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Creme Brulee Cheesecake

Indulge in This Decadent Creme Brulee Cheesecake Recipe

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

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.

Ingredients

Scale
  • 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

Instructions

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

Notes

    • Prep Time: 30 minutes
    • Cook Time: 90 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: French

    Nutrition

    • Serving Size: 1 slice
    • Calories: 396 kcal
    • Sugar: 23 g
    • Sodium: 350 mg
    • Fat: 27 g
    • Saturated Fat: 17 g
    • Unsaturated Fat: 8 g
    • Trans Fat: 0 g
    • Carbohydrates: 34 g
    • Fiber: 1 g
    • Protein: 6 g
    • Cholesterol: 120 mg

    Keywords: Creme Brulee Cheesecake

    Find it online: https://www.recipesmolly.com/creme-brulee-cheesecake/