Indulge in a dessert that perfectly combines the silky richness of crème brûlée with the creamy texture of cheesecake. This Crème Brûlée Cheesecake offers the best of both worlds—a smooth, velvety cheesecake base topped with a caramelized sugar crust that mimics the iconic crème brûlée. With a delicate balance of sweetness, this treat is sure to impress guests at any gathering or special occasion. It’s a luxurious dessert that’s surprisingly easy to make, providing the perfect harmony of flavors and textures.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground 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 heavy cream
For the crème brûlée topping:
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon brown sugar (optional for extra caramel flavor)
Instructions:
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until the mixture is evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 8-10 minutes or until the crust is golden brown. Remove from the oven and set aside to cool.
- Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar, vanilla extract, and salt. Continue to beat until combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Gradually pour in the heavy cream and mix until the batter is smooth and creamy.
- Bake the cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake at 325°F (163°C) for 50-60 minutes or until the edges are set, and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to set.
- Add the crème brûlée topping:
- Once the cheesecake is chilled, sprinkle an even layer of granulated sugar over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust. Be careful not to burn the sugar—move the torch back and forth to evenly melt and caramelize the sugar. Alternatively, you can place the cheesecake under a broiler for 1-2 minutes, watching carefully to ensure the sugar doesn’t burn.
- If you want an extra rich caramel flavor, sprinkle a small amount of brown sugar over the top before caramelizing.
- Serve:
- Slice the cheesecake and enjoy the perfect blend of creamy, tangy cheesecake and sweet, crispy caramelized topping. Serve chilled for the best texture and flavor.