This Crème Brûlée Cheesecake is a rich, elegant dessert that combines the creamy smoothness of classic cheesecake with the crisp caramelized sugar topping of crème brûlée. It’s indulgent, impressive, and perfect for special occasions or whenever you want a bakery-style dessert at home.

Why You’ll Love This Recipe

This recipe delivers the best of two iconic desserts in one. The cheesecake layer is ultra-creamy and balanced with vanilla, the crust adds a buttery crunch, and the brûléed sugar topping provides that irresistible crack when you tap it with a spoon. It’s easier than it looks, make-ahead friendly, and guaranteed to impress guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling
24 oz cream cheese, softened (3 blocks)
1 cup granulated sugar
3 large eggs, at room temperature
1 cup heavy cream
1 tablespoon cornstarch
1 tablespoon vanilla extract
1/4 teaspoon salt

For the Crème Brûlée Topping
1/3 cup granulated sugar

Directions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese until smooth and creamy, with no lumps.
4. Add the sugar and beat until well combined.
5. Mix in the eggs one at a time, beating on low speed after each addition.
6. Add the heavy cream, cornstarch, vanilla extract, and salt. Mix just until smooth and fully incorporated.
7. Pour the cheesecake batter over the cooled crust and smooth the top.
8. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
9. Bake for 60–70 minutes, or until the edges are set and the center slightly jiggles.
10. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
11. Remove from the oven, let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
12. Just before serving, evenly sprinkle the granulated sugar over the top of the chilled cheesecake.
13. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow it to harden for 1–2 minutes before slicing.

Servings and timing

Servings: 10–12 slices

Preparation time: 25 minutes
Baking time: 70 minutes
Cooling and chilling time: 5–6 hours
Total time: Approximately 7 hours

Variations

You can swap graham cracker crumbs with digestive biscuits or vanilla cookies for a slightly different crust flavor. For a citrus twist, add 1 teaspoon of lemon or orange zest to the cheesecake batter. If you prefer individual desserts, bake the cheesecake in ramekins and brûlée each one separately.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. For best results, add the caramelized sugar topping just before serving. Cheesecake can be frozen without the topping for up to 1 month; thaw overnight in the refrigerator. Reheating is not recommended, as cheesecake is best served chilled.

FAQs

Can I make this cheesecake without a water bath?

Yes, but the water bath helps prevent cracks and ensures a creamier texture.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best flavor and texture.

What if I don’t have a kitchen torch?

You can caramelize the sugar under the oven broiler, watching very closely to avoid burning.

How do I know when the cheesecake is done?

The edges should be set while the center slightly jiggles when gently shaken.

Can I prepare this cheesecake ahead of time?

Yes, it’s ideal to make it a day in advance and brûlée the sugar just before serving.

Why did my cheesecake crack?

Overmixing, overbaking, or skipping the water bath can cause cracks.

Can I use brown sugar for the topping?

Granulated sugar works best for an even, crisp caramel layer.

How thick should the sugar topping be?

A thin, even layer is ideal to achieve a proper crack without bitterness.

Can I add flavor to the brûlée topping?

You can mix a pinch of vanilla sugar or cinnamon into the granulated sugar.

Is this cheesecake very sweet?

It’s rich but balanced, with the creamy filling offset by the crisp caramel topping.

Conclusion

This Crème Brûlée Cheesecake is a show-stopping dessert that combines creamy, crunchy, and caramelized textures in every bite. Whether you’re serving it for a celebration or simply treating yourself, this recipe delivers bakery-quality results with straightforward steps and unforgettable flavor.

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