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This irresistible baked creme brûlée cheesecake is a delightful fusion of creamy cheesecake and caramelized sugar topping, perfect for satisfying your sweet cravings. It is the perfect combination of flavors and textures. Impress your guests or treat yourself to a decadent dessert experience with this easy-to-make delicacy that combines rich flavors and a satisfying crunch. This recipe with a torched sugar topping is a showstopper, so make it for your next party or special gathering.
Whip up a tasty creme brûlée cheesecake that combines a silky, creamy texture and crunchy caramelized sweetness.
If you love this creamy dessert, you’ve got to try creme brûlée cookies, easy cherry icebox cake, or this delicious strawberry cheesecake layered dessert.
Why You’ll Love It
Impressive presentation: This cake looks like it came straight out of a restaurant or deli. It’s super pretty!
Rich and creamy texture: It has the most incredibly smooth, velvety texture and taste.
Caramelized perfection: The brûléed sugar topping adds a joyful crunch and a burst of caramel flavor that is great with the creamy layer.
Ingredients for Creme Brûlée Cheesecake
A complete list of ingredients and amounts can be found in the recipe card below.
Vanilla wafer cookies: Use vanilla wafer cookies for the crust. They give the base a lovely lightness.
Salted butter: Salted butter is used in the crust. You can also use unsalted butter and add an extra pinch of salt.
Salt: Helps balance the flavors in the cheesecake.
Cream cheese: Go for full fat cream cheese and use room temperature cream cheese.
Vanilla Greek yogurt: This adds creaminess and a slight tang to the cheesecake. Use the best quality full-fat yogurt.
Vanilla extract: Gives the cheesecake batter a lovely desserty taste. You can also use vanilla bean paste.
Large eggs : These help to bind the ingredients and add richness to the cheesecake. Use room-temperature eggs for easy blending and creaming.
Turbinado sugar: Used for the caramelized topping, creating the classic brûlée effect.
Fresh berries: This is totally optional, but I recommend a mix of strawberries, blackberries, and raspberries – any fresh berries in season!
How to Make Creme Brûlée Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: In a food processor, pulse vanilla wafer cookies. Add melted butter and salt, then pulse to combine. Press the crust into the bottom and slightly up the sides of the pan. Bake for 10 to 12 minutes at 350°F until golden brown. Cool.
Prepare the cheesecake filling: Reduce oven temperature to 300°F. Beat cream cheese and powdered sugar until light, fluffy, and smooth. Add vanilla Greek yogurt and vanilla extract, mixing just until combined. Slowly stir in eggs, one at a time, until the batter is smooth and just combined.
Assemble and bake: Pour the batter into the prepared crust and tap to remove air bubbles. Place the springform pan on a lint-free towel in a large baking or roasting pan. Add hot or boiling water to the large pan until halfway full. Bake for 80 to 90 minutes until the center is wobbly and the edges are set. The internal temperature should reach 150°F. Cover with tented aluminum foil halfway through baking to prevent a darkened top. Turn off the oven, open the door, and cool the cheesecake for 1 hour. Remove from the water bath and cool to room temperature for another hour. Wrap well with plastic wrap and refrigerate overnight.
Brûlée the top: Remove the cheesecake from the refrigerator and discard the plastic wrap. Dab off any moisture on top. Sprinkle granulated sugar evenly over the cheesecake. Use a butane kitchen torch (my favorite here) to brûlée the sugar, moving in circular motions until melted, golden brown, and bubbly. Allow the top to cool. Remove the rim, slice, and serve with fresh berries, if desired.
Substitutions and Variations
Vanilla wafer cookies: For similar results, substitute a sleeve and a half of graham crackers with a few tablespoons of granulated white sugar for a buttery graham cracker crust.
Powdered sugar: If you don’t have powdered sugar, use ¾ cup of granulated white sugar. Note that granulated sugar may require longer beating to fully incorporate with the cream cheese.
Vanilla Greek yogurt: Swap with plain Greek yogurt or sour cream.
Lemon zest or extract: Add a teaspoon or a few drops of lemon extract to the cheesecake filling.
Chocolate crust: To add a rich chocolate flavor, use chocolate wafer cookies or chocolate sandwich cookies for the crust.
Fruit swirls: Before baking, swirl a fruit puree, like raspberry or strawberry, into the cheesecake filling.
Serving Suggestions
Appetizer: Kick off with this martini dip recipe or my chicken nachos (everyone loves these!)
Main: Serve an ultra cheesy caprese pizza as a main, or try this chicken masala recipe for a succulent chicken option – this goes well with a wide pasta noodle. For another fun food option, try a cowboy meatloaf casserole.
Dessert: End off with a slice of cheesecake creme brulee recipe and a heap of fresh berries.
How to Store Brûlée Style Cheesecake
Store: Store the creme brûlée cheesecake covered in the refrigerator and enjoy within 3 or 4 days
Freezer: You can freeze the cheesecake for up to 3 months.
Thaw: Leave the frozen cheesecake to thaw at room temperature or in the fridge overnight. It will lose its crisp topping, but it will still be wonderful.
Top Tips
Prevent cracks: Make sure all ingredients are at room temperature before creating a smooth, well-incorporated batter that minimizes the risk of cracking during baking.
Water bath success: Wrap the springform pan securely with aluminum foil or a baking bag to prevent water from seeping into the cheesecake. Place the pan on a lint-free towel in the water bath for added stability.
Avoid overmixing: Mix the cheesecake batter just until ingredients are combined. Overmixing can incorporate too much air, leading to cracks and a less dense texture.
Gradual cooling: Allow the cheesecake to cool in the turned-off oven with the door open for 1 hour. This gradual cooling process helps prevent cracks from forming.
Creme Brûlée Cheesecake FAQs
Yes, you can use a store-bought graham cracker crust or any other pre-made crust as a time-saving option.
You can achieve a similar effect under a broiler. Sprinkle the sugar evenly over the cheesecake and place it under the broiler until it caramelizes. Watch closely to avoid burning.
Yes, cheesecake tastes even better when made ahead. Chilling overnight allows the flavors to meld and the texture to set properly.
Absolutely! For individual servings, use a muffin tin lined with cupcake liners. Adjust the baking time to 20 to 25 minutes.
Creme Brûlée Cheesecake Recipe
Creme Brulee Cheesecake
Ingredients
For the Crust:
- 11 Ounces vanilla wafer cookies
- ½ Cup salted butter, melted
- ⅛ Teaspoon salt
For the Cheesecake:
- 24 Ounces cream cheese, softened
- 1½ Cups powdered sugar
- 1 Cup vanilla Greek yogurt
- 1 Teaspoon vanilla extract
- 4 eggs
For the Topping:
- ¼ Cup granulated sugar
- berries, fresh, optional garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit and assemble a 9 inch springform pan. Wrap the bottom of the pan well with aluminum foil or a baking bag to prevent water from getting in through the water bath.
- In a food processor, pulse the vanilla wafer cookies until well crumbled.
- Add in the butter and salt and pulse to combine.
- Press the crust into the bottom and slightly up the side of the assembled pan and then bake for 10 to 12 minutes or until golden brown. Set the crust aside.
- Reduce the oven to 300 degrees Fahrenheit and allow the crust to cool while making the cheesecake filling.
- Beat together the cream cheese and powdered sugar in a large mixing bowl using a hand or stand mixer, until light and fluffy and smooth.
- Add in the vanilla Greek yogurt and vanilla extract and mix just until combined.
- Slowly stir in the eggs, one at a time, just until the cheesecake batter is smooth and combined. Do not overbeat.
- Pour into the prepared crust and tap several times on the counter to remove any air bubbles.
- Place the springform pan on a lint free towel in a large baking or roasting pan.
- Carefully add in hot or boiling water until the large dish is halfway full and then place the water bath, with the cheesecake, in the oven.
- Bake for 80 to 90 minutes or until the cake is wobbly in the center and set on the edges. It should reach 150 degrees Fahrenheit internally.
- Cover halfway through baking with tented aluminum foil if you want to avoid a darkened top.
- Allow the oven to remain cracked open but turn off the heat and allow the cheesecake to cool for 1 hour.
- Remove the cheesecake from the water bath and allow to cool to room temperature, about 1 more hour.
- Wrap well with plastic wrap and place in the refrigerator for at least 6 hours or overnight.
- When ready to serve, remove the cheesecake from the refrigerator, discard the plastic wrap and dab off any moisture on the top of the cheesecake.
- Sprinkle the granulated white sugar evenly over the cheesecake and use a kitchen torch to brulee on even, medium flame in circular motions until all the sugar is melted, golden brown and bubbly.
- Allow the top to cool and then remove the rim, slice and serve with fresh berries, optional.
Notes
Water bath success: Wrap the springform pan securely with aluminum foil or a baking bag to prevent water from seeping into the cheesecake. Place the pan on a lint-free towel in the water bath for added stability.
Avoid overmixing: Mix the cheesecake batter just until ingredients are combined. Overmixing can incorporate too much air, leading to cracks and a less dense texture.
Gradual cooling: Allow the cheesecake to cool in the turned-off oven with the door open for 1 hour. This gradual cooling process helps prevent cracks from forming.
Nutrition
Indulge in the irresistible silky and crunchy goodness of this crème brûlée cheesecake. It will satisfy your deepest sweet cravings effortlessly. Whether you aim to impress guests or indulge in a decadent treat for yourself, this easy-to-make delicacy offers rich flavors and a delightful crunch, ensuring a memorable dessert experience.
Other Dessert Recipes To Try
- Make this dreamy coconut poke cake for the ultimate easy-going sweet treat.
- Here’s a luscious lemon mascarpone cake with the brightest taste and loveliest texture.
- If you love banana bread, you’ll fall head-over-heels in love with this banana crumb cake!
- Bake a limoncello cake for the yummiest Italian cake with lemony goodness.
- Here’s an easy lemon sheet cake that everyone will want a slice of.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Wow! This cheesecake was the ultimate dessert—creamy and crunchy at the same time. My guests loved it!
I tried the baked creme brûlée cheesecake, and it was divine! The creamy texture with that caramelized topping is heavenly. Definitely making this for my next gathering!
I love love cheesecake but this one is even better. so good!