Crème Brûlée Cheesecake
A rich, creamy cheesecake with a buttery graham cracker crust and a crisp caramelized sugar topping. It combines the smooth texture of classic cheesecake with the irresistible crackly crust of crème brûlée.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 2 tablespoons sugar
For the Cheesecake
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
For the Topping
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.
- Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently after each addition.
- Mix in the sour cream, vanilla, flour, and salt just until combined. Avoid overmixing.
- Pour the filling over the crust and smooth the top.
- Bake for 55–70 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle the remaining sugar evenly over the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar until deeply golden and crisp. Let the topping harden for a few minutes before slicing.
