Here’s a detailed Crème Brûlée Cheesecake recipe — a creamy cheesecake base topped with that signature caramelized sugar crust. Perfect for when you want something rich and elegant.

Crème Brûlée Cheesecake Recipe

If you love cheesecake and you love crème brûlée, then this recipe is about to become your new favorite dessert. Crème Brûlée Cheesecake blends the rich, creamy texture of classic cheesecake with the irresistible caramelized sugar topping of crème brûlée. Each bite is velvety, indulgent, and slightly crisp on top—an elegant dessert that feels like it belongs in a fine dining restaurant but can be made in your own kitchen.

This detailed recipe will guide you through every step, from preparing the crust to torching the golden sugar topping. With helpful tips, make-ahead instructions, and variations, you’ll be confident making this luxurious cheesecake at home.

Why You’ll Love This Recipe

Two Classics in One – A cheesecake base topped with caramelized sugar.
Elegant Yet Simple – Perfect for dinner parties, holidays, or celebrations.
Make-Ahead Friendly – Cheesecake tastes better when chilled overnight.
Versatile – Customize the crust, add flavor variations, or adjust toppings.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs, room temperature
1 tablespoon cornstarch (for stability)
1 tablespoon lemon juice
2 teaspoons vanilla extract

For the Crème Brûlée Topping:

½ cup granulated sugar (for caramelizing on top)

Step-by-Step Directions

Step 1: Prepare the Crust

Preheat the oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a 9-inch springform pan lined with parchment paper.
Bake for 10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
Add sour cream, lemon juice, vanilla, and cornstarch. Mix until fully combined.
Beat in eggs one at a time, mixing on low speed to avoid incorporating too much air.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust.
Place the pan inside a larger roasting pan and add hot water halfway up the sides (water bath). This prevents cracks and ensures even baking.
Bake for 60–70 minutes, until the edges are set but the center still jiggles slightly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Step 4: Chill the Cheesecake

Remove from oven, cool completely at room temperature.
Refrigerate for at least 6 hours or overnight for best flavor and texture.

Step 5: Make the Crème Brûlée Topping

Just before serving, sprinkle a thin, even layer of sugar over the chilled cheesecake.
Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
- If you don’t have a torch, place under a hot broiler for 2–3 minutes, watching closely.
Let the sugar cool and harden for 2–3 minutes before slicing.

Step 6: Serve and Enjoy

Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Tips for the Perfect Crème Brûlée Cheesecake

Use Room Temperature Ingredients – Prevents lumps in the batter.
Avoid Overmixing – Too much air leads to cracks.
Always Use a Water Bath – Keeps cheesecake creamy and prevents drying.
Cool Gradually – Sudden temperature changes cause cracks.
Torch Just Before Serving – The sugar topping softens in the fridge, so caramelize right before presenting.

Variations

Chocolate Crust – Use Oreo crumbs instead of graham crackers.
Espresso Flavor – Add 1 tablespoon instant espresso to the batter.
Citrus Twist – Add lemon or orange zest to the filling.
Berry Topping – Serve with fresh berries for a fruity contrast.
Mini Crème Brûlée Cheesecakes – Make in muffin tins for individual portions.

Storing and Freezing

Refrigerator: Store cheesecake (without brûlée topping) covered for up to 5 days.
Freezing: Wrap cooled cheesecake tightly in plastic wrap and foil, freeze up to 2 months. Thaw overnight in the fridge before adding sugar topping.
Leftovers with Brûlée: Best eaten the same day, as sugar topping softens over time.

Serving Suggestions

Serve plain to highlight the caramelized topping.
Garnish with whipped cream and berries.
Pair with coffee, espresso, or dessert wine.

Frequently Asked Questions

Do I need a torch for the topping?
A torch works best, but a broiler can be used. Watch carefully to avoid burning.

Why did my cheesecake crack?
Overmixing, skipping the water bath, or sudden cooling can cause cracks. The brûlée topping helps disguise small cracks.

Can I make this in advance?
Yes. Make the cheesecake a day ahead, but brûlée the sugar just before serving.

What if I don’t have sour cream?
Greek yogurt can be substituted for a similar texture.

Nutrition Information (per slice, 12 servings, approximate)

Calories: 420
Carbohydrates: 34 g
Protein: 7 g
Fat: 28 g
Saturated Fat: 17 g
Cholesterol: 120 mg
Sodium: 280 mg
Sugar: 28 g

Conclusion

Crème Brûlée Cheesecake is the ultimate dessert for anyone who loves indulgent flavors and sophisticated presentation. With its buttery crust, velvety cream cheese filling, and caramelized sugar topping, it’s both a visual and culinary masterpiece. While it looks impressive, the recipe is simple to follow and can be prepared in advance, making it ideal for holidays, birthdays, and special occasions.

Once you try this recipe, you’ll understand why it’s a favorite in restaurants around the world. Now you can enjoy it at home, impressing family and friends with every decadent slice.

Crème Brûlée Cheesecake