Crème Brûlée Cheesecake

Here is a rich, detailed Crème Brûlée Cheesecake recipe that combines a silky baked cheesecake with a crackly caramelized sugar top, just like classic crème brûlée.

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🍮 Crème Brûlée Cheesecake (Serves 10–12)

⏱ Time

• Prep: 30 minutes

• Bake: 70 minutes

• Chill: 6 hours or overnight

• Torch & serve: 5 minutes

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Ingredients

Crust

• 2 cups graham cracker crumbs (or vanilla wafer crumbs)

• ½ cup unsalted butter, melted

• 2 tablespoons sugar

• ¼ teaspoon salt

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Cheesecake Filling

• 24 oz (680 g) cream cheese, room temperature

• 1 cup granulated sugar

• 1 cup heavy cream

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract (or vanilla bean paste)

• 1 tablespoon cornstarch (or flour)

• ¼ teaspoon salt

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Crème Brûlée Topping

• ⅓–½ cup superfine or granulated sugar (for torching)

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Directions

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1. Prepare the Pan

1. Preheat oven to 325°F (165°C).

2. Grease a 9-inch springform pan.

3. Wrap outside tightly with 2 layers of foil to prevent leaks.

4. Set aside a large roasting pan for a water bath.

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2. Make the Crust

1. Mix crumbs, sugar, salt, and melted butter.

2. Press firmly into the bottom of the pan.

3. Bake for 10 minutes.

4. Cool slightly.

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3. Make the Cheesecake Filling

1. Beat cream cheese on low speed until smooth (avoid incorporating air).

2. Add sugar and mix until combined.

3. Add heavy cream, vanilla, cornstarch, and salt.

4. Add eggs one at a time, mixing gently after each.

5. Pour filling over the crust and smooth the top.

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4. Water Bath & Bake

1. Place cheesecake pan into roasting pan.

2. Carefully pour hot water halfway up the sides.

3. Bake 60–70 minutes, until:

   • Edges are set

   • Center jiggles slightly

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5. Cooling (Prevents Cracks)

1. Turn oven off and crack the door.

2. Let cheesecake sit inside 1 hour.

3. Remove, cool completely at room temperature.

4. Refrigerate at least 6 hours or overnight.

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6. Crème Brûlée Sugar Topping

1. Just before serving, remove cheesecake from fridge.

2. Sprinkle an even layer of sugar over the top.

3. Use a kitchen torch to caramelize sugar until deep golden and glassy.

4. Let sugar harden 2–3 minutes before slicing.

⚠️ Torch only right before serving—sugar will soften if done too early.

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Tips for Best Results

✔ All ingredients at room temperature
✔ Mix on low speed
✔ Use a water bath
✔ Chill completely before torching
✔ Wipe knife with hot water between slices

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Variations

• Vanilla Bean: Add seeds from 1 vanilla bean

• Espresso Crème Brûlée: Add 1½ teaspoons instant espresso

• Mini Cheesecakes: Bake in ramekins or muffin tin (25–30 minutes)

• No Torch? Broil carefully (watch constantly!)