Crème Brûlée Cheesecake Recipe

There’s nothing quite as indulgent as the combination of two classic desserts: crème brûlée and cheesecake. This Crème Brûlée Cheesecake takes the creamy, tangy richness of traditional cheesecake and pairs it with the crisp, caramelized sugar topping of crème brûlée. The result? A silky-smooth, luxurious treat with just the right balance of sweetness and texture.

this Recipe

I first made this cheesecake for a family gathering, hoping to impress my guests with something extra special. One bite in, and everyone was hooked—the delicate crunch of the caramelized sugar layer, followed by the velvety cheesecake beneath, created a truly unforgettable experience. Now, it’s a must-make for every holiday or celebration.

Why You'll Love This Crème Brûlée Cheesecake

Get ready to fall in love with a dessert that feels fancy but is surprisingly simple to make. This Crème Brûlée Cheesecake delivers an elevated twist on two beloved treats.

First, it’s incredibly creamy and rich. Thanks to the combination of cream cheese and heavy cream, each bite melts in your mouth with a luscious, smooth texture.

Next, the signature caramelized sugar topping adds a wonderful contrast. That first crack of the golden, glassy sugar crust gives way to the soft cheesecake below, making every bite irresistible.

It’s also make-ahead friendly. This cheesecake needs time to chill, meaning you can prepare it a day or two in advance—perfect for dinner parties and special occasions.

Lastly, while it looks impressive, it’s easier to make than you think. No water bath is required, and with a few simple techniques, you’ll achieve the perfect balance of flavors and textures.

Ingredients Notes

The beauty of this Crème Brûlée Cheesecake is in its simple yet high-quality ingredients. Let’s take a closer look at what makes this dessert so special.

The crust is made with crushed graham crackers and melted butter, creating a slightly sweet and crunchy base. You can swap in vanilla wafer cookies or even digestive biscuits for a different flavor profile.

For the cheesecake filling, cream cheese is the star. Use full-fat cream cheese for the richest texture, and make sure it’s softened to ensure a smooth, lump-free batter.

A touch of vanilla bean paste or pure vanilla extract enhances the classic crème brûlée flavor. If you have a vanilla bean on hand, scrape out the seeds for an extra luxurious touch.

Heavy cream is what gives the cheesecake its signature silky consistency. Unlike traditional cheesecakes that rely on sour cream, this one uses heavy cream to mimic the custard-like texture of crème brûlée.

To achieve that iconic brûlée topping, you’ll need granulated sugar for caramelization. A kitchen torch works best for an even, glassy finish, but a broiler can be used in a pinch.

How To Make This Crème Brûlée Cheesecake

Creating this masterpiece is simpler than it seems. Follow these steps to achieve a flawless Crème Brûlée Cheesecake every time.

Start by preparing the crust. Crush the graham crackers into fine crumbs and mix them with melted butter. Press this mixture firmly into the bottom of a springform pan and bake for about 10 minutes to set the base.

While the crust cools, make the cheesecake filling. Beat softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing gently to avoid incorporating too much air. Stir in vanilla and heavy cream, then pour the batter over the crust.

Bake the cheesecake at a low temperature—around 300°F (150°C)—to prevent cracks. No water bath is necessary, but placing a pan of hot water on the lower rack helps maintain moisture in the oven.

Once baked, let the cheesecake cool completely before refrigerating it for at least 6 hours, or overnight for the best texture.

Before serving, add the crème brûlée topping. Sprinkle an even layer of granulated sugar over the cheesecake and caramelize it using a kitchen torch. Watch as the sugar melts and transforms into a crisp, golden crust.

Storage Options

Proper storage ensures your cheesecake stays fresh and delicious.

For short-term storage, keep the cheesecake covered in the refrigerator for up to 4 days. Use a cake dome or plastic wrap to prevent it from drying out.

If you need to store it longer, freeze it without the caramelized sugar topping. Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight and brûlée the sugar just before serving.

To reheat individual slices, let them sit at room temperature for about 20 minutes to soften before enjoying.

Variations and Substitutions

The beauty of this Crème Brûlée Cheesecake is its versatility. Here are a few fun twists you can try:

For a chocolate twist, add ¼ cup of cocoa powder to the cheesecake batter and use chocolate wafer cookies for the crust.

If you love citrus flavors, add a tablespoon of lemon or orange zest to the batter for a bright, refreshing twist.

Want a lighter version? Swap out the heavy cream for Greek yogurt or sour cream. The texture will be slightly different but still deliciously creamy.

For a flavored brûlée topping, mix a pinch of cinnamon or espresso powder into the sugar before caramelizing it.

No matter how you customize it, this cheesecake is sure to be a showstopper at your next gathering. Enjoy every decadent bite!

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