Crème Brûlée Cheesecake
A delightful dessert that combines cheesecake and crème brûlée with a crispy, caramelized top and smooth filling.
Ingredients
Crust
- 1.5 cups graham cracker crumbs (about 12 whole graham crackers)
- 0.25 cups granulated sugar
- 0.25 cups melted butter
- 1 pinch salt
Cheesecake Filling
- 32 ounces cream cheese (4 packages at room temperature)
- 1.5 cups granulated sugar
- 8 ounces sour cream
- 1 tablespoon vanilla bean paste (or 3-4 large vanilla beans)
- 5 large eggs
- 2 tablespoons granulated sugar (up to 3 tablespoons if needed for caramelizing)
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Prepare a 9 or 10-inch springform pan by spraying it with nonstick cooking spray and set it aside.
- In a bowl, mix the graham cracker crumbs, ¼ cup of sugar, melted butter, and a pinch of salt. Press this mixture into the bottom of the prepared springform pan to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add 1 ½ cups sugar and mix until well combined.
- Add the sour cream and vanilla bean paste (or split vanilla beans) and mix until smooth.
- Add the eggs one at a time, mixing well after each addition.
Baking
- Pour the cheesecake filling over the prepared crust in the pan.
- Bake in the preheated oven for 1 hour or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour.
- Afterward, remove it from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
Caramelizing
- Before serving, sprinkle 2 tablespoons of granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crunchy top.
- If you don't have a torch, you can place it under a broiler for about 2 minutes but watch closely to avoid burning.
Notes
Serve chilled, garnished with fresh berries or a dollop of whipped cream. Store leftovers tightly covered in the refrigerator for up to 5 days. Use room temperature cream cheese for easier mixing and avoid cracks by cooling slowly in the oven.