Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

Ingredients

For the Crust:

1½ cups graham cracker crumbs

¼ cup melted butter

2 tablespoons sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup heavy cream

For the Brûlée Topping:

¼ cup granulated sugar (for torching)

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Instructions

1. Preheat Oven to 325°F (163°C). Line a 9-inch springform pan with parchment on the bottom and lightly grease the sides.

2. Make the Crust:

In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.

3. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, and mix well. Beat in the eggs, one at a time, then add heavy cream and mix until just combined.

4. Bake the Cheesecake:

Pour filling over the crust. Place pan in a larger roasting pan and add hot water halfway up the sides (water bath). Bake for 55–65 minutes or until center is set but slightly jiggly. Turn off oven, crack door, and let sit for 1 hour.

5. Cool & Chill:

Remove from water bath. Cool completely, then refrigerate at least 6 hours or overnight.

6. Brûlée the Top:

Just before serving, sprinkle an even layer of granulated sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp.