Crème Brûlée Cheesecake Recipe

There’s something irresistible about the crisp crack of a caramelized sugar crust meeting the silky-smooth richness of cheesecake. This Crème Brûlée Cheesecake brings together two iconic desserts in one decadent, show-stopping bite.

I first created this recipe for a dinner party when I couldn’t decide between making crème brûlée or cheesecake—and it was such a hit that guests still ask for it years later. It’s the perfect balance of creamy, crunchy, sweet, and slightly smoky. And despite its elegant appearance, it’s surprisingly simple to make with the right tips.

From holidays to birthdays or just a weekend baking project, this dessert is bound to impress. Let’s dive into why this hybrid dessert deserves a permanent spot in your recipe box.

Why You’ll Love This Crème Brûlée Cheesecake

Get ready to fall in love with your new go-to dessert for special occasions—or any time you want to impress with minimal stress. This Crème Brûlée Cheesecake is more than just eye candy; it’s a dessert lover’s dream.

First off, it’s a two-in-one dessert that gives you the best of both worlds. The velvety cheesecake layer is rich and indulgent, while the torched sugar topping adds the classic crunch and flair of crème brûlée.

Despite looking like it came from a fancy bakery, this recipe is shockingly easy to pull off. Most of the prep is hands-off, and you don’t need any fancy equipment beyond a torch and a water bath. It’s beginner-friendly and a great way to level up your cheesecake game.

This recipe is also perfect for make-ahead prep. The cheesecake needs to chill overnight, which means you can prep it the day before your gathering and simply brulée the top right before serving. No last-minute stress required.

And finally, this dessert is a crowd-pleaser. Whether you’re serving it to cheesecake devotees or crème brûlée fans, everyone will find something to love. It's also a great option for smaller dinner parties—just slice and torch individually for a dramatic presentation.

Let’s talk ingredients so you know exactly what makes this dessert shine.

Ingredients Notes

The beauty of this Crème Brûlée Cheesecake lies in its thoughtful combination of simple ingredients. Each one plays a vital role in creating a rich, creamy texture and that iconic caramelized top.

Cream cheese is the heart of the cheesecake layer. You’ll want to use full-fat blocks (not whipped or tub-style) for the smoothest texture. Let it come to room temperature before mixing so it blends easily without lumps.

Heavy cream adds luscious richness and contributes to that custard-like quality reminiscent of classic crème brûlée. You could substitute sour cream if you prefer a slightly tangier flavor, but I find that heavy cream offers the perfect balance.

Eggs are essential for binding the filling and giving it structure. They also help mimic the custard base of crème brûlée. For best results, add them one at a time and mix just until incorporated to avoid over-aerating the batter.

Vanilla bean paste or extract gives this dessert its signature flavor. I prefer vanilla bean paste for the beautiful specks and deeper flavor, but good-quality extract will still work wonders if that's what you have on hand.

For the crust, graham crackers create a familiar and buttery base, but you can easily swap in vanilla wafers or even Biscoff cookies for extra flair. A touch of brown sugar in the crust enhances the caramel notes, tying the whole dessert together beautifully.

You’ll also need a kitchen torch for the brûlée topping and a springform pan for baking the cheesecake in a water bath. Don’t skip the water bath—it helps the cheesecake bake evenly and stay crack-free.

How To Make This Crème Brûlée Cheesecake

Making this Crème Brûlée Cheesecake may sound fancy, but the process is straightforward. Let me walk you through it so you can master this impressive dessert with confidence.

Start by preparing your crust. Mix crushed graham crackers, melted butter, and brown sugar until the texture resembles wet sand. Press it firmly into the bottom of a springform pan, then bake for about 10 minutes to set. This step ensures your crust stays crisp and won’t get soggy under the creamy filling.

While the crust cools, work on the filling. Beat your room temperature cream cheese until smooth and fluffy. Add sugar and beat again, scraping the sides to make sure everything is incorporated. Next, add the vanilla, heavy cream, and a pinch of salt, mixing until just combined. Finally, beat in the eggs one at a time, being careful not to overmix.

Pour the filling over your cooled crust and smooth the top with a spatula. Wrap the bottom of the pan in foil to prevent leaks, then place it in a larger roasting pan. Pour hot water into the roasting pan to create a water bath, which helps the cheesecake bake gently and evenly.

Bake at a low temperature—around 325°F—until the edges are set but the center still jiggles slightly, about 55–65 minutes. Once done, turn off the oven and crack the door, letting the cheesecake cool slowly. This helps prevent cracks.

After cooling to room temperature, refrigerate your cheesecake overnight. This not only improves the texture but makes it easier to add the brûlée topping the next day. Just before serving, sprinkle an even layer of granulated sugar on top and use a torch to caramelize it until deep golden and crisp.

The result? A smooth, creamy cheesecake with a perfectly crackly brûlée top. Each bite is pure bliss.

Storage Options

Leftovers (if you have any!) store beautifully. Cover the cheesecake loosely with foil or plastic wrap and keep it in the refrigerator for up to 5 days. The brûlée topping may soften slightly over time, but it’ll still taste amazing.

If you plan to make this ahead of time, you can bake the cheesecake up to 2 days in advance and torch the sugar topping just before serving for the best texture.

To freeze, skip the brûlée step. Wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then foil. It’ll keep in the freezer for up to 1 month. Thaw overnight in the fridge, then add the sugar topping and torch right before serving.

When reheating individual slices, use short bursts in the microwave (10–15 seconds) to take the chill off. Avoid overheating to maintain that creamy texture.

Variations and Substitutions

One of the joys of this recipe is how adaptable it is. With a few swaps, you can customize it to fit different tastes, dietary needs, or what you have on hand.

For a gluten-free version, simply use gluten-free graham crackers or cookies for the crust. Make sure all other ingredients (like your vanilla and cream cheese) are certified gluten-free.

Want to add some fruit flair? Swirl in raspberry or passionfruit puree into the batter before baking, or top the finished cheesecake with macerated berries just before serving (after torching the sugar top).

For a more caramel-forward version, use Biscoff or speculoos cookies in the crust and add a splash of caramel extract to the filling. It adds warm, spiced depth that pairs beautifully with the brûlée top.

If you’re looking to reduce the sugar content, you can cut the sugar in the filling by about ¼ cup without sacrificing much sweetness. Just keep in mind the brûlée topping will still need sugar to caramelize properly.

Dairy-free folks can experiment with plant-based cream cheese, coconut cream, and dairy-free butter, though the texture may vary slightly. Opt for a sugar like coconut sugar for a more natural caramelized topping.

Don’t be afraid to get creative—this recipe is a canvas just waiting for your twist.

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