Crème Brûlée Cheesecake

By Lily | Last modified on Dec 12, 2025

Featured in: Desserts

There’s something truly magical about the delicate crackle of caramelized sugar atop a smooth, creamy cheesecake. This Crème Brûlée Cheesecake combines the best elements of a classic French dessert with the rich, velvety texture of a cheesecake, creating a dessert that’s both elegant and irresistible.

Perfect for special occasions or impressing guests, this cheesecake boasts a buttery graham cracker crust, a luscious vanilla-infused filling, and a perfectly caramelized sugar topping that turns every bite into a moment of delight. It’s a showstopper that feels luxurious without complicated techniques.

Why You’ll Love This Recipe

Combines rich cheesecake creaminess with the signature crackly brûlée sugar topping.
Uses classic vanilla bean for an authentic, aromatic flavor profile.
Simple steps make it achievable for holiday dinners and special celebrations.
Prepares ahead and torches the sugar at the last minute for maximum crowd appeal.

Ingredients

Cream Cheese (3 x 8 oz bricks): Softened for a smooth, rich filling with the perfect creamy texture.
Granulated Sugar (1 cup + 1 cup): Used to sweeten the cheesecake and create the caramelized brûlée topping.
Eggs (2 large): Bind the filling ingredients and help set the cheesecake beautifully.
Vanilla Extract (2 teaspoons): Adds warm, classic vanilla flavor to enhance the filling.
Vanilla Bean (1 pod): The scraped seeds provide an intense, authentic vanilla taste and speckled appearance.
Sour Cream (½ cup): Adds creaminess and a slight tang, balancing richness and improving texture.
Graham Cracker Crumbs (1½ cups): Provides a buttery, crunchy base that holds the cheesecake together.
Butter (6 tablespoons, melted): Combines with crumbs to form a firm, golden crust.

Instructions

Prepare the Graham Cracker Crust: Preheat your oven to 350°F. Combine the graham cracker crumbs and melted butter in a medium bowl until every crumb is moistened. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust. Bake for 8 minutes to create a buttery, slightly crisp foundation that holds up to the creamy filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. This step incorporates air and ensures no lumps. Add the eggs one at a time, blending well after each addition to maintain a silky texture. Stir in vanilla extract, scraped vanilla bean seeds, and sour cream until the mixture is fully combined and luxuriously smooth.
Bake the Cheesecake: Pour the creamy filling over the cooled crust and gently smooth the surface. Bake at 350°F for about 50 minutes, until the center is just set yet slightly jiggly—this ensures a creamy center. Turn off the oven and leave the cheesecake inside with the door ajar for 15 minutes to gently finish cooking without cracking. Transfer to a wire rack to cool, then refrigerate for at least 4 hours or overnight to set completely.
Create the Signature Brûlée Topping: Just before serving, evenly sprinkle 1 cup of granulated sugar over the chilled cheesecake’s surface. Place under a hot broiler briefly, watching carefully until the sugar melts and turns a deep golden caramel. This creates a crackly glass-like topping that contrasts beautifully with the smooth cheesecake. For a decorative twist, prepare caramel shards separately on a silicone mat and garnish the top for an elegant presentation.

You Must Know

Use full-fat cream cheese for the best rich texture and flavor.
Scrape the vanilla bean seeds carefully to maximize aroma and visual appeal.
Broil sugar topping only seconds to avoid burning and bitterness.
Make the cheesecake a day ahead, but torch the sugar just before serving for the freshest brûlée layer.

Storage Tips

Store the cheesecake covered in the refrigerator for up to 3 days. To keep the brûlée topping crisp, add sugar and torch it just before serving. Avoid freezing, as it can alter texture and caramelization quality.

Serving Suggestions

Serve this elegant cheesecake as a final course for celebratory dinners or holiday feasts. Garnish with a light dusting of powdered sugar, fresh berries, or a drizzle of caramel sauce to elevate presentation and flavor.

Professional Tips

Room temperature cream cheese and eggs create a smoother filling without lumps.
Using a water bath (bain-marie) during baking can help prevent cracks and ensures gentle, even cooking.
The vanilla bean adds depth not achievable with extract alone; reserve the pod for infusing sugar or cream.
If you don’t have a broiler, use a culinary torch for precise brûlée topping control.

FAQs

Can I use regular vanilla extract instead of vanilla bean?: Yes, you can substitute with an additional 1 teaspoon of vanilla extract, but the vanilla bean adds a more authentic flavor and pretty speckles.
How do I avoid cracks in my cheesecake?: Use room temperature ingredients, avoid overmixing, bake slowly, and cool gradually with the oven door cracked to minimize cracking.
What if I don’t have a broiler to caramelize the sugar?: Using a kitchen torch is ideal for even caramelization. Alternatively, briefly place under a broiler or use caramel shards made in advance as decoration.
Can I prepare this cheesecake in advance?: Yes, bake and chill the cheesecake a day ahead. Leave the brûlée topping until just before serving to keep it crisp and fresh.
Is it necessary to use a springform pan?: A springform pan makes removing the cheesecake easier without damaging the crust or sides, though a regular pan with parchment can be used cautiously.
How long does the caramelized sugar topping last?: The brûlée sugar topping is best enjoyed immediately as it softens over time. For best texture, torch the sugar just before serving.
Can I make this recipe gluten-free?: Yes, substitute the graham cracker crust with gluten-free graham crumbs or finely ground gluten-free cookies, keeping the same butter ratio.