DESSERTS

Indulge in This Decadent Creme Brulee Cheesecake Recipe

by basmer

12 de January de 2026

Facebook

Jump to Recipe

Creme Brulee Cheesecake is a delightful fusion of two beloved desserts that brings together the creamy richness of cheesecake and the caramelized elegance of crème brûlée. This recipe combines ultra-creamy vanilla cheesecake with a crisp caramelized sugar topping, creating a show-stopping dessert that is rich, elegant, and surprisingly easy to make. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is sure to impress.

Why You’ll Love This Creme Brulee Cheesecake

This decadent cheesecake is not just a dessert; it’s an experience. Here are a few reasons why you will absolutely love this recipe:

It combines the best of two worlds: cheesecake and crème brûlée.
Each bite offers a creamy texture paired with a crunchy caramelized sugar crust.
This recipe features easy-to-follow steps for even novice bakers.
Perfect for special occasions or as a sweet treat any day.
It’s a unique cheesecake that stands out from traditional flavors.
This Crème brûlée dessert is a guaranteed crowd-pleaser.
Being a vanilla bean cheesecake, it embraces the classic French flavor profile.
With a rich cheesecake with caramel topping, it satisfies any sweet tooth.

Ingredients for Creme Brulee Cheesecake

Gather these items:

1 ½ cups graham cracker crumbs
¼ cup brown sugar
6 tbsp unsalted butter (melted)
32 oz cream cheese (softened)
1 ⅓ cup granulated sugar
2 vanilla bean pods
½ cup sour cream
4 large eggs (room temperature)
2 tsp vanilla extract
½ tsp table salt
⅓ cup granulated sugar

How to Make Creme Brulee Cheesecake Step-by-Step

Step 1: Pre-heat the oven to 325ºF.
Step 2: Place the graham cracker in a food processor and process until you have fine crumbs.
Step 3: Add the brown sugar and mix to combine.
Step 4: Melt the butter, then add it to the crust mixture and mix to combine.
Step 5: Press the mixture on the bottom of a springform pan, working the mixture half-way up the sides of the pan.
Step 6: Wrap the bottom of the pan with aluminum foil, so the bottom of the pan is sealed.
Step 7: Place the pan on the center rack of the preheated oven and bake for 10 minutes.
Step 8: Remove the pan from the oven and place it on a wire rack to cool.
Step 9: Get a roasting pan large enough to fit the springform pan and set it on the center rack of the oven.
Step 10: Add the cream cheese to the bowl of a stand mixer with the paddle attachment and beat at medium speed for 3 minutes until creamy.
Step 11: Add the granulated sugar to the mixture.
Step 12: Split the vanilla bean pods in half with a pairing knife and scrape the seeds into the mixture.
Step 13: Beat the cream cheese, vanilla bean seeds, and sugar for 2 minutes at medium speed until light and fluffy. Scrape the sides and bottom of the bowl as needed.
Step 14: Add the sour cream and mix to combine. Scrape the sides and bottom of the bowl.
Step 15: Add the eggs one at a time to the bowl, mixing just enough to combine. Scrape the sides and bottom after each addition.
Step 16: Add the vanilla extract, table salt, and mix just enough to combine.
Step 17: Pour the batter into the cooled crust in the springform pan.
Step 18: Place the springform pan in the roasting pan and add enough hot water to create a water bath. This will help to keep the cheesecake from cracking.
Step 19: Bake the cheesecake for 60 to 75 minutes.
Step 20: When done baking, the cheesecake should jiggle slightly in the center, but the edges should look set.
Step 21: Turn the oven off, and leave the cheesecake in the oven for 1 hour.
Step 22: Remove the cheesecake from the oven and place it on a wire rack to cool. Don’t remove the ring.
Step 23: When the cheesecake has cooled, place it in the fridge to chill for at least 6 hours.
Step 24: After chilling, remove the ring from the pan.
Step 25: Sprinkle the sugar evenly over the cheesecake.
Step 26: Use a kitchen torch on a low setting to caramelize the sugar. Do this slowly to keep the sugar from burning.
Step 27: Use circular motion with the torch and keep it moving to ensure the entire surface caramelizes evenly.
Step 28: Refrigerate the cheesecake until the surface hardens.

Pro Tips for the Perfect Creme Brulee Cheesecake

Keep these in mind:

Use room temperature ingredients for a smoother batter.
Ensure the water bath is properly prepared to prevent cracking.
For a gourmet touch, try adding some citrus zest to the cheesecake mixture.

Best Ways to Serve Creme Brulee Cheesecake

Here are a few serving ideas:

Pair it with a fresh berry compote for a fruity contrast.
Serve with a dollop of whipped cream for added creaminess.
Add a sprinkle of sea salt to enhance the caramel flavor.

How to Store and Reheat Creme Brulee Cheesecake

To store, refrigerate the cheesecake wrapped in plastic for up to 5 days. If you want to make it ahead of time, it’s perfect for meal prep, as it tastes even better after a day in the fridge!

Frequently Asked Questions About Creme Brulee Cheesecake

What’s the secret to perfect Creme Brulee Cheesecake?

The secret lies in maintaining a gentle baking process; using a water bath prevents the cheesecake from cracking and ensures a creamy texture. Learn more about the water bath technique here.

Can I make Creme Brulee Cheesecake ahead of time?

Absolutely! This cheesecake can be made up to a day in advance, making it an excellent choice for parties or gatherings.

How do I avoid common mistakes with Creme Brulee Cheesecake?

To avoid mistakes, make sure all your ingredients are at room temperature and don’t rush the cooling process; patience is key for perfect results.

Variations of Creme Brulee Cheesecake You Can Try

Explore these fun twists:

Try a chocolate swirl for a richer flavor.
Add espresso for a coffee-infused cheesecake experience.
Incorporate seasonal fruits like pumpkin or berries for a unique cheesecake flavor.

For those looking to enhance their baking skills, check out our latest recipes for more inspiration.

Indulge in This Decadent Creme Brulee Cheesecake Recipe - Creme Brulee Cheesecake - additional detail

With a rich cheesecake with caramel topping, it satisfies any sweet tooth. For more dessert ideas, visit our creamy dessert recipes.

Indulge in This Decadent Creme Brulee Cheesecake Recipe

Author: basmer
Total Time: 120 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Our crème brûlée cheesecake combines ultra-creamy vanilla cheesecake with a crisp caramelized sugar topping for a show-stopping dessert that’s rich, elegant, and surprisingly easy to make.

Instructions

Pre-heat the oven to 325ºF.
Place the graham cracker in a food processor and process until you have fine crumbs.
Add the brown sugar and mix to combine.
Melt the butter, then add it to the crust mixture and mix to combine.
Press the mixture on the bottom of a springform pan, working the mixture half-way up the sides of the pan.
Wrap the bottom of the pan with aluminum foil, so the bottom of the pan is sealed.
Place the pan on the center rack of the preheated oven and bake for 10 minutes.
Remove the pan from the oven and place it on a wire rack to cool.
Get a roasting pan large enough to fit the springform pan and set it on the center rack of the oven.
Add the cream cheese to the bowl of a stand mixer with the paddle attachment and beat at medium speed for 3 minutes until creamy.
Add the granulated sugar to the mixture.
Split the vanilla bean pods in half with a pairing knife and scrape the seeds into the mixture.
Beat the cream cheese, vanilla bean seeds, and sugar for 2 minutes at medium speed until light and fluffy. Scrape the sides and bottom of the bowl as needed.
Add the sour cream and mix to combine. Scrape the sides and bottom of the bowl.
Add the eggs one at a time to the bowl, mixing just enough to combine. Scrape the sides and bottom after each addition.
Add the vanilla extract, table salt, and mix just enough to combine.
Pour the batter into the cooled crust in the springform pan.
Place the springform pan in the roasting pan and add enough hot water to create a water bath. This will help to keep the cheesecake from cracking.
Bake the cheesecake for 60 to 75 minutes.
When done baking, the cheesecake should jiggle slightly in the center, but the edges should look set.
Turn the oven off, and leave the cheesecake in the oven for 1 hour.
Remove the cheesecake from the oven and place it on a wire rack to cool. Don’t remove the ring.
When the cheesecake has cooled, place it in the fridge to chill for at least 6 hours.
After chilling, remove the ring from the pan.
Sprinkle the sugar evenly over the cheesecake.
Use a kitchen torch on a low setting to caramelize the sugar. Do this slowly to keep the sugar from burning.
Use a circular motion with the torch and keep it moving to ensure the entire surface caramelizes evenly.
Refrigerate the cheesecake until the surface hardens.