Crème Brûlée Cheesecake

Craving a dessert that’s creamy, rich, and just a little bit fancy? Look no further than Burnt Cream Cheesecake—a luscious fusion of classic cheesecake and the crackly, caramelized topping of crème brûlée. This elegant treat offers the best of both worlds: silky smooth texture beneath a crisp, golden sugar crust.

Often called crème brûlée cheesecake, the name Burnt Cream gives it an extra touch of sophistication—perfect for impressing guests or indulging in a luxurious night in. And here’s a fun tidbit: this dessert is inspired by the beloved French crème brûlée, but with the substance and structure of a classic cheesecake. It’s surprisingly easy to make and delivers maximum wow factor with minimal fuss.

If you love cozy comfort foods like our Southern Cornmeal Hoecakes, this cheesecake brings the same homemade warmth—just in sweet, creamy form. Ready to treat yourself? Let’s get baking.

 What Is Burnt Cream Cheesecake?

Imagine the creamy richness of cheesecake with a crisp caramelized sugar shell that shatters with every bite—that’s Burnt Cream Cheesecake. Its name comes from the torching process that creates the signature topping: sugar scorched to golden perfection, adding a hint of bittersweet depth to each velvety slice.

It’s the kind of dessert that says “special occasion” without being overly complicated. And yes, it tastes as good as it looks.

Why You’ll Love It

This show-stopping cheesecake checks all the boxes:

• Creamy, melt-in-your-mouth texture

• A caramelized sugar topping that adds crunch and complexity

• Budget-friendly and bakery-worthy

• Easy to customize with fruit, whipped cream, or chocolate drizzle

Whether you’re serving it at a holiday dinner or enjoying a slice with your coffee, it’s a dessert that always impresses.

How to Make Burnt Cream Cheesecake

Prep Time: 20 minutes | Bake Time: 50–60 minutes | Chill Time: 4+ hours

Serves: 8–10

 Ingredients

Crust:

• 1½ cups graham cracker crumbs

• ½ cup unsalted butter, melted

• 2 tbsp granulated sugar

Filling:

• 16 oz (2 packages) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup heavy cream

Topping:

• ½ cup granulated sugar (for caramelizing)

 Step-by-Step Instructions

1. Prepare the Crust
   Preheat oven to 325°F (160°C).
   Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan.
   Bake for 8–10 minutes. Let cool.

2. Make the Filling
   In a large bowl, beat cream cheese and sugar until smooth.
   Add eggs one at a time, mixing gently.
   Stir in vanilla and heavy cream until well combined.

3. Assemble and Bake
   Pour filling over the crust and smooth the top.
   Bake for 50–60 minutes, until edges are set and center has a slight jiggle.
   Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is best).

4. Caramelize the Topping
   Sprinkle the top evenly with ½ cup granulated sugar.
   Using a kitchen torch, caramelize the sugar until golden and crisp.
   Alternatively, broil for 1–2 minutes—watch closely to avoid burning.

5. Serve and Enjoy
   Let the caramel layer cool slightly before slicing. Serve as-is, or top with berries or whipped cream.

Serving Suggestions

• Pair with espresso or cappuccino for a coffeehouse-style dessert

• Serve with fresh strawberries, raspberries, or a fruit compote

• Add a dollop of whipped cream or a drizzle of dark chocolate

• For extra indulgence, serve warm slices with a scoop of vanilla ice cream

Pro Tips for Perfect Results

• Room Temp Ingredients: Ensure cream cheese and eggs are at room temp for a smooth batter.

• Don’t Overmix: Too much air can cause cracks—mix until just combined.

• Use a Water Bath (Optional): For ultra-smooth texture, bake the cheesecake in a water bath.

• Torch Carefully: Keep the flame moving to avoid burning one spot.

Storing and Reheating

• Fridge: Store cheesecake (without sugar topping) in the fridge for up to 5 days. Add and torch sugar just before serving.

• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge.

• Re-caramelize: Only caramelize fresh before serving—stored sugar topping can turn soggy.

Final Thoughts

The Burnt Cream Cheesecake is a crowd-pleasing dessert that feels fancy, tastes incredible, and is easy enough for home bakers of any level. It’s the kind of recipe that turns an ordinary evening into something memorable. So go ahead—grab your torch and treat yourself to something extraordinary.

Burnt Cream Cheesecake

A luxurious dessert featuring creamy cheesecake topped with a caramelized crust, providing a delightful mix of textures and flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: French

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Crust

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling

• 16 oz cream cheese, softened Ensure at room temperature
• 1 cup granulated sugar
• 3 large eggs Ensure at room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Topping

• 0.5 cups granulated sugar For caramelizing

Method

 

Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden, then set aside to cool.

Make the Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract and heavy cream until the mixture is lump-free and creamy.

Combine and Bake

1. Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
2. Bake in the preheated oven for about 50-60 minutes or until the edges are set, but the center still has a slight jiggle.

Cool and Chill

1. Allow the cheesecake to cool at room temperature for 1 hour.
2. Once cooled, cover and refrigerate for at least 4 hours, or overnight for best results.

Caramelize the Topping

1. Before serving, sprinkle the top with ½ cup granulated sugar, ensuring an even layer.
2. Use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly.
3. If you don’t have a torch, you can place it under a broiler for a minute or so, watching carefully to avoid burning.

Slice and Serve

1. Let the caramelized top cool for a few minutes before slicing and serving. Enjoy!

Notes

For best results, allow the cheesecake to chill overnight. Store leftovers in the fridge without the caramelized topping to maintain texture.