Dreamy Creme Brulee Cheesecake Recipe: A Sweet Fusion Delight

Decadent desserts reach new heights with this irresistible creme brulee cheesecake that combines two beloved classics into one stunning treat.

Creamy cheesecake meets the elegant crack of caramelized sugar in a match made in culinary heaven.

Every bite promises a luxurious blend of silky texture and rich flavors that dance across your palate.

The delicate balance of smooth cream cheese and crisp caramel creates a dessert that’s both sophisticated and comforting.

Elegant yet approachable, this recipe transforms an ordinary evening into a gourmet experience.

Professional pastry chefs and home bakers alike will fall in love with this show-stopping dessert.

You won’t be able to resist the temptation of this ultimate sweet indulgence.

Creme Brulee Cheesecake That Wows Every Time

• Craft Delicate Layers: Create a stunning dessert with beautifully piped alternating layers of creamy cheesecake and rich peanut-caramel mixture that looks professionally made.
• Master Gourmet Technique: Learn a sophisticated baking method using precise temperature control and slow cooling, which ensures a perfectly smooth and creamy texture without cracks.
• Elevate Dessert Experience: Transform a classic cheesecake into an elegant, individually portioned treat that combines luxurious chocolate, nutty peanuts, and smooth caramel for a truly indulgent flavor profile.
• Impress with Presentation: Wow guests with professionally coated chocolate bars that showcase your culinary skills, featuring a glossy chocolate exterior studded with crunchy peanut pieces.

Ingredients That Make Creme Brulee Cheesecake Special

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Unsalted Butter: Helps bind the crust and adds rich flavor.

• Cream Cheese: The primary ingredient that creates the smooth and creamy texture of the cheesecake.
• Granulated Sugar: Adds sweetness and helps balance the tangy cream cheese.
• Sour Cream: Provides a subtle tanginess and helps create a silky texture.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
• Large Eggs: Bind the ingredients together and help create a stable structure.
• Heavy Cream: Adds richness and contributes to the creamy consistency.
• Cornstarch: Helps stabilize the cheesecake and prevent cracking.

• Granulated Sugar, Fresh Berries: Create a beautiful caramelized top and provide a fresh, colorful garnish.

How to Prepare Creme Brulee Cheesecake Step-by-Step

Step 1: Warm Up the Oven

Crank the oven to a cozy 325F. Grab your 9-inch springform pan and give it a light butter massage to prevent sticking.

Step 2: Create the Crispy Crust

• Graham cracker crumbs
• Melted butter

Press this sandy mixture firmly into the pan’s bottom. Pop it in the oven for a quick 10-minute toast, then let it chill and cool down.

Step 3: Whip Up the Creamy Filling

• Cream cheese
• Granulated sugar
• Sour cream
• Vanilla extract

Beat until silky smooth. Add eggs one at a time, mixing thoroughly after each.

Fold in heavy cream and cornstarch until the batter looks like pure velvet.

Step 4: Bake and Transform

Pour the luscious batter over the cooled crust.

Sprinkle sugar across the top. Slide into the oven and bake for 50-60 minutes until the center wiggles just slightly.

Step 5: Patience and Cooling

Turn off the oven, crack the door open, and let the cheesecake rest for an hour. Transfer to the refrigerator and let it hang out for at least 4 hours or overnight.

Step 6: Caramelize the Crown

Just before serving, dust the top with sugar. Grab a kitchen torch and create a golden, crackling sugar layer that’ll make everyone swoon.

Step 7: Serve and Celebrate

Optional: Scatter some fresh berries on top. Slice, serve chilled, and watch everyone’s eyes light up!

Tips for a Flawless Creme Brulee Cheesecake

• Hold the kitchen torch 2-3 inches away from the sugar surface, moving constantly to prevent burning and achieve an even golden-brown caramelization.
• Beat cream cheese at room temperature to eliminate lumps and create a silky, creamy texture without overmixing.
• Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent sudden temperature changes that cause surface cracking.
• Prepare the cheesecake a day in advance, as the flavors develop and become more intense when chilled overnight in the refrigerator.
• If you don't have a kitchen torch, place the sugar-topped cheesecake under the broiler for 2-3 minutes, watching carefully to avoid burning.

Flavor Variations to Try on Creme Brulee Cheesecake

• Chocolate Lover's Creme Brulee Cheesecake: Replace graham cracker crust with chocolate cookie crumbs, add melted dark chocolate to the cheesecake batter, and garnish with chocolate shavings.
• Citrus Zest Creme Brulee Cheesecake: Incorporate lemon or orange zest into the batter, use a shortbread cookie crust, and top with candied citrus peel.
• Gluten-Free Almond Creme Brulee Cheesecake: Substitute graham crackers with almond flour and gluten-free cookie crumbs, use gluten-free cornstarch, and create a nutty base.

What Goes Well with Creme Brulee Cheesecake

• Pair Decadent Dessert Wine: Select a late-harvest Sauternes or Moscato d'Asti to complement the creamy cheesecake's rich texture and caramelized sugar top. These sweet wines highlight the dessert's luxurious vanilla and custard notes.
• Enhance with Espresso Companion: Brew a shot of dark, robust espresso to cut through the cheesecake's richness. The coffee's bitter undertones balance the dessert's sweetness and provide a sophisticated palate cleansing experience.
• Create Berry Contrast: Serve fresh raspberries or strawberries alongside the cheesecake. Their tart, bright flavor provides a refreshing counterpoint to the dense, creamy texture and adds a vibrant visual element to the dessert plate.

How to Store Creme Brulee Cheesecake Properly

• Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices or the whole cheesecake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds on low power. For best texture, let the slice sit at room temperature for 10-15 minutes before serving.
• Sprinkle a thin layer of fresh sugar and use a kitchen torch to re-caramelize the top just before serving to restore the crispy sugar crust.

FAQs

• Can I make this cheesecake without a kitchen torch?

You can use the broiler method instead. Place the cheesecake under the broiler for 2-3 minutes, watching carefully to prevent burning. The sugar will caramelize and create a crisp top just like a torch.

• Why do I need to add cornstarch to the cheesecake batter?

Cornstarch helps stabilize the cheesecake, preventing cracks and creating a smoother, creamier texture. It also helps the cheesecake set properly and maintain its structure.

• Is it necessary to cool the cheesecake in the oven after baking?

Yes, this gradual cooling prevents sudden temperature changes that can cause the cheesecake to crack. The slow cooling helps the cheesecake set evenly and maintains its creamy texture.

Creme Brulee Cheesecake Recipe

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4.8 from 34 reviews

• Total Time: 2 hours 35 minutes
• Yield: 12 1x

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Description

Luxurious creme brulee cheesecake marries classic French dessert elegance with creamy American cheesecake innovation. Caramelized sugar crust and silky cream cheese filling create an irresistible dessert experience you cannot resist.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 16 ounces (453 grams) cream cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Crust Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup (4 tablespoons) unsalted butter, melted

Topping Ingredients:

• 1/2 cup granulated sugar (for caramelized top)
• 1 cup heavy cream
• 1 tablespoon vanilla extract

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Instructions

1. Prepare the oven at 325F (163C) and coat a 9-inch springform pan with non-stick spray.
2. Blend graham cracker crumbs with melted butter, pressing firmly into the pan’s base. Bake for 10 minutes, then let cool completely.
3. Whip cream cheese until velvety smooth in a large mixing bowl. Gradually incorporate sugar, ensuring thorough blending.
4. Fold in sour cream and vanilla extract, mixing until uniform. Introduce eggs individually, gently stirring after each addition to maintain a silky texture.
5. Integrate heavy cream and cornstarch, stirring until the mixture achieves a consistent, lump-free consistency.
6. Gently transfer the cheesecake batter over the cooled crust, distributing evenly. Sprinkle sugar across the surface.
7. Bake for 50-60 minutes, monitoring until the center appears barely set but not completely firm.
8. Switch off the oven, leaving the cheesecake inside with the door slightly ajar for one hour to prevent cracking.
9. Refrigerate for minimum 4 hours or overnight, allowing the dessert to set completely.
10. Prior to serving, generously dust sugar across the top surface.
11. Utilize a kitchen torch to caramelize the sugar, creating a crisp, golden-brown crust.
12. Optional: Garnish with fresh seasonal berries. Serve chilled and savor the decadent layers of flavor.

Notes

• Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter and prevent cracking during baking.
• Create a water bath by placing the springform pan in a larger baking dish filled with hot water to help the cheesecake bake evenly and prevent surface cracks.
• For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
• If you don’t have a kitchen torch, carefully caramelize the sugar under the broiler, watching closely to prevent burning and achieve that perfect golden-brown crust.

• Prep Time: 25 minutes
• Cook Time: 2 hours 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French-American

Nutrition

• Serving Size: 12
• Calories: 434
• Sugar: 31.4 g
• Sodium: 280 mg
• Fat: 27.0 g
• Saturated Fat: 15.7 g
• Unsaturated Fat: 11.2 g
• Trans Fat: 0.2 g
• Carbohydrates: 40.2 g
• Fiber: 0.8 g
• Protein: 6.4 g
• Cholesterol: 139 mg