There's nothing quite like the delicate crunch of caramelized sugar giving way to a luscious, creamy bite of cheesecake. This Crème Brûlée Cheesecake is the ultimate dessert mash-up, bringing together the rich, tangy flavor of cheesecake with the classic brûléed topping we all know and love.

I first created this recipe when I was torn between making my favorite cheesecake and indulging in a silky crème brûlée. The result? A dessert so decadent and elegant that it quickly became a staple at dinner parties and holiday gatherings.

Why You'll Love This Crème Brûlée Cheesecake

Get ready to fall head over heels for this indulgent treat! This Crème Brûlée Cheesecake isn't just another dessert—it's an experience.

First, the texture is unbeatable. The creamy, rich cheesecake base contrasts beautifully with the thin, crisp caramelized sugar topping, creating the perfect balance of smooth and crunchy.

It's also surprisingly simple to make. While it looks like a bakery-worthy masterpiece, this recipe is designed for home bakers. With a few easy techniques, you'll have a show-stopping dessert with minimal effort.

This cheesecake is perfect for special occasions. Whether you're hosting a holiday dinner, celebrating a birthday, or just want to impress your guests, this dessert always steals the show.

Lastly, it's a make-ahead dream. Since cheesecake needs time to chill, you can prepare it in advance and simply brûlée the sugar topping right before serving.

Ingredients Notes

The magic of this Crème Brûlée Cheesecake lies in its carefully chosen ingredients, each bringing something special to the final dish.

Cream cheese is the star of the show, providing the rich, tangy base for the cheesecake. Make sure to use full-fat cream cheese for the best texture and flavor.

Heavy cream helps achieve that ultra-smooth, luxurious consistency. It also ties the cheesecake to its crème brûlée inspiration by making it extra velvety.

Eggs play a crucial role in giving the cheesecake structure while keeping it soft and creamy. Room-temperature eggs mix more evenly into the batter, preventing lumps.

Vanilla bean paste adds a deep, aromatic vanilla flavor that takes this cheesecake to the next level. You can also use pure vanilla extract if that's what you have on hand.

For the classic brûléed sugar topping, granulated sugar is your best choice. It caramelizes beautifully under a kitchen torch, forming that irresistible crisp layer on top.

How To Make This Crème Brûlée Cheesecake

Creating this stunning cheesecake is easier than you might think. Let’s go step by step.

Start by making the crust. Combine crushed graham crackers with melted butter and a touch of sugar, then press the mixture firmly into the bottom of a springform pan. Bake for about 10 minutes to set it before adding the filling.

For the filling, beat the cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, followed by the heavy cream and vanilla bean paste. Mix until just combined—overmixing can create air bubbles that lead to cracks.

Pour the batter over the cooled crust and smooth the top. Bake the cheesecake in a water bath to ensure even cooking and prevent cracks. It’s ready when the edges are set but the center still has a slight jiggle.

Once baked, let the cheesecake cool completely before chilling it in the refrigerator for at least 4 hours, or overnight. The chilling time helps develop the flavors and ensures a firm yet creamy texture.

Just before serving, sprinkle an even layer of granulated sugar on top and caramelize it with a kitchen torch. The sugar should melt into a golden, glassy crust—this is the signature brûlée effect!

Storage Options

This Crème Brûlée Cheesecake stores beautifully, making it perfect for prepping ahead.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If possible, wait to add the sugar topping until just before serving so it stays crisp.

For longer storage, you can freeze the cheesecake (without the sugar topping) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. When ready to serve, thaw in the refrigerator overnight and brûlée the sugar before slicing.

To reheat individual slices, let them sit at room temperature for about 15 minutes to soften slightly. Avoid microwaving, as it can ruin the delicate brûlée layer.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Here are a few fun twists you can try!

For a chocolate twist, mix melted dark chocolate into the cheesecake batter before baking. The rich chocolate flavor pairs beautifully with the caramelized sugar topping.

If you love espresso flavors, add a shot of brewed espresso or a teaspoon of espresso powder to the batter for a mocha-inspired variation.

A fruit-infused version is also delicious. Swirl in raspberry or passion fruit puree before baking for a tangy contrast to the sweet caramel topping.

Need a gluten-free option? Simply swap the graham cracker crust for a gluten-free cookie or almond flour crust.

No kitchen torch? No problem! You can achieve a similar brûlée effect by placing the sugared cheesecake under the broiler for 1-2 minutes—just keep a close eye to prevent burning.

However you choose to customize it, this Crème Brûlée Cheesecake is guaranteed to be a crowd-pleaser. Enjoy!