Crème Brûlée Cheesecake Recipe

Crème Brûlée Cheesecake is the ultimate marriage of two timeless desserts, with each spoonful delivering heavenly creaminess, a crisp caramelized sugar crust, and that classic custardy bite we all crave. If you’re searching for a dessert that wows guests and feels decadently special, this one is it. From the crunchy graham cracker crust straight to the smooth filling topped with a glassy brûlée layer, every part of this Crème Brûlée Cheesecake teases your senses. Whether you’re celebrating an occasion or simply want to indulge in something unforgettable, this recipe earns a permanent place in your favorites.

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Ingredients You’ll Need

These simple ingredients are the building blocks for a show-stopping Crème Brûlée Cheesecake. Each one plays a special role—bringing richness, structure, sweetness, or that signature crackly topping—to create a dessert that’s every bit as delicious as it sounds.

• Graham cracker crumbs: The nutty, buttery base adds texture and a classic flavor contrast beneath the creamy cheesecake.
• Granulated sugar: Used in the crust, the filling, and the brûlée topping, sugar adds sweetness and caramelizes beautifully.
• Unsalted butter (melted): Binds the graham cracker crumbs together for a sturdy, flavorful crust.
• Cream cheese (softened): The star player for achieving that signature creamy, tangy cheesecake filling.
• Large eggs: Provide structure and help the filling set into a flawless, custardy texture.
• Vanilla extract: A splash boosts the aroma and deepens the classic cheesecake flavor.
• Heavy cream: Lends richness and silkiness, ensuring your cheesecake is melt-in-your-mouth smooth.

How to Make Crème Brûlée Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until every crumb is lightly coated and resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan, making sure it’s even and compact. This crust holds everything together and offers that irresistible crunch beneath the silky cheesecake.

Step 2: Make the Filling

Using a large bowl and either a stand mixer or hand mixer, beat the softened cream cheese and sugar together until it’s absolutely smooth and creamy—no lumps allowed! Add eggs one at a time, mixing thoroughly after each to ensure they’re fully incorporated. Next, mix in the vanilla extract and heavy cream. This step is where your Crème Brûlée Cheesecake earns its dreamy texture, so take the time to blend until perfectly combined.

Step 3: Assemble the Cheesecake

Pour the creamy filling over your prepared crust, smoothing the top with a spatula. This even layer is key for a uniform bake and perfect slices later. Now, place the springform pan inside a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan—this gentle water bath (bain-marie) helps bake the cheesecake evenly and prevents unsightly cracks.

Step 4: Bake and Cool

Bake for 55-65 minutes, or until the edges look set but the center still jiggles just a touch. Once done, turn off the oven and crack the door slightly, leaving the cheesecake inside for an hour to cool gradually. This slow cooling keeps your Crème Brûlée Cheesecake ultra-smooth without a hint of dryness. Afterward, remove from the oven and refrigerate for at least 4 hours (overnight is best!) to allow the flavors and texture to fully develop.

Step 5: Brûlée the Topping

Right before serving, gently sprinkle the remaining granulated sugar evenly over the top of your cheesecake. Get out your kitchen torch and move it in circles over the sugar until it melts and caramelizes into a crisp, amber shell. If you don’t have a torch, a few minutes under your oven’s broiler works too—just keep a very close eye to avoid burning. Let that glassy sugar layer harden for a few minutes, then slice and prepare for smiles all around.

How to Serve Crème Brûlée Cheesecake

Garnishes

You can dress up your Crème Brûlée Cheesecake by scattering fresh berries (like raspberries or blueberries) around the edge, sprinkling with powdered sugar, or adding a dollop of softly whipped cream. A light sprinkle of sea salt on the brûléed top also creates a sweet-savory contrast that’s impossible to resist.

Side Dishes

For a truly complete dessert experience, pair slices of this cheesecake with a strong shot of espresso or a cup of fragrant Earl Grey tea. If you’re serving it at a party, light, tart fruits such as sliced kiwi or citrus supremes cut through the cheesecake’s richness beautifully.

Creative Ways to Present

Individual mini cheesecakes make for show-stopping dinner party desserts—just build smaller versions in ramekins or muffin pans, then brûlée the tops for a dramatic finish. Alternatively, style your Crème Brûlée Cheesecake on a vintage cake stand and scatter edible flowers or candied citrus peel for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Crème Brûlée Cheesecake covered and refrigerated, where it stays fresh and luscious for up to 4 days. The caramelized sugar topping may soften slightly over time, but the flavor remains out-of-this-world delicious.

Freezing

To freeze, wrap the cheesecake (either whole or in slices) tightly in plastic wrap, then foil, and store in an airtight container for up to 2 months. For best results, wait to brûlée the sugar topping until after thawing, so you still get that signature shattering crunch.

Reheating

While Crème Brûlée Cheesecake is best enjoyed chilled, if you do want to gently bring it to room temperature, simply let it sit on the counter (covered) for about 30 minutes before serving. Avoid microwaving, as rapid heating can compromise the texture and melt the delicate sugar crust.

FAQs

Can I make Crème Brûlée Cheesecake without a kitchen torch?

Absolutely! If you don’t own a torch, just place the sugared cheesecake under your oven’s broiler for 2 to 3 minutes. Watch carefully—the sugar can go from caramelized to burnt in seconds, but you’ll still get that golden, crackly top.

Why is a water bath important for this cheesecake?

A water bath keeps the baking environment humid and ensures gentle, even heat. This helps prevent cracks and gives your Crème Brûlée Cheesecake its ultra-creamy, custardy texture you’ll be proud to serve.

Can I use low-fat cream cheese or milk instead of heavy cream?

Full-fat cream cheese and heavy cream are best for richness and smooth texture. You can substitute lighter products if needed, but the final result may be a bit less creamy and decadent than the classic version.

How do I know when my cheesecake is fully baked?

Your cheesecake is ready when the edges are set, but the center jiggles just slightly when you gently shake the pan. Don’t worry—it will firm up as it cools, giving you that luscious, velvety consistency.

Is it possible to make Crème Brûlée Cheesecake ahead for a party?

Definitely! In fact, this cheesecake tastes even better when made a day or two in advance. Just prep the cheesecake ahead, chill overnight, and brûlée the sugar topping right before serving for maximum crunch and freshness.

Final Thoughts

If you’re craving a magical dessert that’s both impressive and surprisingly easy to master, Crème Brûlée Cheesecake checks all the boxes. Give it a try—you might just discover your new signature sweet!

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