Crème Brûlée Cheesecake Recipe

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Creamy, luxurious, and decadently rich, Crème Brûlée Cheesecake is the dessert that dreams are made of. This showstopper merges the silky texture of classic cheesecake with the caramelized sugar top of crème brûlée — a divine hybrid that delights at every bite. With a buttery graham cracker crust and a vanilla bean-infused filling, this dessert balances elegance and indulgence in a way few treats can.

Topped with a thin layer of crackling caramelized sugar and often adorned with golden shards of hardened toffee, this cheesecake is as much a visual masterpiece as it is a feast for the senses. It’s the perfect centerpiece for holidays, celebrations, or any evening when you want to wow your guests (or yourself) with a dessert that looks bakery-worthy but is completely doable at home.

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Ingredients for Crème Brûlée Cheesecake Recipe

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla bean paste (or pure vanilla extract)
• ¼ teaspoon salt

For the brûlée topping:

• ¼ cup granulated sugar (for sprinkling and torching)

Optional decorative topping:

• Shards of caramelized sugar or spun sugar for garnish

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Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes, then set aside to cool while preparing the filling.

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Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the sugar and cornstarch, and mix until well incorporated. Scrape down the sides of the bowl as needed to avoid lumps. Add eggs one at a time, mixing gently to incorporate without overbeating. Stir in the sour cream, vanilla bean paste, and salt until the batter is smooth and creamy.

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Step 3: Bake the Cheesecake

Wrap the springform pan with foil and place it in a larger baking pan. Pour the cheesecake batter into the crust. Fill the outer pan with hot water to create a water bath (this ensures a smooth, crack-free texture). Bake for 60–70 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

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Step 4: Chill

Remove the cheesecake from the water bath and foil. Let it cool at room temperature for another hour, then refrigerate for at least 6 hours or overnight. This step is crucial for setting the texture and enhancing flavor.

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Step 5: Add the Brûlée Topping

Right before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled cheesecake. Using a kitchen torch, caramelize the sugar until it forms a golden, glassy crust. Let it sit for a minute or two until hardened.

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Step 6: Garnish and Serve

Optionally, decorate the top with shards of caramelized sugar or spun sugar for an elegant touch. Slice using a warm knife for clean cuts, and serve immediately to enjoy that signature crackle with every bite.

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Estimated Nutrition

Per slice, assuming 12 servings:

• Calories: 460
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 150mg
• Sodium: 280mg
• Total Carbohydrates: 35g
• Sugars: 26g
• Protein: 6g
  Note: Nutrition values are approximate and may vary based on ingredients used.

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Frequently Asked Questions

What makes this different from a regular cheesecake?

The brûlée topping! It adds a thin, caramelized sugar crust on top, just like traditional crème brûlée.

Can I make this without a kitchen torch?

Yes — you can broil the sugar under the oven’s broiler. Just keep a close eye to avoid burning it.

How do I know when the cheesecake is done baking?

The edges should be set while the center jiggles slightly. It will continue to set as it cools.

Can I use vanilla extract instead of vanilla bean paste?

Absolutely. While vanilla bean paste gives a more intense flavor and speckled appearance, extract works fine.

Why use a water bath for baking?

It ensures even baking and prevents cracks by regulating the heat and adding moisture.

Can I make mini versions of this recipe?

Yes! You can use a muffin tin lined with cupcake papers and reduce the baking time to about 20–25 minutes.

How far in advance can I prepare this?

You can make the cheesecake up to 2 days ahead. Add the brûlée topping just before serving.

What’s the best way to slice the cheesecake?

Use a sharp knife dipped in hot water and wiped clean between slices for neat, clean cuts.

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