Crème Brûlée Cheesecake

I love this cheesecake because it combines the creamy texture of cheesecake with the signature caramelized topping of crème brûlée. I get that satisfying crack of burnt sugar before reaching the silky filling underneath.

I can also prepare most of the dessert ahead of time. I bake and chill my cheesecake the day before serving, then caramelize the sugar shortly before bringing it to the table.

Despite its elegant appearance, I don’t need complicated decorations. A thin, evenly caramelized sugar crust is enough to turn a classic vanilla cheesecake into an impressive centerpiece.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 2 cups graham cracker or digestive biscuit crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 small pinch of salt

For the cheesecake filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon all-purpose flour or cornstarch
• 1/4 teaspoon salt

For the brûlée topping:

• 1/4 cup granulated sugar

Directions

1. I preheat my oven to 350°F (175°C). I lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. I combine the cookie crumbs, sugar, melted butter, and salt in a bowl. I stir until the crumbs are evenly coated and resemble damp sand.
3. I press the crumb mixture firmly into the bottom of my prepared springform pan. I use the bottom of a measuring cup to create an even, compact layer.
4. I bake the crust for about 8–10 minutes, then remove it from the oven and let it cool slightly. I reduce the oven temperature to 325°F (165°C).
5. I beat the softened cream cheese on low to medium-low speed until smooth. I scrape down the sides and bottom of the bowl so no lumps remain.
6. I add the granulated sugar and mix until incorporated. I avoid whipping excessive air into the mixture because too much air can contribute to cracks as the cheesecake bakes.
7. I mix in the sour cream, vanilla, flour or cornstarch, and salt until smooth.
8. I add the eggs one at a time, mixing on low speed just until each one disappears into the batter. I add the egg yolk last and mix only until combined.
9. I pour the filling over my cooled crust and smooth the surface.
10. For gentle, even baking, I place the springform pan in a larger roasting pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the cheesecake pan. I wrap the outside of my springform pan securely in foil first to reduce the chance of water reaching the crust.
11. I bake the cheesecake for approximately 55–70 minutes. I look for set edges and a center that still has a slight wobble when I gently move the pan.
12. I turn off the oven, crack the door open, and leave my cheesecake inside for about 45–60 minutes. This gradual cooling helps reduce sudden temperature changes.
13. I remove the cheesecake from the water bath and let it cool completely at room temperature.
14. I cover the cheesecake and refrigerate it for at least 6 hours, although I prefer chilling it overnight for the best texture.
15. Shortly before serving, I remove the chilled cheesecake from the springform pan and place it on a serving plate.
16. I sprinkle a thin, even layer of granulated sugar over the entire surface.
17. Using a kitchen torch, I move the flame continuously over the sugar until it melts, bubbles, and develops a deep golden-amber color. I avoid holding the flame in one spot for too long.
18. I let the caramelized sugar sit for a few minutes so it can cool and harden into a crisp shell.
19. I slice the cheesecake with a sharp knife, wiping the blade clean between cuts, and serve while the brûlée topping is still crisp.

Servings and Timing

I get approximately 12 slices from one 9-inch Crème Brûlée Cheesecake.

• Prep time: 25 minutes
• Crust bake time: 8–10 minutes
• Cheesecake bake time: 55–70 minutes
• Oven cooling time: 45–60 minutes
• Additional cooling time: approximately 1 hour
• Chilling time: at least 6 hours
• Total time: approximately 9–10 hours
• Servings: 12 slices

I prefer making this cheesecake the day before I plan to serve it because the overnight chilling time allows the filling to set completely.

Variations

For a Vanilla Bean Crème Brûlée Cheesecake, I add the seeds from a vanilla bean or use vanilla bean paste instead of standard vanilla extract. I especially like seeing the tiny vanilla specks throughout the creamy filling.

When I want a citrus variation, I add finely grated lemon or orange zest to the cheesecake batter. I keep the amount modest so the vanilla and caramel flavors remain prominent.

For an espresso version, I dissolve instant espresso powder in a small amount of warm cream and add it to the cheesecake filling. The slight bitterness of coffee works particularly well with the caramelized sugar.

I can also make individual Crème Brûlée Cheesecakes in a muffin pan or small ramekins. I reduce the baking time and watch carefully for the centers to become just set.

For a chocolate variation, I add melted white chocolate to the cheesecake filling. I reduce the sugar slightly if necessary so the dessert doesn’t become overly sweet.

Storage/Reheating

I store Crème Brûlée Cheesecake covered in the refrigerator for up to 4–5 days. For the best texture, I prefer storing the cheesecake without the caramelized sugar topping and brûléeing only the amount I plan to serve.

Once refrigerated, the caramelized sugar gradually absorbs moisture from the cheesecake and loses its crisp texture. If this happens, I can carefully add a fresh, thin layer of sugar and caramelize it again before serving.

I don’t reheat this cheesecake because I prefer serving it chilled. I remove it from the refrigerator about 10–15 minutes before serving when I want the filling to soften slightly.

I can freeze the cheesecake without the brûlée topping for up to about 2 months. I wrap it securely and thaw it overnight in the refrigerator, then add and caramelize the sugar shortly before serving.

FAQs

How do I get a crisp crème brûlée topping on cheesecake?

I make sure the cheesecake surface is cold and relatively dry before sprinkling it with a thin, even layer of granulated sugar. I then caramelize the sugar with a kitchen torch and let it cool for a few minutes until it hardens.

Can I make Crème Brûlée Cheesecake ahead of time?

Yes. I prefer baking my cheesecake one day ahead and refrigerating it overnight. I wait to add and caramelize the sugar until shortly before serving so the topping stays crisp.

Why did my cheesecake crack?

I avoid overmixing after adding the eggs, overbaking the cheesecake, and cooling it too quickly. I also use a water bath to create a moist, gentle baking environment. Even if my cheesecake develops a small crack, the brûlée topping can help disguise it.

Can I make Crème Brûlée Cheesecake without a kitchen torch?

Yes, although I find a kitchen torch gives me the most control. I can place a thoroughly chilled cheesecake briefly under a very hot broiler to caramelize the sugar, watching it constantly because the sugar can go from golden to burnt very quickly.

Why should I caramelize the sugar just before serving?

I add the brûlée topping at the last minute because caramelized sugar attracts moisture. If I refrigerate the finished topping for too long, it can soften or become syrupy instead of maintaining the crisp shell I want.

Conclusion

Crème Brûlée Cheesecake gives me the best characteristics of two classic desserts in a single slice. I get a buttery crust, rich vanilla cheesecake, and the thin caramelized sugar shell that makes crème brûlée so distinctive.

Crème Brûlée Cheesecake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crème Brûlée Cheesecake combines a buttery cookie crust with silky vanilla cheesecake and a thin caramelized sugar shell. The crisp brûlée topping provides the signature crack before giving way to the cool, creamy filling.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 1 hour 3–20 minutes
• Total Time: 9–10 hours
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

• 2 cups graham cracker or digestive biscuit crumbs
• 2 tablespoons granulated sugar, for the crust
• 6 tablespoons unsalted butter, melted
• 1 small pinch of salt, for the crust
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon all-purpose flour or cornstarch
• 1/4 teaspoon salt
• 1/4 cup granulated sugar, for the brûlée topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. Combine the cookie crumbs, 2 tablespoons sugar, melted butter, and a pinch of salt. Stir until evenly moistened.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan.
4. Bake the crust for 8–10 minutes. Remove from the oven to cool slightly and reduce the oven temperature to 325°F (165°C).
5. Beat the softened cream cheese on low to medium-low speed until completely smooth, scraping the bowl as necessary.
6. Add 1 cup granulated sugar and mix just until incorporated, avoiding excessive whipping.
7. Mix in the sour cream, vanilla, flour or cornstarch, and 1/4 teaspoon salt until smooth.
8. Add the eggs one at a time on low speed, mixing only until each is incorporated. Add the egg yolk last and mix just until combined.
9. Pour the cheesecake filling over the cooled crust and smooth the surface.
10. Wrap the outside of the springform pan securely with foil. Place it inside a larger roasting pan and carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
11. Bake for 55–70 minutes, until the edges are set but the center still has a slight wobble.
12. Turn off the oven, crack the door open, and leave the cheesecake inside for 45–60 minutes to cool gradually.
13. Remove the cheesecake from the water bath and cool completely at room temperature.
14. Cover and refrigerate for at least 6 hours, preferably overnight, until thoroughly chilled and set.
15. Shortly before serving, remove the chilled cheesecake from the springform pan and transfer it to a serving plate. Make sure the surface is cold and dry.
16. Sprinkle 1/4 cup granulated sugar in a thin, even layer over the surface of the cheesecake.
17. Using a kitchen torch, move the flame continuously over the sugar until it melts and develops a deep golden-amber color.
18. Let the caramelized sugar cool for a few minutes until it hardens into a crisp shell.
19. Slice with a sharp knife, wiping the blade clean between cuts, and serve while the brûlée topping is crisp.

Notes

• For the smoothest cheesecake, bring the cream cheese, sour cream, eggs, and egg yolk to room temperature before mixing.
• Avoid overmixing after adding the eggs, as incorporating too much air can contribute to cracking.
• The cheesecake is done when the edges are set but the center still has a slight wobble. Avoid baking until the entire center is firm.
• For Vanilla Bean Crème Brûlée Cheesecake, replace the vanilla extract with vanilla bean paste or add the seeds from a vanilla bean.
• For a citrus variation, add 1–2 teaspoons finely grated lemon or orange zest to the cheesecake filling.
• For an espresso variation, add 1–2 teaspoons instant espresso powder dissolved in a small amount of warm cream.
• Caramelize the sugar shortly before serving because the brûlée topping gradually absorbs moisture and loses its crisp texture in the refrigerator.
• If a kitchen torch is unavailable, caramelize the sugar briefly under a very hot broiler, watching constantly to prevent burning.
• Store the cheesecake covered in the refrigerator for up to 4–5 days, preferably without the brûlée topping.
• Freeze the cheesecake without the caramelized topping for up to 2 months. Thaw overnight in the refrigerator and brûlée the sugar shortly before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 520 kcal
• Sugar: 38 g
• Sodium: 360 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 155 mg