Introduction
This Crème Brûlée Cheesecake is where creamy meets crackly in the most luxurious way. Imagine a rich, smooth cheesecake with the classic tang of sour cream and vanilla—topped with a shatteringly crisp sugar crust just like the French dessert we all adore.
It’s show-stopping enough for special occasions, yet simple enough to make at home. If you love cheesecake and crème brûlée, this fusion dessert will leave you speechless.
Why I Love This Recipe
There’s something magical about the contrast of textures—a buttery graham cracker crust, velvety cheesecake filling, and that signature caramelized sugar topping you break with a spoon. It’s the best of both desserts in one bite.
I also love that this cheesecake is make-ahead friendly and looks elegant with minimal fuss. Serve it with fresh berries, a dusting of powdered sugar, or a simple coffee pairing for dessert perfection.
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- ½ cup (113g) unsalted butter, melted 🧈
For the Cheesecake Filling:
- 4 packages (32 oz / 900g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 4 large eggs 🥚
- 1 cup (240g) sour cream
- 1 tsp vanilla extract
For the Topping:
- ½ cup (100g) granulated sugar (for caramelizing)
Step-by-Step Instructions
1️⃣ Preheat the Oven
Preheat to 325°F (160°C).
Wrap your springform pan in foil to prevent leaks and prep a water bath if desired for a smoother texture.
2️⃣ Make the Crust
In a bowl, mix graham cracker crumbs with melted butter.
Press evenly into the bottom of a greased springform pan.
Set aside.
3️⃣ Mix the Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Add sugar, then mix in eggs one at a time, followed by sour cream and vanilla.
Mix until just combined and creamy—avoid overbeating to reduce cracking.
4️⃣ Assemble and Bake
Pour the filling over the crust and smooth the top.
Bake for 1 hour, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
5️⃣ Chill
Remove the cheesecake and cool to room temperature.
Refrigerate for at least 4 hours, or overnight for best results.
6️⃣ Caramelize the Top
Before serving, evenly sprinkle ½ cup granulated sugar over the top.
Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
(Alternatively, broil for 2–4 minutes—but watch carefully!)
7️⃣ Serve
Let the sugar set for a minute, then slice and serve.
Pair with fresh berries, whipped cream, or a drizzle of caramel.
Tips for Success
- Use room temp cream cheese for a smooth filling.
- Tap the pan before baking to release air bubbles.
- Avoid overbaking—a slight jiggle in the center is perfect.
- Torch just before serving for the best texture and crack.
Serving Suggestions & Pairings
This cheesecake is delicious on its own, but here’s how to make it shine even more:
- Garnish with fresh raspberries or blueberries
- Add a drizzle of caramel sauce or chocolate ganache
- Serve with a cup of strong coffee or a latte
For a full dessert spread, pair it with:
- Chocolate Chip Cookie Dough Brownie Bombs – decadent and rich
- No-Bake Oreo Cream Pie – creamy and effortless
- Pumpkin Delight Dessert – for seasonal flair
- Pecan Pie Bars – nutty and satisfying
- Edible Cookie Dough – for spoonfuls of pure joy
Storage & Make-Ahead Tips
- Refrigerate: Store covered for up to 5 days.
- Torch right before serving for the best crackly top.
- Freeze: Cheesecake (without sugar topping) freezes beautifully. Thaw overnight, then caramelize.
Final Thoughts
This Crème Brûlée Cheesecake is a dessert experience—crackly on top, silky underneath, and deeply indulgent. It combines the elegance of a French favorite with the soul-satisfying richness of cheesecake in one unforgettable slice.
Tried it? Tag @chefmaniac and share your masterpiece! Follow along for more show-stopping desserts that combine classic comfort with a modern twist.
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