Crème Brûlée Cheesecake: Where Silky Custard Meets Creamy Dream

Some desserts are iconic on their own, but when you combine them? Pure magic. This Crème Brûlée Cheesecake is exactly that—a flawless mashup of two crowd-pleasers. You get the rich, velvety texture of classic cheesecake with the thin, glassy caramelized sugar top of a traditional crème brûlée. It’s elegant, indulgent, and wildly impressive, yet surprisingly simple to make at home. One slice in and you’ll be hooked on the contrast between the creamy base and that satisfying sugar crunch on top.

Why This Dessert Works

This cheesecake gives you the best of both worlds. It’s got the smooth, tangy richness of New York-style cheesecake, plus the dramatic brûléed topping that cracks under your spoon like in a five-star restaurant. Whether you’re baking for a dinner party, special occasion, or just in a dessert-making mood, this one feels fancy without being fussy.

Ingredients You’ll Need

For the crust:

– 1½ cups graham cracker crumbs
– 2 tablespoons granulated sugar
– 6 tablespoons unsalted butter, melted

For the filling:

– 24 oz (3 blocks) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tablespoon cornstarch
– 1 tablespoon vanilla bean paste or extract
– 1 cup sour cream
– ½ cup heavy cream

For the brûlée topping:

– ¼ cup granulated sugar (for torching)

Optional: fresh berries or a sprig of mint for garnish

Make the Crust

Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then remove and let cool slightly while you prepare the filling.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until completely smooth. Add sugar and beat again until light and fluffy. Mix in the eggs one at a time, then add the cornstarch, vanilla, sour cream, and heavy cream. Beat until just combined—don’t overmix.

Pour the filling over your cooled crust and smooth the top with a spatula.

Bake Low and Slow

Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides (this helps prevent cracks). Bake for 60–70 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for another hour. Then refrigerate for at least 4 hours, or ideally overnight.

Add That Signature Crème Brûlée Crunch

Once fully chilled, sprinkle an even layer of sugar across the top of your cheesecake. Use a kitchen torch to carefully caramelize the sugar until golden and glassy. Let it sit for 5–10 minutes until hardened before slicing.

No kitchen torch? You can use your oven broiler, but keep a close eye on it—it can go from caramelized to burnt in seconds.

Serve & Impress

When ready to serve, slice with a hot knife for clean cuts. That first crack of the caramelized top, followed by the creamy cheesecake beneath, is truly next-level. Add a few berries or a little whipped cream if you want extra flair.

Storage Tips

Store leftovers in the fridge, loosely covered, for up to 4 days. Just know the sugar topping may lose a bit of its crunch over time—if you want that fresh crackle again, re-torch before serving.

Final Thoughts

Crème Brûlée Cheesecake is a dessert that feels like it belongs in a white-tablecloth restaurant, but it’s totally doable in your own kitchen. From the rich vanilla filling to the dramatic sugar shell on top, every bite is a perfect balance of texture and taste. It’s one of those desserts you make once—and then never stop making.

Stick around—every visit tastes better than the last at The Buttered Bliss.