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Crème Brûlée Cheesecake

A decadent fusion of creamy New York cheesecake and the classic crunchy sugar topping of crème brûlée.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 9 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
Filling
  • 32 oz cream cheese softened, full fat
  • 1 cup granulated sugar
  • 0.5 cup sour cream room temperature
  • 0.5 cup heavy cream room temperature
  • 1 tbsp vanilla bean paste or extract
  • 4 eggs large, room temperature
  • 2 egg yolks large, room temperature
Topping
  • 3 tbsp granulated sugar for torching

Equipment

  • Springform pan (9-inch)
  • Roasting pan (for water bath)
  • Stand mixer or electric hand mixer
  • Kitchen torch

Method
 

  1. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan.
  2. Mix graham cracker crumbs, 2 tbsp sugar, salt, and melted butter. Press firmly into the bottom of the pan.
  3. Bake crust for 10 minutes, then cool. Keep oven on.
  4. Beat cream cheese and 1 cup sugar until smooth. Mix in sour cream, heavy cream, and vanilla.
  5. Add eggs and yolks one at a time, mixing gently just until combined.
  6. Wrap springform pan in foil. Place in a roasting pan. Pour batter over crust.
  7. Fill roasting pan with boiling water halfway up the cheesecake pan sides.
  8. Bake 60-75 minutes until edges set and center jiggles slightly.
  9. Turn off oven, open door slightly, and let sit for 1 hour. Remove and cool completely.
  10. Chill in fridge for 6+ hours.
  11. Before serving, blot surface dry, sprinkle with sugar, and torch until caramelized.

Notes

Ensure all ingredients are at room temperature to avoid lumps.