Hey y'all! If you adore the shattery crack of crème brûlée and the dreamy creaminess of cheesecake, this Crème Brûlée Cheesecake recipe is your new dessert obsession. It’s elegant enough for holidays and dinner parties yet simple enough for a cozy weekend bake. You’ll get a buttery graham crust, a luxuriously smooth center, and that signature glassy caramelized sugar top. Let’s get cooking!
Prep Time: 25 minutes | Cook Time: 60 minutes | Chill Time: 6 hours (or overnight) | Total Time: ~7 hours 30 minutes | Yield: 12 slices
Why You’ll Love This Crème Brûlée Cheesecake Recipe
- Two classics in one: a silky cheesecake crowned with a crackly crème brûlée top.
- Make-ahead friendly—perfect for stress-free entertaining.
- Balanced sweetness with a buttery, slightly salty crust and vanilla-kissed filling.
- Foolproof water-bath method for a smooth, custardy texture and minimal cracks.
- Restaurant-worthy finish using a kitchen torch or broiler.
Ingredients
Crust for the brûléed cheesecake
- 1 ½ cups (150 g) graham cracker crumbs
- 2 tablespoon (25 g) granulated sugar
- ¼ teaspoon fine sea salt
- 5 tablespoon (70 g) unsalted butter, melted
Silky cheesecake filling
- 24 oz (680 g) full-fat cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 1 cup (240 g) sour cream, room temperature
- ½ cup (120 ml) heavy cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoon vanilla bean paste (or pure vanilla extract)
- 1 teaspoon finely grated lemon zest (optional, for brightness)
- ¼ teaspoon fine sea salt
Brûlée sugar topping
- ⅓ cup (65 g) superfine sugar (caster sugar), plus extra as needed
Step-by-Step Crème Brûlée Cheesecake recipe Directions
Prep the pan and set up the water bath for crème brûlée cheesecake
- Preheat oven to 325°F (163°C). Bring a kettle of water to a boil.
- Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil (or use an oven bag) to keep water out.
- Lightly grease the pan and line the bottom with parchment.
Make the buttery graham crust
- In a bowl, combine graham crumbs, sugar, and salt. Stir in melted butter until evenly moistened.
- Press firmly into the bottom of the pan. Bake for 8 minutes, then cool while making the filling.
Mix the ultra-creamy cheesecake batter
- Beat cream cheese on medium speed for 2 minutes until smooth and fluffy, scraping the bowl.
- Add sugar and salt; beat 1 minute. Mix in sour cream, heavy cream, vanilla, and lemon zest just until combined.
- Beat in eggs one at a time on low speed, just until incorporated (avoid overmixing). Tap the bowl to release air bubbles.
Assemble and bake the crème brûlée cheesecake
- Pour batter over the crust. Place the springform in a large roasting pan.
- Set the pan on the oven rack and carefully pour boiling water into the roasting pan to reach halfway up the sides of the springform.
- Bake at 325°F (163°C) for 55–65 minutes, until the outer 2 inches are set and the center wobbles slightly like gelatin.
Cool gently for a crack-free cheesecake
- Turn off the oven, prop the door open a few inches, and let the cheesecake rest in the oven for 1 hour.
- Remove from the water bath, discard foil, run a thin knife around the edge, and cool on a rack for 1 hour.
- Cover and chill at least 6 hours or overnight for the silkiest texture.
Brûlée the top for that classic crack
- Unmold the chilled cheesecake and blot any moisture from the surface with a paper towel.
- Sprinkle a thin, even layer of superfine sugar over the top (about 2–3 tablespoons). Torch in a circular motion until deep amber, 1–2 minutes.
- Cool 2 minutes, then add a second thin layer and torch again for extra crackle. Let harden 3–5 minutes before slicing.
Slice and serve your brûléed cheesecake
- Warm a sharp knife under hot water, wipe dry, and slice cleanly. Serve plain or with fresh berries.
Notes for a Foolproof Cheesecake
- Room temperature dairy blends more smoothly and reduces lumps—pull ingredients out 45–60 minutes ahead.
- Use a water bath for creamy, custard-like texture and to prevent cracking; here’s a great primer from Serious Eats: why a bain-marie works.
- Superfine (caster) sugar melts and caramelizes more evenly for the brûlée top; pulse granulated sugar in a processor if needed.
Variations: Spin This Crème Brûlée Cheesecake
- Espresso Brûlée: Add 2 teaspoon instant espresso powder to the batter; top with a pinch of flaky salt after torching.
- Citrus Twist: Swap lemon zest for 1 teaspoon orange zest; serve with candied orange peel.
- Salted Caramel Brûlée: Drizzle 2–3 tablespoon warm caramel over slices and finish with a whisper of sea salt.
Required Equipment
- 9-inch springform pan
- Heavy-duty aluminum foil or oven bag
- Large roasting pan (for water bath)
- Stand mixer or hand mixer
- Heatproof kettle (for boiling water)
- Kitchen torch (preferred) or oven broiler
- Thin knife, parchment, and a cooling rack
Storage & Make-Ahead for Crème Brûlée Cheesecake
Refrigerate the un-torched cheesecake tightly covered for up to 4 days. For the best crackly top, brûlée just before serving; the sugar shell softens after a few hours in the fridge. To freeze (without the brûlée top), wrap in plastic and foil and freeze up to 2 months; thaw overnight in the refrigerator, blot the surface dry, then add the sugar and torch. For safe refrigeration practices, see USDA guidance: Refrigeration and Food Safety.
Serving & Pairings
- Fresh berries (strawberries, raspberries) or a tart berry coulis to cut the richness.
- Coffee or espresso, or a dessert wine like Sauternes or late-harvest Riesling.
- Lightly sweetened whipped cream scented with vanilla bean.
Pro Tips for the Best Crème Brûlée Cheesecake recipe
- Use an oven thermometer—325°F (163°C) accuracy matters for a creamy, no-curdle bake.
- Don’t overmix after adding eggs; excess air causes bubbles and can lead to cracks—tap the filled pan on the counter to release air.
- For the most even caramel, use fine or superfine sugar and torch in overlapping circles; learn more about sugar behavior from King Arthur Baking’s guide: A baker’s guide to sugar.
FAQ: Your Cheesecake Questions Answered
Can I make this Crème Brûlée Cheesecake recipe without a torch?
Yes—use your oven’s broiler on high. Sprinkle a thin, even sugar layer, broil 1–2 minutes until deep amber, rotate for even color, then cool to harden. Watch closely.
Why did my cheesecake crack?
Common causes include overbaking, overmixing, or rapid cooling. Use a water bath, bake until just set with a slight jiggle, and cool gradually with the oven door ajar. Run a knife around the edge after baking to prevent sticking cracks.
Can I make it gluten-free?
Yes. Use gluten-free graham crackers or a crust of 1 ½ cups (150 g) almond flour, 3 tablespoon sugar, and 5 tablespoon melted butter. Bake the crust 8 minutes as directed.