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Ultimate Crème Brûlée Cheesecake: The Showstopper Dessert Mashup

A close-up of a creamy slice of creme brulee cheesecake featuring a thick, caramelized, torched sugar crust.
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You will create a decadent dessert combining a rich, creamy baked cheesecake with the signature crackly, caramelized sugar topping of classic crème brûlée. This recipe uses a simple graham cracker crust and results in an elegant, showstopper dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream or plain yogurt
  • 1 cup cold heavy cream
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add 3/4 cup sugar, beating until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the vanilla extract and sour cream.
  4. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  5. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  6. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  7. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the topping: When ready to serve, spread the 1 cup of cold heavy cream over the chilled cheesecake surface. Sprinkle the remaining 1/4 cup of sugar evenly over the cream layer.
  9. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, dark amber crust. Serve immediately to enjoy the contrast between the warm, crackly topping and the cold cheesecake.

Notes

  • If you do not have a kitchen torch, you can place the sugar-topped cheesecake under a hot broiler for 1-2 minutes, watching constantly to prevent burning.
  • Using high-quality vanilla extract provides the best flavor for this vanilla bean cheesecake base.
  • For a smoother texture, let your cream cheese sit at room temperature for at least one hour before mixing.

Nutrition

Find it online: https://kingscook.com/creme-brulee-cheesecake-recipe/