The day you try Crème Brûlée Cheesecake for the first time is one you will never forget because your taste buds will remind you to make it again and again!
I am in so much trouble! Why, you might ask? Because I just discovered a way to combine my two favorite desserts into one fantastic concoction. How did I never think to make crème brûlée cheesecake before? And, even worse, why did I make it now? It’s my new addiction!
Seriously, folks, if you love cheesecake and crème brûlée, this is the dessert you never knew you needed—and always want to have in your refrigerator. Luckily, my tiny bit of self-control is holding me back. And, even better, this recipe is easy enough to cut in half, or to make only a quarter portion so that I don’t feel inclined to eat the entire thing by myself.
I can’t wait to hear how you like (or love) it once you make it. Please let me know in the comments below.
Is Crème Brûlée Cheesecake Healthy?
Let’s get one thing straight—crème brûlée cheesecake will not be the healthiest thing you eat today! However, this dessert gives you a decent amount of protein, vitamin A, and calcium. Of course, there is also a lot of fat and calories, so, as with any special treat, use common sense and consume in moderation.
You can substitute plain Greek yogurt for the sour cream in this recipe, which may help increase the protein and reduce the fat and calories. You can make this recipe gluten-free using GF graham crackers or GF graham cracker crumbs to make the crust. Premade gluten-free graham cracker crusts are also available at many grocery stores.
How Do I Make A Perfect Cheesecake?
As with most types of cheesecake, there are a few simple steps to ensure your crème brûlée cheesecake turns out perfect every time. First, take your cream cheese, sour cream, and eggs out of the refrigerator 1 hour before you start. That gives them time to reach room temperature and combine easily without overmixing (which can lead to cracks). Make sure to add the eggs one at a time, incorporating each just until blended.
Use the bottom of a cup or glass to pack the graham cracker mixture into the pan tightly. Ensure your 9-inch springform pan has sides at least 3 inches high. Close your pan tightly. If you are concerned about water seeping in, you can even wrap the outside in a layer or two of aluminum foil. Open, loosen, and remove the springform pan slowly to keep the cheesecake from cracking. Most importantly, follow the instructions and completely cool and refrigerate the cheesecake before removing it from the pan and caramelizing the top.
How do I store leftovers?
Leftover crème brûlée cheesecake can be refrigerated tightly covered or in an airtight container for up to 5 days. The topping will start to soften but will still taste great. You can also freeze the cheesecake for up to 1 month before adding the topping. Wrap it tightly in plastic and then foil. You can also wrap individual slices and store them in freezer bags for future use. Defrost them overnight in the fridge; just add and torch the topping before serving.
Serving Suggestions
As tempted as I might be to make crème brûlée cheesecake my meal, I like to counter the calories by focusing on healthy foods when having a decadent dessert. Some lighter yet utterly delicious recipes include Chopped Greek Salad, Ground Chicken Stir-Fry, or Roasted Chicken with Boiled Carrots and Air-Fryer Frozen Green Beans. A healthy meal lets you enjoy the deliciousness of this cheesecake for dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 3 1/2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 32 ounces cream cheese softened
- 1 1/3 cups granulated sugar
- 2 vanilla beans seeds scraped
- 1/2 cup sour cream
- 4 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar for topping
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 3 1/2 tablespoons sugar, and the melted butter until combined. If the mixture doesn't clump when you squeeze it in your palm, add a small amount more butter until it does.
- Firmly pack the mixture into a 9-inch springform pan and bake it for 10 minutes. Let it cool.
- Whip the cream cheese until smooth, then mix in 1 1/3 cups of sugar and the vanilla bean seeds until well combined.
- Incorporate sour cream, then add eggs individually, followed by vanilla extract. Mix until just blended.
- Pour the filling over the crust, place the pan in a water bath, and bake for 60-75 minutes until set but slightly jiggly in the center.
- Let the cheesecake cool, then refrigerate for at least 6 hours. Sprinkle 1/4 cup sugar on top and caramelize with a torch before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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