Description

This Crème Brûlée Cheesecake combines the rich, creamy texture of traditional baked cheesecake with a crisp caramelized sugar topping reminiscent of classic crème brûlée. Featuring a buttery graham cracker crust and a smooth filling made from cream cheese, sour cream, and vanilla, it’s a decadent dessert perfect for special occasions or holiday indulgence.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract

For the topping:

1/4 cup granulated sugar (for brûlée crust)

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Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove and set aside to cool slightly.
Make the filling: In a large mixing bowl, beat the softened cream cheese with sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate thoroughly. Then mix in the sour cream and vanilla extract until fully combined and silky smooth.
Assemble and bake: Pour the cream cheese filling over the baked crust, smoothing the top evenly. Wrap the springform pan with foil to prevent water leaks. Place the pan into a larger roasting pan, then pour hot water into the outer pan until it reaches halfway up the sides of the springform pan. Bake for 50 to 60 minutes, or until the cheesecake center is just set but still slightly jiggly.
Cool the cheesecake: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then, remove the cheesecake from the water bath and chill it in the refrigerator for at least 4 hours or preferably overnight to fully set.
Caramelize the topping: Just before serving, sprinkle an even layer of granulated sugar over the chilled cheesecake surface. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp brûlée crust. If you don’t have a torch, place the cheesecake under a broiler for 2 to 3 minutes, watching carefully to avoid burning. Let the caramelized sugar harden for 5 minutes before slicing and serving.

Notes

Use a kitchen torch for best results to achieve an even caramelized sugar topping.
If a torch is unavailable, broil the sugar topping in the oven carefully for 2–3 minutes, monitoring closely to prevent burning.
Allow the cheesecake to chill thoroughly for best texture and flavor.
Wrappings the pan in foil helps protect the cheesecake from water during the water bath baking process.