Crème Brûlée Cheesecake

We made our favorite vanilla bean cheesecake and decided to add one additional element to elevate the overall tangy-sweet experience—we brûléed the top to create a glassy layer of caramelized sugar, just like the top of crème brûlée. The thin layer of hard sugar cuts beautifully under the pressure of a knife, so each slice maintains a crunchy layer of sugar on top of the cheesecake itself.

Our crème brûlée cheesecake recipe calls for sour cream to add lightness to the filling along with a little more tang, thus preventing the cheesecake from tasting too sweet. A modern twist, this cheesecake is a blend of two classics that are beloved for their simplicity and decadence, and we think the marriage of the two makes for something really special.

What Is Crème Brûlée?

Crème brûlée, often baked in individual ramekins, is made up of a thick, custardy base, that's chilled and topped evenly with a layer of sugar. That sugar is then torched or broiled for a thin, crisp layer of hardened caramel that cracks under the weight of a spoon for a delicious contrast of textures within the dessert.

Ingredients for Crème Brûlée Cheesecake

To make this cheesecake, you'll need:

For the crust:

• Graham cracker crumbs: Can also substitute with gingersnap, shortbread, or chocolate cookie crumbs.
• Granulated sugar: Helps sweeten and crisp up the crust while baking.
• Brown sugar: Adds a twist to the classic graham cracker crust by imparting subtle notes of molasses.
• Kosher salt: Enhances the flavor of the crust.
• Butter: Adds richness and binds the ingredients together.

For the filling:

• Cream cheese: Full-fat is best for the creamiest texture.
• Sour cream: Adds a tangy richness to the filling.
• Granulated sugar: To sweeten the cheesecake.
• Large eggs: Binds the batter and adds lift.
• All-purpose flour: To lightly thicken the filling when baking.
• Lemon juice: Acidity balances the sweetness and richness of the filling.
• Vanilla bean paste: Adds little specks of vanilla bean throughout the cheesecake, but can be substituted with scraped vanilla beans or vanilla extract.

For the topping:

• Granulated sugar is torched for a thin caramel topping.

How To Make Crème Brûlée Cheesecake

Making cheesecake may seem like quite the undertaking to the uninitiated, but you'll be surprised at how easily this sophisticated dessert comes together. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Make crust: Preheat oven to 350°F. Stir to combine graham cracker crumbs, sugar, brown sugar, and salt. Add butter and stir to combine. Spray a springform pan with cooking spray, and evenly press crumbs into the bottom of the pan.
• Step 2. Make filling: Beat cream cheese until fluffy. Add sour cream and beat to combine. Add sugar, and beat on low to incorporate, then medium-high for 2 minutes. Add eggs, one at a time, beating to combine between each addition. Add flour, then lemon juice and vanilla, mixing to combine.
• Step 3. Bake cheesecake: Pour filling over crust. Wrap bottom and sides of pan with heavy-duty foil. Place inside a large roasting pan, and fill roasting pan with water three-quarters of the way up the side of the springform pan. Bake for 1 hour. Turn oven off and leave inside for 30 minutes. Remove springform pan from roasting pan and remove foil. Run a knife along the edges of the cake to loosen, then cool at room temperature 45 minutes before chilling.
• Step 4. Make brûléed topping: Remove cheesecake from pan. Sprinkle 1 tablespoon sugar evenly across surface, and use a blowtorch to caramelize. Repeat with an additional layer of sugar. Cool for 2 minutes before slicing and serving.

What Is the Secret for the Best Cheesecake?

When it comes to making cheesecake, there are a few tips to keep in mind to ensure a successful result every time:

• Add sour cream to the filling: For a tanginess that lightens and balances the rich cream cheese.
• Add flavoring: Vanilla and lemon juice enhance and balance the richness of the filling. Salt in the crust does the same, but feel free to also add a touch of salt to the filling for even deeper flavor.
• Bake using a water bath: Water surrounding the cheesecake will remain under 212°F, meaning your cheesecake will bake gently without direct heat overcooking the exterior.
• Cool in phases: By leaving the cheesecake in the turned off oven, then cooling at room temperature before chilling, you lessen the risk of dramatic changes in temperature that could cause cracks in your cheesecake.
• Run a knife around the cake: By running a knife or offset spatula around the cake before cooling, the cake will shrink in from the sides of the pan instead of cracking in the center.
• Chill before serving: For a set, creamy texture, give your cheesecake adequate time to chill before serving.

How To Store Crème Brûlée Cheesecake

While this cheesecake will remain fresh for days in the refrigerator, it's best to brûlée fresh before serving for a crisp topping.

Wrap and refrigerate the chilled cheesecake for up to five days, or freeze for up to three months, whether whole or sliced. Thaw in the refrigerator overnight if frozen before brûléeing and serving.

More Over-The-Top Cheesecake Recipes You'll Love

You just can't go wrong with cheesecake.

• Chocolate Truffle Cheesecake
• Red Velvet-White Chocolate Cheesecake
• Pumpkin Cheesecake Tart with Honey Swiss Meringue
• Chocolate-Covered Strawberry Cheesecake
• Bourbon-Praline Cheesecake
• Chocolate-Peppermint Cheesecake
• Butter Pecan Cheesecake
• Lemon Meringue Cheesecake

Editorial contributions by Katie Rosenhouse.