Creme Brûlée Cheesecake Recipe

This Creme Brûlée Cheesecake is a decadent dessert combining the creamy richness of classic cheesecake with the indulgent, caramelized sugar topping of creme brûlée. Featuring a crunchy vanilla wafer crust, a smooth and tangy cheesecake filling enhanced with sour cream and brown sugar, and a luscious pastry cream layer, this dessert delivers a perfect balance of textures and flavors, finished with a crisp brûléed sugar top for a delightful contrast.

📝 Ingredients

• 2 1/4 cups (302g) vanilla wafer crumbs
• 1/2 cup (112g) salted butter, melted
• 3 tbsp (39g) brown sugar
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (225g) packed light brown sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream
• 1 1/2 tbsp vanilla extract
• 4 large eggs, room temperature
• 2 egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup (240ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract
• 2–3 tbsp sugar (for caramelizing)

👨‍🍳 Instructions

1. 1Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the vanilla wafer crumbs, melted butter, and brown sugar. Mix until all crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes until set, then remove from oven and allow to cool slightly.
2. 2Make the Pastry Cream: In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add the milk, whisking constantly to combine without lumps. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and begins to bubble. Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and chill until completely cool.
3. 3Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the brown sugar and flour, mixing well. Incorporate the sour cream and vanilla extract, followed by the eggs one at a time, beating just until combined after each addition. Avoid overmixing to prevent cracks during baking.
4. 4Assemble the Cheesecake: Spread a thin layer of the chilled pastry cream over the cooled crust. Pour the cheesecake filling on top of the pastry cream layer, smoothing the surface with a spatula.
5. 5Bake the Cheesecake: Place the springform pan into a larger roasting pan and add hot water to the roasting pan to come about halfway up the sides of the springform pan, creating a water bath. Bake at 325°F (163°C) for 55-65 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracking. Remove from the water bath and cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
6. 6Caramelize the Sugar Topping: Just before serving, sprinkle 2-3 tablespoons of sugar evenly over the top of the chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until golden brown and crispy. Allow the sugar to harden for a few minutes before slicing and serving.