I love how this recipe delivers the best of both worlds. The base is a smooth, vanilla-infused cheesecake with a buttery graham cracker crust, and it’s topped with a thin, crackly brûlée layer that I get to torch just before serving. It’s the kind of dessert that feels fancy, but comes together with just a few simple ingredients. Whether I’m entertaining guests or just treating myself, this cheesecake always makes a lasting impression.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust 1½ cups graham cracker crumbs ¼ cup granulated sugar 6 tablespoons unsalted butter, melted
For the filling 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 tablespoon vanilla extract 1 cup heavy cream
For the brûlée topping ¼ cup granulated sugar (for caramelizing)
Directions
Prepare the crust: I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. I mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Then I press it firmly into the bottom of the pan and bake it for 10 minutes. Once it’s slightly cooled, I move on to the filling.
Make the filling: I beat the softened cream cheese and sugar until smooth and fluffy. Then I add the eggs one at a time, mixing well after each. Finally, I stir in the vanilla extract and heavy cream until fully combined.
Bake the cheesecake: I pour the cheesecake filling over the cooled crust. To prevent cracks, I place the springform pan into a larger baking dish filled with hot water, creating a gentle water bath. I bake it for 55–65 minutes, or until the center is just set and the edges look slightly puffed.
Chill completely: After turning off the oven, I crack the door and let the cheesecake cool gradually for about an hour. Then I refrigerate it for at least 4 hours—or preferably overnight—so it’s fully chilled before topping.
Finish with the brûlée topping: Just before serving, I sprinkle the top of the cheesecake evenly with about ¼ cup of sugar. Using a kitchen torch, I gently caramelize the sugar until it forms a golden, glassy crust. I let it sit for a minute or two until the sugar hardens.
I sometimes infuse the cream with a vanilla bean pod for extra flavor depth.
For a citrus twist, I add a bit of lemon or orange zest to the filling.
A splash of bourbon or brandy in the batter adds a warm note that pairs beautifully with the caramel topping.
I’ve used crushed vanilla wafers or speculoos cookies instead of graham crackers for a fun crust variation.
For a lighter finish, I sometimes serve it with a dollop of whipped cream or fresh berries.
Storage/Reheating
I store the cheesecake covered in the fridge for up to 4 days. I add the brûlée topping just before serving so it stays crisp. I don’t recommend freezing this cheesecake, especially once the sugar topping is added, as it loses its texture. The base, however, can be frozen without the sugar crust if wrapped tightly and thawed in the fridge overnight before caramelizing.
FAQs
Do I need a kitchen torch for the brûlée topping?
A torch gives the best control and results, but I’ve also used the oven broiler in a pinch. I just watch it carefully and rotate the cheesecake to evenly melt and caramelize the sugar.
Can I make this ahead of time?
Yes! I always bake it the day before and keep it chilled overnight. I brûlée the top right before serving so it stays perfectly crisp.
Why use a water bath?
I use a water bath to create gentle, even heat, which helps prevent cracks and keeps the texture creamy. I wrap the springform pan in foil to prevent leaks.
Can I use low-fat cream cheese?
I’ve tried it, but full-fat cream cheese gives the richest, creamiest texture. Low-fat versions can result in a thinner, less stable filling.
How do I know when the cheesecake is done baking?
I check that the center is just set with a slight wobble. The edges should look slightly puffed, and the top should be matte—not jiggly or wet.
Conclusion
This Crème Brûlée Cheesecake is an elegant fusion of two timeless desserts, and I love how it delivers that satisfying crack of sugar followed by a bite of creamy, vanilla-rich cheesecake. Whether it’s for a dinner party, a holiday table, or a personal indulgence, this recipe always brings a little luxury to the moment—and it’s absolutely worth the effort.
The rich creaminess of cheesecake meets the caramelized sugar crunch of crème brûlée in this show-stopping dessert fusion.
Ingredients
→ For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
→ For the Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup heavy cream
→ For the Brûlée Topping:
¼ cup granulated sugar (for caramelizing)
Instructions
Preheat & Prepare Crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
Make Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each. Stir in vanilla extract and heavy cream.
Bake Cheesecake: Pour filling over the crust. Place springform pan in a water bath. Bake for 55–65 minutes, or until edges are set and the center is slightly jiggly.
Cool & Chill: Turn off the oven and crack the door open. Let cheesecake cool in the oven. Then refrigerate for at least 4 hours, or overnight.
Caramelize Sugar Topping: Sprinkle granulated sugar evenly over the chilled cheesecake. Use a kitchen torch to caramelize until golden and crisp. Let cool briefly before slicing.
Notes
Chill the cheesecake completely before torching the topping — it helps create a crisp caramel crust.
If you don’t have a kitchen torch, place the cheesecake under the broiler for 1–2 minutes, watching closely.
To avoid cracks, do not overbake and allow slow cooling in the oven.
