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–+ servings

Creme Brulee Cheesecake

This showstopper dessert combines creamy cheesecake with a crackly caramelized top. It's the perfect way to impress at any gathering.
Creme Brulee Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 497 kcal
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Equipment

  • 9-inch springform pan
  • kitchen torch
  • roasting pan
  • electric mixer

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
  • 1 Seeds from Vanilla Bean
  • 3 tbsp All-Purpose Flour

For the Brulee Topping

  • 1/3 cup Granulated Sugar

Instructions 

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

Nutrition

Serving: 1servingCalories: 497kcalCarbohydrates: 40gProtein: 9gFat: 33g
Keyword cheesecake recipe, creme brulee cheesecake, creme brulee dessert, vanilla bean cheesecake

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