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Classic Baked Creme Brulee Cheesecake with Torched Sugar Top

A close-up slice of creme brulee cheesecake showing a creamy interior and a deeply caramelized, torched top.
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You make this decadent dessert by combining a creamy vanilla bean cheesecake with the signature crisp, caramelized sugar crust of a traditional creme brulee. This recipe yields an impressive, rich vanilla dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, flour, vanilla bean paste, and salt until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the heavy cream until the batter is smooth.
  5. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. When ready to serve, remove the cheesecake from the pan. Sprinkle an even, thin layer of the remaining 1/2 cup sugar over the top.
  10. Caramelize the sugar using a kitchen torch until it melts and turns deep amber. Alternatively, place the cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  11. Chill for 15 minutes after torching to allow the sugar crust to harden before slicing and serving.

Notes

  • For easier slicing, run a thin knife under hot water and wipe dry between each cut.
  • If you are planning ahead, you can prepare this dessert as part of your meal planning; it keeps well refrigerated for up to 4 days before torching.
  • If you do not have a kitchen torch, using the broiler works, but watch carefully as the sugar burns quickly.

Nutrition

Find it online: https://cutcooktaste.com/creme-brulee-cheesecake-recipe/