Creme Brulee Cheesecake

This creme brulee cheesecake is one of the best desserts I’ve ever made. It combines two classics into one incredible dish, and it’s easier than you might think.

You get a rich, creamy cheesecake with real vanilla bean flavor, all sitting on a buttery graham cracker crust. Then right before serving, you torch sugar on top for that signature glassy caramel crack.

The water bath method keeps the cheesecake smooth and prevents cracking. It takes a little extra effort, but it’s totally worth it.

If you’ve never made creme brulee or cheesecake before, don’t worry. The steps are straightforward and I’ll walk you through everything.

Fair warning though – once people try this, they will ask you to make it again. It’s that good.

Why You’ll Love It

Two Iconic Desserts in One – This recipe combines the creamy richness of a classic cheesecake with the crackly caramelized sugar top of a creme brulee, giving you the best of both worlds in every single bite.

Sour Cream Keeps It Light – The full cup of sour cream in the filling balances out the richness of four blocks of cream cheese, so the cheesecake tastes luxurious without feeling heavy or overly dense.

Water Bath Means Ultra Creamy Texture – The water bath method keeps the heat gentle and even while baking, which is the secret to getting that silky smooth, no-crack filling that feels like custard on your tongue.

Recipe Ingredients

For the Crust

• 1 1/2 cups Graham Cracker Crumbs
• 5 tbsp Unsalted Butter (melted)
• 2 tbsp Granulated Sugar

For the Filling

• 32 oz Cream Cheese (softened)
• 1 cup Granulated Sugar
• 1 cup Sour Cream
• 5 large Eggs
• 1 tbsp Vanilla Extract
• Seeds from 1 Vanilla Bean
• 3 tbsp All-Purpose Flour

For the Brulee Topping

• 1/3 cup Granulated Sugar

Directions

Step 1

Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, making sure no water can seep in. Mix the graham cracker crumbs, melted butter, and sugar together, then press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.

Step 2

Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until completely smooth, about 4 minutes. Scrape the bowl often to eliminate any lumps.

Step 3

Add the granulated sugar and beat for 2 minutes. Mix in the sour cream, vanilla extract, and vanilla bean seeds until combined.

Step 4

Add the eggs one at a time, beating on low speed just until each is incorporated. Sprinkle in the flour and mix on low until just blended. Do not overmix. Pour the filling over the baked crust.

Step 5

Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 70 minutes until the edges are set but the center still has a gentle jiggle.

Step 6

Turn the oven off, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Then remove it from the water bath and refrigerate for at least 8 hours or overnight.

Step 7

When ready to serve, sprinkle the granulated sugar evenly over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar in even passes until it forms a glassy amber crust. Let the brulee topping harden for 1 minute before slicing and serving.

My Tips

Make Sure the Cream Cheese Is Actually Soft

Don’t just leave the cream cheese out for 20 minutes and call it good. It needs to sit at room temperature for at least 1 to 2 hours before you start mixing. You want it to dent easily when you press a finger into it.

If the cream cheese is still cold in the center, it won’t blend smoothly no matter how long you beat it. You’ll end up with tiny lumps in your filling that won’t go away, and they’ll show in the final cheesecake.

If you forgot to take it out ahead of time, cut each block into chunks and spread them on a plate. They’ll soften much faster that way.

Use Hot Water from a Kettle for the Water Bath

Boil your water in a kettle before you set up the water bath. If you use tap water, it’ll be lukewarm at best, and your oven will spend extra time just heating the water instead of baking the cheesecake evenly.

Pour the hot water into the roasting pan after you’ve already placed it on the oven rack. Trying to carry a roasting pan full of hot water across the kitchen is a recipe for a spill or a burn.

Mix on Low Speed After Adding the Eggs

Once you start adding the eggs, keep the mixer on low the entire time. High speed whips air into the batter, and that air expands in the oven, then collapses as it cools. That’s what causes big cracks on top.

Each egg should be mixed in just until the yellow streak disappears. You don’t need to beat for a full minute per egg – 15 to 20 seconds of low mixing is usually enough.

Same thing goes for the flour. Sprinkle it in and mix only until you can’t see any white streaks. The less you work the batter at this stage, the creamier the texture will be.

More Recipes

• Biscoff Fudgy Brownies
• Burnt Basque Cheesecake
• Dubai Chocolate Bars
• Molten Chocolate Lava Cakes
• Tres Leches Cake

Frequently Asked Questions

What if I don’t have a kitchen torch for the brulee topping?

You can use your oven’s broiler as a backup. Sprinkle the sugar on top and place the cheesecake under the broiler on the highest rack for 2-4 minutes, watching it closely so it doesn’t burn. It goes from perfect to charred really fast.

The result won’t be quite as even as a torch, but it still gives you that satisfying glassy sugar crust. Just make sure the cheesecake is very cold before you do this so the filling doesn’t start melting from the heat.