Here's a rich and creamy dessert that's guaranteed to impress – Crème Brûlée Cheesecake. Imagine the silky smoothness of classic cheesecake, paired with the irresistible caramelized sugar crust of crème brûlée. Every bite is a perfect balance of luscious creaminess and crisp, crackly sweetness.

I first made this recipe when I wanted to combine my two favorite desserts into one decadent treat. After a few test runs and a little patience, I found the perfect method to achieve a velvety cheesecake with that signature brûléed top. Now, it’s my go-to dessert for special occasions or whenever I need a show-stopping finale to a meal.

Why You'll Love This Crème Brûlée Cheesecake

This dessert is the ultimate indulgence. If you're a fan of rich, creamy textures and that satisfying sugar crunch, you’re in for a treat.

One of the best things about this cheesecake is its luxurious texture. Thanks to a gentle baking process and a water bath, every slice is impossibly smooth, with no cracks in sight.

It's easier than you think! While crème brûlée and cheesecake might sound intimidating, this recipe walks you through each step, making it totally achievable for home bakers.

The caramelized sugar topping takes this dessert to the next level. With just a sprinkle of sugar and a quick torching, you’ll create that signature crisp layer that shatters beautifully with every bite.

Plus, it’s make-ahead friendly. Cheesecake needs time to chill and set, meaning you can prepare it in advance and simply brûlée the top right before serving.

Ingredients Notes

The magic of this Crème Brûlée Cheesecake comes from a handful of simple yet carefully selected ingredients.

Start with cream cheese, and make sure it’s full-fat and completely softened. This ensures a rich, smooth texture without any lumps. Letting it come to room temperature before mixing is key.

Next, you'll need heavy cream to achieve that signature creamy consistency. Unlike traditional cheesecakes that use sour cream, heavy cream gives this version a silky, luxurious mouthfeel.

For sweetness, we use granulated sugar both in the cheesecake and for the caramelized topping. It dissolves smoothly into the batter and caramelizes perfectly under the torch.

Eggs provide structure while maintaining the delicate texture. Be sure to mix them in gently—overbeating can incorporate too much air and lead to cracks.

Finally, the crust is made from graham crackers and butter, forming a crisp, slightly sweet base that complements the creamy filling perfectly. You can also swap in vanilla wafers or even Biscoff cookies for a twist.

A springform pan and a water bath (bain-marie) are essential for an even bake. The steam prevents the cheesecake from drying out, keeping it perfectly smooth.

How To Make This Crème Brûlée Cheesecake

Creating this masterpiece is easier than it seems, and the results are well worth the effort.

Start by preparing the crust. Crush your graham crackers into fine crumbs and mix them with melted butter until they resemble damp sand. Press this mixture into the bottom of a springform pan, ensuring an even layer. Bake for about 10 minutes, then let it cool while you prepare the filling.

For the cheesecake batter, beat the softened cream cheese and sugar together until completely smooth. This step is crucial—any lumps here will carry through to the final texture. Once smooth, add the eggs one at a time, mixing just until incorporated. Finally, pour in the heavy cream and vanilla extract, stirring gently to keep the batter silky.

Pour the batter over the cooled crust and prepare the water bath. Wrap the outside of your springform pan with aluminum foil to prevent leaks, then place it in a larger roasting pan. Fill the roasting pan with hot water, ensuring it reaches halfway up the sides of the cheesecake pan.

Bake at a low temperature until the center is just set with a slight wobble. Once done, turn off the oven and let the cheesecake sit inside with the door cracked for about an hour—this gradual cooling prevents cracks. Then, transfer it to the fridge to chill for at least 4 hours, preferably overnight.

Just before serving, it's time for the signature brûlée topping. Sprinkle a thin, even layer of granulated sugar over the chilled cheesecake. Using a kitchen torch, melt the sugar until it bubbles and turns deep amber. Let it cool for a minute to harden into that crisp, shattering crust.

Storage Options

This cheesecake stores beautifully, making it a great make-ahead dessert.

For short-term storage, keep it covered in the refrigerator for up to five days. A cake container or plastic wrap helps prevent it from absorbing any fridge odors.

If you want to freeze it, wrap individual slices in plastic wrap and place them in an airtight container. Freeze for up to two months, and thaw overnight in the fridge before serving.

Once the sugar topping is torched, it’s best enjoyed immediately. The caramelized layer can soften if refrigerated, so if making ahead, brûlée only the slices you plan to serve.

Variations and Substitutions

One of the best things about this cheesecake is how adaptable it is.

For a different crust, swap out the graham crackers for chocolate cookie crumbs or shortbread. Each option adds its own unique flavor to the final dessert.

Want to add a little extra flavor to the cheesecake filling? A splash of bourbon or espresso powder can bring a whole new depth of flavor without overpowering the classic crème brûlée taste.

For a dairy-free version, substitute the cream cheese with a high-quality plant-based alternative and use coconut cream in place of heavy cream. The texture will be slightly different but still delicious.

If you don’t have a kitchen torch, you can caramelize the sugar under the broiler. Just keep a close eye on it—it can burn quickly.

However you make it, this Crème Brûlée Cheesecake is sure to become a new favorite. Have fun experimenting, and enjoy every decadent bite!