the batter mix smoothly and evenly for that creamy, custardy texture.
- Don’t over-mix the filling. Too much air can lead to cracks as the cheesecake bakes. Stop as soon as everything looks smooth.
- Trust the slow bake. That long, gentle bake time is what gives the cheesecake its silky texture without needing a water bath. Resist the urge to rush it or open the oven door.
- Cool it gradually. Leaving the cheesecake in the turned-off oven helps prevent sudden temperature changes that cause cracking.
- Brûlée lightly. Keep the sugar layer thin and move your torch in small circles so the top caramelizes evenly without burning. If you prefer a thicker sugar crust, do it in two light layers instead of one heavy one.
- Slice smart. Warm your knife under hot water and wipe between cuts for neat slices that don’t crack the caramelized top.
How to Store
Keep your crème brûlée cheesecake covered and refrigerated for up to 5 days. The sugar topping is best added just before serving. Once caramelized, it will slowly soften in the fridge.
If you’d like to make it ahead, bake and chill the cheesecake as directed, but wait to add the sugar topping until the day you plan to serve it. You can even brûlée individual slices right before serving for the best texture and presentation.
For longer storage, you can freeze the cheesecake (without the sugar topping) for up to 2 months. Thaw overnight in the refrigerator, then add the brûlée topping just before serving.
A Dessert Worth Celebrating
Crème brûlée cheesecake is one of those desserts that feels instantly special — the kind you make when you really want to impress but still want something familiar and comforting. With its silky texture, rich vanilla flavor, and crisp caramelized topping, it’s a perfect finale for a holiday dinner or any occasion that calls for a little extra flair.
Whether you’re making it for a holiday or another celebration, this cheesecake is sure to earn a few “wow” moments at the table and plenty of requests for the recipe. Serve it on its own or with a few fresh berries for a simple, elegant finish that highlights that beautiful caramelized top.
More Cheesecake Recipes
Crème Brûlée Cheesecake
Ingredients
For the crust:
- 1 ½ cups (150 g) graham cracker crumbs, about 10 full sheets
- 2 tablespoons (25 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted, melted
For the filling:
- 32 ounces (900 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) heavy cream
- ½ cup (113 g) sour cream
- 2 teaspoons vanilla extract
- pinch salt
- 4 large eggs
For the brûlée topping:
- ¼ to ⅓ cup (50 to 67 g) granulated sugar
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round springform pan.
- Combine the cookie crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
- Bake 8–10 minutes, or until the crust looks set and lightly golden around the edges. Set aside to cool slightly.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese with the sugar until smooth and fluffy. Mix in the cream, sour cream, vanilla, and salt until combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Don’t over-mix.
- Pour the filling over the crust and smooth the top. Place the pan on a lined, rimmed baking sheet to catch any leaks and to make it easier to take in and out of the oven.
- Bake at 350°F (175°C) for 15 minutes. Without opening the oven, reduce the heat to 200°F (95°C) and bake 2 hours, or until the edges look set and the center still has a slight wobble when gently shaken.
- Remove the cheesecake from the oven, and carefully run a thin knife or spatula around the edges.
- Return to the oven. Then, turn the oven off and leave the cheesecake inside, with the door closed, for 2 more hours.
- Remove and cool completely at room temperature. Cover and chill at least 4 hours (overnight is best).
To add the brûlée topping:
- Just before serving, sprinkle a thin, even layer of sugar over the top of the chilled cheesecake. (Or 1-2 teaspoons onto individual slices.)
- Use a kitchen torch to caramelize until golden and crisp.
- Let sit 5–10 minutes so the sugar hardens. Slice and serve.
Notes
- Ingredients temperature: For the best texture, bring all ingredients to room temperature before mixing.
- Gentle baking: Don’t rush the baking and cooling times. The long, gentle bake keeps the cheesecake smooth and prevents cracks. The cheesecake will continue to set as it cools, so don’t worry if the center looks a little soft. That’s what gives it its custardy texture.
- Topping timing: Add the brûlée topping just before serving so it stays crisp.
- Brûlée topping: A kitchen torch gives the best results for a crisp, evenly caramelized sugar layer without warming the cheesecake. If you don’t have one, you can use your oven’s broiler. Just chill the cheesecake thoroughly first, sprinkle on a thin, even layer of sugar, and place it about 6 inches from the heat source. Broil briefly, watching constantly, until the sugar melts and turns golden. Keep in mind that the broiler can soften the cheesecake slightly, so a torch is the preferred option.
- Make ahead: Bake and chill the cheesecake as directed, then add the sugar topping just before serving. You can even brûlée individual slices for the best texture.
- Storage: Store the cheesecake (without the sugar topping) tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months.
