Cheesecake Brulee

5 from 1 vote

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.

Prep Time30

Cook Time1 5

Refrigerate (4 hours to overnight):4

Total Time5 35

Course: Dessert

Cuisine: American

Keyword: Cheesecake Brulee

Servings:

Calories: 337kcal

Author: Carrie Barnard

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

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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!

Notes

Store the leftovers covered in the refrigerator for up to 5 days. The caramelized sugar will become soft as it sits, you can lightly torch the top of the leftover cheesecake when serving to make the top crispy again.

Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.

Use full fat cream cheese for the best flavor.

You can use 1 tablespoon vanilla bean paste 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.

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