Description

This Crème Brûlée Cheesecake combines the rich and creamy texture of classic cheesecake with a smooth crème brûlée custard layer on top, finished with a perfectly caramelized sugar crust. Featuring a buttery graham cracker crust, silky cream cheese filling, and a delicate brûléed topping, this dessert is an indulgent treat ideal for special occasions or anytime you crave a decadent dessert.

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1 cup sour cream
1 teaspoon lemon juice (optional, for a slight tang)

For the Crème Brûlée Layer

3 large egg yolks
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract

For Caramelizing the Top

1–2 tablespoons light brown sugar

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Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon if using. Stir in melted butter until the mixture looks like wet sand. Press this mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
Prepare the Cheesecake Filling: Beat the softened cream cheese in a large bowl using a hand or stand mixer until smooth and creamy. Add granulated sugar, vanilla extract, and salt, beating until fully incorporated. Add eggs one at a time, mixing well after each addition. Stir in sour cream and optional lemon juice until smooth. Pour the filling over the cooled crust, smoothing the top.
Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let it cool inside for 1 hour to prevent cracks. Then remove and cool to room temperature. Refrigerate at least 4 hours or overnight to set fully.
Prepare the Crème Brûlée Layer: In a small saucepan, heat heavy cream over medium heat until it starts to simmer, but do not boil. In a bowl, whisk egg yolks with granulated sugar until pale. Gradually pour hot cream into the yolk mixture while whisking continuously to temper the eggs. Return mixture to saucepan and cook on low heat for 3-4 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in vanilla. Let cool slightly.
Assemble the Crème Brûlée Cheesecake: Once the cheesecake has set in the fridge, pour the crème brûlée custard evenly over the cheesecake surface. Spread gently with a spatula. Return to fridge for at least 1 hour to allow this layer to firm up.
Caramelize the Top: Before serving, sprinkle a thin, even layer of light brown sugar across the custard surface. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place under a broiler for 1-2 minutes, watching closely to avoid burning. Slice and serve the cheesecake warm or chilled. Enjoy the luscious creamy textures with the signature caramelized crisp top!

Notes

Make sure all cream cheese is softened to room temperature for smooth filling.
Do not overbake the cheesecake; slight jiggle in the center is perfect.
Tempering the egg yolks with hot cream prevents scrambling the custard.
You can substitute light brown sugar topping with granulated sugar, but brown sugar caramelizes better.
If you don’t have a kitchen torch, use the oven broiler carefully for caramelizing.
Chilling overnight will improve flavor and texture.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American