If you adore the rich creaminess of cheesecake combined with the luxurious caramelized sugar crust of a classic dessert, then you are absolutely going to fall head over heels for this Creme Brulee Cheesecake Recipe. This divine treat blends the velvety texture of cheesecake with the indulgent decadence of crème brûlée’s signature crisp sugar topping, creating a dessert that’s as stunning to look at as it is mouthwateringly delicious. Every bite is a luscious dance of smooth cream cheese and caramelized sugar, with a buttery, crisp crust anchoring the whole experience. Whether for a special occasion or a cozy night in, this cheesecake will quickly become your new favorite showstopper dessert.
Ingredients You’ll Need
Gathering just the right ingredients is key to making this Creme Brulee Cheesecake Recipe shine. Each element plays an essential role to deliver perfect texture, balance, and flavor — from the buttery crust to the creamy filling and the irresistible brulee topping.
- Nilla Wafers or Graham Crackers (200g): Provides a sweet, crunchy base that complements creamy cheesecake beautifully.
- Unsalted Butter (4 tbsp, melted): Binds the crust crumbs to form that perfect golden foundation.
- Heavy Cream (1 1/2 cups): Adds rich, luxurious creaminess essential for both the filling and crème pâtissière.
- Large Eggs (4): Act as a natural binder, giving structure to both the custard and cheesecake layers.
- Sugar (1/3 cup plus 1 cup granulated, and additional for brulee): Provides sweetness and creates that iconic caramelized topping.
- Vanilla Bean Pod or Vanilla Bean Paste (1 pod or 1-2 tsp): Infuses the cheesecake with that warm, fragrant vanilla essence.
- Full-fat Cream Cheese (32 oz): The star of the show, delivering the creamy tang and dense texture cheesecake lovers crave.
- Salt (1/2 tsp): Balances the sweetness and enhances all flavors.
- Cornstarch (1.5 tbsp, sifted): Helps stabilize the filling for a silky, smooth finish.
- Lemon Juice (optional, to taste): Adds a hint of brightness to cut through the richness if desired.
How to Make Creme Brulee Cheesecake Recipe
Step 1: Prepare the Crème Pâtissière
This rich, velvety custard forms the heart of the cheesecake filling, contributing the signature crème brûlée flavor and smooth texture. Begin by whisking the eggs, sugar, and vanilla until the eggs are fully broken up. Warm the heavy cream until it just starts to simmer, then slowly pour it into the egg mixture while whisking continuously to prevent cooking the eggs. Strain this mixture through a fine sieve twice to ensure it is silky smooth, then set aside to cool.
Step 2: Create the Crust
Preheat your oven to 350°F and butter the bottom of a 9-inch springform pan. Wrap the pan’s outside with aluminum foil to prevent water from leaking in during the water bath baking method. Crush the Nilla wafers or graham crackers finely, then combine with melted butter until the mixture resembles wet sand. Press this crumbly mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust for 7-8 minutes, then lower the oven to 325°F in preparation for the filling.
Step 3: Make the Cheesecake Filling
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and salt on medium speed until smooth and creamy (about 2-3 minutes). Incorporate the cooled crème pâtissière in three gradual additions, whisking gently for 15-20 seconds each time to keep the mixture airy and light. For the final addition, sift in the cornstarch and add lemon juice if you like a touch of tang. Be careful not to overmix now; just enough to combine everything beautifully.
Step 4: Bake the Cheesecake in a Water Bath
Pour the luscious batter over the pre-baked crust, then gently tap the pan several times on the countertop to release air bubbles. Place the pan inside a larger tray on the middle oven rack, then pour boiling water into the tray until it reaches about 1-2 inches high, creating a moist, gentle steam environment for baking. Bake for 80-85 minutes; the middle should jiggle slightly while the edges firm up. This technique ensures a creamy center and prevents cracks.
Step 5: Cool and Chill
Once baked, remove the cheesecake from the oven and allow it to cool uncovered at room temperature for 15 minutes. Run a butter knife gently around the edges to loosen it from the pan, then let it cool further for 2-3 hours before transferring it into the fridge to chill overnight. This slow cooling helps the cheesecake set perfectly with an irresistible texture.
Step 6: Finish with the Brulee Topping
The next day, carefully release the cheesecake from the springform pan and place it on a serving board. Sprinkle thin layers of granulated sugar evenly over the top and use a culinary blowtorch to caramelize the sugar until it forms a deep golden crust. Applying sugar in thin layers makes for an even, quick caramelization and a crisp, crackly topping just like crème brûlée itself.
How to Serve Creme Brulee Cheesecake Recipe
Garnishes
A delicate, fresh garnish can elevate your cheesecake to a whole new level. Consider a few fresh berries like raspberries or blackberries for bursts of tartness that contrast beautifully with creamy sweetness. A sprig of mint adds a lovely pop of color and refreshing aroma. Light dustings of powdered sugar around the edges also create an elegant presentation.
Side Dishes
To keep the focus on the rich flavors of your Creme Brulee Cheesecake Recipe, light accompaniments are best. A hot cup of rich espresso or a lightly brewed herbal tea provides a complimentary balance. Fresh fruit salads or a simple drizzle of berry coulis serve as delightful partners without overwhelming the cheesecake’s complex flavor.
Creative Ways to Present
Presentation is half the fun! For a dramatic effect, serve individual slices on elegant dessert plates with gold-edged rims and accented by a quenelle of whipped cream on the side. Alternatively, cut the cheesecake into petite squares and layer them with fresh fruit or edible flowers on a beautiful platter for a party-ready display. Another charming idea is to place the caramelized top facing down on a plate before serving to showcase the shiny, crackled sugar first when flipped.
Make Ahead and Storage
Storing Leftovers
Your cheesecake leftovers will keep beautifully in the refrigerator, tightly covered with plastic wrap or placed in an airtight container. This protects the delicate caramelized sugar crust from absorbing moisture and keeps the texture delectably smooth. Consume within 4-5 days for best flavor and freshness.
Freezing
While cheesecake can be frozen, the brulee topping won’t maintain its signature crispness after thawing. For freezing, skip the caramelization step before storage. Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and caramelize just before serving for best results.
Reheating
Because this is a chilled dessert, reheating is generally not recommended. If you prefer a softer texture, you can let the cheesecake sit at room temperature for 20-30 minutes before slicing and serving. Recaramelize the sugar topping lightly with a blowtorch if needed to revive that iconic crackly crust.
FAQs
Can I use regular vanilla extract instead of a vanilla bean pod?
Yes, you can substitute vanilla bean pod or vanilla bean paste with 1-2 teaspoons of pure vanilla extract. The flavor won’t be quite as intense or aromatic, but it will still be deliciously vanilla-forward.
Why do I need to bake the cheesecake in a water bath?
The water bath provides gentle, moist heat that prevents the cheesecake from drying out or cracking during baking. It helps create that perfectly creamy, custard-like texture that’s the hallmark of this recipe.
Can I use reduced-fat cream cheese?
Full-fat cream cheese is strongly recommended for the best texture and richness. Reduced-fat versions can alter the cheesecake’s creaminess and make it less stable, so opt for full-fat whenever possible.
How do I prevent the sugar topping from melting too quickly?
Applying the sugar in thin, even layers and caramelizing with a blowtorch in short bursts allows for better control and an even, crackly crust that stays crisp longer. Avoid piling on thick layers of sugar all at once.
What is the best way to slice the cheesecake without cracking the sugar topping?
Use a sharp knife and dip it briefly in hot water, wiping it dry between slices. This smooth cut avoids cracking the delicate caramelized sugar and gives you pretty, clean slices every time.
Final Thoughts
Making this Creme Brulee Cheesecake Recipe is truly a joy, from the first buttery crust to the final crackly caramelized top. Serving it is an absolute delight that impresses guests and satisfies any sweet tooth spectacularly. I wholeheartedly encourage you to give this recipe a try — once you do, it will become a treasured dessert in your repertoire that everyone will rave about!
Print
Creme Brulee Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 12 hours (including cooling and chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
This Creme Brulee Cheesecake recipe combines the rich, creamy texture of traditional cheesecake with the caramelized sugar topping of a classic creme brulee. Featuring a buttery graham cracker crust and a smooth filling enhanced with vanilla bean and a delicate lemon touch, this dessert is baked in a water bath to ensure perfect creamy consistency. Finished with a crunchy, caramelized sugar crust, it’s an elegant treat perfect for special occasions or indulgent dessert lovers.
Ingredients
Crust
- 200g Nilla Wafers or Graham Crackers
- 4 tbsp unsalted butter, melted (60g)
Creme Patisserie
- 4 large eggs
- 1/3 cup sugar (75g)
- 1 vanilla bean pod (or 1–2 tsp vanilla bean paste)
- 1 1/2 cups heavy cream (360g)
Cheesecake Filling
- 32 oz full-fat cream cheese (4 8oz blocks, 910g)
- 1 cup granulated sugar (220g)
- 1/2 tsp salt
- 1.5 tbsp cornstarch, sifted
- Lemon juice to taste (optional)
Brulee Topping
- 2–4 tbsp granulated sugar
Instructions
- Prepare Creme Patisserie: Whisk eggs, sugar, and vanilla until the eggs are broken. Heat the heavy cream until it starts to simmer, then slowly pour it over the egg mixture while continuously whisking. Strain the mixture twice through a fine sieve and set it aside to cool.
- Make the Crust: Preheat the oven to 350°F (conventional). Butter the bottom of a 9-inch springform pan and wrap the outside with 2-3 sheets of aluminum foil to prevent water from getting in. Crush the Nilla Wafers or graham crackers in a food processor with melted butter until fine crumbs form. Press the crumb mixture tightly into the bottom and partially up the sides of the pan. Bake for 7-8 minutes, then reduce oven temperature to 325°F.
- Prepare Cheesecake Filling: In a stand mixer fitted with the paddle attachment, whisk the cream cheese, sugar, and salt for 2-3 minutes until creamy. Scrape the bowl edges and bottom to incorporate all ingredients. Gradually add the cooled creme patisserie in three additions, whisking gently for 15-20 seconds between additions. During the last addition, include the sifted cornstarch and lemon juice if using. Mix just until combined, being careful not to overmix.
- Assemble and Bake: Pour the filling over the baked crust, gently tap the pan 30-40 times to release air bubbles, and run a skewer through if needed. Place a large baking tray on the oven’s middle rack, then put the cheesecake pan inside the tray. Pour boiling water into the tray to create a water bath about 1–2 inches deep, ensuring water doesn’t enter the cheesecake pan. Bake for approximately 80-85 minutes, checking around 75 minutes for a jiggly center and firm edges.
- Cool the Cheesecake: Remove from oven, leave uncovered at room temperature for 15 minutes, then run a butter knife around the edge. Allow to cool at room temperature for 2-3 hours before refrigerating uncovered overnight.
- Brulee the Top: Remove the cheesecake from the springform pan and transfer to a serving board. Sprinkle the top evenly with granulated sugar in thin layers and caramelize using a kitchen blowtorch until a deep golden crust forms. Repeat layering and torching if desired for an even, crispy topping.
- Serve and Enjoy: Slice the cheesecake after the brulee topping has set and serve immediately for the perfect balance of creamy cheesecake and crunchy caramel crust.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the crust during the water bath.
- Using full-fat cream cheese and heavy cream contributes to a rich and creamy texture.
- Do not overmix the filling once the creme patisserie is added to avoid incorporating too much air, which can cause cracks.
- The water bath ensures gentle, even cooking to prevent cracking and maintain a silky texture.
- If you don’t have a blowtorch, you can place the sugared cheesecake under a broiler for a short time, watching carefully to avoid burning.
- Allowing the cheesecake to chill uncovered overnight helps it set perfectly and improves flavor.
- Optional lemon juice adds a subtle brightness to balance the richness.
