Creme Brulee Cheesecake

In my humble opinion, this is the perfect cheesecake.The filling is incredibly smooth and rich with a luscious pastry cream on top… and that crackly burnt sugar topping is just tres magnifique! Then you have that buttery graham cracker crust that brings it all together. Ugh, what else do you need in life!?

You’ll need a kitchen torch to achieve that iconic caramelized sugar crust like a basque cheesecake – but trust me, wielding that flame is part of the fun!

Cheesecake is already an indulgence, but pairing it with crème brûlée? That’s a whole new level of genius. It’s become one of my favorite desserts and I’m SO excited to share this recipe with you! 

So grab your torch, gather your ingredients, and get ready to wow yourself and everyone lucky enough to snag a slice. And don’t forget to come back and tell me how much you loved it—I can’t wait to hear all about your cheesecake triumphs!

Oh and if you want to try out my festive version, make my gingerbread creme brulee or lemon creme brulee!

Key Ingredients 

(full recipe and list of ingredients can be found in the recipe card)

Every ingredient in this recipe works overtime to bring you the perfect Creme Brûlée Cheesecake. Let’s break down why each one matters:

• Graham Cracker Crumbs: The classic choice for cheesecake crusts, graham crackers provide a subtle sweetness and a sturdy base. I love this for my pecan pie cheesecake, too.
• Melted Butter: Essential for binding the crust together and giving it that rich, buttery flavor.
• Cream Cheese: Full-fat cream cheese creates that signature creamy texture. Room temperature is non-negotiable—cold cream cheese will ruin the batter.
• Sour Cream: Adds tang and smoothness, balancing the richness of the cream cheese. 
• Heavy Cream: Brings the luxurious, custard-like texture to the filling.
• Vanilla Extract and Vanilla Bean Paste: These work together to infuse the cheesecake with deep, aromatic vanilla flavor. The paste, in particular, adds those black specks throughout the creamy cheesecake filling. If you have a vanilla bean pod, you can use that too. Just scrape the seeds out and add to the batter.
• Cornstarch: Stabilizes the filling so it sets beautifully.
• Large Eggs and egg yolks: The glue that holds the filling together while keeping it velvety smooth. The egg yolks add extra richness, too! 
• Granulated Sugar: This is where the magic of crème brûlée happens. By using a culinary torch to melt the sugar it creates that satisfying crack when you dig in with a spoon!

Substitutions and Variations

While this recipe is a classic, there’s always room for creativity. Feel free to personalize this recipe to suit your tastes or use what you have on hand. 

• Cookies for the Crust: Don’t have graham crackers? Crushed vanilla wafers or even ginger snaps can work wonders.You can also try digestive biscuits, Oreos, or even Biscoff cookies for a spiced twist.
• Alternative Sweeteners: Want to experiment? Try brown sugar for a caramelized undertone in the filling.
• Dairy Swaps: Greek yogurt can replace sour cream for a slightly different texture and flavor.
• Add a little bourbon: ​for an additional pop of flavor, add 2 tbsp of bourbon to the cheesecake batter. It’ll give it a nice flavorful undertone. 

How to make Creme Brulee Cheesecake

Step 1: Preheat the oven to 350 degrees F. Begin making the graham cracker crust. Combine graham crackers, sugar, cinnamon, and a pinch of salt in a food processor. Then pour in melted butter and pulse until smooth and texture resembles wet sand. Line a 9 inch springform pan with parchment paper along the bottom and sides. and add graham cracker crumbs. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool. Reduce oven temperature to 325 degrees F.

Step 2: Now make the cheesecake filling. Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 1-2 minutes. Then add the vanilla extract. Begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth, then add sour cream, heavy cream, kosher salt, and cornstarch.

Step 3: Pour cheesecake filling into the cooled graham cracker crust. Tap the cheesecake against the counter to pop any air bubbles. Pour boiling water into a 9×13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the pan of water on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake cheesecake for 1 hour and 15 minutes.

Step 4: While the cheesecake is cooling, make the pastry cream topping. Add milk to a medium saucepan over low heat. Allow the milk mixture to simmer for 5-7 minutes, until just warmed all the way through (about 105 degrees F) In a large bowl, combine egg yolks, cornstarch, and sugar. Whisk together for 2-3 minutes, until a thick paste forms. Slowly begin to add the milk mixture, about a ½ cup at a time, whisking constantly to prevent the eggs from cooking.

Step 5: Once all of the milk is added, pour everything back into the saucepan. Increase the heat to medium, and bring to a boil, whisking constantly. Once the cream is boiling and begins to thicken, remove from the heat and whisk vigorously for 1 minute. Then add a pinch of salt, vanilla bean paste, and butter. Whisk until the butter is fully melted. (if needed) Press the mixture through a fine mesh sieve so that it’s nice and smooth.

Step 6: Once the cheesecake is finished baking, the cheesecake should be slightly jiggly – like jello. Turn off the oven and crack the oven door. Let the cheesecake sit for one hour. Then remove from the oven and carefully add the pastry cream on top. Place into the refrigerator to set for 4 hours, ideally overnight.

Step 7: Before serving, sprinkle 3 tablespoons of sugar on top of the pastry cream. Use a torch to brulee the sugar until slightly blackened and caramelized. Let it cool for 1-2 minutes, then add the remaining 3 tbsp of sugar and torch again. Top with raspberries or fresh berries of choice, optional.

Tips for the Perfect Creme Brulee Cheesecake

To achieve cheesecake greatness, follow these tried-and-true tips:

• Room Temperature Ingredients Are Key: Ensure your cream cheese, eggs, and sour cream are all at room temperature. This helps create a silky cheesecake batter without lumps.
• Mix the cheesecake batter on low speed! It’s tempting to want to whip it up on high, but low and slow is key here. Whipping the cheesecake too quickly can add to much air and cause the cheesecake to crack while cooling.
• Don’t Skip the Water Bath: Baking your cheesecake in a water bath prevents cracks by providing a gentle, even heat. Wrap the sides of the springform pan tightly in foil to keep water from seeping in.
• Cool Gradually: Cheesecakes are delicate. Let it cool in the oven with the door cracked for about an hour before transferring it to the fridge. This prevents sudden temperature changes that can cause cracks.
• Crispy Caramelized Sugar: Sprinkle an even thin layer of sugar on top of the cheesecake before torching. Move the torch in a circular motion to caramelize evenly, avoiding burnt spots.
• ​Avoid using a hand mixer: the lowest settings on the hand mixer are still a bit fast and may incorporate too much air into the cheesecake. I recommend using a stand mixer if you have one!