Imagine the silky elegance of classic cheesecake meeting the crackly, caramelized sugar crown of a French dessert legend—that’s the irresistible magic of Crème Brûlée Cheesecake. This showstopper channels everything you love about both treats into one swoon-worthy dessert: a buttery graham cracker crust, lusciously smooth and creamy filling, and that signature brûléed sugar topping you get to shatter with a spoon. Whether you’re celebrating a special occasion or simply treating yourself, this recipe delivers a memorable, restaurant-worthy experience right from your own kitchen.

Crème Brûlée Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Crème Brûlée Cheesecake is proof that a handful of humble ingredients can create something truly extraordinary. Each one plays a starring role—bringing creaminess, crunch, sweetness, and that signature caramelized finish to the party.

Graham cracker crumbs: The foundation of your crust, these crumbs add a toasty, comforting flavor and a satisfying bite.
Granulated sugar: Essential for both the crust and the creamy filling, plus it’s the key to that iconic brûlée topping.
Unsalted butter: Melted butter binds the crust together and delivers that rich, melt-in-your-mouth texture.
Cream cheese: The heart of any cheesecake, cream cheese ensures a decadent, creamy, and tangy base.
Sour cream: Just a touch makes the filling extra smooth and adds a subtle tang to balance the sweetness.
Vanilla extract: Vanilla brings warmth and fragrance, deepening the overall flavor profile—feel free to use vanilla bean paste for extra flair.
Eggs: Eggs hold the filling together and contribute to that velvet-like texture.

For the brûlée topping: A final dusting of granulated sugar is all you need to create that shatteringly crisp caramel layer.

How to Make Crème Brûlée Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper for easy removal later. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the pan—use the bottom of a measuring cup for a perfectly smooth finish. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

Step 2: Make the Creamy Filling

In a large bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and lump-free—this step is key to a silky cheesecake. Mix in the sour cream and vanilla extract, scraping down the sides to ensure everything is evenly blended. Add the eggs one at a time, beating just until each is combined. Avoid overmixing to keep your Crème Brûlée Cheesecake filling ultra-creamy and free of cracks.

Step 3: Assemble and Bake in a Water Bath

Pour the creamy filling over your cooled crust, smoothing the top with a spatula. To ensure gentle, even baking and prevent cracks, place your springform pan inside a larger roasting pan and carefully pour hot water into the outer pan until it comes about halfway up the sides. This water bath technique is the secret to that luxuriously smooth texture. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when you nudge the pan.

Step 4: Cool Gradually and Chill

Once your cheesecake is baked to perfection, turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour—this gentle cooling helps avoid sudden temperature changes that can cause cracking. Afterward, remove the cheesecake and chill it in the refrigerator for at least 4 hours, or overnight if you can wait. This time allows the Crème Brûlée Cheesecake to firm up and the flavors to deepen.

Step 5: Caramelize the Sugar Topping

Right before serving, sprinkle an even layer of granulated sugar—about 1/4 cup—over the top of the chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar until it forms a glassy, golden-brown layer. If you don’t have a torch, you can use your oven’s broiler, keeping a close eye to prevent burning. Allow the topping to cool for a few minutes so it hardens, then get ready for that satisfying crack when you slice in!

How to Serve Crème Brûlée Cheesecake

Garnishes

While the caramelized sugar crust is a star on its own, adding a few thoughtful garnishes can take your Crème Brûlée Cheesecake to the next level. Try a scattering of fresh berries, a sprig of mint, or a dusting of powdered sugar around the plate for a pop of color. A few delicate curls of chocolate or a drizzle of raspberry coulis can also add elegance and a hint of contrast.

Side Dishes

This rich dessert pairs beautifully with a cup of strong espresso, a fragrant Earl Grey tea, or even a glass of dessert wine like Sauternes. If you want something light on the side, consider a simple fruit salad or a scoop of tangy sorbet to balance the creamy decadence of your Crème Brûlée Cheesecake.

Creative Ways to Present

For a special occasion, try baking the cheesecake in individual ramekins or mini springform pans so everyone gets their own personal portion to crack into. You can also serve slices on elegant plates with artistic sauce swirls or nestle them atop a bed of macerated berries. For a rustic look, present the whole cheesecake on a wooden board with vintage dessert forks.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Crème Brûlée Cheesecake (lucky you!), wrap the cheesecake tightly in plastic wrap or place slices in an airtight container. It will stay fresh in the refrigerator for up to 4 days. The caramelized top will soften over time, but the flavors remain delicious.

Freezing

To freeze, wrap the cooled, un-topped cheesecake (without the brûlée sugar) in a double layer of plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add and torch the sugar topping just before serving for the best crackly texture.

Reheating

Crème Brûlée Cheesecake is best enjoyed chilled or at room temperature. There’s no need to reheat, but if you want to gently take the chill off, let slices sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as it will soften or melt the caramel topping.

FAQs

Can I make Crème Brûlée Cheesecake ahead of time?

Absolutely! In fact, this dessert improves with a little rest. Prepare and chill the cheesecake up to two days in advance, then brûlée the sugar topping just before serving for that signature crunch.

What if I don’t have a kitchen torch?

No problem at all. Simply use your oven’s broiler on high—watching constantly—and rotate the pan for even caramelization. Keep a close eye, as the sugar can go from golden to burnt very quickly.

Can I use a different crust?

Definitely. While graham cracker is classic, you can substitute with crushed vanilla wafers, gingersnaps, or even chocolate cookies for a fun twist on Crème Brûlée Cheesecake. Adjust the sugar if your cookies are already quite sweet.

How do I prevent cracks in my cheesecake?

The water bath and gradual cooling are your best friends here. Be sure not to overmix the filling and don’t overbake—the center should still jiggle slightly when you turn off the oven. Chilling slowly also helps prevent cracks.

Is it possible to make this recipe gluten-free?

Yes, just use gluten-free graham crackers or cookies for the crust. All other elements of the Crème Brûlée Cheesecake are naturally gluten-free, so it’s an easy swap for guests with dietary needs.

Final Thoughts

If you’re looking to impress or simply want to indulge in a dessert that combines the best of two classics, this Crème Brûlée Cheesecake is a must-try. Each bite delivers creamy bliss and a playful sugar crunch that’s pure joy. Treat yourself and your loved ones to this unforgettable dessert—it’s destined to become a favorite in your kitchen, too!

Crème Brûlée Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 6 hours
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the signature caramelized sugar topping of crème brûlée. Featuring a crunchy graham cracker crust and a smooth, vanilla-infused filling, it’s baked in a water bath for perfect texture. Topped with a crisp, golden brûlée sugar crust, this dessert is a delightful fusion of French and American flavors, perfect for special occasions or an indulgent treat.

Ingredients

Scale

For the crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
1 tablespoon vanilla extract
3 large eggs

For the brûlée topping

1/4 cup granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press this mixture firmly and evenly into the bottom of the pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add sour cream and vanilla extract, scraping down the sides of the bowl to ensure everything is well incorporated. Then, add the eggs one at a time, mixing just until each egg is combined. Be careful not to overmix to avoid incorporating too much air.
Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan. Place this pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the oven after cooling and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
Create the brûlée topping: Just before serving, evenly sprinkle about 1/4 cup of granulated sugar over the top of the chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust. If you do not have a kitchen torch, you can place the cheesecake briefly under a broiler, watching closely to prevent burning. Allow the caramelized sugar to cool and harden for a few minutes before slicing and serving.

Notes

If you don’t have a kitchen torch, caramelize the sugar under the oven broiler on a low rack, watching closely to avoid burning.
For enhanced flavor, substitute vanilla extract with vanilla bean or vanilla bean paste.
Using a water bath is crucial for preventing cracks and ensuring a creamy texture.
Allow the cheesecake to cool gradually in the oven after baking to reduce the chance of cracks.
Chilling the cheesecake overnight allows the flavors to meld and the texture to firm up perfectly.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: French-American