Crème Brûlée Cheesecake

Here’s a decadent Crème Brûlée Cheesecake recipe—a rich, creamy cheesecake topped with a thin, caramelized sugar crust for that classic brûlée crunch 🍮🧀✨

---

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened

• ¾ cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup heavy cream

For the Brûlée Topping:

• ¼ cup granulated sugar

---

Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix graham cracker crumbs, sugar, and melted butter.

3. Press firmly into the bottom of a 9-inch springform pan. Bake 8–10 minutes, then cool.

2. Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.

2. Add eggs one at a time, then vanilla.

3. Mix in heavy cream until fully combined.

4. Pour filling over cooled crust.

3. Bake the Cheesecake

1. Bake 45–55 minutes, until the edges are set and the center slightly jiggles.

2. Cool to room temperature, then refrigerate at least 4 hours, ideally overnight.

4. Caramelize the Top

1. Sprinkle ¼ cup granulated sugar evenly over the chilled cheesecake.

2. Use a kitchen torch to melt and caramelize the sugar until golden brown.

   • Alternative: broil in the oven for 1–2 minutes, watching closely to prevent burning.

3. Let sit a few minutes for the sugar to harden before serving.

---

Tips

• For extra richness, fold in 2 tbsp of sour cream or cream before baking.

• Ensure the cheesecake is completely cold before brûléeing to prevent melting the filling.

• You can garnish with fresh berries or a drizzle of caramel for presentation.

---

If you want, I can also make a “mini crème brûlée cheesecakes” version in ramekins—perfect for individual servings and quicker chilling 🍮🧀. Do you want me to do that?