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slice of creme brulee cheesecake on a plate with a forkful missing
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Creme Brulee Cheesecake

This creme brulee cheesecake recipe is the perfect dessert to make for the holidays! A creamy vanilla bean cheesecake filling, with a buttery graham cracker crust, and after baking it's topped with a crunchy sugar coating. And the best part is the cheesecake can be made the day before!
Prep Time45 minutes
Cook Time1 hour 30 minutes
Chilling time5 hours
Total Time7 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 581kcal
Author: Heather Perine

Ingredients

For the crust:

  • 1 ½ cups (180 g) graham crackers (about 12 crackers)
  • Pinch salt
  • 5 Tablespoons (71 g) unsalted butter melted
  • ¼ cup (57 g) granulated sugar

For the cheesecake filling:

  • 2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
  • 1 ½ cups (300 g) granulated white sugar
  • pinch salt
  • 1 tablespoon vanilla bean paste
  • 1 Tablespoon cornstarch optional, see note
  • 4 large eggs room temperature
  • ⅔ cup (151 g) sour cream room temperature
  • ⅔ cup (160 g) heavy cream room temperature

For brulee topping

  • 4 tablespoons superfine sugar see note

Instructions

Make graham cracker crust

  • Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven. You can spray the springform pan with cooking spray and also line the bottom with parchment paper if needed.
  • Make cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the salt, melted butter and sugar. 1 ½ cups (180 g) graham crackers Pinch salt 5 Tablespoons (71 g) unsalted butter ¼ cup (57 g) granulated sugar
  • Assemble the crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
  • Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

  • Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes. 2 pounds (four 8-ounce blocks) cream cheese 1 ½ cups (300 g) granulated white sugar
  • Add remaining ingredients. Add the salt, vanilla bean paste, and cornstarch, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 1 tablespoon vanilla bean paste 1 Tablespoon cornstarch 4 large eggs ⅔ cup (151 g) sour cream ⅔ cup (160 g) heavy cream

Bake the cheesecake

  • Lower the heat on the oven to 325°F (160°C).
  • Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend then wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water still gets in.
  • Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
  • Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
  • Place in oven. Place the roasting pan with the springform pan in it, in the oven.
  • Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
  • Bake the cheesecake. Bake at 325°F (160°C) for 85-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly tent the top of the pan with tinfoil halfway through baking.
  • Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
  • Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
  • Make creme brulee topping. Before serving, remove the cheesecake from the pan. Sprinkle the superfine sugar over the top into an even layer. Using a kitchen torch, slowly burn the sugar so it caramelizes by moving the torch around slowly. This can take a few minutes until the sugar is caramelized. It tends to soften in the fridge, so do this right before serving. 4 tablespoons superfine sugar

Video

Notes

  • Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container but the sugar will soften over time.
  • Freezing: You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy.
  • Superfine sugar: You can use granulated sugar but it will take longer to brulee.
  • Cornstarch: can help with over cooking and cracking. Can also use 2 tbs flour. Or omit entirely

Nutrition

Calories: 581kcal | Carbohydrates: 48g | Protein: 8g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 341mg | Potassium: 171mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 1514IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 1mg