Name: Crème Brûlée Cheesecake
Prep time: 4 h 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: French-American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1/2 cup sour cream; 3 large eggs; 1 tablespoon vanilla extract; 1/4 cup granulated sugar (for topping)

Description

This Crème Brûlée Cheesecake combines the silky richness of classic cheesecake with the crisp caramelized sugar top of crème brûlée. It’s a show-stopping dessert that’s perfect for special occasions or when you just want to impress with something sweet, creamy, and elegant!

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 tablespoon vanilla extract

For the brûlée topping:

1/4 cup granulated sugar (for topping)

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Add sour cream and vanilla, then mix until fully combined. Add eggs one at a time, beating on low speed until just blended.
Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
Turn off oven, crack the door, and let cheesecake sit for 1 hour. Then remove and chill in the fridge for at least 4 hours or overnight.
Before serving, sprinkle an even layer of sugar over the top of the cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let sit for a few minutes to harden.
Slice and enjoy!

Notes

If you don’t have a kitchen torch, you can use the broiler. Just watch closely and rotate the pan to get even caramelization.
The water bath helps prevent cracks, but you can also use a cheesecake pan with a leak-proof base.
Letting the cheesecake chill overnight improves both texture and flavor.