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Creme Brulee Cheesecake

Two slices of rich and creamy Creme Brulee Cheesecake with a dark, caramelized sugar top.
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A recipe for a rich, creamy baked cheesecake topped with a hard, caramelized sugar crust, combining the best elements of cheesecake and creme brulee.

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 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325 degrees F (160 degrees 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.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently stir in the heavy cream and sour cream until the batter is smooth.
  5. Pour the filling over the cooled crust. Place the springform pan into 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 creates a water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath for 1 hour. Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. To create the brulee top: Just before serving, sprinkle an even layer of the remaining 1/2 cup sugar over the top of the chilled cheesecake.
  9. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Alternatively, place the cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  10. Serve immediately after the sugar crust hardens.

Notes

  • For a smoother cheesecake, let your cream cheese and eggs come to room temperature before mixing.
  • If you do not have a kitchen torch, use the broiler method, but watch the cheesecake closely as it browns very quickly.
  • To prevent cracks, do not open the oven door during the initial baking time and allow the cake to cool slowly in the water bath.

Nutrition

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