Crème Brulee Cheesecake Recipe

Preheat Oven

Preheat your oven to 350°F (175°C).

Mix Crust Ingredients

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Press Crust into Pan

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.

Mix Cream Cheese

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add Sugar and Sour Cream

Gradually add granulated sugar and sour cream to the cream cheese, mixing until well combined.

Incorporate Vanilla and Eggs

Add vanilla extract and beat in the eggs one at a time, mixing well after each addition until smooth.

Pour Filling into Crust

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.

Bake the Cheesecake

Bake in the oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Chill the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Prepare Topping

In a small saucepan, heat heavy cream and vanilla bean (or extract) over medium heat until just simmering. Remove from heat and let cool slightly.

Add Sugar to Cheesecake

Once the cheesecake is thoroughly chilled, sprinkle the granulated sugar evenly over the top.

Caramelize Sugar

Using a culinary torch, carefully caramelize the sugar until it forms a golden crust. If you don't have a torch, you can place the cheesecake under the broiler for a few minutes, watching closely to avoid burning.

Cool and Serve

Allow the crème brulee topping to cool for a few minutes before slicing the cheesecake. Serve and enjoy!