Description
A luscious Crème Brûlée Cheesecake that blends creamy vanilla cheesecake with a crisp caramelized sugar topping — the perfect showstopper dessert.
Ingredients
For the crust:
8 graham cracker sheets (1 1/4 cups of crumbs)
1/3 cup sugar
Pinch kosher salt
Pinch freshly grated nutmeg (optional)
4 tablespoons unsalted butter, melted
For the filling:
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 (8-ounce) packages cream cheese, room temperature
1 vanilla bean, split open and seeds scraped
1/2 cup sour cream
1 1/4 cups sugar
For the crème brûlée topping:
3 tablespoons sugar
Instructions
1. Preheat oven to 350°F.
2. Prepare the crust by pulsing graham crackers in a food processor. Add sugar, salt, and nutmeg, and pulse. Add melted butter and pulse until combined.
3. Press mixture into springform pan and bake for 10 minutes. Cool.
4. Lower oven to 300°F.
5. In a bowl, beat eggs, vanilla, and salt. Set aside.
6. In a mixer, beat cream cheese until smooth. Add vanilla bean seeds and beat again.
7. Add sour cream, then sugar, mixing between additions. Add egg mixture in two parts, mixing gently.
8. Wrap the springform pan in foil. Pour in the filling.
9. Place springform in a roasting pan and add hot water halfway up.
10. Bake for 55-65 minutes until center jiggles slightly.
11. Cool in the water bath for 1 hour, then on the counter for another hour.
12. Refrigerate overnight in the pan.
13. Remove cheesecake from the pan and transfer to serving platter.
14. Sprinkle 1.5 tbsp sugar on top. Torch evenly.
15. Repeat with remaining 1.5 tbsp sugar.
16. Serve within 20 minutes for best texture.
Notes
Make sure all ingredients are at room temperature for the smoothest filling.
Always use a proper water bath to prevent cracks.
Torch the topping just before serving for the perfect crunch.
- Prep Time: 45 mins
- Cook Time: 60 mins
- Category: Cheesecake
- Method: Baking
- Cuisine: American