Creme Brulee Cheesecake Recipe

This Creme Brulee Cheesecake is a thick and creamy cheesecake wrapped up in a homemade graham cracker crust and topped with a hard caramel shell.

5 from 1 vote

This Creme Brulee Cheesecake is a thick and creamy cheesecake wrapped up in a homemade graham cracker crust and topped with a hard caramel shell.

Prep Time30

Cook Time1

Resting Time8

Total Time9 30

Course: Desserts

Cuisine: European, French

Diet: Vegetarian

Servings: slices

Calories: 539kcal

Author: Linda

Equipment

Ingredients

For the Crust

2 cups Graham Cracker Crumbs about 2 packets of graham crackers
2 Tablespoons granulated sugar
1/2 cup butter melted

For the Cheesecake

24 oz cream cheese room temperature
8 oz mascarpone cheese room temperature
2 Tbsp all-purpose flour
1 1/4 cups granulated sugar
1/8 tsp salt
1 Tbsp vanilla extract
4 eggs room temperature
3 Tbsp granulated sugar for the topping

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Pat the crumbs onto the bottom and halfway up the sides of a 9-inch springform pan.
Next, bake the crust in the oven for 10 minutes then remove from the oven to cool. and reduce the oven temperature to 300 degrees Fahrenheit (149 degrees Celsius).
Then, using the paddle attachment of your stand mixer, beat together the cream cheese, mascarpone cheese, flour, and salt until fluffy. About 3 minutes.
Next, add in the sugar andcontinue mixing until smooth.
Add in the vanilla extract and mix until combined.
Then, add eggs one at a time until combined.
Pour the batter into your prepared springform pan and bake for 60 minutes until most of the cheesecake is set and only the middle is slightly jiggly when moved.
Remove from the oven and wait until it has completely cooled, then refrigerate for at least 8 hours.
Next, carefully remove the springform pan and use a large spatula to release the cheesecake from the pan and transfer to a serving plate.
Then sprinkle the granulated sugar evenly over the top of the cheesecake and using a kitchen torch, melt the sugar to a beautiful golden brown. This takes time so be patient. Be careful not to burn it, less is more.
Finally, serve and enjoy!

Video

Notes

You can store this cheesecake in an airtight container in your fridge for 4-5 days. If you are wanting to freeze this cheesecake you can but do it before you add the caramelized topping. Wrap it in plastic wrap and place it in an airtight container and it will last in your freezer for up to 1 month.

Nutrition