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Creme Brulee Cheesecake Recipe

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  • Author: Molly
  • Total Time: 10 hours 30 minutes
  • Yield: 12 servings

Description

This Creme Brulee Cheesecake combines the rich, creamy texture of classic cheesecake with the elegant caramelized sugar topping of a traditional crème brûlée. Featuring a buttery graham cracker crust and a smooth vanilla bean-infused filling, it is baked in a water bath for a silky consistency and finished with a crisp sugar top caramelized by torching. Perfect for special occasions or an impressive dessert to share with family and friends.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 12 whole graham crackers)
  • ¼ cup granulated sugar
  • ¼ cup melted butter
  • Pinch of salt

Cheesecake Filling

  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 ½ cups granulated sugar
  • 8 ounces sour cream
  • 1 tablespoon vanilla bean paste or seeds from 3-4 large vanilla beans
  • 5 large eggs

Topping

  • 2 tablespoons granulated sugar (up to 3 tablespoons if needed for caramelizing)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Spray a 9 or 10-inch springform pan with nonstick cooking spray and set aside.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, melted butter, and a pinch of salt until the mixture resembles damp sand. Press the crumb mixture evenly into the bottom of the prepared springform pan using the bottom of a flat glass or measuring cup. Bake the crust for 10 minutes, then cool completely.
  3. Prepare the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on medium-high speed for about 1 minute until smooth. Scrape down the bowl and beat for an additional 15 seconds.
  4. Add Sugar: Add 1 ½ cups granulated sugar to the cream cheese and mix on medium speed until just combined. Scrape down the sides and mix for 10 more seconds to ensure even incorporation.
  5. Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla bean paste or scraped vanilla bean seeds. Beat just until combined to avoid overmixing.
  6. Add Eggs: Add eggs one at a time, beating on medium-low speed for about 30 seconds per egg until fully incorporated. Scrape down the bowl thoroughly after adding all eggs. The batter should be smooth and fairly runny.
  7. Prepare for Water Bath: Wrap the outside of the springform pan tightly with 3-4 sheets of heavy-duty aluminum foil extending up the sides to prevent water from seeping in during baking.
  8. Set Up Water Bath: Place the wrapped pan inside a deep roasting pan or a baking sheet with sides about 2 inches deep. Pour the cheesecake batter into the springform pan and smooth the top. Carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake the Cheesecake: Bake at 325°F (163°C) for 1 to 1 ½ hours. After about 1 hour, check for doneness by gently shaking the pan; the center should have a slight jiggle but not be liquid. If still very liquid, continue baking for another 15 minutes and recheck.
  10. Cool in Oven: Once the edges are firm and the center slightly wobbly, turn off the oven and leave the cheesecake inside with the door closed for another hour to cool slowly and prevent cracking.
  11. Chill the Cheesecake: Remove the springform pan from the water bath and foil, then chill the cheesecake in the refrigerator for at least 6 hours or overnight.
  12. Prepare Topping: Before serving, run a knife around the edges of the pan to loosen the cheesecake. Sprinkle 2 tablespoons of granulated sugar evenly over the top.
  13. Caramelize the Sugar: Using a small kitchen torch, carefully caramelize the sugar on top until it turns a deep golden brown and forms a crisp crust. Allow the cake to chill in the refrigerator for 10 to 15 minutes before slicing and serving.

Notes

  • Make sure all cream cheese and sour cream are at room temperature to ensure smooth, lump-free batter.
  • Using a water bath helps to bake the cheesecake gently and prevents cracking.
  • When wrapping the springform pan with foil, use heavy-duty foil and ensure a tight seal to prevent water leaks.
  • If you don’t have a kitchen torch, you can place the sugared cheesecake under a broiler for a few minutes but watch carefully to avoid burning.
  • For best texture and flavor, refrigerate the cheesecake overnight to allow it to fully set.
  • Vanilla bean paste is a convenient alternative to vanilla beans and provides intense flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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