This Crème Brûlée Cheesecake is the kind of showstopper dessert that makes everyone’s jaw drop when you bring it to the table. Imagine the lush, creamy tang of classic cheesecake topped with that iconic crackly caramelized sugar you’d find on a proper French crème brûlée—together in one glorious bite. Whether you’re hosting a dinner party or treating yourself to a well-deserved weekend indulgence, this elegant fusion is destined to become your most requested sweet treat.
Ingredients You’ll Need
Every ingredient in Crème Brûlée Cheesecake truly matters—each one brings something essential to the table, from a perfectly buttery crust to the smoothest, silkiest filling and that irresistible glassy topping. Here’s a closer look at what you’ll need and why each is crucial for your cheesecake success.
- Graham cracker crumbs: Form the deliciously crunchy and subtly sweet base that keeps every slice sturdy and flavorful.
- Granulated sugar: Sweetens both the crust and the filling, and, of course, brings the brûlée magic on top.
- Unsalted butter (melted): Helps bind the crust together while adding rich, comforting flavor.
- Cream cheese (softened): The heart of the cheesecake’s creamy texture—be sure it’s at room temperature for the smoothest results!
- Large eggs: Provide structure and ensure your cheesecake sets beautifully without becoming heavy.
- Sour cream: Lends a lovely tang and enhances the creamy consistency of the filling.
- Vanilla extract: Brings warm, aromatic sweetness that’s classic in both cheesecakes and crème brûlée.
- Salt: Just a pinch to balance all the rich flavors and keep the sweetness in check.
- Heavy cream: Adds extra silkiness to the filling, making each bite melt-in-your-mouth.
- Granulated sugar (for brûlée topping): Sprinkled and caramelized to form that signature shattering crust right before serving.
How to Make Crème Brûlée Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan. Combine your graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl, mixing until the crumbs are evenly coated and the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of your pan—pressing hard enough to pack but not so hard the crust turns dense. Bake for 10 minutes, then set it aside to cool while you whip up the creamy filling.
Step 2: Make the Creamy Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1 cup sugar together until ultra-smooth and fluffy. This is key for lump-free cheesecake! Add your eggs one at a time, mixing each until just incorporated—this keeps the texture light. Finally, blend in the sour cream, vanilla extract, a pinch of salt, and heavy cream until everything is velvety and unified. Don’t rush this step: extra mixing leads to a truly silky batter.
Step 3: Assemble and Bake
Pour the luscious filling over your cooled crust and use a spatula to smooth the surface. For the creamiest, crack-free Crème Brûlée Cheesecake, set your springform pan inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides—this “water bath” insulates your cheesecake as it bakes. Slide everything into the oven and let it bake for 55 to 65 minutes, until the edges are set but the center still has a slight jiggle (that’s perfect!).
Step 4: Cool Gently and Chill
Once baked, turn off your oven and crack the door open. Let your cheesecake cool inside for one hour—this gradual cooling prevents cracks. Afterward, carefully remove it from the oven and refrigerate for at least 4 hours, or overnight if you can wait. The chilling time is when all those creamy flavors meld and the texture settles into dreamy perfection.
Step 5: Brûlée the Top
Now for the showstopping finish! Just before serving, sprinkle 1/4 cup granulated sugar in an even layer over the top of your chilled cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. (No torch? A quick stint under the broiler works too—just keep a sharp eye so nothing burns.) Give it a few minutes to cool so the topping sets, then slice and listen for that magical “crack.”
How to Serve Crème Brûlée Cheesecake
Garnishes
Nothing elevates the Crème Brûlée Cheesecake quite like a little garnish. Try topping each slice with fresh berries like raspberries or blueberries, a sprig of mint for color, or even a fine dusting of powdered sugar around the edge for a professional finish. If you want to impress, a curl of dark chocolate on top offers a touch of bitter sophistication that balances the decadent sweetness perfectly.
Side Dishes
Since this cheesecake is rich and luxurious, it pairs beautifully with something bright and fresh on the side. Serve alongside a fruit compote—think tart cherries or roasted strawberries—or even a tangy lemon sorbet to cleanse the palate between bites. For a cozy dessert night, a steaming cup of espresso or good strong coffee helps cut through the creaminess while rounding out the experience.
Creative Ways to Present
Turn your Crème Brûlée Cheesecake into single-serve mini versions using muffin tins, or make elegant parfaits by layering cubes of cheesecake with whipped cream and brûléed sugar shards in glasses. For special occasions, use edible flowers or drizzle a strawberry coulis on the plate for a colorful, restaurant-worthy presentation. Let your creativity run wild—this dessert is as versatile as it is impressive!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cheesecake tightly with plastic wrap or seal it in an airtight container. It will keep perfectly in the refrigerator for up to 5 days. Don’t worry: the brûlée topping may lose a bit of its crispness, but the flavor only intensifies with time.
Freezing
You can absolutely freeze Crème Brûlée Cheesecake! For best results, skip the brûlée topping and wrap the cheesecake tightly in plastic and foil before freezing (up to 2 months). Thaw overnight in the fridge, then torch the sugar before serving for that signature finish.
Reheating
No need to reheat—Crème Brûlée Cheesecake is best served chilled so the custard filling and crunchy topping shine. If you’re slicing straight from the fridge, let it sit at room temperature for about 15 minutes to take the chill off and make it easier to cut clean slices.
FAQs
How do I prevent cracks in my cheesecake?
Using room-temperature ingredients, baking the cheesecake in a water bath, and allowing it to cool gradually in the oven are your best defenses against cracks. These steps help keep the texture ultra-smooth and ensure your Crème Brûlée Cheesecake is as gorgeous as it tastes.
Can I make Crème Brûlée Cheesecake ahead of time?
Yes, in fact, cheesecake is even better when prepared in advance! Chill it in the fridge overnight for the best texture, and do the brûlée step just before serving for maximum crispness and drama.
What’s the best way to brûlée the sugar without a torch?
If you don’t own a kitchen torch, simply place your sugared cheesecake under a broiler for a minute or two, watching closely the whole time. The sugar will bubble and caramelize—just don’t wander off or it can burn quickly.
Can I use low-fat ingredients?
You can substitute lower-fat cream cheese or sour cream, but the texture may not be quite as luscious and creamy. For an authentic Crème Brûlée Cheesecake, full-fat ingredients guarantee the richest result.
How do I get perfectly neat slices?
For sharp, clean slices, dip a sharp knife in hot water and wipe it clean before each cut. This helps you get that professional look so each serving is as beautiful as the last.
Final Thoughts
I can’t recommend this Crème Brûlée Cheesecake enough—it’s a dazzling treat that always delivers big smiles and memorable moments. Whether you’re sharing with loved ones or simply spoiling yourself, each bite strikes the perfect balance of creamy, decadent, and crispy-sweet. Give it a try, and it might just become your signature dessert!
Print
Crème Brûlée Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (plus chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
Indulge in the decadent fusion of Crème Brûlée and Cheesecake with this delightful dessert. Creamy cheesecake meets the crisp caramelized sugar topping for a French-American treat that is sure to impress.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup heavy cream
For Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and grease a 9-inch springform pan. Mix crust ingredients, press into pan, and bake.
- Make Cheesecake Filling: Beat cream cheese and sugar, add eggs and remaining ingredients. Pour over crust.
- Bake: Place pan in a water bath. Bake until set but slightly jiggly. Cool in the oven.
- Chill: Refrigerate for at least 4 hours.
- Caramelize Topping: Sprinkle sugar over the top and torch until golden and crisp. Let it set before serving.
Notes
- Use room-temperature ingredients to avoid cracking.
- If no torch, briefly broil the sugared cheesecake, watching closely.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
