Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
For the Graham Cracker Crust
You will need 1 and a half cups of graham cracker crumbs, which is roughly 12 full sheets of graham crackers crushed finely, along with 3 tablespoons of granulated sugar, a quarter teaspoon of salt, and 6 tablespoons of unsalted butter that has been melted. This combination creates a crust that is buttery, slightly sweet, and sturdy enough to hold up the creamy filling once the cheesecake is sliced. Pressing this mixture down firmly is the key step that determines whether your crust stays intact or crumbles apart later.
For the Cheesecake Filling
The filling is where the real magic happens, and you will need 24 ounces of full fat cream cheese, softened to room temperature, along with 1 cup of granulated sugar. Add 1 cup of sour cream and half a cup of heavy cream to give the filling its rich and velvety texture. You will also need 3 large eggs plus 2 additional egg yolks, since the extra yolks are what give this cheesecake its custard like texture similar to real creme brulee. Finish the filling with 2 teaspoons of pure vanilla extract or the seeds scraped from one vanilla bean, 2 tablespoons of all purpose flour to help stabilize the batter, and a pinch of salt to balance the sweetness.
For the Brulee Topping
The topping that gives this dessert its name only needs one ingredient, which is 3 to 4 tablespoons of granulated sugar or superfine sugar sprinkled evenly over the top of the chilled cheesecake right before serving. Superfine sugar melts a little more evenly than regular sugar, but either one will give you that classic crackly caramel shell everyone loves.
Step by Step Recipe Method
Step 1: Prepare Your Pan and Preheat the Oven
Preheat your oven to 325 degrees Fahrenheit and lightly grease a 9 inch springform pan. Since this cheesecake bakes in a water bath, wrap the outside of the pan tightly with two to three layers of heavy duty aluminum foil, making sure there are no gaps or tears. This step is extremely important because it prevents water from seeping into the pan and ruining your crust while the cheesecake bakes slowly in the oven.
Step 2: Make and Bake the Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, salt, and melted butter until the mixture looks like wet sand and holds together when pressed between your fingers. Pour this mixture into the prepared springform pan and press it firmly and evenly across the bottom using the back of a measuring cup or the bottom of a glass. Bake the crust alone for 8 to 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
Step 3: Beat the Cream Cheese Until Smooth
In a large mixing bowl, beat the softened cream cheese on medium speed until it is completely smooth with absolutely no lumps remaining. This usually takes about 2 to 3 minutes, and it is one of the most important steps in the entire recipe, since any lumps left behind now will show up in your final cheesecake texture. Scrape down the sides of the bowl often to make sure everything is evenly mixed.
Step 4: Add the Sugar and Wet Ingredients
Add the sugar to the cream cheese and beat again until fully combined, then mix in the sour cream, heavy cream, and vanilla extract. Beat on low to medium speed just until everything is smooth and creamy, being careful not to overmix at this stage, since too much air in the batter can cause cracks later during baking.
Step 5: Mix in the Eggs Gently
Add the eggs and egg yolks one at a time, mixing on low speed and stopping as soon as each one is incorporated. This slow and gentle approach is crucial because overbeating the eggs adds excess air into the batter, which can cause your cheesecake to puff up too much in the oven and then collapse or crack as it cools. Finally, sprinkle in the flour and a pinch of salt, folding gently just until combined.
Step 6: Pour and Prepare the Water Bath
Pour the finished batter over the cooled crust in the springform pan, smoothing the top with a spatula. Place the wrapped springform pan into a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This gentle, steamy environment is what gives the cheesecake its silky, custard like texture without drying out or cracking.
Step 7: Bake Low and Slow
Bake the cheesecake for 60 to 75 minutes, checking around the 60 minute mark. You are looking for a cheesecake that is set around the edges but still has a gentle jiggle in the very center, similar to a soft custard. It will continue to firm up as it cools, so resist the urge to bake it until it looks completely solid in the oven.
Step 8: Cool Slowly to Prevent Cracks
Once baking is done, turn off the oven and crack the door open slightly, leaving the cheesecake inside for about an hour. This gradual cooling process helps prevent the sudden temperature change that often causes cracks on top of cheesecakes. After the hour has passed, remove the cheesecake from the water bath, let it come to room temperature, then refrigerate it for at least 4 hours, though overnight is even better for the best texture and flavor.
Step 9: Torch the Sugar Right Before Serving
When you are ready to serve, remove the cheesecake from the springform pan and place it on a serving plate. Sprinkle an even, thin layer of sugar across the top and use a kitchen torch in slow, circular motions to melt and caramelize the sugar until it turns a deep golden brown and hardens into a crisp shell. Let it sit for a minute or two so the sugar can harden completely before slicing and serving.
Variations in the Recipe
Gingersnap or Biscoff Crust
If you want a bit more warmth and spice in your crust, swap the graham crackers for crushed gingersnap cookies or Biscoff cookies instead. Both options bring a subtle cinnamon and caramel like flavor that pairs beautifully with the vanilla filling and adds an extra layer of complexity to every bite without any additional effort.
Mini Individual Cheesecakes
Instead of baking one large cheesecake, you can divide the crust and filling among a lined muffin tin to create individual portions. This version bakes much faster, usually around 18 to 22 minutes, and is perfect for parties since each guest gets their own personal creme brulee cheesecake complete with a torched sugar top.
Fruit Topped Version
For a fresher twist, top your finished cheesecake with a handful of fresh berries such as raspberries, blueberries, or sliced strawberries right before serving. The tartness of the fruit cuts through the richness of the cheesecake beautifully and adds a lovely pop of color that makes the dessert look even more special for gatherings.
Mascarpone Blend
Some bakers like to replace part of the cream cheese with mascarpone cheese for an even silkier and richer texture. If you want to try this, swap about half of the cream cheese for an equal amount of mascarpone, which gives the filling a slightly softer, almost custard like quality that pairs wonderfully with the crunchy brulee topping.
Mistakes to Avoid
Using Cold Ingredients
One of the most common mistakes bakers make is using cream cheese, eggs, or sour cream straight from the fridge. Cold ingredients do not blend smoothly, which leaves lumps in your batter no matter how long you beat it. Always set your cream cheese and eggs out at least an hour before baking so everything comes together into a silky, lump free filling.
Skipping the Water Bath
It might be tempting to skip the water bath to save time, but this step is what gives the cheesecake its soft, custard like texture and helps prevent the top from cracking. Baking a cheesecake without a water bath often results in a dry, dense texture and an unattractive cracked surface, so it is truly worth the extra effort.
Overbaking the Cheesecake
Many home bakers leave their cheesecake in the oven too long because they are worried about it being undercooked. Remember that the center should still have a gentle jiggle when you take it out, since the residual heat will continue to set the cheesecake as it cools. Overbaking leads to a dry, rubbery texture instead of the smooth and creamy bite you are aiming for.
Torching the Sugar Too Early
Adding the sugar topping and torching it too far in advance is a common mistake, since the caramelized sugar will absorb moisture from the fridge and turn soft and sticky rather than staying crisp. Always torch the sugar topping right before you plan to serve the cheesecake so your guests get to enjoy that satisfying crackly crunch.
Conclusion & FAQs Section
This creme brulee cheesecake truly is the best of both worlds, combining the creamy richness of classic cheesecake with the crisp caramelized top that makes creme brulee so beloved. While the recipe does take a bit of patience with the water bath and chilling time, none of the individual steps are difficult, and the final result is a dessert that will have everyone at the table asking for your secret. Make it a day ahead for your next celebration, torch the sugar right before serving, and enjoy the compliments that are sure to follow.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is actually best made a day in advance since it needs several hours to chill and set properly in the refrigerator. Bake and chill the cheesecake completely, then wait to add and torch the sugar topping until right before you plan to serve it for the best crunchy texture.
What if I do not have a kitchen torch?
If you do not own a kitchen torch, you can caramelize the sugar topping under your oven broiler instead. Place the cheesecake on a baking sheet, set it a few inches from the broiler, and watch closely for just a minute or two until the sugar melts and turns golden brown, since it can burn very quickly under this method.
How do I store leftover creme brulee cheesecake?
Store any leftovers covered in an airtight container in the refrigerator for up to 4 to 5 days. Keep in mind that the caramelized sugar topping will soften over time, so if you have leftovers, only torch the sugar on the slices you plan to eat right away rather than the whole cheesecake.
Can I freeze this cheesecake?
You can freeze the baked and chilled cheesecake without the sugar topping for up to 2 months. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag, then thaw it in the refrigerator overnight before adding and torching the sugar topping fresh when you are ready to serve it.