This incredibly creamy Crème Brûlée Cheesecake: An Incredible Ultimate Recipe comes together in about 90 minutes (with chilling time) and is baked for a quick and easy dessert that your family will absolutely love! You can switch up the flavors to suit your taste or use it as a ‘clean out the fridge’ dessert to get rid of any leftover cream cheese or eggs! Trust me, once you try it, you’ll want to keep this recipe in your back pocket for all occasions, the kids will be begging for it!
For the Cheesecake:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Crème Brûlée Topping:
- ½ cup granulated sugar (for caramelizing)
- 1 teaspoon vanilla extract (optional, for added flavor)
How to Make Crème Brûlée Cheesecake
Now that we’ve prepped our ingredients, it’s time to get down to some delicious business!
1. Preheat the Oven
Preheat your oven to 325°F (160°C) get that heat going while we mix up our crust and filling!
2. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter, and mix until everything is evenly coated.
3. Form the Crust
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to pack it nice and tightly, this is key for a good crust.
4. Bake the Crust
Pop it in the oven for 10 minutes. The aroma wafting through your kitchen? It’s heavenly! Once done, remove it from the oven and allow it to cool completely.
5. Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until it’s all smooth and creamy. Gradually add the sugar this part is where the magic starts, and mix until well combined.
6. Add Eggs
Add the eggs one at a time, mixing on low speed after each addition. Pro tip: If you scrape down the sides of the bowl, you’ll ensure everything is mixed together nicely!
7. Incorporate Vanilla and Sour Cream
Add the vanilla extract and sour cream, mixing until everything is just combined. Remember, we don’t want to overmix here!
8. Pour Filling into Crust
Carefully pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for that Insta-ready look!
9. Bake the Cheesecake
Bake it in the preheated oven for 60-70 minutes. It’s done when the center is set but still slightly jiggly, think of it like a yoga pose!
10. Cool Down
Once it’s baked, turn off the oven and crack the door open. Let the cheesecake sit and cool in the oven for an hour. After that, transfer it to the fridge to chill for at least 4 hours, but overnight is even better if you can wait! Trust me!
11. Crème Brûlée Topping
Once chilled, sprinkle an even layer of granulated sugar over the top of the cheesecake, this is where the magic happens! Using a kitchen torch (or under a broiler with a watchful eye), carefully melt the sugar until it forms a golden crust. Allow it to cool for a few minutes to harden, this part is so satisfying!
Why I Love This Recipe
This is my go-to recipe whenever I want to impress family and friends without spending hours in the kitchen, because who has that kind of time? I’m a real sucker for desserts that are equal parts comfort food and wow factor, and this cheesecake hits all the right notes. The best part is you can use whatever you’ve got on hand to dress it up or change flavors!
If you loved this Crème Brûlée Cheesecake, be sure to check out my Chocolate Cheesecake Cupcakes with Cherry Pie Filling, my Japanese Strawberry Cake or my Brownie in a Mug!
Why This Recipe Works
Comfort Food
This cheesecake is the kind of comfort food that wraps you in a cozy blanket of flavor. The creamy filling paired with that crunchy caramel top is just heavenly!
Customizable
Want to switch it up? Go for it! Use different extracts, add chocolate chips, or swirl in some fruit puree before baking. It’s all about making it your own!
Make-Ahead Friendly
Perfect for meal prep! You can make the cheesecake a day or two in advance and simply torch the topping before serving. It’s an easy way to ensure you’re ready for entertaining!
Serving Suggestions
You can serve the Crème Brûlée Cheesecake with a dollop of whipped cream or some fresh fruit for a pop of color. It pairs beautifully with a drizzle of chocolate sauce or raspberry syrup if you’re feeling fancy!
Storage
Leftover cheesecake keeps well in the fridge for up to 5 days. Just cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh!
Reheating Instructions
Should you need to reheat any leftovers, I recommend letting it sit at room temperature for a bit before enjoying it cold or popping it in the microwave for about 10-15 seconds to get it just a touch warm. That way, that luscious, creamy texture returns!
Freezer-Friendly?
Yep! You can freeze this cheesecake for up to 3 months. I suggest slicing and freezing individual pieces wrapped in cling film and then placing them in a freezer bag. Just remember to let it thaw overnight in the fridge before serving!
Now you’re all set! Grab the ingredients, get your apron on, and whip up this amazing Crème Brûlée Cheesecake! You’re going to love every bite! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Crème Brûlée Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust in the oven for 10 minutes. Allow to cool completely.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and mix until well combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Mix in the vanilla extract and sour cream until just combined.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake in the preheated oven for 60-70 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Transfer to the fridge to chill for at least 4 hours, preferably overnight.
- Once chilled, sprinkle an even layer of granulated sugar on top.
- Using a kitchen torch, carefully melt the sugar until it forms a golden crust.
- Let it cool for a few minutes to harden.