Here’s a show-stopping Crème Brûlée Cheesecake—rich vanilla cheesecake with a crisp caramelized sugar top 🔥🍰
Crème Brûlée Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Cheesecake Filling
- 4 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- ¾ cup heavy cream
- 2 tbsp sour cream
- 1 tbsp vanilla bean paste or vanilla extract
- 2 tbsp cornstarch
Brûlée Topping
- ½–¾ cup granulated sugar
Instructions
- Preheat oven
Preheat to 325°F (165°C). Wrap a 9-inch springform pan with foil for a water bath. - Make crust
Mix crumbs, sugar, and butter. Press into bottom of pan.
Bake 10 minutes, then cool. - Make filling
Beat cream cheese and sugar on low until smooth.
Add eggs one at a time, mixing just until combined.
Mix in cream, sour cream, vanilla, and cornstarch. - Bake cheesecake
Pour filling over crust.
Place pan in a larger roasting pan; add hot water halfway up sides.
Bake 60–70 minutes, until edges are set and center slightly jiggles. - Cool slowly
Turn oven off, crack door, let cheesecake sit 1 hour.
Cool completely, then refrigerate at least 4 hours or overnight. - Brûlée the top (just before serving)
Sprinkle sugar evenly over cheesecake.
Use a kitchen torch to caramelize until deep golden.
(Or broil 1–2 minutes watching closely.) - Serve immediately once sugar hardens.
Tips for Success
- Torch right before serving for best crackle
- Keep sugar layer thin for a clean snap
- Use room-temperature ingredients to avoid cracks
- Don’t overmix—air causes bubbles
Variations
- Vanilla bean: Scrape seeds into batter
- Espresso brûlée: Add 1 tsp espresso powder
- Mini cheesecakes: Perfect individual brûlée tops
If you’d like a no-bake version, Instant Pot method, or step-by-step brûlée tips, I can help!
