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Creme Brulee Cheesecake Recipe

Megan
Creme Brulee Cheesecake is a thick, rich and creamy vanilla cheesecake in a graham cracker crust, with a crunchy, golden brown caramelized sugar top.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling and Chilling Time 8 hours
Total Time 9 hours 25 minutes
Course Celebrations, Dessert, Holiday
Cuisine American, French
Servings 12 slices

Equipment

  • 1 9 inch (23 cm) springform pan
  • 1 parchment paper
  • 1 food processor or ziplock bag
  • 1 10-inch cake pan to replace foil for water bath
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 small pot or kettle for boiling water
  • 1 large roasting pan for water bath
  • 1 culinary torch

Ingredients
  

Graham Cracker Crust

  • 2 cups crushed graham crackers about 9 - 10 sheets
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons (25 g) granulated sugar

Creme Brulee Cheesecake

  • 4 8 oz. blocks cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • ¾ cup (180 g) sour cream, room temperature
  • ¼ cup (59 ml) heavy cream, room temperature
  • 1 tablespoon (15 ml) vanilla bean paste
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 - 3 tablespoons (25 - 38 g) granulated sugar for topping

Instructions
 

  • Preheat the oven to 350 F (177 C). Pour water in a small pot and place the pot on the stove. Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the cheesecake pan as well.
  • Make the graham cracker cookie crust by processing graham crackers in a food processor to mostly fine crumbs. Pulse to combine the sugar and melted butter until the mixture clumps together. Press the cookie crust along the bottom of a 9 inch springform pan. 
    2 cups crushed graham crackers, 6 tablespoons (85 g) unsalted butter, melted, 2 tablespoons (25 g) granulated sugar
  • Bake for 10 minutes.
    Remove the pan from the oven to cool on a cooling rack. When it is time to fill the pan with cheesecake filling, place the springform pan inside of a 10 inch cake pan. This takes the place of foil for the water bath.
    Reduce the oven temperature to 325 F (163 C).
  • In a mixing bowl fitted with the paddle attachment beat the cream cheese on low until very smooth. Scrape the bowl as needed.
    On low, beat in the sugar until well combined. Scrape sides and bottom of the bowl again. The cream cheese will look smooth and more glossy. On low beat in the heavy cream, sour cream and vanilla bean paste and salt until smooth and well combined.
    4 8 oz. blocks cream cheese, room temperature, 1 cup (200 g) granulated sugar, ¾ cup (180 g) sour cream, room temperature, ¼ cup (59 ml) heavy cream, room temperature, 1 tablespoon (15 ml) vanilla bean paste, ¼ teaspoon salt
  • On the lowest speed, mix in the eggs and yolk, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs. Pour the creamy vanilla cheesecake filling into the prepared cookie crust.
    3 large eggs, room temperature, 1 large egg yolk, room temperature
  • If you haven’t done so yet, place the springform pan into a larger 10 inch cake pan. Then place the cheesecake into a large roasting pan filled with very hot water.
  • Carefully place the roasting pan with the cheesecake into the oven to bake for 65 - 75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello.
    After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. I use a spoon to crack the oven door during this time.
    After 1 hour, remove the cheesecake from the oven, the water bath and the larger 10 inch cake pan.
  • Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Run a butter knife along the edges to loosen any cheesecake stuck to the pan.
    Once completely cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 8 hours.
  • When it is time to serve, pull the cheesecake out of the fridge. Top the cheesecake with a layer of sugar. I prefer to use superfine sugar.
    Carefully ignite a culinary torch. Using a slow and steady sweeping motion, brulee the sugar into a golden brown caramelized shell on top of the cheesecake. If the creme brulee cheesecake has softened a bit, place it back into the fridge for 15 - 20 minutes to reset the top part of the cheesecake. Serve with fresh fruit if you like, slice and enjoy!
    2 - 3 tablespoons (25 - 38 g) granulated sugar for topping

Notes

Store: Keep this crème brûlée vanilla cheesecake wrapped in plastic wrap in the fridge for up to 5 days. Keep in mind that the brûléed sugar top will soften a bit while sitting in the fridge. The flavor of the caramelized sugar will remain. However, the crunchy texture of the burnt sugar will soften.
Keyword Brulee Vanilla Cheesecake, Creme Brulee Cheesecake, Creme Brulee Cheesecake Recipe
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