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Crème Brûlée Cheesecake

A delightful dessert combining the rich flavors of cheesecake with a crunchy, caramelized top for a sensational contrast in textures.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Special Occasion
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs Use finely crushed for best results.
  • 1/2 cup unsalted butter, melted Ensure the butter is fully melted before mixing.
Filling
  • 1 cup granulated sugar Regular granulated sugar works well.
  • 4 packs (8 oz each) cream cheese, softened Let cream cheese sit at room temperature before use.
  • 1 cup sour cream Can substitute with yogurt if desired.
  • 4 large eggs Bring eggs to room temperature for best mixing.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended.
  • 1/4 cup heavy cream Adds richness to the filling.
  • Sugar for caramelizing the top Use granulated sugar for best results.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Mix until crumbly and press this mixture firmly into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Add the granulated sugar, sour cream, eggs, and vanilla extract. Blend until well combined and creamy—all lumps should disappear!
  5. Gently fold in the heavy cream, taking care not to overmix.
  6. Pour the cheesecake batter over the prepared crust and smooth the top.
Baking
  1. Bake in the preheated oven for 55-60 minutes or until the edges are set and the center has a slight jiggle.
  2. Once baked, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an hour.
  3. Afterward, refrigerate it for at least 4 hours or overnight for the best flavor!
Caramelizing
  1. Just before serving, sprinkle an even layer of sugar over the top of the cheesecake.
  2. Use a kitchen torch to caramelize the sugar until it forms a deep golden crust.
  3. Let it sit for a minute or two to harden before slicing.

Notes

For a lighter version, consider using low-fat cream cheese and yogurt instead of sour cream. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.