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Merry

Creamy Vanilla Cheesecake with Caramelized Topping delights!

This Crème Brûlée Cheesecake is the ultimate fusion of two beloved desserts! It features a rich, creamy cheesecake with a caramelized sugar topping that cracks just like traditional crème brûlée. With a buttery graham cracker crust and silky smooth filling, this dessert is perfect for special occasions or when you want to impress guests with an elegant treat!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 5 hours
Servings: 4 -6 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter melted
Cheesecake Filling:
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
Crème Brûlée Topping:
  • ¼ cup granulated sugar

Method
 

  1. Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a greased 8-inch springform pan. Bake for 10 minutes, then let cool.
  2. Make the Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla and heavy cream until fully combined.
  3. Bake the Cheesecake: Pour the filling over the crust and smooth the top. Bake for 40-45 minutes, or until the center is just set. Let cool to room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
  4. Caramelize the Sugar: Sprinkle granulated sugar evenly over the chilled cheesecake. Using a kitchen torch, melt the sugar until it turns golden brown and forms a crisp caramel layer. Let it set for a minute before serving.
  5. Serve and Enjoy: Slice and serve with fresh berries or whipped cream if desired.

Notes

  • If you don’t have a kitchen torch, broil the sugar topping in the oven for 1-2 minutes (watch closely!)
  • For an ultra-smooth texture, use room-temperature ingredients and mix on low speed to avoid incorporating too much air.
  • Let the cheesecake chill completely before caramelizing the sugar to ensure a firm texture.
  • Store leftovers in the fridge for up to 3 days.

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