Crème Brûlée Cheesecake
This Crème Brûlée Cheesecake combines a rich, velvety smooth cheesecake with the signature caramelized crunchy sugar found in traditional crème brûlée. This luxurious combination features a vanilla cheesecake that sits on top of a buttery graham cracker crust. The cheesecake is then topped with a layer of sugar that gets torched to create a delicate crunchy layer of caramelized sugar.
Tis the season for Christmas baking and well, I’m sure you are not surprised but this is my absolute favorite time of year. I just love the cozy Christmas baking, and just the magic of the season. There’s something so special about it.
Well, this Crème Brûlée Cheesecake is a cheesecake I’ve been wanting to make for some time now. And it just felt right to finally create this recipe just in time for the Christmas and holiday season. And I must say it just may be my favorite cheesecake ever. That crunchy, caramelized sugar top with the rich, creamy cheesecake filling is just pure decadence.
Here is what you will love about this Crème Brûlée Cheesecake
- Easy to make – this cheesecake is actually one of the easiest cheesecakes to make. It involves a regular buttery graham cracker crust and a regular vanilla cheesecake filling. Nothing too special or fancy about it. The hardest part is torching the sugar on top once the cheesecake has chilled, but trust me, it is worth the time spent doing it!
- A dreamy mashup of flavors – this cheesecake features a bit of a softer texture as it has some sour cream and heavy cream in it (more than I’ve used in my other cheesecake recipes). But, trust me, it is the perfect texture between the cheesecake and the crunchy caramelized sugar top. The heavy cream adds richness to the cheesecake, while the sour cream adds a bit of tang and helps to balance the sweetness of flavors.
- Decadent – this cheesecake is one of those cheesecakes that will be sure to impress your friends and family. The beautiful golden brown, caramelized sugar top is eye catching.
Storage
Store leftover cheesecake wrapped in the refrigerator for up to 5 days.
Frequently Asked Questions
- How can I tell when the cheesecake is done? The edges will be set, while the center should jiggle slightly. This cheesecake does take a rather long time to bake, but usually around the 70-80 minute mark, the cheesecake is done.
- What if I don’t have a nonstick springform pan? Lightly spray your springform pan with nonstick cooking spray before baking.
- Does the caramelized sugar top stay crunchy after storing a few days in the refrigerator? The caramelized sugar top does soften as it sits. I find that if you take your kitchen torch on the lowest setting and just gently go over the top of the cheesecake again, it will harden up the sugar top again. It may not be as hard as it was initially.
- How do you get the cheesecake batter ultra smooth? It’s important that the cheesecake ingredients are room temperature, or softened. You can beat the cream cheese by itself first, scraping the bowl down several times to make sure the cream cheese is fully beaten and softened before adding the other ingredients.
Here are a few other Christmas recipes you may enjoy
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Nutella Star Bread
- Easy Pear Tarte Tatin
Let me know what you thought!
If you make this Crème Brûlée Cheesecake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations
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Crème Brûlée Cheesecake
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch cheesecake 1x
Description
This Crème Brûlée Cheesecake combines a rich, velvety smooth cheesecake with the signature caramelized crunchy sugar found in traditional crème brûlée. This luxurious combination features a vanilla cheesecake that sits on top of a buttery graham cracker crust. The cheesecake is then topped with a layer of sugar that gets torched to create a delicate crunchy layer of caramelized sugar.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 24 ounces (4 8-ounces packages) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2/3 cup heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 teaspoon salt
Topping
- 1/3 cup granulated sugar
Instructions
1. Preheat oven to 350F.
2. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.
Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.
Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.
Reduce oven temperature to 325.
3. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese, sugar and sour cream. Beat until well combined.
Add in the heavy cream and vanilla extract and mix just until combined.
Add in the eggs one at a time, mixing just until combined.
4. Pour the cheesecake batter into the cooled crust.
Wrap the bottom and sides of the springform pan with aluminum foil. Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.
Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.
6. Bake in 325F preheated oven for 70-85 minutes, or until the edges are set and the center wobbles slightly.
7. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.
8. Place the cheesecake in the refrigerator and allow to cool for 6 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.
9. When ready to serve, remove the cheesecake from the springform pan (if you don’t have a kitchen torch keep in the springform pan) and pour the 1/3 cup sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar on top. This may take some time. I typically use my torch on the medium-low setting to avoid burning the sugar. Don’t hover over a spot too long, and use a circular motion to try to evenly caramelize the surface.
While I recommend using a kitchen torch, if you do not have a kitchen torch, you can use your oven broiler. Keep the cheesecake in the springform pan and wrap the sides with aluminum foil. Place the cheesecake in a 12-inch circular pan, roasting pan, or larger pan in general. Add ice water to the bottom of the pan. This will help keep the cheesecake filling cool. Evenly pour the sugar over top of the cheesecake. Place under the broiler in your oven for a minute or two to caramelize the top. Keep an eye on it as it can caramelize quickly.
10. Allow the caramelized sugar to harden for a few minutes, then slice and serve.
Notes
- Storage – store leftover cheesecake wrapped or in an airtight container for up to 5 days in the refrigerator.
- The caramelized sugar top does soften as it sits. I find that if you take your kitchen torch on the lowest setting and just gently go over the top of the cheesecake again, it will harden up the sugar top again. It may not be as hard as it was initially.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Oven
- Cuisine: American
