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Crème Brûlée Cheesecake

Rich, creamy cheesecake topped with caramelized sugar, combining the best of French crème brûlée and classic New York cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
Cheesecake Filling
  • 2 lbs cream cheese room temperature
  • 0.75 cup granulated sugar
  • 4 large eggs room temperature
  • 1 cup heavy cream
  • 2 tsp vanilla bean paste or vanilla extract
  • 0.25 tsp salt
  • 2 tbsp cornstarch
Brûlée Topping
  • 0.33 cup granulated sugar for caramelizing

Equipment

  • 9-inch springform pan
  • Kitchen torch or broiler
  • Large roasting pan
  • Stand mixer or hand mixer
  • Aluminum foil

Method
 

  1. Preheat oven to 325°F (160°C). Wrap springform pan with aluminum foil.
  2. Mix crust ingredients and press into pan bottom. Bake 10 minutes, then reduce oven to 300°F.
  3. Beat cream cheese until smooth. Gradually add sugar until incorporated.
  4. Add eggs one at a time, mixing on low speed just until combined.
  5. Mix in heavy cream, vanilla, salt, and cornstarch until smooth.
  6. Pour filling over crust. Place pan in roasting pan and fill with hot water halfway up sides.
  7. Bake 60-70 minutes until center is almost set. Cool in oven with door cracked for 1 hour.
  8. Cool completely, then refrigerate at least 6 hours. Before serving, sprinkle with sugar and torch until caramelized.

Notes

Use a kitchen torch for best results on the caramelized topping. Can be made 2 days ahead - add brûlée topping just before serving. For clean cuts, dip knife in warm water between slices.