If you love both creamy cheesecake and the crackly sugar top of French crème brûlée, get ready for a real treat: Crème Brûlée Cheesecake. This dessert fuses the silkiest cheesecake filling with a burnt-sugar finish that shatters under your spoon. The graham cracker base adds buttery crunch, and fragrant vanilla bean infuses every bite. Whether you’re planning a special celebration or just want an unforgettable treat, this recipe turns any occasion into a showstopper.

Crème Brûlée Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a few grocery staples transform into such an elegant dessert. Each element of Crème Brûlée Cheesecake plays a role in its decadence, from the rich filling to the crisp brûlée topping. Here’s what you need, along with why you’ll love each one:

Graham cracker crumbs: They create a crunchy, slightly sweet base that’s the perfect contrast to the smooth filling.
Granulated sugar: Essential for sweetness in every layer—and it caramelizes beautifully on top.
Unsalted butter: Melted butter binds the crust and gives it that irresistible richness.
Cream cheese: The star ingredient ensures your cheesecake is velvety, dense, and lush.
Sour cream: Adds a subtle tang and extra creaminess to the cheesecake filling.
Vanilla bean paste or extract: This is where the magic happens—the depth and fragrance of real vanilla take the whole dessert up a notch.
Large eggs: Eggs provide structure and keep the filling silky and cohesive as it bakes.
All-purpose flour: Just a touch helps the batter set without ever feeling dense or heavy.

How to Make Crème Brûlée Cheesecake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides. To prevent leaks (especially important if using a water bath), wrap the outside of your pan with foil—this is the secret to a perfect cheesecake that pops out easily every time.

Step 2: Make the Graham Cracker Crust

In a mixing bowl, stir together your graham cracker crumbs, sugar, and melted butter until you have a sandy, evenly coated mixture. Press this into the prepared pan, reaching into the corners for a sturdy, even foundation. A quick bake (8 to 10 minutes) firms up the crust, filling your kitchen with that classic graham aroma. Set it aside to cool while you move on to the filling.

Step 3: Whip Up the Cheesecake Batter

Grab a large bowl and beat the softened cream cheese until it’s dreamily smooth—no lumps, please! Add in the sugar and blend until well combined. Next, mix in the sour cream and vanilla bean paste. Eggs go in one at a time (gently mixing after each to avoid over-whipping), and the finishing touch is a spoonful of flour, folded in until just incorporated. The result? A batter so luscious you’ll want to steal a taste.

Step 4: Assemble and Bake

Pour the cheesecake filling over your cooled crust. Smooth out the top for a professional finish. Bake it for 55 to 65 minutes, keeping an eye on the edges (they should be set) and the center (it should jiggle just a little if you nudge the pan). Let the cheesecake cool inside the oven with the door cracked open for about an hour before transferring it to the fridge. Four hours—or, better yet, overnight—is all it needs to chill into sliceable perfection.

Step 5: Create the Signature Brûlée Topping

Here’s where the fun begins! Once chilled, scatter a thin, even layer of granulated sugar over the top of your cheesecake. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns a deep golden shade. Let the sugar harden for a couple of minutes—then enjoy that moment when your fork cracks through the glassy lid.

How to Serve Crème Brûlée Cheesecake

Garnishes

Crème Brûlée Cheesecake is already a showstopper, but a few thoughtful garnishes elevate it even more. Try a handful of plump berries for color and tartness, or a swoosh of pillowy whipped cream for added luxury. Even a mint sprig or a dusting of powdered sugar can add a touch of restaurant flair right at home.

Side Dishes

Pair your cheesecake with a light, fresh side to balance things out. Fresh berry compote, a citrus salad, or even delicate almond tuile cookies all work beautifully. For a celebration, light-roasted coffee or a chilled glass of dessert wine makes the whole experience feel extra indulgent.

Creative Ways to Present

For individual servings, use mini springform pans or muffin tins lined with cupcake papers—perfect for parties or elegant plated desserts. Rustic boards, vintage trays, or simple white plates set off the golden brûlée top. Add edible flowers or candied citrus slices for a splash of color that’ll make guests swoon.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, keep Crème Brûlée Cheesecake fresh by storing slices in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days for peak creaminess and that signature brûlée crunch. For even better results, add the brûlée topping right before serving to maintain maximum crispness.

Freezing

To freeze, wrap slices (or the whole cheesecake) tightly in a layer of plastic wrap, then foil. Skip the brûlée topping until after thawing. Thaw in the fridge overnight, then add sugar and torch to revive that freshly caramelized crust. This makes it the ultimate make-ahead dessert for parties or busy weeks.

Reheating

Crème Brûlée Cheesecake is best served chilled, but if you prefer it a little softer, let it sit at room temperature for 20-30 minutes before serving. Avoid microwaving, as it will melt the sugar shell and change the cheesecake’s creamy texture. For the perfect crackly top, always add and brûlée the sugar just before serving.

FAQs

Can I make Crème Brûlée Cheesecake without a kitchen torch?

Absolutely! If you don’t have a kitchen torch, just slide the sugared cheesecake under a hot broiler for 1 to 2 minutes, watching closely until the sugar caramelizes. Keep the cheesecake cold so it holds its shape while the sugar bubbles up.

What’s the best way to get a smooth cheesecake?

Room temperature ingredients make all the difference. Let your cream cheese, sour cream, and eggs sit out for an hour before starting. Also, mix gently to avoid whipping in too much air, which can cause cracks.

Can I use vanilla extract instead of vanilla bean paste?

Definitely! While vanilla bean paste gives those signature flecks, pure vanilla extract still adds amazing aroma and depth. Use them interchangeably depending on what you have on hand.

Can I use a different crust for this cheesecake?

Yes! Swap graham crackers for vanilla wafers, chocolate cookies, or even ginger snaps for a fresh twist. Just aim for about 1 1/2 cups of finely crushed crumbs mixed with butter and sugar.

Why does my brûlée topping sometimes turn out sticky, not crisp?

This usually happens if the sugar layer is too thick or if it hasn’t caramelized long enough. Sprinkle on a thin, even layer and caramelize until deep golden. Let it cool and harden for a minute before slicing to get that coveted crackly top.

Final Thoughts

If you’ve never tried making Crème Brûlée Cheesecake at home, now’s your chance to dazzle yourself and everyone around your table. With its creamy layers and crunchy caramel top, it’s a dessert that always gets rave reviews. Gather your ingredients and treat yourself to this unforgettable fusion of two classics—you’re in for a real delight!

Crème Brûlée Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

Author: Emma
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the luxurious fusion of two classic desserts with this Crème Brûlée Cheesecake. Creamy cheesecake meets the caramelized sugar topping of a crème brûlée, creating a decadent and elegant dessert that will impress any crowd.

Ingredients

Scale

For the crust:

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

For the filling:

24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 tablespoon vanilla bean paste or extract
3 large eggs
1 tablespoon all-purpose flour

For the brûlée topping:

1/4 cup granulated sugar

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C). Line and grease a 9-inch springform pan, wrapping the outside with foil for a water bath.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
Make the filling: Beat cream cheese, sugar, sour cream, and vanilla. Add eggs and flour, then pour over the crust.
Bake: Bake until set with a slight jiggle in the center. Cool, then chill.
Add the topping: Sprinkle sugar over the chilled cheesecake and caramelize with a torch. Let it set before serving.