Crème Brûlée Cheesecake Recipe – Easy, Decadent Dessert to Impress

Name: Crème Brûlée Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: French-American
Ingredients: 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits); 1/4 cup (50g) granulated sugar (for crust); 6 tablespoons (85g) unsalted butter, melted; 24 oz (680g) full-fat cream cheese, room temperature; 1 cup (200g) granulated sugar (for filling); 1/4 cup (60ml) heavy cream; 3 large eggs, room temperature; 2 teaspoons pure vanilla extract or seeds from 1 vanilla bean; Pinch of salt; 1/4 cup (50g) granulated sugar (for brûlée topping)

Posted on August 16, 2025

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There’s something truly magical about the first crack of a caramelized sugar top on a classic crème brûlée cheesecake. The rich aroma of vanilla, the creamy filling, and that iconic glassy crust—this crème brûlée cheesecake recipe brings together two beloved desserts in one unforgettable bite. You know, I’ll never forget the first time I served this at a family get-together. The room fell silent for a moment as everyone admired the golden, glistening sugar and then… crack! Spoons dove in and eyes lit up. If you’re looking for a show-stopping, easy, and decadent dessert to impress, you’ve absolutely landed in the right place.

Why is this recipe so worth making? For starters, it combines the smooth richness of creamy cheesecake with the unmistakable crunch of crème brûlée’s caramel top. Plus, it’s surprisingly approachable—you don’t need to be a pastry chef to pull this off at home. The flavor is out-of-this-world, with vanilla and cream cheese melting together in a symphony of sweet, toasty goodness. And as a bonus, that crackly sugar topping is just plain fun to make (and eat!). Did you know crème brûlée actually dates all the way back to 17th-century France? It was once served to royalty, and today, you can bring a bit of that fancy flair right to your own kitchen—no crown required!

Why You Will Love This Crème Brûlée Cheesecake Recipe

This recipe has roots in both French and American kitchens, making it a true fusion dessert. Crème brûlée itself, with its caramelized sugar top and silky custard base, has graced French tables for centuries. Meanwhile, cheesecake—rich, tangy, and undeniably indulgent—has long been a favorite at New York diners and holiday gatherings alike. Blending these two classics into a single dessert is honestly a stroke of genius (not to brag, but my first attempt was a wild success at a spring celebration).

I grew up with cheesecake as a birthday tradition, but it wasn’t until a trip to Paris that I truly fell for crème brûlée. The moment I cracked that sugar shell in a little café, I knew I had to try merging these two loves. Over time, I tweaked the recipe—experimenting with different sugar torches, types of vanilla, and even playing with the crust. What you’re getting here is the result of many delicious trials (and a few tasty messes!).

There’s something seasonally perfect about this dessert, too. In the spring and summer, it’s cool and creamy—perfect right from the fridge. In fall and winter, the caramelized sugar adds a cozy, toasted note that feels just right after a hearty meal. It’s a dessert that feels special enough for holidays but is totally doable on a cozy weekend, too. And let’s face it—who doesn’t love a dessert that’s equal parts creamy, crunchy, and oh-so-satisfying?

Ingredient Discussion

Let’s talk about what goes into this crème brûlée cheesecake recipe and how to pick the best stuff for a truly killer result.

Cream Cheese: The star of the show! Use full-fat cream cheese for that signature creamy texture. I always go for the block style, not the whipped tubs. Let it come to room temperature before mixing—cold cream cheese can leave lumps. If you’re dairy-free, there are some decent almond-based alternatives, though the texture changes a bit.
Granulated Sugar: You’ll need it for both the cheesecake batter and the brûlée topping. For the topping, I like to use a fine, white sugar—it melts evenly and gives that snappy crunch. Brown sugar can work in a pinch, but it caramelizes differently and can sometimes burn.
Eggs: These bind everything together and help the cheesecake set. Use large eggs, preferably at room temperature. If you’re vegan, you can try a flaxseed substitute, but you’ll miss out on some of the richness.
Vanilla Bean or Extract: Real vanilla makes a huge difference! If you can, scrape a vanilla bean into the mix for those gorgeous little flecks. Pure vanilla extract works beautifully, too. I once used a splash of bourbon vanilla and wow—the depth of flavor was incredible.
Heavy Cream: This adds silkiness to the batter. Don’t swap for milk; you want that full, creamy body. For a slightly lighter version, you could use half-and-half, but it’s just not the same.
Graham Crackers or Digestive Biscuits: These form the crust. Graham crackers are classic, but digestive biscuits add a lovely, toasty note (especially if you’re in the UK). Gluten-free cookie crumbs work well if needed.
Butter: Melted butter binds the crust. I use unsalted so I can control the salt level. If you’re dairy-free, coconut oil is a good swap.
Salt: Just a pinch! It rounds out the sweetness and brings out the flavors.

For sourcing, always check the baking aisle for vanilla beans—they’re pricier but so worth it. If you’re making this in winter, the heavy cream tends to be especially rich and fresh (at least in my local market). Store your cream cheese and eggs in the fridge until you’re ready, and keep your sugar in a dry spot to avoid clumping. Oh, and if you want to get fancy, try sprinkling a little sea salt on top of the caramelized sugar for a sweet-salty twist. Trust me, it’s a game-changer!

Equipment Needed

You don’t need a whole bakery to make this crème brûlée cheesecake recipe, but a few key tools do help:

Springform Pan (9-inch/23cm): This is essential for easy release. If you don’t have one, a deep cake pan lined with parchment works in a pinch, but unmolding will be trickier.
Mixing Bowls: At least two—one for the crust, one for the filling.
Electric Mixer or Stand Mixer: It makes the batter super smooth. You can go old-school with a sturdy whisk and elbow grease, though it takes longer.
Rubber Spatula: For scraping every last bit of creamy goodness out of your bowl.
Baking Sheet or Roasting Pan: You’ll bake the cheesecake in a water bath (bain-marie) to keep it extra creamy. A roasting pan big enough for your springform pan is perfect.
Aluminum Foil: To wrap the pan and prevent leaks.
Kitchen Torch: This is what gives you that iconic brûlée top! A torch is easiest, but you can use your oven’s broiler if you don’t have one (just keep a close eye—sugar burns fast!).
Measuring Cups & Spoons: Precision matters here.

Over the years, I’ve found that investing in a good-quality springform pan is totally worth it—just make sure to hand wash and dry it well to keep it rust-free. As for torches, there are plenty of budget-friendly options online. Mine has lasted me years with regular use (and it’s always a party trick at dessert time!).

How to Make the Ultimate Crème Brûlée Cheesecake

Preheat and Prep: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Wrap the outside of the pan in a double layer of heavy-duty aluminum foil—this keeps water out during the water bath.

Tip: Don’t skip the foil! A leaky water bath is a cheesecake’s worst enemy.
Make the Crust: In a bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) granulated sugar, and 6 tablespoons (85g) melted butter. Mix until it feels like wet sand.

Press the mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then remove and let cool while you work on the filling.

Note: The crust should be golden and set, but not too dark.
Prepare the Filling: In a large bowl, beat 24 oz (680g) cream cheese until smooth and fluffy (about 2 minutes). Add 1 cup (200g) granulated sugar and beat again.

Mix in 1/4 cup (60ml) heavy cream, 3 large eggs (one at a time), and 2 teaspoons vanilla extract (or seeds from 1 vanilla bean). Add a pinch of salt.

Scrape down the sides to avoid lumps.
Assemble and Bake: Pour the filling over the cooled crust. Place the pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when you nudge the pan.

Warning: Overbaking leads to cracks. Trust the jiggle!
Cool Gradually: Turn off the oven, prop the door open a crack, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

Remove the pan from the water bath, then cool to room temperature. Refrigerate for at least 4 hours (overnight is best).
Brûlée the Top: Just before serving, sprinkle an even layer of sugar (about 1/4 cup/50g) over the chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden and crackly.

If using the broiler: Place the cheesecake under a hot broiler for 1-2 minutes, watching closely.

Note: The top should be amber and crisp, but not burnt. Let the sugar cool for 2-3 minutes before slicing.
Serve and Enjoy: Run a knife around the edge of the pan, unlatch the springform, and slice with a warm, clean knife for perfect wedges.

Tip: Wipe your knife between slices for the neatest presentation.

Honestly, the most satisfying part is that first crack! If you’re serving a crowd, get everyone to listen—there’s nothing like it.

Cooking Tips & Techniques

Here’s where experience really shines in making this crème brûlée cheesecake recipe a total success:

Room Temperature Ingredients: Let your cream cheese, eggs, and cream sit out so they blend smoothly. Cold ingredients can make the batter lumpy and tough to mix.
Don’t Overmix: Mix just until combined, especially after adding eggs. Overmixing whips in air and can cause cracks or a soufflé-like texture (learned this the hard way—my first cheesecake puffed up like a balloon!).
Water Bath Wisdom: Always double-wrap your pan in foil. Even “leak-proof” pans can let in water. I once skipped this step and ended up with a soggy crust—never again!
Caramelizing the Sugar: Move your torch in circles and keep it moving for even browning. Don’t linger in one spot or you’ll get burnt patches. If you’re broiling, stay close—sugar can go from golden to black in seconds.
Cooling Matters: Letting the cheesecake cool slowly in the oven helps prevent cracks. Don’t rush this step, even if you’re excited to taste it.
Knife Tricks: For clean slices, dip your knife in hot water and wipe between cuts. It really does make the slices look bakery-perfect!

Timing is everything, so I like to prep the crust and filling in advance, then have a cup of tea while it bakes. Multitasking gets tricky when you’re watching the sugar caramelize—don’t walk away!

Variations & Adaptations

The best part about this crème brûlée cheesecake recipe is how customizable it is. Here are some fun twists to try:

Dairy-Free Version: Use vegan cream cheese and coconut cream instead of heavy cream. The texture is a bit different but still delicious! Swap in coconut oil for the crust.
Chocolate Crust: Use chocolate wafer cookies or brownies for the base instead of graham crackers. It adds a deeper flavor—my kids are obsessed with this twist!
Seasonal Swaps: In fall, add a swirl of pumpkin puree and pumpkin spice to the batter. In summer, sprinkle fresh berries on top just before serving (after caramelizing the sugar, of course).
Gluten-Free Option: Use gluten-free cookies or nut-based crusts. Almond flour mixed with butter and sugar works really well.
Liqueur Flair: Add a tablespoon of Grand Marnier or bourbon to the batter for an adult-only treat. The subtle warmth is perfect for cozy evenings.

One time, I tried a maple brûlée top for a fall dinner, and it was a massive hit. Just swap in maple sugar for the granulated sugar—it’s a little trickier to melt, but the flavor is unreal!