Get the Recipe:
Crème Brûlée Cheesecake
This crème brûlée cheesecake combines two timeless desserts into one spectacular treat. A smooth, custard-like cheesecake is topped with a crisp layer of caramelized sugar that cracks just like classic crème brûlée. It’s an elegant, make-ahead dessert that’s perfect for holidays and special occasions. No water bath required!
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.
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