Here’s a decadent, crowd-pleasing dessert: Crème Brûlée Cheesecake 🍮🧀 — rich, creamy, with a caramelized sugar top.
🍰 Crème Brûlée Cheesecake
Ingredients (Serves 8–10)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Crème Brûlée Top:
- ¼ cup granulated sugar (for caramelizing)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of the pan. Bake 8–10 minutes. Set aside to cool.
- Prepare cheesecake filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in vanilla and heavy cream until smooth.
- Bake:
- Pour filling over crust.
- Bake 50–60 minutes until edges are set but center is slightly jiggly.
- Cool 10 minutes, then refrigerate 4 hours or overnight.
- Crème brûlée topping:
- Sprinkle sugar evenly over the chilled cheesecake.
- Caramelize sugar using a kitchen torch or broiler until golden and crispy.
- Serve:
- Let sit 5 minutes for the sugar to harden. Slice and enjoy!
🌟 Tips
- Torching: Hold torch 2–3 inches above sugar for even caramelization.
- Flavor variations: Add a teaspoon of espresso powder, orange zest, or liqueur to the filling.
- Make ahead: Cheesecake can be made 1–2 days in advance; torch sugar just before serving.
If you want, I can also give a mini crème brûlée cheesecake version baked in ramekins — perfect for single servings with individual caramelized tops.
