That first crack beneath the kitchen torch reveals a golden shell that gives way with a delightful crackle. Beneath it lies a silkily smooth, tang-kissed center that settles on your fork with gentle resistance. Crafting this Crème Brûlée Cheesecake has been my kitchen obsession for weeks; on my third trial I learned that pressing the graham crust firmly with a measuring-cup handle creates an even base that bakes up crisp without crumbling. Each time I test-bake, I tune the bake time by watching for a barely jiggly center—my secret to consistency.
Why You’ll Love Crème Brûlée Cheesecake
- Contrast of a crackly caramelized top with a creamy, tender interior
- Graham cracker crust that stays crisp, even after refrigeration
- Custard-like tang balanced by rich, buttery notes
- Fusion of classic French caramel tradition with American cheesecake charm
A Little Background
During a rainy Saturday last fall I first paired cheesecake with a brûlée topping. On one trial, I cracked the oven door for a gentle cool-down; I found it prevented sudden temperature shifts and kept the top from sliding off, preserving that coveted jiggle. This dessert marries a centuries-old French caramel technique with the comforting depth of an American cheesecake—ideal for any season.
Key Ingredients for Crème Brûlée Cheesecake
- Graham cracker crumbs: structure and sweet nuttiness; substitute digestive biscuits for deeper flavor
- Cream cheese: full-fat and fully softened for a velvety filling
- Sour cream: adds a gentle tang and creamy body
- Heavy cream: creates that custard-like silkiness
- Granulated sugar: sweetens filling and forms a glossy, crisp caramelized top
How to Make Crème Brûlée Cheesecake
- Preheat your oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with heavy-duty foil and lightly grease the inside. In a bowl, combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter. Press the mixture firmly into the pan’s base and edges and bake for 10 minutes, until the edges turn golden. Transfer to a rack to cool.
- In a stand mixer fitted with the paddle attachment, beat 3 (8-ounce) packages of cream cheese with 1 cup granulated sugar on medium speed until smooth, about 1 minute. Add ½ cup sour cream, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract; mix until combined and silky. On low speed, add 2 large eggs and 2 egg yolks one at a time, mixing until just blended. Finally, pour in ½ cup heavy cream and gently stir until the batter flows like thick ribbon.
- Place the springform pan in a large roasting pan. Pour batter over the cooled crust, smoothing the surface. Carefully pour hot water into the roasting pan so it reaches halfway up the springform’s sides. Bake for 1 hour and 10 minutes; the center should wobble slightly when nudged.
- Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour to finish setting without an abrupt temperature drop. Remove the pan, cool completely on a rack, then refrigerate for at least 4 hours or overnight before adding the caramelized topping.
Pro Tips & Troubleshooting
- Press crust with a flat-bottomed measuring cup for uniform thickness and even browning
- If a fine crack appears, run a hot, clean knife around the edge to seal before chilling
- Swap vanilla for almond extract and stir in a pinch of cinnamon for a cozy fall twist
- To halve the recipe, bake in a 6-inch pan for about 50 minutes, adjusting the water bath accordingly
Storage & Make-Ahead Guide
Cover leftovers loosely with plastic wrap and store in the refrigerator for up to 4 days, making sure to keep the sugar crust intact by chilling uncovered first. For longer storage, wrap individual slices tightly in plastic and foil, then freeze for up to 1 month—when I tested this, defrosting each slice in a warm water bath helped maintain a crispy top. Never leave cheesecake at room temperature for more than 2 hours to ensure food safety.
Serving Suggestions
Serve slices with fresh raspberries or a drizzle of dark chocolate sauce. A dollop of lightly whipped cream or a sprinkle of flaked sea salt accentuates the caramelized shell. Pair with a shot of espresso or a late-harvest Riesling to highlight the creamy textures.
Frequently Asked Questions
- How do you make the crust for Crème Brûlée Cheesecake? Mix graham crumbs, sugar, and melted butter, then press firmly into a foil-wrapped pan and bake 10 minutes at 325°F.
- Can I use a water bath when baking Crème Brûlée Cheesecake? Yes—set the springform in a roasting pan and pour hot water halfway up the sides. This ensures gentle, even heat for a silky filling.
- How long should I chill Crème Brûlée Cheesecake before serving? Refrigerate at least 4 hours or overnight to let flavors meld and texture firm up before torching the sugar.
- What’s the best way to torch the sugar on Crème Brûlée Cheesecake? Sprinkle an even layer of granulated sugar and use a culinary torch, waving it about 4 inches away until the sugar bubbles and turns amber.
- Can I prepare Crème Brûlée Cheesecake ahead of time? Absolutely—bake and chill up to one day before serving; torch the sugar just before guests arrive for maximum crackle.
- How do I prevent cracks in my Crème Brûlée Cheesecake? Use room-temperature ingredients, don’t overmix, and cool the cheesecake gradually by cracking the oven door for an hour after baking.
Final Thoughts
After countless spoonfuls and a few scorched sugar tops, I still find joy in that signature crack. My favorite moment? Listening to the gentle crackle as I tap the sugar, then savoring a chilled slice under morning light. If you make this Crème Brûlée Cheesecake, I’d love to hear how yours turned out—share your photos and tips below!
More Recipes You’ll Love
- Boston Cream Pie Cheesecake – another creamy cheesecake hybrid that layers custard-inspired fillings
- Chocolate Torte Recipe – rich, flourless chocolate indulgence to contrast caramel flavors
- No-Bake Lemon Pie – tangy, refreshing citrus dessert perfect alongside a caramelized cheesecake
- Cottage Cheese Brownies – unique cheese-infused brownies for a playful twist on creamy desserts
Crème Brûlée Cheesecake
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling
- 3 cream cheese 8-ounce packages, softened
- 1 cup granulated sugar
- 0.5 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs large
- 2 egg yolks large
- 0.5 cup heavy whipping cream
Topping
- 0.5 cup granulated sugar for caramelizing
Instructions
Crust
- Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with heavy-duty foil and grease sides. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture firmly into the bottom and up the sides of the prepared pan. Bake 10 minutes until golden around the edges. Cool on a wire rack.
Filling
- In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add sour cream, flour, and vanilla extract; mix until combined. On low speed, add eggs and yolks one at a time, mixing until just blended. Pour in heavy cream and gently stir until the batter is silky and ribbon-like.
- Place the springform pan in a large roasting pan. Pour the filling over the cooled crust. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 70 minutes, or until the center jiggles slightly when nudged.
- Turn off the oven and crack the door open. Let the cheesecake rest inside for 60 minutes to finish setting without an abrupt temperature change.
- Remove the pan, cool completely on a rack, then refrigerate for at least 4 hours or overnight before adding the caramelized topping.
Brûlée topping
- Just before serving, sprinkle granulated sugar evenly over the chilled cheesecake. Use a culinary torch to caramelize the sugar, waving the flame about 4 inches away until it bubbles and turns amber. Allow sugar to set for a minute before slicing.