Crème Brûlée Cheesecake: Decadence Meets Elegance in Every Bite
Imagine the luscious, creamy richness of cheesecake combined with the delicate, caramelized sugar crust of a classic crème brûlée. The result? A Crème Brûlée Cheesecake that’s pure dessert perfection—a harmonious marriage of two beloved treats that takes your taste buds on a luxurious journey.
This dessert layers a smooth, velvety cheesecake base with the signature brûléed sugar topping that cracks with a satisfying crunch. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, this cheesecake offers a stunning centerpiece that’s as impressive as it is delicious.
Why You’ll Love This Dessert
🍮 Two desserts in one: The creamy richness of cheesecake with the crisp caramel top of crème brûlée
🎂 Elegant and impressive: Perfect for dinner parties, holidays, or any celebration
🍯 Contrast of textures: Smooth, dense cheesecake meets crunchy, caramelized sugar
🕒 Make ahead: Prepare in advance for easy entertaining
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/4 cup heavy cream
Topping:
1/2 cup granulated sugar (for caramelizing)
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until creamy. Add eggs one at a time, beating after each addition. Blend in sour cream, vanilla extract, and heavy cream until just combined.
Step 3: Bake the Cheesecake
Pour filling over the cooled crust. Bake for about 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Step 4: Caramelize the Sugar Topping
