Creme Brulee Cheesecake | The Recipe Critic

Creme Brulee Cheesecake is the perfect merging of two beloved desserts! It has the rich, creamy texture of cheesecake with the caramelized sugar topping of classic crème brûlée. This irresistible treat is the best of both worlds!

Perfect Pairing

I absolutely love cheesecake as well as creme brulee! I don’t know why it has taken me this long to put them together into one fabulous dessert! There is just something about the rich, creamy texture of cheesecake combined with the crunch of the creme brulee topping and fresh berries! It’s seriously to die for! If you want to impress your loved ones, whip this up for a special Valentine’s Day dessert!

How to Make Creme Brûlée Cheesecake

If you’re feeling unsure about making creme brulee cheesecake at home, don’t be! While it may seem intimidating at first, once you try it, you’ll never look back. This recipe is not only absolutely delicious but also easier to make than you might think. Don’t let the detailed instructions overwhelm you. I’ll guide you through each step to ensure success. You’ve got this!

Crust

1. Make the Crust: Preheat the oven to 325ºF. Prepare a 9 or 10-inch springform pan by spraying it with pan spray and set it aside. Combine the graham cracker crumbs, sugar, melted butter, and salt in a medium bowl until it resembles damp sand.
2. Bake Crust: Pour the crumb mixture into the prepared springform pan. Press it evenly into the bottom of the pan. You can use the bottom of a flat glass or a flat measuring cup to press it down evenly. Bake for 10 minutes. Allow to cool completely.

Creme Brulee Cheesecake Filling

3. Beat: Add cream cheese to a large bowl. Use a hand mixer or a stand mixer and beat for about 1 minute at medium-high speed. Scrape down the sides and bottom of the bowl and beat for about 15 seconds longer.
4. Mix: Add the sugar and mix on medium speed until just combined. Scrape the bowl again and mix for 10 seconds.
5. Beat: Add the sour cream and vanilla paste. Beat until just combined.
6. Beat in Eggs: Add the eggs one at a time. Beat on medium-low speed until combined, about 30 seconds per egg. Scrape the bowl well again. At this point, the batter should be smooth and fairly runny.
7. Add the Batter to the Pan: Wrap the outside of the springform pan with 3–4 sheets of heavy-duty 18-inch aluminum foil, covering the sides and crumpling it over the top rim. Regular foil may require extra layers to prevent water from seeping in. Place the wrapped pan inside a deep roasting pan. You may alternatively use a baking sheet, as long as the sides are about 2 inches deep. Add the cheesecake batter to the springform pan and smooth over the top.
8. Bake: Add hot water to the roasting pan until it is about halfway up the side of the springform pan. Carefully place the pan on a rack in the lower third of the oven. Bake at 325ºF for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should have a wobble to it, but it should not be liquid. If it still seems very liquid, give it 15 more minutes and recheck it.

Crème Brûlée Topping

9. Add Sugar Topping: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Add the sugar to the top of the cheesecake and carefully spread it evenly over the entire top.
10. Brûlée the Sugar and Chill: Use a small kitchen torch to brulee the sugar until it has become a deep caramel color across the whole top of the cheesecake. Let the cheesecake chill in the refrigerator for 10-15 minutes before slicing with a sharp knife and serving.

More Cheesecake Recipes to Try

There are endless possibilities when it comes to making cheesecake. Keep it simple with cheesecake dip, or go all out with German chocolate cheesecake! And be sure to check out my full collection of cheesecake recipes!