This Crème Brûlée Cheesecake is the perfect fusion of two iconic desserts—a rich, velvety cheesecake and the crisp caramelized sugar topping of classic crème brûlée. With its smooth, creamy filling, buttery graham cracker crust, and elegant brûléed finish, it’s a showstopping dessert that’s both indulgent and impressive. Whether served at a dinner party or savored slowly on a quiet evening, each bite delivers a perfect balance of creamy richness and sweet, glassy crunch.
What sets this cheesecake apart is the final torching step. Just before serving, a thin layer of sugar is torched to create that signature crackling top—adding texture, drama, and flavor all at once. The cheesecake itself is simple to make, and with a little patience, you’ll be rewarded with a dessert that rivals the finest patisserie offerings.
Why You’ll Love This Recipe
• Combines two classic desserts into one luxurious bite
• Creamy, smooth texture with a crisp brûléed sugar topping
• Great for making ahead and torching just before serving
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the Cheesecake
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the Brûlée Topping
¼ cup granulated sugar
Instructions
Prepare the Crust
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Place the pan in the refrigerator to chill while you prepare the filling.
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until completely smooth and free of lumps.
Gradually add the sugar and vanilla extract, continuing to beat until creamy.
Add the eggs one at a time, beating well after each addition.
Fold in the sour cream and mix just until incorporated.
Pour the filling over the chilled crust and smooth the top with a spatula.
Bake the Cheesecake
Preheat the oven to 325°F (163°C).
Place the springform pan on a baking sheet and bake for 50–55 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
Chill
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Refrigerate for at least 4 hours, or preferably overnight, to allow the texture to set.
Add the Brûlée Topping
Just before serving, sprinkle ¼ cup of granulated sugar evenly over the top of the chilled cheesecake.
Using a kitchen torch, melt and caramelize the sugar until it forms a hard, golden crust. Rotate the pan as needed to ensure even coverage.
Let the topping sit for a minute to harden before slicing and serving.
Tips for Success
• Use room temperature cream cheese for the smoothest filling
• Don’t skip the cooling step in the oven—it helps prevent cracks
• Torch the sugar topping just before serving for the best crunch
Storage Options
Store cheesecake (without the sugar topping) covered in the refrigerator for up to 4 days
Add the brûlée topping right before serving to maintain crispness
For longer storage, freeze without the topping for up to 1 month and thaw in the fridge overnight
