Hello, dessert lover! If you’re someone who swoons over the perfect blend of creamy cheesecake and a crispy, caramelized sugar top, you’re in for a treat with this Crème Brûlée Cheesecake. This dessert takes the classic crème brûlée and combines it with rich, velvety cheesecake for a showstopper that’s equal parts indulgent and elegant. Picture a silky smooth cheesecake topped with that signature caramelized sugar crust—each bite is a melt-in-your-mouth moment. Trust me, this one’s going to become your new favorite dessert!
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Why You’ll Love Crème Brûlée Cheesecake
This dessert isn’t just about the ingredients—it’s about creating something extraordinary. Whether you’re celebrating a special occasion or treating yourself (because you totally deserve it), this Crème Brûlée Cheesecake brings a bit of luxury to any moment. Here’s why it’s a favorite:
Luxurious Flavor: The combination of the rich, creamy cheesecake and the crispy, caramelized sugar top is pure magic. The flavors are indulgent without being overwhelmingly sweet, making it the perfect treat to end a meal.
Impressive Presentation: This cheesecake looks as stunning as it tastes. The caramelized sugar creates a beautiful golden top, which is always a crowd-pleaser. Trust me, people will be asking you for the recipe!
Versatile: Whether you’re making it for a special occasion or just because, this cheesecake fits perfectly. It’s a great choice for birthdays, holidays, or dinner parties where you want to impress your guests.
Easy to Make: Don’t let the fancy-sounding name fool you! The steps are easy to follow, and the result is absolutely worth it. You’ll feel like a professional chef with minimal effort.
Crowd-Pleasing: With its perfect balance of creamy and crunchy textures, this cheesecake is sure to win over both cheesecake lovers and crème brûlée fans alike.
Ingredients
Here’s what makes this Crème Brûlée Cheesecake a standout:
Cream Cheese: The base of the cheesecake, giving it that smooth, rich texture we all know and love.
Heavy Cream: Adds a luscious creaminess to the cheesecake filling, taking it to the next level.
Sugar: Sweetens the filling and also serves as the perfect topping for that caramelized crust.
Eggs: Essential for the perfect cheesecake texture—rich and smooth.
Vanilla Extract: This is the secret ingredient that adds that irresistible, aromatic flavor to the cheesecake.
Butter: Helps bind the crust and adds richness to the flavor.
Graham Cracker Crumbs: The foundation for the crust, providing a crunchy contrast to the creamy cheesecake.
Brown Sugar: Used for the caramelized top, adding a hint of molasses flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking! Here’s how to make this decadent Crème Brûlée Cheesecake:
Prepare the Crust: Start by mixing the graham cracker crumbs with melted butter and a bit of sugar. Press this mixture into the bottom of a springform pan to form the crust. Bake at 325°F (160°C) for 10 minutes to set it. This step creates a crunchy base that pairs perfectly with the creamy filling.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese with sugar until smooth. Add the eggs one at a time, mixing in between. Pour in the heavy cream and vanilla extract, and mix until everything is fully incorporated. This will create the creamy filling that makes this cheesecake so irresistible.
Bake the Cheesecake: Pour the cheesecake filling over the baked crust and smooth the top. Bake at 325°F (160°C) for 55-60 minutes or until the center is just set. Let it cool in the oven with the door slightly ajar to prevent cracking.
Chill: Once the cheesecake is fully cooled, refrigerate it for at least 4 hours or overnight. This helps the cheesecake firm up and makes it easier to slice.
Caramelize the Top: Before serving, sprinkle an even layer of brown sugar over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it’s golden and crispy. If you don’t have a torch, you can broil it in the oven for a minute or two, but be careful not to burn it!
Serve and Enjoy: Slice up your cheesecake and enjoy the perfect combination of creamy cheesecake and crunchy caramelized sugar. It’s pure bliss!
How to Serve Crème Brûlée Cheesecake
Crème Brûlée Cheesecake is delicious on its own, but here are a few ways to elevate your dessert:
Fresh Berries: Top your slice with fresh raspberries, strawberries, or blueberries for a touch of tartness that pairs beautifully with the rich cheesecake.
Whipped Cream: A dollop of freshly whipped cream is always a great complement to cheesecake.
Chocolate Sauce: Drizzle some chocolate sauce over the top for an extra indulgent treat.
As a Standalone: Honestly, this cheesecake is perfect all on its own. The golden, caramelized top is a beautiful touch that doesn’t need anything else.
Additional Tips
Here are a few tips to help you perfect your Crème Brûlée Cheesecake:
Make It Ahead: This cheesecake is even better when made a day or two in advance. The flavors have more time to meld together, and the texture sets beautifully.
Perfect the Caramelization: If you’re new to using a kitchen torch, start by caramelizing the sugar slowly. You want to avoid burning it, so go slow and steady until you get that perfect golden color.
Room Temperature Ingredients: Make sure your cream cheese, eggs, and heavy cream are at room temperature before mixing. This helps the ingredients blend together more smoothly and results in a creamier filling.
Chill It: Don’t skip the chilling time! Let the cheesecake cool completely before refrigerating for the best texture.
FAQ Section
Q1: Can I use a different crust for the cheesecake?
A1: Yes! You can use an Oreo crust or even a nut-based crust if you prefer something different.
Q2: Can I make this cheesecake without a torch?
A2: Yes! You can caramelize the sugar under a broiler in the oven, but be sure to watch it closely to prevent burning.
Q3: How do I store leftovers?
A3: Store any leftover cheesecake in the fridge in an airtight container for up to 5 days.
Q4: Can I freeze this cheesecake?
A4: Yes, this cheesecake freezes beautifully. Just be sure to wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the fridge before serving.
Q5: How can I prevent cracks in my cheesecake?
A5: Cooling the cheesecake slowly in the oven with the door slightly ajar helps prevent cracks. Also, avoid overbaking it.
Q6: Can I double the recipe?
A6: Absolutely! You can double the recipe to make a larger cheesecake. Just be sure to adjust the baking time accordingly.
Q7: Can I make this cheesecake without the caramelized sugar topping?
A7: While the caramelized top is what makes this cheesecake unique, you can skip it if you prefer a simpler cheesecake. It will still be delicious!
Q8: How can I make this cheesecake gluten-free?
A8: Simply swap out the graham cracker crumbs for gluten-free crumbs or a gluten-free cookie crust.
Q9: How do I know when the cheesecake is done baking?
A9: The cheesecake is done when the edges are set and the center has a slight wobble. It will firm up as it cools.
Q10: Can I add fruit to the filling?
A10: Yes! Feel free to add some fresh or cooked fruit to the cheesecake filling for extra flavor, like strawberries or mango.
Conclusion
And there you have it—Crème Brûlée Cheesecake that’s creamy, dreamy, and oh-so-delicious. With that golden, crispy top and rich, velvety filling, this dessert is sure to wow anyone lucky enough to try it. Whether it’s for a special occasion or just because, this cheesecake is guaranteed to impress. So go ahead, make it, savor every bite, and enjoy the joy of creating something truly indulgent!
Print
Crème Brûlée Cheesecake
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: FRENCH
- Diet: Vegetarian
Description
This ultra-rich and creamy Crème Brûlée Cheesecake combines two classic desserts into one show-stopping treat! Topped with a caramelized sugar crust and served with a fresh raspberry sauce, this make-ahead dessert is perfect for any special occasion.
Ingredients
For the Graham Cracker Crust:
- 14 graham crackers, crushed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, room temperature
- 1 1/3 cups granulated sugar
- 2 tsp caramel extract
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups heavy cream
- 10 large egg yolks
For the Topping:
- Granulated sugar (for caramelized topping)
For the Raspberry Sauce:
- 10 oz fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
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Prepare the Crust:
- Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with two layers of foil.
- In a food processor, pulse graham crackers into fine crumbs. Mix with sugar, salt, and melted butter.
- Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven and cool.
- Reduce oven temperature to 325°F.
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Make the Cheesecake Filling:
- In a stand mixer, beat cream cheese until smooth. Add sugar, caramel extract, vanilla, and salt, mixing until fully combined.
- Heat heavy cream in a saucepan over medium-low heat until steaming (but not boiling).
- In a separate bowl, whisk egg yolks until pale. Slowly whisk in ¼ cup of warm cream at a time to temper the eggs.
- Strain the cream mixture and slowly stir into the cream cheese mixture by hand until smooth.
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Bake the Cheesecake:
- Pour batter into the cooled crust.
- Place the springform pan into a deep roasting pan and carefully pour hot water around it, reaching halfway up the sides.
- Bake at 325°F for 1 hour 30 minutes, until the center barely jiggles.
- Turn off the oven and let the cheesecake cool in the water bath.
- Refrigerate overnight for at least 12 hours.
-
Caramelize the Sugar Topping:
- Before serving, sprinkle granulated sugar evenly over the cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
-
Make the Raspberry Sauce:
- In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until syrupy (about 5 minutes).
- Strain if desired, then drizzle over the cheesecake.
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Serve & Enjoy!
Notes
- For a crisper sugar crust, refrigerate the cheesecake before torching.
- If you don’t have a torch, briefly broil the sugar topping, watching closely.
- Let the cheesecake sit at room temperature for 15 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg