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A Crème Brûlée Cheesecake with caramelized sugar topping and fresh berries on a white plate.

Crème Brûlée Cheesecake

Meryem
This Crème Brûlée Cheesecake combines two iconic desserts: the creamy tanginess of cheesecake and the rich, crackly caramel topping of crème brûlée. Perfectly balanced and visually stunning, this dessert is ideal for celebrations, dinner parties, or when you simply want to impress!
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Calories 430 kcal

Ingredients
  

For the Crust:

  • 1 ½ cups 150g graham cracker crumbs
  • ⅓ cup 70g granulated sugar
  • 6 tbsp 85g unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz 680g cream cheese, softened
  • 1 cup 200g granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup 120ml heavy cream
  • 2 tbsp sour cream
  • 1 tbsp all-purpose flour optional, for added structure

For the Crème Brûlée Topping:

  • 3-4 tbsp granulated sugar

Instructions
 

Step 1: Prepare the Crust

  • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  • Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.
  • Press the crumb mixture firmly into the bottom of the prepared pan.
  • Bake for 10 minutes, then remove and let it cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

  • In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy (2-3 minutes).
  • Mix in the vanilla extract.
  • Add eggs one at a time, beating on low speed after each addition to prevent overmixing.
  • Blend in heavy cream, sour cream, and flour (if using) until just combined.

Step 3: Bake the Cheesecake

  • Pour the cheesecake filling over the cooled crust.
  • Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method).
  • Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  • Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Step 4: Add the Crème Brûlée Topping

  • Before serving, sprinkle an even layer of granulated sugar (about 1 tbsp at a time) on top of the chilled cheesecake.
  • Use a kitchen torch to caramelize the sugar until golden and crackly. Alternatively, broil the cheesecake under a hot broiler for 1-2 minutes, watching closely to avoid burning.
  • Let the caramelized sugar harden for 1-2 minutes before slicing and serving.