Two of the best desserts known to man, combined in one. It’s a thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a crunchy, not-quite-burnt caramel shell on top, just like Crème Brûlée. This is the best cheesecake I’ve ever made. Originally published February 2, 2016.
Table of Contents
- This Crème Brûlée Cheesecake is what dreams are made of
- Cheesecake Brûlée ingredients
- Tools to use for Crème Brûlée Cheesecake
- How to make Crème Brûlée Cheesecake
- Cheesecake Brûlée variations
- Tips for making Brûléed Cheesecake
- How to serve Crème Brûlée Cheesecake
- Storing Brûlée Cheesecake
- Crème Brûlée Cheesecake Recipe FAQs
- More amazing cheesecakes!
- Crème Brûlée Cheesecake Recipe
So the other day I saw my 8-year-old nephew Landon, and we exchanged an epic high five. It hurt WAY more than a high five with an 8-year-old should, and I was feeling like a total wuss. But then I looked down and saw that my palm was BLEEDING.
Who high-fives while holding an EXTREMELY SHARP number 2 pencil?? Watch out for those nephews, guys. They have no mercy.
I have been double checking every high five since that day. No sharp pencil? Okay, we’re good, let’s high five.
This Crème Brûlée Cheesecake is what dreams are made of
Creamy, dreamy vanilla bean cheesecake. Buttery gingersnap crust. Crunchy, crackly caramelized sugar topping. “Am I dreaming??” is exactly what you’ll be asking yourself when you take your first bite.
Now look, I know cheesecake has a real reputation for being fussy. A prima donna, if you will. But all she needs is a little star treatment. I’m going to show you exactly how to pamper her so she can steal the show (and your heart).
The idea for this cheesecake has been floating around in my head for a few years now. The first hurdle was getting a kitchen torch, because this recipe is impossible to make without it. Someone gave me a torch for Christmas last year, but I had no fuel. Finally got some butane at Home Depot a few weeks ago, and I’m kicking myself that I didn’t do this sooner, because oh. my. gosh. This cheesecake. Guys.
After I made this cheesecake for the second time, I asked my cousin Lani to come over and try it. She is my official taste-tester because she is not afraid to tell me if a recipe sucks. (True friends are hard to come by. You’re the best Lani. Thanks for eating my food. I know it’s a rough job.)
She took one bite and said, Karen, I think this is the best thing you have ever made.
Then we got really excited with the torch and tried to caramelize the outer edges of the cheesecake. It sorta worked.
(If you want to try this, the best method is to wet your hands and moisten the side of the cheesecake, then use your other hand or a spoon to press sugar onto the wet part. Then torch. But probably none of you are as desperate for brûléed sugar as we are.)
After our fire-fun, Lani went home, but I got this text from her several hours later, “All I can think about is that cheesecake! Best dessert I think I have ever had.” I think she liked it.
The photos don’t do it justice. We need audio. If you could hear the crack of that caramelized topping when you tap your fork into it. Oh man. I’m telling you.
If you are stumped for what to get your special someone for Valentine’s Day this year, I say just make them this. No one is going to argue with this cheesecake. Skip dinner and eat the whole thing. I can’t think of anything more romantic.
Cheesecake Brûlée ingredients
Here’s a quick overview of what you’ll need to make this cheesecake. Scroll down to the recipe card at the bottom of the post for a complete list!
- Gingersnaps (or graham crackers, or Nilla Wafers)
- Sugar
- Kosher salt
- Unsalted butter
- Cream cheese
- Vanilla bean paste (or vanilla extract, or one vanilla bean)
- Heavy cream
- Large eggs
- Superfine sugar
- Raspberries (for the garnish)
Tools to use for Crème Brûlée Cheesecake
These are my favorite kitchen tools to use when I’m making Crème Brûlée Cheesecake. If you don’t have these, no big deal!
How to make Crème Brûlée Cheesecake
Let me step you through how we’re making this cheesecake. Make sure that you scroll to the bottom of the post to see complete instructions in the recipe card!
Start by wrapping the bottom and sides of your springform pan in three layers of aluminum foil.
Pulse the gingersnaps into fine crumbs, then add sugar, salt, and melted butter and pulse again.Press the crumbs into the bottom of the prepared pan in an even layer, then bake. Remove from the oven and let cool while you make the filling.
Beat the cream cheese with a hand mixer or in a stand mixer using the paddle attachment, then add sugar, vanilla bean paste, and salt, and beat again.
Heat the cream on the stove. While it’s heating, crack the eggs, separating the yolks, and beat.
Pour the heated cream through a fine mesh strainer into a large pourable glass measuring cup. While the beaters in the egg yolks are on, slowly add the warm cream, then pour this mixture into the cream cheese mixture.
Transfer the foil-wrapped crust into a large high-sided skillet, or a roasting pan, then pour the cheesecake batter into the gingersnap crust. Fill the skillet or roasting pan with hot water from the tap and transfer the water bath to the oven.
Bake the cheesecake until done, then crack the door of the oven and let the cheesecake come to room temperature inside the oven.
When the cheesecake is mostly cool, remove it from the water bath, and remove the foil. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
Sprinkle superfine sugar all over the top of the cheesecake. Use the torch to caramelize the sugar. Let sit for a minute for the sugar to harden, then garnish with fresh raspberries.
Cheesecake Brûlée variations
I love this cheesecake so much. Here are a few easy ways to make it your own!
- Substitute blueberries, blackberries, peaches, or any fruit you choose for the raspberries. The basic flavors of the cheesecake are caramelized sugar and cream – you basically can’t go wrong adding any fruit topping you want.
- Instead of vanilla bean paste, you can use a vanilla bean. Scrape the pod and add it to the cream cheese mixture. Throw the remaining bean in with the cream when you cook it, so that you soak up all the flavor.
- You don’t have to use gingersnaps for the crust! You can use 1 and 3/4 cup graham cracker crumbs or Nilla Wafer crumbs instead. YUM.
Tips for making Brûléed Cheesecake
Here are my favorite tips for making this cheesecake turn out just perfectly. You can do this!
- Wrap your cheesecake in foil. This is going to keep your cheesecake dry since it will be baked in a water bath. I know 3 layers of foil may seem excessive, but talk to me when you spend half a day making your precious cheesecake and you end up with a soggy crust. Trust me, the prep time is worth the cost of the foil!
- You don’t have to buy special sugar. You can just throw some regular sugar into the blender or food processor for 30 seconds or so. Smaller granules help the sugar melt faster when you are torching it. Regular sugar will still work fine though. I’ve tried both.
- Keep the beaters going while you’re adding cream to yolks. Add the warm cream sloooowly. If you are not mixing while you do this, the eggs will curdle. Enlist help if you can, this part is a little tricky.
- Don’t pull the cheesecake out of the oven…yet. When the cheesecake is finished baking, you can either crack the door of the oven and let the cheesecake come to room temperature inside the oven, or you can take it out but leave it in its water bath for a couple hours. The goal is to avoid a drastic change in temperature so the cheesecake doesn’t crack, a classic cheesecake problem!
- Leave time to chill the cheesecake. You need to wait until the cheesecake is mostly cool, remove from the water bath, and remove the foil. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or preferably overnight. If you don’t it’s going to be an absolute mess.
- Release the spring slowly. After all that work we are not going to let this cheesecake crack! When you are ready to serve it, remove the plastic wrap and carefully loosen the sides of the pan; you can use a butter knife or just make sure to release the spring gently.
How to serve Crème Brûlée Cheesecake
Crème brûlée is fancy pants stuff. It’s perfect for serving on Mother’s Day, Father’s Day, your anniversary…shoot, you could serve it at a wedding. I like to serve it in small slices at the end of a nice meal. Here are some of my favorite elegant dinners to pair it with!
Prosciutto Wrapped Chicken with Asparagus << just such a gorgeous meal!
Pan Seared Sea Scallops with Creamy Wine Sauce << romance on a plate
Ratatouille << Oo la la, a French dinner to go with a French dessert!
Killer Homemade Lasagna << sure, it’s a million more calories. Go big or go home
Ribeye Steak << the king of dinners marries the queen of desserts
Beef Bourguinon << serve cheesecake after THIS and you’re getting proposed to
Storing Brûlée Cheesecake
If you know you’re going to have leftover crème brûlée cheesecake, I highly recommend that you only sprinkle with sugar and torch the slices you’re going to eat right away. The crunchy sugar topping will soften right up in the fridge, and that crisp crackle is non-negotiable. Whenever you’re ready to serve another slice, sprinkle it with superfine sugar and torch it right before the lucky recipient (maybe it’s you) takes the first bite.
Crème Brûlée Cheesecake Recipe FAQs
Crème brûlée is served cold. This crème brûlée cheesecake is also served cold – because hot cheesecake would be gross. (OR WOULD IT?)
That beautiful crispy sweet caramel top of crème brûlée is just sugar. Crazy right?? You just need a kitchen torch to make it happen.
If you make this cheesecake, snap a photo and share on Instagram using #TheFoodCharlatan. I would be so happy to see it!!
More amazing cheesecakes!
No Bake Cheesecake Parfait Bar << this is great for parties! Self-serve. Love this stuff.
Oreo Cheesecake Bars << perfect cheesecake texture, ALL the oreos
Classic Cheesecake << New York style creamy dreamy goodness
Sensationally Smooth Chocolate Cheesecake << every chocolate lover’s dream!
No Bake Salted Caramel Cheesecake with Caramelized Bananas << need I say more?
No Bake Dulce de Leche Cheesecake with Caramelized Peaches << this one’s for you guys in Australia. I can only dream of fresh peaches right now.
Berry Cheesecake Baklava << love baklava and cheesecake? Here’s your mashup
Small Batch Cheesecake from Buttermilk by Sam
Basque Burnt Cheesecake from Spatula Desserts
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Crème Brûlée Cheesecake
Ingredients
For the crust:
- 1 & 3/4 cups gingersnaps, about 35*
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter
For the cheesecake:
- 3 (8-oz. packages) cream cheese, room temperature
- 1 & 1/3 cups sugar
- 1 tablespoon vanilla bean paste, **
- 1/4 teaspoon salt
- 1 & 1/2 cups heavy cream
- 10 large egg yolks
- 2-3 tablespoons superfine sugar, **** for torching
- raspberries, to garnish
Instructions
For the crust:
- Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan. Tear off an 18-inch square of heavy duty aluminum foil. (Reynolds is best) Set the pan in the center of the square and carefully wrap the foil up over the edges of the pan, crimping at the top so that it is secure. Repeat with a second sheet of foil. Be very gentle so it doesn’t tear. Repeat again with a 3rd sheet of foil.**
- Use a food processor to pulse the gingersnaps into fine crumbs. Add 2 tablespoons sugar, 1/4 teaspoon salt, and 5 tablespoons melted butter and combine.
- Press the crumbs into the bottom of the prepared pan. Use the bottom of a glass to press it into an even layer. Don’t do a side crust. (I’m usually very pro-side-crust, but it’s hard to keep it from burning when you are torching the sugar later.)
- Bake at 350 for 10 minutes. Be careful not to tear the foil.
- Remove from the oven and let cool while you make the filling.
For the cheesecake:
- Lower the oven temperature to 325 degrees F.
- In a large bowl or stand mixer, beat the cream cheese for 4 minutes, making sure to scrape the sides.
- Add 1 and 1/3 cup sugar, vanilla bean paste, and 1/4 teaspoon salt, and beat for another 4 minutes, scraping sides.
- Meanwhile, add the cream to a small pot on the stove. Heat over medium low heat until it is warm. You don’t want it to bowl.
- While that is heating up, crack 10 egg yolks into a mixing bowl. (Save the egg whites for something else!)
- Beat the egg yolks for about 2 minutes, until they are pale.
- Pour the heated cream through a fine mesh strainer into a large pourable glass measuring cup (or anything that pours).
- While the beaters in the egg yolks are on, slowly add the warm cream. If you are not mixing while you do this, the eggs will curdle. Enlist help if you can. Don’t try to take a photo during this step. I’m just watching out for you.
- Once all of the hot cream has been incorporated with the egg yolks, it’s time to slowly pour that into the cream cheese mixture. I find this is easiest to do from a pourable measuring cup, but if you are dexterous enough to do it from the mixing bowl then go for it.
- Beat the cream cheese and slowly pour in the egg-cream mixture. Make sure you scrape the sides and get out all the lumps. The batter will be pretty thin.
- Transfer the foil-wrapped crust into a large high-sided skillet, or a roasting pan.
- Pour the batter into the gingersnap crust, forming an even layer on top.
- Fill the skillet or roasting pan with HOT water from the tap. You want the water to go at least halfway up the pan of the cheesecake.
- Carefully transfer the water bath to the oven.
- Bake at 325 for about 1 hour and 35 minutes. You will know it is done when it is mostly set in the center and doesn’t jiggle too much when you shake it. (some movement is ok–it will continue to set as it cools. It just shouldn’t be liquidy.) If the cheesecake starts to brown, turn off the oven.
- At this point you can either crack the door of the oven and let the cheesecake come to room temperature inside the oven. I removed the cheesecake but left it in the water bath for a couple hours so that there wasn’t a drastic change in temperature.
- When the cheesecake is mostly cool, remove from the water bath, and remove the foil. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
- When you are ready to serve, remove the plastic wrap and carefully loosen the sides of the pan. I didn’t use a knife, just release the spring very slowly.
- Sprinkle about 2 tablespoons superfine sugar all over the top of the cheesecake. (Or just the portion you plan to eat. Once the crunchy topping is refrigerated, it doesn’t stay hard)
- Use the torch to caramelize the sugar. See photos. This can take several minuets if you are doing the whole cheesecake. Keep the torch moving at all times. The sugar is caramelized when it just starts to bubble and smoke.
- Let sit for a minute for the sugar to harden.
- Garnish with fresh raspberries.
Hi Karen, after a rough couple of years (I won’t go into) I’m ready to try this. I scrolled through the comments and didn’t see this addressed: (1) Does the cake need to be fully thawed before torching? I’m afraid of melting the top in the process of torching! (2) Does the topping crack nicely when slicing? IOW, I’m afraid of wide cracks ruining the beauty of the slices. I’m serving it at a work party and want it to be perfect! I’m considering the ramekin idea (so avoid lots of hands touching the serving utensils), but I think that will ruin the beauty too!
(PS – What happened to your FB page?)
Hi Catherine! Sorry to hear about hard times! So glad you are ready for the cheesecake though :) 1) The cake should be thoroughly chilled before torching, as described in the recipe. It should not be frozen or thawed. 2) hopefully you can see from the photos that you can definitely slice it nicely. The edges are cracked and jagged but I think it looks awesome! Good luck, let me know how it goes!
P.S. Here is my Facebook page!
This is a FANTASTIC recipe! Smooth and creamy with a crunchy sugar topping. Sinfully decadent and impressive as heck! Simple to assemble and bake…the hardest part is waiting for it to be cool enough to finish the last details. This made a birthday celebration a huge hit with many,any requests for this to be THE birthday cake for others in the future. Thanks for this lovely recipe. It has become an instant star in my recipe collection.
This cheesecake turned out so beautiful & was so delicious!!! I made it for my daughter’s 32nd birthday because she loves creme brulee. Thank you for the recipe! I enjoyed making it & everyone enjoyed eating it – even the grandchildren. In fact my four year old granddaughter said “this is the greatest cake in the world.”
Question. Is this cheesecake the lighter ones, dare I say fluffy-ish or is this the dense, heavier type? I’m not that big of a cheesecake fan only because they’re too rich for me. My daughter likes the lighter type but we all love creme brulee. I could just make the custard cups but something about the description of a custardy cheesecake and all the awesome reviews peaked my interest, and the yummy looking picture.
Hi Cheryl! This tastes like a traditional baked cheesecake but a lot creamier and softer, I would say. It is not exactly light, no, but I don’t think of creme brulee as being light either because it’s literally made with heavy cream, haha. I’m not sure if this is helpful but I hope you get to try it out soon!
Can we use labneh instead of cream cheese ?
Hi Elif! I haven’t tried this with labneh! Let me know how it goes!
I have tried to print the creme brulee cheese cake nut have not been able to. I have subscribed just now and would like to copy it for my baking file if possible ad it is esdier for me
HELP.
THANKS MADy
Hi Mady! There is a gold print button right under the picture on the recipe card. Press that and a print page will come up! Enjoy!
I’ve made this cheesecake several times and absolutely love it! Just wondering how it’ll freeze!
Hi Brittany! Cheesecakes freeze beautifully. Thaw in the fridge and then brulee before serving. Enjoy!
Question.. I have a smaller cheesecake pan.. I believe 6″.. any idea on how to reduce?
I haven’t tried that Danielle! I’m not sure. Let me know what you try out!
I’ve reduced several cheesecake recipes. A 9″ pan recipe halves beautifully into a 6″ pan. (I did the math!)
OMG!!! I think this is the best cheesecake I’ve ever made!! I put my cheesecake pan inside of a 10” round cake pan and then put it in a water bath. I’ve tried heavy duty foil and crockpot inserts and I ended up with a mushy crust every time. The cake pan works amazingly!! I only caramelized the piece I was going to eat. How long do you think the caramelized sugar will stay hard before putting it back in the fridge?
Hi Jenny! Okay I’m loving this cake pan idea. Totally trying it out. Much easier than foil! That’s a good question about the hardened sugar. I think it will stay hard at least an hour. Much longer than that and your cheesecake is going to lose it’s chill anyway, so I would shoot for torching no more than an hour before serving. Thanks so much for reviewing!
I was seraching for a cake receipe to combine my wife’s favourite cake (cheesecake) with her favourite dessert (Crème brûlée). I used digestive biscuits as the base. It was a great success! Thank you for sharing this wonderful recipe!
Your wife has good taste Danny! Great idea using digestive biscuits. It sounds good! Thanks so much for taking the time to review!
This is the best cheesecake I’ve ever made or tasted. I have no words. And now that the word is out I can’t show up to any event without it. Just THE BEST DESSERT EVER.
Ha, I’m sorry M, you’re going to have to make this cheesecake for the rest of your life!! Sorrynotsorry ;) So glad you are enjoying it and have a reputation now! Thanks for reviewing.
Amazing Cheesecake. Just from the photos I had hoped to recreate the creme brulee cheesecake I had at a wedding. Thanks to your recipe, I was able to taste that wonderful cheesecake again. Thank you cannot express my gratitude enough!
Another trick for preventing eggs from curdling is to add half the recipe’s sugar to the yolks and letting sit for 2 minutes before adding hot heavy cream.
I’m so happy you liked the cheesecake Julia, and that it lived up to expectations! I’ve never heard the sugar in the eggs trick before, I totally need to try that out. Sometimes tempering eggs can be a little nerve wracking! Thank you so much for coming back to comment and review!
Yes, I have to say it was the best cheese cake I’ve made. It was a big hit. Love it 😍
My daughter has requested this on her birthday for the past 4 years and this year will be no different! It is absolutely the most scrumptious cheesecake or dessert period you could put in your mouth!
My husband tried this at my in laws house and absolutely loved it! He normally is not a fan of cheesecake so I was shocked. He asked me to make it for him for our anniversary, so I decided to make this myself. I’m not as good a baker as my sister in law but I can get by. He just tried the one I made.. 2 thumbs up! I just had regular foil around so a tiny bit of water got through my 6 sheets of foil :(. Definitely use the heavy duty foil if you have it. I’ve also seen people use slow cooker liners in addition to foil. Overall, great recipe!
And bonus.. I got a new torch out of the deal so now I can make creme brûlée at home!
This is awesome Sheria! I’m so glad the recipe was a win! And hey, getting a new torch sounds like a pretty good deal to me too. Creme Brulee forever! Thanks so much for the note!