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Creme Brûlée Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 74 reviews
  • Author: Paula
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American

Description

This Creme Brûlée Cheesecake combines the creamy richness of classic cheesecake with the luxurious custard topping of crème brûlée. Starting with a buttery vanilla wafer crust, this dessert features a smooth, luscious cheesecake filling baked in a water bath for a delicate texture, topped with a silky pastry cream layer. Finally, a caramelized sugar topping is added with a kitchen torch to give that signature brûlée crunch. Perfect for special occasions or a decadent treat, this recipe yields 12 to 14 satisfying slices.

Ingredients

Scale

CRUST:

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 1/2 cup (112g) salted butter, melted
  • 3 tbsp (39g) brown sugar

CHEESECAKE FILLING:

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature

PASTRY CREAM:

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

ADDITIONAL:

  • 2–3 tbsp sugar (for caramelizing)

Instructions

  1. Prepare crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine vanilla wafer crumbs, melted butter, and brown sugar in a small bowl. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake the crust for 10 minutes, then remove and let cool. Cover the outside of the pan with aluminum foil to protect against water from the water bath during baking.
  2. Make cheesecake filling and bake: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth and well combined, minimizing air incorporation to prevent cracks. Add sour cream and vanilla extract, mixing again on low speed until combined. Add eggs one at a time, blending slowly after each addition, scraping the bowl sides as needed for thorough mixing. Pour the cheesecake batter into the prepared crust. Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides (avoiding water reaching the aluminum foil). Bake for 1 hour and 30 minutes until the center is set but slightly jiggly.
  3. Cool cheesecake: Turn off the oven but keep the cheesecake inside with the door closed for 30 minutes to let it continue cooking gently. Then, crack the oven door and allow it to cool slowly for an additional 30 minutes to prevent cracking. Meanwhile, prepare the pastry cream.
  4. Prepare pastry cream: In a medium bowl, gently beat the egg yolks. In a saucepan, combine sugar, cornstarch, and milk, stirring until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens and simmers without boiling. Temper the egg yolks by slowly whisking about 1/4 cup of the hot milk mixture into the yolks to avoid scrambling. Add the tempered yolks back into the saucepan with the remaining milk mixture. Return to heat and bring to a gentle boil, stirring continuously for 1 minute. Remove from heat and stir in butter and vanilla extract until smooth.
  5. Finish cheesecake: Remove the cheesecake from the oven and spread the warm pastry cream evenly on top. Cover with plastic wrap directly touching the pastry cream surface. Remove the pan from the water bath foil wrapping and refrigerate until fully set, about 5–6 hours or overnight for best results.
  6. Caramelize topping and serve: When ready to serve, carefully remove the cheesecake from the springform pan and place on a serving plate. Sprinkle 2–3 tablespoons of sugar evenly over the top. Using a kitchen butane torch, caramelize the sugar until golden and crisp, creating the signature crème brûlée crunchy top. Slice and enjoy!

Notes

  • Be sure to use room temperature ingredients for smooth batter and even baking.
  • Protect the springform pan with aluminum foil to prevent water from the bath seeping in and ruining the crust.
  • Baking in a water bath helps prevent cracks and creates a creamy texture in the cheesecake.
  • Adding eggs slowly and mixing at low speed reduces air bubbles that cause cracks.
  • Letting the cheesecake cool gradually in the oven prevents sudden temperature changes that can crack the surface.
  • Tempering the egg yolks when making pastry cream prevents scrambled eggs in the custard.
  • Use a butane kitchen torch for best caramelizing results; an oven broiler can be an alternative if used carefully.
  • For best flavor and texture, refrigerate the cheesecake overnight before serving.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cheesecake)
  • Calories: 480
  • Sugar: 32g
  • Sodium: 230mg
  • Fat: 32g
  • Saturated Fat: 19g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 145mg

Find it online: https://piesbypaula.com/creme-brulee-cheesecake-recipe/