Crème Brûlée Cheesecake
This decadent dessert combines the rich, creamy texture of cheesecake with the crisp caramelized sugar topping of crème brûlée, offering a delightful fusion of two classic treats.
Equipment
- Springform Pan
- Mixing bowls
- Electric Mixer
- Baking Sheet
- Aluminum Foil
- Roasting Pan
- Kitchen Torch
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 4 blocks cream cheese softened
- 1 ⅓ cups granulated sugar
- 2 pods vanilla bean seeds scraped (or 2 tsp vanilla bean paste)
- ½ cup sour cream
- 4 large eggs room temperature
Crème Brûlée Topping
- ¼ cup granulated sugar for topping
Instructions
- Preheat oven to 325°F (163°C). Line a springform pan with parchment paper and grease the sides. Wrap bottom with aluminum foil and place on a baking sheet.
- Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and eggs one at a time. Mix until combined.
- Pour filling over the crust. Place the pan in a roasting pan and add hot water halfway up the sides. Bake for 90 minutes or until center is slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool for 1 hour. Refrigerate for at least 6 hours or overnight.
- Before serving, sprinkle granulated sugar on top and use a kitchen torch to caramelize into a crispy layer. Serve and enjoy!
Notes
For best results, use a kitchen torch for the caramelized topping just before serving to maintain its crispy texture.