Easy Creamy Crème Brûlée Cheesecake Recipe

Crème brûlée cheesecake – Buttery graham cracker crust, with a creamy cheesecake filling, and topped with a brûléed sugar. Easy to make!

Quick confession: Sometimes I’m too much and this Crème brûlée cheesecake is good evidence against me, but sometimes (all the time) its good to be a little extra. This Crème brûlée cheesecake is the perfect marriage of the Big Apple and the City of Love. You guys know how I love to combine and imagine classic desserts with a simple, easy recipe, and this is no exception. The texture on this cake is so fun with the brûlée’d part and the creaminess of the cheesecake cannot be stopped. I promise you are going to love this recipe!!

So go break out your springform pan and get your water bath ready, because its time to bake my brand new Crème brûlée cheesecake. 

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Why I Love This Recipe

1. Texture: The brûlée portion of this cake gives a fun snap and then the crust is a nice thicker crunch. Paired with the creamy cheesecake filling makes this thing a SLAM DUNK. 
2. Fun to make: Sometimes you just need to pull out a propane torch and brûlée something. I love getting new kitchen tools and so my new torch is bringing me so much joy. 
3. Flavor: Classics are classics for a reason and this cake proves it. You do not always need crazy new combinations or inventions. You just need a little vanilla bean and a whole lot of cream cheese. 

Pantry Essentials –Crème brûlée cheesecake

• Cream Cheese: GET FULL FAT. You will thank me later .
• Egg: As always, room temperature and the fresher the better!
• Sugar: This time we are torching sugar to make a proper brûlée. 
• Heavy Whipping Cream: You have been working hard and I’m proud of you. Now go get the full fat heavy whipping cream. you deserve it. 
• Cornstarch: I’m becoming convinced that cornstarch belongs in everything. Fried chicken, stir fry, cheesecake… cornstarch is just mandatory in every kitchen.

Step By Step – Creme Brulee Cheesecake

Next up is how to make this creme brulee cheesecake! This is just a shorten version to give you an idea of what you will need to do, for a full list of instructions, check out the recipe card at the bottom of the page! 

• Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray.
• Make the crust: Combine 2 ½ cups graham cracker crumbs, 10 tablespoon melted butter, and 2 tablespoon granulated sugar in a large bowl. Mix until moistened. Press into the bottom of the pan. Bake for 10-12 minutes until lightly browned. Let cool.
• Make the filling: In a stand mixer with paddle attachment, beat 32 oz room-temperature cream cheese on medium speed until smooth. Add sugar and mix well. Add 1 egg yolk and 2 large eggs one at a time, mixing on low speed after each addition, add ¼ cup heavy cream, 3 tablespoon corn starch, 1 teaspoon vanilla extract, and a pinch of salt. Mix until smooth, scraping sides of the bowl.
• Bake the cheesecake: Wrap the bottom and sides of the pan with aluminum foil. Place in a large roasting pan. Pour hot water into the roasting pan halfway up the sides of the cheesecake pan to create a water bath. Bake for 70-80 minutes until edges are set and center is slightly jiggly. Turn off oven, open oven door slightly, and let cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight.
• Add brûlée topping: Sprinkle 1-2 tablespoon granulated sugar evenly over the top of the chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy crust. Let it cool for 1-2 minutes before slicing and serving. Optionally, garnish with fresh berries for a special occasion.

Tips and Tricks 

Water bath:

• Why is it important? A water bath helps the cheesecake bake evenly and prevents cracks by maintaining a consistent temperature.
• How to set it up: Wrap the bottom and sides of your springform pan with a double layer of heavy-duty aluminum foil. This prevents water from seeping in. Place the wrapped pan in a large roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.

Brûléeing the Top:

• Choosing the right sugar: Use granulated sugar for a classic crisp caramelized top. Sprinkle it evenly over the chilled cheesecake.
• Using a kitchen torch: Hold the torch a few inches above the surface and move it in a circular motion. Don’t stay in one spot too long to avoid burning.
• Alternative method: If you don’t have a torch, place the cheesecake under a broiler. Keep a close eye on it and rotate as needed to ensure even caramelization without burning.

Achieving the Perfect Texture:

• Room temperature ingredients: Make sure your cream cheese, eggs, and heavy cream are at room temperature before you start. This helps the cheesecake batter blend smoothly.
• Avoid overmixing: When combining ingredients, mix on low speed to prevent incorporating too much air, which can cause cracks.
• Cooling slowly: After baking, let the cheesecake cool gradually by turning off the oven and cracking the door open slightly. This helps prevent sudden temperature changes that can cause cracks.

Preparing the Graham Cracker Crust:

• Packing the crust: Use the bottom of a measuring cup or glass to press the graham cracker crumbs firmly into the pan. This ensures a sturdy base that won’t crumble.
• Letting it cool: After baking, let the crust cool completely before adding the cheesecake filling. This helps the crust set properly.

Kitchen Essential’s – Crème brûlée cheesecake

1. Springform Pan: A 9-inch springform pan is a must-have for easily removing the cheesecake without damaging it.
2. Stand Mixer: Use a stand mixer with a paddle attachment to mix the cheesecake batter smoothly. If you don’t have one, a hand mixer works too.
3. Large Mixing Bowl: Perfect for combining ingredients for the graham cracker crust and other mixing tasks.
4. Medium Bowl: Great for mixing the graham cracker crumbs, melted butter, and sugar for the crust.
5. Measuring Cups and Spoons: Essential for accurately measuring ingredients like cream cheese, sugar, heavy cream, and vanilla extract.
6. Rubber Spatula: Handy for scraping down the sides of the bowl to ensure all ingredients are evenly incorporated.
7. Food Processor: Super helpful for crushing graham crackers into fine crumbs.
8. Aluminum Foil: Wrap the bottom and sides of the springform pan with it to prevent water from seeping in during the water bath.
9. Large Roasting Pan: This holds the springform pan and hot water for the water bath, ensuring even baking.
10. Measuring Cup or Glass: Ideal for pressing the graham cracker crust firmly into the bottom of the pan.
11. Kitchen Torch: Use it to caramelize the sugar on top of the cheesecake for that perfect brûlée topping. A broiler can be a good alternative.

Frequently Asked Questions 

Storing and Freezing

To store your crème brûlée cheesecake, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate. It will stay fresh for up to 4 days. Add the brûlée topping just before serving to maintain its crispy texture.

Freezing- Crème brûlée cheesecake

To freeze your crème brûlée cheesecake, allow it to cool completely and skip the brûlée topping. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil or place it in an airtight container. Freeze for up to 3 months and add the brûlée topping after thawing and before serving.

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Recipe

Crème brûlée cheesecake

Molly Murphy

Buttery graham cracker crust, with a creamy cheesecake filling, and topped with a brûléed sugar. Easy to make

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 Slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

Graham Cracker Crust

• 2 ½ cups graham cracker crumbs 2 sleeves of crackers
• 10 tablespoon unsalted butter melted
• 2 tablespoons granulated sugar

For the cheesecake filling

• 32 ounces full fat cream cheese 4 blocks room temperature
• ¾ cup granulated sugar
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• ¼ cup heavy whipping cream
• 3 tablespoon corn starch
• 1 teaspoon pure vanilla extract
• Pinch of salt

Brûlée topping

• 1-2 tablespoon Granulated sugar

Instructions

 

For the Graham Cracker Crust

• Preheat your oven to 325°F (163°C). With cooking spray, spray the bottom and the sides of a 9-inch springform pan. Set aside
• In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
• Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the bottom of a measuring cup or glass to help pack it tightly.
• Bake the crust in the preheated oven for 10-12 minutes. Once you start seeing browning on top, remove from the oven and let it cool while you prepare the filling.

For the Cheesecake Filling

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
• Add the granulated sugar and continue to beat on medium speed until well combined and smooth, using a rubber spatula, scraping down the sides of the bowl as needed.
• Add the egg yolk and whole eggs one at a time, beating on low-medium speed until just combined after each addition. Scrape down the sides of the bowl after each addition.
• Add the heavy whipping cream, cornstarch, vanilla extract, and a pinch of salt. Mix on low speed until everything is fully incorporated and the batter is smooth. Be careful not to overmix, as this can introduce too much air into the batter. Scrape the bottom and the sides of the bowl to evenly mix.
• Pour the cheesecake filling over the cooled crust and spread it into an even layer.

Baking the Cheesecake

• Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped pan in a large roasting pan.
• Carefully pour hot water into the roasting pan, around the springform pan, until it reaches halfway up the sides of the springform pan.
• Bake the cheesecake in the preheated oven for 70-80 minutes, or until the edges are set and the center is slightly jiggly but not liquid. You don’t want any browning on top, if there starts to get brown but the cheesecake isn’t done, lightly cover with tin foil.
• Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
• Remove the cheesecake from the water bath and foil. Let it cool to room temperature on a wire rack. Once cool, refrigerate for at least 4 hours or overnight.

For the Brûlée Topping

• Before serving, sprinkle 1-2 tablespoons of granulated sugar evenly over the top of the chilled cheesecake.
• Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crisp, golden-brown crust. If you don’t have a torch, you can place the cheesecake under a broiler for a few minutes, but watch closely to avoid burning.
• Allow the brûlée topping to cool and harden for a minute or two before slicing and serving.

Keyword cheesecake, brulee,

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