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Homemade Creme Brulee Cheesecake photo
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Creme Brulee Cheesecake

This Creme Brulee Cheesecake is a creamy, crunchy, and caramelized dessert delight that’s perfect for any occasion!
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Caramelized, Cheesecake, Creamy, Dessert, Easy
Servings: 8 servings

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs about 12 whole graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup butter melted
  • pinch salt

For the Cheesecake Filling:

  • 4 packages cream cheese 8-ounce each, room temperature
  • 1 cup granulated sugar
  • 8 ounces sour cream
  • 1 tablespoon vanilla bean paste or 3-4 large vanilla beans
  • 5 large eggs
  • 2 tablespoons granulated sugar for caramelizing topping (up to 3 tablespoons if needed)

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup of sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and allow to cool.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese until it’s smooth and creamy, about 2-3 minutes. Gradually add 1 cup of sugar and continue beating until well combined. Add the sour cream and vanilla bean paste (or the seeds from the vanilla beans). Mix until fully incorporated.

Incorporate the Eggs

  • Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can introduce air bubbles that may cause cracks during baking.

Bake the Cheesecake

  • Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour.

Chill the Cheesecake

  • Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set.

Caramelize the Sugar Topping

  • When you’re ready to serve, sprinkle 2 tablespoons of granulated sugar evenly over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden layer. Allow the caramel to cool and harden for a few minutes before slicing and serving.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Kitchen torch
  • Cooling Rack

Notes

  • Use room temperature cream cheese to ensure a smooth, creamy filling without lumps.
  • If you don’t have a kitchen torch, use the oven broiler carefully to caramelize the sugar topping.
  • Store leftovers tightly covered in the refrigerator for up to 5 days or freeze without topping for up to 3 months.