Crème Brûlée Cheesecake

Crème Brûlée Cheesecake is my go-to dessert when I want something showstopping, elegant, and irresistibly delicious. It combines two of my favorite indulgences—silky, rich cheesecake and the crisp, caramelized sugar topping of classic crème brûlée. The result is a luxurious dessert that feels like a restaurant-quality treat, made right at home.

Why You’ll Love This Recipe

I love how this cheesecake delivers the best of both worlds: the creamy, tangy depth of a traditional cheesecake and the satisfying crunch of brûléed sugar on top. It’s impressive enough for special occasions, but simple enough to make ahead. Each slice has a smooth, custard-like texture and a dramatic sugar crackle that never fails to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract or vanilla bean paste

• Heavy cream

• Graham crackers or digestive biscuits, crushed (for the crust)

• Unsalted butter, melted

• Additional granulated sugar (for the brûlée topping)

directions

1. I preheat the oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.

2. I mix crushed graham crackers with melted butter and press it firmly into the bottom of the pan to form the crust. I chill it while preparing the filling.

3. In a large bowl, I beat the cream cheese and sugar until smooth and creamy.

4. I add the eggs one at a time, then stir in the sour cream, heavy cream, and vanilla.

5. I pour the filling over the crust and smooth the top.

6. I bake the cheesecake in a water bath for 55–65 minutes, until the center is set but slightly jiggly.

7. I cool it at room temperature, then refrigerate it for at least 4 hours or overnight.

8. Just before serving, I sprinkle a thin, even layer of granulated sugar on top and use a kitchen torch to caramelize it until golden and crisp.

9. I let the sugar set for a minute, then slice and serve.

Servings and timing

This cheesecake serves about 12 people. It takes 20 minutes to prep, 60 minutes to bake, and several hours to chill—so I usually make it the day before I plan to serve it.

Variations

Sometimes I use vanilla bean paste instead of extract for deeper flavor, or infuse the cream with citrus zest for a hint of brightness. I’ve also made mini versions in ramekins for individual servings, perfect for dinner parties.

storage/reheating

I store the cheesecake in the fridge (without the brûlée topping) for up to 5 days. I brûlée the top just before serving for the best crunch. If I need to prep the topping in advance, I store slices uncovered in the fridge to preserve the caramel layer’s crispness. I never reheat this dessert—it’s best served cold.

FAQs

Can I brûlée the whole cake at once?

Yes, I do it just before serving. If I plan to store leftovers, I brûlée individual slices so the topping doesn’t get soft in the fridge.

Do I need a kitchen torch?

It’s the easiest method, but I’ve also broiled the sugar under a very hot oven broiler for 1–2 minutes. I watch carefully to avoid burning.

Can I freeze Crème Brûlée Cheesecake?

Yes, I freeze the cheesecake (without the brûlée topping) for up to a month. I thaw it in the fridge overnight and torch the sugar just before serving.

What’s the best cream cheese to use?

I use full-fat cream cheese for the smoothest texture and richest flavor. Low-fat versions can make the cheesecake watery.

Can I make it crustless?

Yes, I’ve baked it without a crust in ramekins or in a greased pan—it still holds beautifully and gives it more of a classic crème brûlée vibe.

Conclusion

Crème Brûlée Cheesecake is a luxurious dessert that never fails to impress. I love the silky texture, the bold vanilla flavor, and the crackly caramel top that brings it all together. Whether I’m making it for a celebration or just because, it’s always worth the effort—and always the first thing to disappear.