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Crème Brûlée Cheesecake: Creamy Filling with a Crackly Top

A close-up of a rich slice of creme brulee cheesecake with a caramelized sugar top.
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Make this luxurious dessert that combines a rich, smooth baked cheesecake with the signature crisp, caramelized sugar topping of crème brûlée. This recipe focuses on achieving a perfect texture for both layers.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the 3/4 cup sugar and beat until fully incorporated. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and heavy cream. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
  5. Bake for 50 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  6. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  7. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. When ready to serve, sprinkle an even layer of the remaining 1/2 cup sugar over the top of the chilled cheesecake.
  9. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber-colored crust. Work quickly to avoid heating the cheesecake filling too much.
  10. Serve immediately after the topping hardens slightly.

Notes

  • For a crack-free cheesecake, avoid overbeating the batter after adding the eggs.
  • If you do not have a kitchen torch, you can place the sugar-topped cheesecake under a hot broiler for 1-3 minutes, watching constantly to prevent burning.
  • Digestive biscuits can substitute for graham crackers in the crust.

Nutrition

Find it online: https://delishsymphony.com/creme-brulee-cheesecake-recipe/