Crème Brûlée Cheesecake combines the rich, velvety texture you love with the crackly sugar topping that makes it feel special. My version uses a tested method that bakes up creamy without cracks, and includes simple tips to help you slice it cleanly, even through that crisp, caramelized top.
Note from Erin
Cheesecake and crème brûlée are two of my favorite things, so combining them was bound to happen.
I started with the base of my New York cheesecake recipe because it's smooth without being overly dense. The creamy texture and warm vanilla flavor always reminded me of crème brûlée, so it was the perfect foundation.
The torched finish always gets attention. The sugar melts into a burnt sugar topping that shatters gently under your fork, just like a classic crème brûlée, but on top of cheesecake.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Graham Crackers: You'll want finely crushed crumbs so the crust holds together well. Aim for a sandy texture with no large pieces.
- Cream Cheese, Sour Cream, and Eggs: Set them out an hour or two in advance so they come to room temperature. This will help everything blend smoothly and evenly.
- Superfine Sugar: For the topping, superfine sugar melts more evenly, resulting in a smooth, glassy crust. You can pulse regular granulated sugar in a food processor for a few seconds until it's fine but not powdery.
Make it Special✨
Swap in 2 tablespoons of vanilla bean paste or scrape the seeds from 1-2 vanilla pods. The flecks give it that classic crème brûlée look, and the flavor is extra luxurious.
Tips to Make the Best Crème Brûlée Cheesecake
Making the Crust
- If you're using a rolling pin, crush the crackers in small batches to get finer crumbs without tearing the bag.
- If the crust puffs slightly during baking, press it back down gently with a measuring cup while it's still warm.
Mixing the Filling
- Use the paddle attachment if you have one (not the whisk). It mixes more gently and doesn't incorporate excess air.
- After the cream cheese is smooth, switch to low speed for the rest of the mixing. Scrape the sides and bottom of the bowl often, and stop as soon as each ingredient is fully incorporated.
- Overmixing is the most common cause of cracks and a dry texture. A silky-smooth filling starts with gentle handling.
Baking Without Cracks
- Instead of foil, place your springform pan inside a 10-inch cake pan or a silicone wrap designed for water baths. It's a more reliable way to keep water out and saves the headache of leaks.
- Avoid opening the oven during baking. Sudden temperature drops are one of the most common reasons for cracked tops.
Caramelizing the Sugar Topping
- After removing the cheesecake from the fridge, let it sit at room temperature for 10–15 minutes to allow the sugar to melt more evenly.
- Start in the center and move outward in a slow circular motion to melt the sugar evenly.
Top Tip!
Brûlée the cheesecake just before serving for the crispest sugar topping. If the caramelized layer sits for too long, it can soften due to the moisture in the fridge.
To slice cleanly through the crisp sugar topping, use a sharp knife that has been dipped in hot water and wiped dry. Tap the tip straight down to crack the top, then press through in one smooth motion.
If you're brûléeing individual slices, cut the chilled cheesecake first, then sprinkle 1–2 teaspoons of sugar over each slice right before torching.
Recipe
Crème Brûlée Cheesecake
Recipe by:Crème Brûlée Cheesecake combines the creamy texture of a classic New York-style filling with the crisp, caramelized sugar topping of crème brûlée. Baked without cracks and finished with simple slicing tips, it's an impressive dessert that is delightful to eat!
Ingredients
Graham Cracker Crust
- 10 full (140 grams) graham cracker sheets 1 cup finely crushed
- ¼ cup (50 grams) granulated sugar
- ¼ cup (57 grams) butter melted
Cheesecake Filling
- 32 ounces (907 grams) cream cheese room temperature (4 eight-ounce blocks)
- 1 ¾ cups (350 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour
- 4 teaspoons vanilla extract or vanilla paste
- 2 teaspoons lemon juice
- 4 large (4 large) eggs room temperature
- 2 large (2 large) egg yolks room temperature
- ½ cup (115 grams) sour cream room temperature
Brûlée Topping
- ¼ cup (50 grams) superfine sugar or granulated sugar; see note
Instructions
Graham Cracker Crust
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.10 full graham cracker sheets
- In a medium bowl, combine the crumbs with sugar, then stir in the melted butter until the mixture resembles wet sand.¼ cup granulated sugar, ¼ cup butter
- Spread the crumb mixture evenly across the bottom of a 9-inch springform pan, then use a flat-bottomed measuring cup or glass with medium pressure to make a compact crust.
- Wrap the pan in a double layer of heavy-duty aluminum foil, or place it in a silicone pan wrap.
- Bake the graham cracker crust at 375°F (190°C) for 8-10 minutes. Remove the par-baked crust from the oven and reduce the temperature to 325°F (165°C). Let the crust cool while you prepare the filling.
Cheesecake Filling
- Beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sugar and continue mixing for 3 minutes, stopping to scrape down the sides and bottom of the bowl as needed.32 ounces cream cheese, 1 ¾ cups granulated sugar
- Mix in the flour, then add vanilla extract and lemon juice, blending on low speed until just until combined.3 tablespoons all-purpose flour, 4 teaspoons vanilla extract or vanilla paste, 2 teaspoons lemon juice
- Continuing on low speed, add the eggs and yolks one at a time, scraping the sides and bottom of the bowl after each addition.4 large eggs, 2 large egg yolks
- Blend in the sour cream until the batter is completely smooth and no streaks remain.½ cup sour cream
- Pour the batter over the cooled crust and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Place the wrapped springform pan inside a large roasting pan. Bring a few cups of water to a boil and carefully pour the hot water into the roasting pan until it reaches about 1 inch up the sides of the pan.
- Bake at 325°F (165°C) for 75-85 minutes, or until the edges are set and lightly golden, but the center is slightly wobbly when you jiggle the pan.
- Turn the oven off and open the oven door. Set a timer for 10 minutes. When the timer goes off run a thin knife around the edge to loosen the cheesecake from the pan, then let it continue to cool in the oven for another 50 minutes.
Brûlée Topping
- When you're ready to serve, remove the outer ring of the pan. Sprinkle the sugar evenly over the top of the cheesecake.¼ cup superfine sugar
- Using a kitchen torch, slowly melt the sugar by moving the flame in a circular motion, starting at the center and working outward. Continue until the sugar is bubbling and turns a deep golden color with a glassy finish. If you don't have a kitchen torch, see the broiler instructions below.
- Let it cool for 1–2 minutes, just until the surface hardens. You’ll know it’s ready when it no longer feels tacky and you hear a gentle tap when you touch it with a knife.
Notes
Sugar: Superfine sugar creates the smoothest brûlée crust. You can create your own by pulsing granulated sugar in a food processor for a few seconds.
Thick Topping: For a thicker brûlée topping, sprinkle a thin, even layer of sugar over the cheesecake and caramelize it with a kitchen torch. Let the sugar harden, then add another thin layer and repeat. Two to three layers will give you a thicker, more dramatic crack.
Broiler Instructions: Move the rack to the top position and broil the chilled cheesecake for 2–4 minutes, rotating as needed. Watch closely and pull it once the sugar is golden and bubbling.
Serving: For the best crackly topping, brûlée the sugar just before serving. If torching individual slices, use 1-2 teaspoons of sugar per slice.
Storage: Store leftover cheesecake covered in the fridge for up to 5 days. The brûlée topping may soften over time, but can be retorched to crisp back up.
Nutrition
Calories: 377kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 230mg | Potassium: 116mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 972IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 0.5mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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