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. It is all the creme brulee flavors you love in a beautiful cheesecake package!
Creamy decadence is what you get with this Creme Brulee Cheesecake Recipe. The texture is soft and smooth on the inside with a classic crisp caramelized sugar topping on top.
Although I do love a traditional Creme Brulee like my Earl Grey Creme Brulee, combining these two traditional desserts together has never been easier! It’s quick to whip up, then it sets overnight, and finally you have a delicious cheesecake at your fingertips!
Table of Contents
Recipe Ingredients
Graham Cracker Crumbs – To create a crumbly homemade crust to envelop this cheesecake.
Cream Cheese & Mascarpone Cheese – Two key ingredients when making any cheesecake.
Granulated Sugar – Some to add sweetness to the cheesecake filling, and more for the all-important topping that will be torched leaving a crisp, caramel flavor.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Creme Brulee Cheesecake
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step #2: Mix the graham cracker crumbs, sugar, and melted butter in a large bowl until combined.
Step #3: Pat the crumb mixture onto the bottom and halfway up the sides of a 9-inch springform pan.
Step #4: 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).
Step #5: Then, using the paddle attachment of your stand mixer, or using an electric hand mixer, beat together the cream cheese, mascarpone cheese, flour, and salt until fluffy. About 3 minutes.
Step #6: Next, add in the sugar and continue mixing until smooth.
Step #7: Add in the vanilla extract and mix until combined.
Step #8: Then, add the large eggs one at a time until combined.
Step #9: Pour the cheesecake 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.
Step #10: Remove from the oven and wait until it has completely cooled, then refrigerate for at least 8 hours.
Step #11: Next, carefully remove the springform pan and use a large spatula to release the cheesecake from the pan and transfer to a serving plate.
Step #12: Then use a spoon to 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.
Step #13: Finally, serve and enjoy!
FAQs
I personally have not tried it but yes you can. If you turn on your oven to broil you can set the cheesecake on a large roasting pan and broil it for 30 seconds to 1 minute to allow the sugar to caramelize. However, be VERY careful as sugar can burn quickly.
This cheesecake is delicious on it’s own but it would also be great with a cup of coffee or alongside my Boozy Iced Coffee or an Espresso Martini!
Storage Information
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.
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Creme Brulee Cheesecake Recipe
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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
Nutrition
I don’t see the amount of sugar on the recipe??
Hi Kristen, it is 1 1/4 cup. Sorry for this. The recipe has been updated.