If you have a sweet tooth that craves the best of both worlds, then this Creme Brûlée Cheesecake Recipe is your new ultimate go-to dessert. Imagine a creamy, luscious cheesecake with the rich vanilla notes and velvety texture of creme brûlée, crowned with that irresistible crackling caramelized sugar top. This fusion dessert brings together the silky smoothness of classic cheesecake and the crunchy caramel delight that makes creme brûlée so iconic, offering slices that are both elegant and decadently comforting. Once you try this recipe, it’s going to become one of your favorite showstoppers for any occasion.
Ingredients You’ll Need
The magic of this Creme Brûlée Cheesecake Recipe lies in its carefully chosen ingredients, each contributing to the perfect balance of texture, flavor, and appearance. From the buttery crust to the rich, creamy filling, every element plays a key role in creating that dreamy dessert experience.
- Vanilla wafer crumbs: These form a sweet, crunchy crust that sets the foundation for the cheesecake.
- Salted butter, melted: Adds richness and helps hold the crust together with a delightful buttery taste.
- Brown sugar (for crust and filling): Provides a deep, caramel-like sweetness that elevates the flavor complexity.
- Cream cheese, room temperature: The star ingredient that creates that famously creamy, dense but smooth texture in the cheesecake.
- All-purpose flour: Stabilizes the filling and ensures a perfectly set yet tender bite.
- Sour cream: Balances richness with a subtle tang and keeps the cheesecake moist and luscious.
- Vanilla extract: Intensifies the warm vanilla aroma and flavor, crucial for both cheesecake and custard layers.
- Large eggs and egg yolks: Bind the filling and custard, delivering that classic custardy texture.
- Sugar (granulated and brown): Sweeters for the custard and the torch caramel topping.
- Cornstarch: Thickens the pastry cream for a smooth, stable topping.
- Milk: Creates the rich, silky custard that sits atop the cheesecake.
- Salted butter (for custard): Adds smoothness and richness to the creme brûlée layer.
How to Make Creme Brûlée Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to ensure an easy release later. Mix the vanilla wafer crumbs, melted butter, and brown sugar in a small bowl. Press this crumbly mix firmly onto the bottom and slightly up the sides of your springform pan. Give it a quick bake of 10 minutes to set the crust, then let it cool while you move on to the filling. Wrapping the pan with aluminum foil now helps prevent water leaks during the upcoming water bath step.
Step 2: Make the Cheesecake Filling
Lower your oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, brown sugar, and flour on low speed until the mixture is smooth and silky without adding too much air which could cause cracks. Then mix in the sour cream and vanilla extract until combined. Add the eggs one by one, mixing after each addition until just incorporated, and scrape down the sides of the bowl often to keep everything uniform and creamy. Pour this luscious batter gently into your cooled crust.
Step 3: Bake the Cheesecake in a Water Bath
Place your springform pan inside a larger roasting pan and pour warm water into the outer pan until it reaches halfway up the sides of the springform, careful not to let water touch the foil wrap. Baking the cheesecake in this moist environment prevents cracking and keeps the texture luxuriously smooth. Bake for 1 hour and 30 minutes; the center should be set but still have a slight wobble. Once done, turn off the oven and keep the door closed for 30 minutes, then crack it open and let it cool for another 30 minutes outside the oven.
Step 4: Prepare the Pastry Cream Topping
Now for the creme brûlée magic, beat the egg yolks gently. In a saucepan, whisk sugar, cornstarch, and milk together until smooth and warm over medium heat, stirring constantly. Once the mixture thickens and just reaches a simmer, temper in the yolks slowly to avoid curdling, then return everything to the saucepan. Stir continuously for about one minute as the mixture thickens further, then remove from heat. Stir in butter and vanilla until completely smooth and glossy—a hallmark of perfect pastry cream.
Step 5: Assemble and Chill
Spread the freshly made pastry cream evenly over the cooled cheesecake. Press plastic wrap right onto the surface of the cream to prevent a skin from forming. Remove the outer foil and water bath. Refrigerate your cheesecake for at least 5 to 6 hours, ideally overnight, so that the layers set beautifully and the flavors meld into heavenly harmony.
Step 6: Caramelize the Sugar Topping
When ready to serve, gently remove the cheesecake from the springform and place it on a serving plate. Evenly sprinkle 2 to 3 tablespoons of sugar on top and use a butane kitchen torch to caramelize the sugar until you achieve a crisp, golden crust just like the classic creme brûlée. This final step adds an irresistible crunch and that coveted burnt sugar aroma.
How to Serve Creme Brûlée Cheesecake Recipe
Garnishes
A perfectly executed Creme Brûlée Cheesecake Recipe can shine on its own, but adding fresh berries, a dusting of powdered sugar, or a sprig of mint can elevate its presentation and balance its richness with refreshing notes. Lightly toasted almonds or edible flowers also add a delicate, elegant touch.
Side Dishes
This dessert pairs beautifully with a small cup of strong espresso or a glass of dessert wine such as Sauternes. For a light contrast, serve alongside a fresh fruit salad with citrus and pomegranate seeds to brighten the meal and cleanse the palate.
Creative Ways to Present
For a special occasion, layer individual portions in clear glasses showcasing each creamy and crunchy layer, topped with caramelized sugar shards. Alternatively, serve with a small dollop of whipped cream infused with vanilla or lavender for an extra wow factor that impresses your guests.
Make Ahead and Storage
Storing Leftovers
Once refrigerated, leftover slices of this Creme Brûlée Cheesecake Recipe will keep beautifully for up to 4 days. Keep them tightly covered with plastic wrap or stored in an airtight container to prevent the delicate custard and cheesecake from absorbing fridge odors or drying out.
Freezing
You can freeze the cheesecake before caramelizing the sugar topping by wrapping it tightly in plastic wrap and then foil. It will maintain its quality for up to 1 month. Thaw overnight in the refrigerator before caramelizing the sugar and serving for best results.
Reheating
This cheesecake is best enjoyed chilled or at room temperature. Avoid reheating, as warming will affect the texture of the custard and soften the caramelized sugar topping. If you prefer, allow it to sit at room temperature for 20 to 30 minutes before serving to bring out the full flavor.
FAQs
Can I use a different crust instead of vanilla wafer crumbs?
Absolutely! While vanilla wafer crumbs add a lovely sweetness and subtle vanilla flavor, you can substitute with graham cracker crumbs or even crushed digestive biscuits for a slightly different but delicious base.
What if I don’t have a kitchen torch for caramelizing sugar?
If you don’t have a torch, you can place the sugared cheesecake under a very hot broiler for a minute or so. Just watch carefully to prevent burning, as the caramelization happens quickly.
Is it necessary to use a water bath when baking the cheesecake?
Yes, the water bath helps regulate the baking temperature and keeps the cheesecake moist, which is vital for preventing cracks and achieving that silky texture this recipe is known for.
Can I make this cheesecake ahead of time for a party?
Definitely! In fact, this cheesecake tastes even better after resting overnight. Preparing it a day in advance ensures the flavors fully develop and the texture is spot on.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges look set and firm but the center still jiggles slightly when you gently shake the pan. Overbaking can lead to cracks and dryness, so don’t be tempted to bake until completely firm.
Final Thoughts
I cannot wait for you to try this Creme Brûlée Cheesecake Recipe because it truly combines two luscious desserts into one magnificent treat. Its creamy layers, delicate caramelized top, and rich vanilla flavors make each bite unforgettable. Whether for a special celebration or a cozy night in, this dessert is sure to win hearts and requests for seconds. Happy baking and even happier tasting!
Print
Creme Brûlée Cheesecake Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 4 hours
- Yield: 12–14 slices
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
This Creme Brûlée Cheesecake recipe combines the creamy richness of classic cheesecake with the decadent caramelized sugar crust of a traditional crème brûlée. Featuring a buttery vanilla wafer crust and a luscious pastry cream topping, this dessert is baked in a water bath to achieve the perfect smooth and velvety texture. Ideal for special occasions, it yields 12 to 14 elegant slices with a sophisticated balance of tangy, sweet, and caramel flavors.
Ingredients
Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp (39g) brown sugar
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
Pastry Cream Topping
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup (240ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
For Caramelizing
- 2–3 tbsp sugar (for caramelizing)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix vanilla wafer crumbs, melted butter, and brown sugar in a small bowl until combined. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath baking.
- Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, light brown sugar, and flour at low speed until smooth and combined to avoid air incorporation which can cause cracks. Scrape down the sides. Add sour cream and vanilla extract and mix until combined. Add the eggs one at a time, mixing slowly after each addition and scraping bowl sides as needed. Pour the batter into the prepared crust.
- Bake in a water bath: Place the springform pan inside a larger pan. Pour warm water into the outer pan to reach halfway up the sides of the springform pan, ensuring the foil wrap prevents water from entering. Bake for 1 hour and 30 minutes until the center is set but still slightly jiggly. Turn off the oven, keep the door closed for 30 minutes, then crack it open and let cool for another 30 minutes to avoid cracking.
- Prepare the pastry cream: Beat egg yolks gently in a medium bowl. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium heat, stirring constantly, until thickened and simmering, avoiding boiling. Temper egg yolks by slowly whisking in 1/4 cup of the hot milk mixture to prevent curdling, then return the mixture to the saucepan. Bring to a light boil, stirring for 1 minute. Remove from heat and stir in butter and vanilla until smooth.
- Assemble and chill: After the cheesecake has cooled in the oven, spread the warm pastry cream evenly over the top. Cover with plastic wrap pressed directly on the pastry cream to prevent a skin. Remove foil and water bath wraps, then refrigerate the cheesecake for 5 to 6 hours or overnight until fully set.
- Caramelize the top: Remove cheesecake from springform pan and place on a serving dish. Evenly sprinkle 2 to 3 tablespoons of sugar on top. Using a butane kitchen torch, caramelize the sugar until it forms a crispy, golden-brown crust, emulating the texture of classic crème brûlée. Serve immediately.
Notes
- Room temperature cream cheese and eggs help create a smooth, lump-free batter.
- Wrapping the springform pan with foil prevents water from leaking in during the water bath.
- Baking in a water bath ensures the cheesecake cooks evenly and reduces cracking.
- Tempering the egg yolks prevents them from curdling when added to the hot milk mixture for the pastry cream.
- Plastic wrap pressed directly onto the pastry cream avoids a skin forming for a smooth topping.
- If you don’t have a kitchen torch, you can briefly broil the sugar topping in the oven, but watch carefully to avoid burning.
