Description

This Crème Brûlée Cheesecake combines the creamy richness of traditional cheesecake with a crisp, caramelized sugar topping reminiscent of crème brûlée. A buttery graham cracker crust, a smooth cream cheese filling enriched with sour cream and vanilla, baked to perfection and chilled before finishing with a brûléed sugar crust, makes for an elegant dessert that’s perfect for special occasions or sophisticated everyday indulgence.

Ingredients

Units Scale

Crust

2 cups graham cracker crumbs (finely processed for best results)
1/2 cup unsalted butter, melted (to bind the crust)

Cheesecake Filling

3 packages (8 oz each) cream cheese, softened (use full-fat for creaminess)
1 cup granulated sugar (for sweetness)
3 large eggs (room temperature for even mixing)
1 teaspoon vanilla extract (for flavor)
1 cup sour cream (adds tang and prevents cracks)

Crème Brûlée Topping

1/2 cup granulated sugar (for caramelizing)
1 teaspoon vanilla extract (optional, for added flavor)

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Instructions

Preparation and Preheating: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly butter the sides to prevent sticking. Bring all dairy ingredients and eggs to room temperature for at least 30 minutes to ensure even mixing and a smooth batter.
Making and Baking the Crust: In a bowl, combine the graham cracker crumbs with the melted unsalted butter, mixing thoroughly until all crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from oven and allow to cool completely to set the base.
Making the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar while mixing. Add the eggs one at a time, mixing on low speed to incorporate without overbeating. Add vanilla extract and sour cream, mixing just until combined to avoid overmixing, which can cause cracks.
Baking the Cheesecake: Pour the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven and open the door slightly to let the cheesecake cool gradually for 1 hour inside the oven to prevent cracking.
Chilling the Cheesecake: After initial cooling, transfer the cheesecake to the refrigerator. Chill for at least 4 hours, preferably overnight, to fully set and develop flavors.
Creating the Crème Brûlée Topping: Once the cheesecake is chilled, sprinkle an even layer of the remaining ½ cup granulated sugar over the top. If desired, lightly drizzle with the optional vanilla extract beforehand for enhanced flavor. Using a kitchen torch, gently melt and caramelize the sugar until it forms a crisp, golden-brown crust. Allow the caramelized topping to cool and harden before slicing and serving.

Notes

Ensure all ingredients are at room temperature to achieve the smoothest filling and prevent cracking.
Do not overmix the batter once eggs are added to avoid incorporating too much air.
Use a kitchen torch for best results when caramelizing the sugar topping; alternatively, place under a hot broiler but watch carefully to prevent burning.
Chilling the cheesecake thoroughly is essential for clean slices and optimal texture.
Use a springform pan to easily release the cheesecake without damaging its shape.