Crème Brûlée Cheesecake

A delightful fusion of creamy cheesecake and crispy caramel topping, perfect for special occasions.

Prep Time 30

Cook Time 1 10

Total Time 1 40

Course Dessert

Cuisine American

Servings 12 servings

Calories 420 kcal

1.5 cups graham cracker crumbs Creates a perfect balance between sweetness and texture.
0.25 cups granulated sugar (for crust) Sweetens the crust.
0.5 cups unsalted butter, melted Adds richness and binds the crust.

3 packages (8 oz) cream cheese, softened Provides the luxurious, creamy texture.
0.75 cups granulated sugar (for cheesecake) Balances the tanginess of cream cheese.
1 tsp vanilla extract Enhances the flavor.
3 large eggs Acts as a binding agent.
1 cups sour cream Adds tang.
0.5 cups heavy cream Contributes to the creamy finish.

Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of the pan and bake for 10 minutes.
In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar and vanilla extract until smooth.
Add the eggs, one at a time, mixing thoroughly after each addition.
Stir in the sour cream and heavy cream until fully combined.
Pour the cheesecake mixture over the cooled crust and smooth the top.

Bake for 55-60 minutes until the edges are set, and the center has a slight jiggle.
Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Refrigerate for at least 4 hours, preferably overnight.

Sprinkle granulated sugar evenly over the chilled cheesecake, followed by brown sugar.
Use a kitchen torch to caramelize the sugar until golden brown.
Slice and serve chilled.

Consider adding citrus zest for a brighter flavor or flavored extracts for depth. Store in the refrigerator wrapped in plastic wrap for up to a week.

Keyword Baking, Cheesecake, Crème Brûlée, Dessert, Special Occasion