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Crème Brûlée Cheesecake

🍮 Crème Brûlée Cheesecake Recipe Card

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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 ½ cups graham cracker crumbs
  • ÂĽ cup granulated sugar
  • 6 tbsp unsalted butter melted
For the cheesecake filling:
  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • ½ cup heavy cream
For the topping:
  • ½ cup granulated sugar for brĂ»lĂ©e topping

Method
 

  1. Prepare Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of a greased 9-inch springform pan. Bake 10 minutes, then cool slightly.
Make Cheesecake Filling:
  1. Beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing on low until just combined.
  3. Blend in sour cream, vanilla, and heavy cream until smooth.
Bake Cheesecake:
  1. Pour filling over crust. Place pan in a large roasting pan and fill with hot water halfway up the sides (water bath method).
  2. Bake 60–70 minutes, until edges are set but center still jiggles slightly.
  3. Turn off oven, crack door, and let cheesecake rest 1 hour.
  4. Chill: Remove from oven, cover, and refrigerate at least 4 hours or overnight.
Brûlée Topping:
  1. Just before serving, sprinkle an even layer of sugar (about 1–2 tbsp per slice or over the whole cake).
  2. Use a kitchen torch to caramelize until golden and crisp. If you don’t have a torch, broil briefly under the oven broiler while watching carefully.
  3. Serve: Crack through the caramelized sugar and enjoy the creamy cheesecake beneath.

Notes

A water bath prevents cracks in your cheesecake — don’t skip it! Wrap the springform pan in foil to avoid leaks.
Chill the cheesecake thoroughly before adding the brûlée topping, or the sugar won’t crisp properly.
Use superfine sugar for the topping; it caramelizes more evenly.
Pair with fresh berries for a beautiful garnish.