Savor the creaminess of cheesecake combined with the caramelized sugar of brulee in this Cheesecake Brulee recipe. It is simple to prepare and served in a buttery graham cracker crust.
This recipe combines two of my favorite desserts. If you love classic Cheesecake recipes, this dessert is a delicious variation of creamy cheesecake filling and crunchy sugar topping. It really elevates dessert for an instant hit. Give it a try and you will see why I have been making this for years.
I love making cheesecake for any occasion and often make Cookies and Cream Cheesecake, Cheesecake Brulee and Honey Bun Cheesecake.
Table of contents
Why We Love This
It’s very simple to make with step-by-step instructions. I don’t consider myself a baker and I can easily make this. Homemade cheesecake is not difficult, and you can enjoy it any time of year.
I think you will absolutely love this.
Ingredients
Crust
- Graham Cracker Sheets. Use regular honey grahams to make the crust.
- Butter. Melted butter.
- Brown Sugar. Gives the crust the perfect amount of sweetness. You can also make Homemade Brown Sugar Recipe.
Cheesecake Layer
- Cream Cheese. Softened at room temperature.
- Vanilla Bean Pods. Vanilla beans give the cheesecake the best flavor.
- Eggs. Large eggs, room temperature.
- Heavy Whipping Cream. Make sure it is cold.
- Sour Cream. Use full fat sour cream for the richest taste and texture.
Topping
- Granulated Sugar. This simple ingredient will mak the perfect topping.
Get the complete list of ingredients at the bottom of the page in the recipe card.
Substitutions and Variations
- Crust. You can use vanilla wafers, tea biscuits or cinnamon graham crackers instead of graham crackers.
- Vanilla. You can use 1 tablespoon vanilla bean paste or vanilla extract instead of the vanilla bean pods if you prefer. If you use vanilla bean paste, mix it into the cheesecake batter with the sour cream.
Step By Step Instructions
Step 1. First, preheat the oven to 325 degrees Fahrenheit.
Step 2. Make the crust by crushing the graham cracker sheets in a food processor. The texture of the graham cracker crumbs should be fine crumbs. Mix together the crust ingredients in a mixing bowl. You can also add kosher salt to enhance the flavor.
Step 3. Spread the mixture into the bottom of a 9-inch springform pan. Press the mixture up the sides of the pan about ½ inch. Bake for 8 minutes. Then allow to cool at room temperature.
Step 4. Now, make the cheesecake batter in a large mixing bowl. Beat the cream cheese with an electric mixer until soft. If you are using a stand mixer, use the paddle attachment. Mix in the sugar until combined. Scrape down the sides of the bowls. Split open the vanilla bean pods with a small knife and scrape the seeds from the pods into the bowl with the cream cheese mixture. Beat until well combined.
Step 5. Slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
Step 6. Keep the mixer speed on low and mix in the sour cream, heavy cream and salt until thoroughly combined. You can use a stand mixer or hand mixer.
Step 7. Spread the batter over the crust. Smooth it out as much as possible with a spatula. Wrap the bottom of the pan with a few layers of aluminum foil.
- Step 8. Create a water bath and place the pan into a large roasting pan and pour boiling water around the cheesecake pan. Continue to add water until it goes up about halfway up the side of the cheesecake pan.
- Step 9. Bake the cheesecake for 55-65 minutes. The edges should be set, and the center should still appear jiggly.
- Step 10. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature. Remove from the oven and carefully remove the cheesecake from the hot water.
- Step 11. Allow to chill in the refrigerator for at least 4 hours or overnight.
For Serving
Step 12. Carefully release the cheesecake from the springform pan.
Step 13. Finally, sprinkle the sugar on top. Then use a torch to caramelize the sugar on top of the cheesecake for the brulee topping. Make sure to keep the torch on the lowest setting to prevent the cheese cake from burning.
Step 14. Let the caramel layer harden by sitting for 5 minutes.
Step 15. Then the Cheesecake Brulee is ready to slice, serve and enjoy!
Storage
Store the leftovers covered with plastic wrap in the refrigerator up to 5 days. The caramelized sugar will become soft as it sits in the fridge. You can lightly torch the top of the leftover cheesecake when serving to make the top crispy again.
Pro Tips
- Room temperature ingredients. Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
- Full Fat Cream Cheese. Use full fat cream cheese for the best flavor.
- Scrape the bowl. I like to scrape the bowl several times while mixing. This ensures everything is thoroughly combined and without lumps.
- Don’t overmix the batter. Overmixing will make the batter expand while baking and then it will deflate and crack.
- Allow to stay in the oven. If you skip this step, the top will break and not set.
- Allow to cool. Don’t rush the time the cheesecake needs to cool. This time is needed so it properly sets.
Frequently Asked Questions
It is a custard type dessert made with egg yolks, sugar and other simple ingredients.
If you do not have a blow torch, you can use the broiler. However, you risk the cheesecake getting warm and burning the top. It is much easier with a torch.
If You Love Cheesecake, Try These Recipes
I’m excited for you to make Crème Brulé Cheesecake. Please let me know what you think. Leave a comment and star rating.
Cheesecake Brulee
Ingredients
For the Crust:
- 10 Graham Cracker Sheets
- 1/4 cup Butter melted
- 2 Tbsp Brown Sugar
For the Cheesecake Layer:
- 3 pkg Cream Cheese softened 8 oz each, room temperature
- 1 1/3 cup Granulated Sugar
- 2 Vanilla Bean Pods
- 4 Large Eggs room temperature
- 1 1/2 cups Heavy Whipping Cream
- 1/2 cup Full Fat Sour Cream
- 1/4 teaspoon Salt
For the Topping:
- 1/4 cup Granulated Sugar
Instructions
For the Crust:
- Preheat the oven to 325 degrees Fahrenheit.
- Pulse the graham crackers in a food processor until they are fine crumbs. Mix together the crust ingredients in a mixing bowl.
- Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch.
- Bake for 8 minutes and then cool at room temperature.
For the Cheesecake Batter:
- Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
- Mix in the granulated sugar for 1-2 minutes until combined. Scrape down the sides of the bowls as needed.
- Split open the vanilla bean pods with a small knife and scrape the seeds from the pods into the bowl with the cream cheese mixture. Beat for 2 minutes until well combined.
- Slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
- Keep the mixer speed on low and mix in the sour cream, heavy cream and salt until both are thoroughly combined.
- Pour the cream cheese mixture over the crust. Smooth it out as much as possible with a spatula.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 55-65 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
- Remove from the oven and carefully remove the cheesecake from the water.
- Chill in the refrigerator for at least 4 hours or overnight.
For Serving:
- Carefully release the cheesecake from the springform pan.
- Sprinkle the sugar on top and use a torch to caramelize the sugar on top of the cheesecake. Make sure to keep the torch on the lowest setting to prevent the cheesecake from burning.
- Allow the caramelized sugar to harden by sitting for approximately 5 minutes and then the cheesecake is ready to slice, serve and enjoy!
This looks fancy but it was easy to make. We enjoyed it!