Creme brulee cheesecake is an elevated twist on the usual cheesecake. Break out the granulated sugar and kitchen torch to re-create that classic caramelized sugar topping.
Creme Brulee Cheesecake
Updated on Mar. 17, 2025
The best part of a creme brulee is the golden caramelized sugar topping that perfectly offsets the baked custard base. In this recipe, we swapped the usual custard base for an even more decadent baked custard: cheesecake, with a traditional graham cracker crust. There are lots of ways to elevate a cheesecake, but a crackly creme brulee topping is an unexpected twist that adds the same texture and sophistication we love from the dessert menu staple.
You’ll need a kitchen torch for this recipe or, at the very least, a reliable broiler in your oven to caramelize the sugar. The outcome is a gorgeous creme brulee cheesecake that’s a little more advanced in technique but can certainly be pulled off by even the most novice cooks. If you’re serving the cheesecake at a party, caramelize the sugar with the kitchen torch (if using) in front of guests for an ooh and aah moment they’ll never forget.
Ingredients for Creme Brulee Cheesecake
- Crust: Our cheesecake creme brulee has the traditional graham cracker crust, made from graham cracker crumbs, melted butter and sugar.
- Cream cheese: Soften the cream cheese before starting this creme brulee cheesecake recipe. It’s so much easier to knock out cream cheese lumps when it’s at room temperature, meaning your cheesecake batter is less likely to be lumpy.
- Sugar: You’ll need granulated sugar for the crust, cheesecake batter and the creme brulee topping. Make sure you have enough!
- Eggs: Just as with the cream cheese, it’s important to bake with room-temperature eggs. The eggs will blend better into the batter, creating a nice emulsification. Cold eggs could seize the cream cheese, causing lumps.
- Sour cream: Sour cream adds a lovely tanginess without reducing the creamy texture from the cream cheese.
- Vanilla extract: When vanilla is the main flavor enhancer, I always splurge on the best vanilla extract or vanilla paste to really give the recipe a high quality flavor. Especially in desserts like cheesecakes, custards or ice creams, use vanilla beans because the tiny black flecks are so pretty and really pack a punch.
Directions
Step 1: Prep the pan
Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil, then grease the inside of the springform pan.
Step 2: Make the crust
In a large bowl, whisk together the graham cracker crumbs, sugar and melted butter.
Pour the mixture into the greased springform pan and press the crumbs into the bottom and about 1 inch up the sides.
Pop the springform pan into the oven and bake the crust until it’s lightly browned, 8 to 10 minutes. Set the crust aside and allow it to cool to room temperature.
Step 3: Whip up the cheesecake batter
Increase the oven temperature to 450°. In a large bowl, use a hand mixer or stand mixer to beat the cream cheese on medium speed until smooth, four to five minutes.
Reduce the mixer speed to medium-low, then add the sugar and beat the mixture until it’s fluffy. Add the eggs, one at a time, and mix just until incorporated. Beat in the sour cream and vanilla extract until smooth, one to two minutes.
Step 4: Bake the cheesecake in a hot water bath
Pour the filling into the crust. Place the springform pan in a larger baking pan.
Pour 1 inch of hot water into the larger pan to create the water bath. Place the baking pan with the cheesecake into the oven and bake it for 15 minutes. Turn the oven down to 225°, then bake the cheesecake for another 1 hour and 15 minutes.
Turn the oven off and open the oven door. Let the cheesecake sit until the center is set, 30 minutes. Remove the cheesecake from the oven, and let it cool on wire rack up to two hours.
Step 5: Chill the cheesecake
Cover the cheesecake with storage wrap and refrigerate the cheesecake for at least six hours or overnight.
Step 6: Caramelize the sugar
Remove the sides of the springform pan.
Evenly sprinkle the top of the cheesecake with 3 tablespoons of granulated sugar.
Use a kitchen torch to caramelize the sugar until it’s gorgeously golden brown. Let the caramelized sugar sit for five minutes so it hardens.
Slice the creme brulee cheesecake and serve!
Editor’s Tip: To cut perfect, clean slices of cheesecake, run a sharp chef’s knife under hot water, then carefully wipe off the water. Make the first slice, then repeat the steps until the cheesecake is cut.
Recipe Variations
- Make it gluten-free: It’s super easy to make this creme brulee cheesecake recipe gluten-free; just swap in gluten-free graham cracker crumbs!
- Include extracts and flavorings: A quick way to add more flavor to this cheesecake creme brulee is by using extracts like almond, orange, lemon, coconut and more. I also love to add a teaspoon of lemon or orange zest to quickly freshen the flavor.
- Add toppings: Once the sugar has been caramelized, feel free to add all sorts of toppings. Whipped cream, fresh berries, salted caramel sauce and more would be delicious additions to this creme brulee cheesecake.
- Change the cheesecake: Just as creme brulee can be any flavor, you can add the caramelized sugar topping to almost any cheesecake recipe (not no-bake cheesecakes, though!). Try it on a chocolate cheesecake, mascarpone cheesecake, pumpkin cheesecake, pistachio cheesecake or lemon cheesecake.
How to Store Creme Brulee Cheesecake
The creme brulee cheesecake can be stored in the refrigerator for up to four days. Wrap the cheesecake in storage wrap or place slices of it in an airtight container so the cheesecake doesn’t absorb any funky fridge smells.
Can you make creme brulee cheesecake ahead of time?
You absolutely can make creme brulee cheesecake ahead of time. In fact, the cheesecake needs to set in the fridge for at least six hours, so I recommend baking the cheesecake the day before serving, then caramelizing the sugar on top just before serving—and doing so in front of your guests for a fun show!
Creme Brulee Cheesecake Tips
What should you do if you don’t have a kitchen torch?
No kitchen torch? No problem! You can caramelize the sugar under the broiler in your oven instead. Keep an eye on the sugar because it can quickly burn. If you’re uncomfortable with either method, forgo the creme brulee topping and add a gorgeous pool of salted caramel sauce on top of the cheesecake instead.
Why did my creme brulee cheesecake crack?
Pulling a cracked cheesecake out of the oven can be disheartening, but know that it happens to every baker at least once! To prevent it in the future, avoid common cheesecake mistakes like overbaking the cheesecake, using cold ingredients and overmixing the batter.
The best way to prevent a cracked cheesecake is with a cheesecake water bath to keep the environment in the oven nice and steamy so the cheesecake doesn’t dry out and, ultimately, crack.
How can you tell when a cheesecake is done baking?
The best way to tell when a cheesecake is done baking is by performing the wobble test. While the cheesecake is still in the oven in the water bath, take a wooden spoon and gently but firmly rap the springform pan. It should wobble like Jell-O, not ripple like a wave.
Watch How to Make Creme Brulee Cheesecake
Creme Brulee Cheesecake
Prep Time
30 min
Cook Time
2 hours
Yield
16 servings
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- TOPPING:
- 3 tablespoons sugar
Directions
- Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
- In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of a greased 9-in springform pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside and cool.
- Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated. Beat in sour cream and vanilla until smooth, 1-2 minutes. Pour into prepared crust.
- Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 225°; bake another 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is set. Remove from oven; let cool on wire rack up to 2 hours. Cover; refrigerate at least 6 hours or overnight.
- Remove sides of springform pan. Sprinkle top of cheesecake with sugar. Use a kitchen torch to caramelize sugar. Let sit 5 minutes to harden. Slice and serve.
Nutrition Facts
1 slice: 353 calories, 24g fat (14g saturated fat), 100mg cholesterol, 244mg sodium, 30g carbohydrate (23g sugars, 0 fiber), 5g protein.
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Enjoy the decadent flavors of a creme brulee in the simplicity of a cheesecake dessert. You can enrich the flavors of the creamy vanilla filling by using a high-quality vanilla bean paste. —Lauren Habermehl, Pewaukee, Wisconsin
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