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featured creme brulee cheesecake.

Crème Brûlée Cheesecake Recipe

Course: cheesecake, Dessert
Cuisine: American, French
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Chill Time: 8 hours
Total Time: 11 hours
Servings: 12 slices
Calories: 523kcal
Feeling fancy? Crème Brûlée Cheesecake is a luscious homemade cheesecake baked atop a sweet, buttery graham cracker crust. The best part, of course, is the signature torched topping!
Print Recipe


For the Crust

  • cups graham cracker crumbs 391 grams, from about 25 cracker sheets
  • cup granulated sugar 67 grams
  • 9 tablespoons unsalted butter 127 grams, melted (1⅛ sticks)

For the Cheesecake

  • 24 ounces cream cheese 681 grams, room temperature (3 bricks)
  • 10 tablespoons granulated sugar 125 grams
  • cup heavy cream 151 grams, room temperature
  • cup sour cream 76 grams, room temperature
  • tablespoons lime juice 21 grams, from ¾ lime
  • teaspoons vanilla bean paste 6 grams
  • 1 teaspoon kosher salt 3 grams
  • 4 large eggs 200 grams, room temperature
  • 2 tablespoons cornstarch 14 grams

For the Topping

  • cup granulated sugar 67 grams


  • Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray with nonstick spray. Set aside.
    overhead view of ingredients for creme brulee cheesecake.
  • To make the crust, whisk the graham cracker crumbs and sugar together in a medium-sized bowl. Add in the butter and stir until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.
    2¾ cups graham cracker crumbs, ⅓ cup granulated sugar, 9 tablespoons unsalted butter
    overhead view of creme brulee cheesecake crust in a springform pan.
  • Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly as you make the cheesecake batter. Increase the oven heat to 400°F
  • Place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is creamy and that no lumps of cream cheese remain.
    24 ounces cream cheese, 10 tablespoons granulated sugar
    overhead view of cream cheese and sugar in a stainless mixing bowl.
  • Add in the heavy cream, sour cream, lime juice, vanilla bean paste, and salt, and mix until fully incorporated, about 30 seconds.
    ⅔ cup heavy cream, ⅓ cup sour cream, 1½ tablespoons lime juice, 1½ teaspoons vanilla bean paste, 1 teaspoon kosher salt
    overhead view of heavy cream sour cream lime juice vanilla and salt added to cream cheese mixture in a stainless mixing bowl.
  • Mix in the eggs until combined, then add in the cornstarch and mix until combined.
    4 large eggs, 2 tablespoons cornstarch
    overhead view of eggs added to cheesecake batter in a stainless mixing bowl.
  • Pour the batter into the springform pan onto the crust. Smooth the top out as well as possible.
    overhead view of creme brulee cheesecake batter in a springform pan on top of sheets of aluminum foil.
  • Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake for 15 minutes. Reduce the heat to 250°F and bake for 1 hour and 10 minutes.
    overhead view of creme brulee cheesecake batter in a springform pan wrapped in aluminum foil and set in a roasting pan.
  • Once baked, turn the heat off and leave the cheesecake in the oven to cool for 30 minutes with the door closed. Open the oven door slightly and let the cheesecake continue to chill for 30 minutes. Remove the cheesecake from the oven and unwrap the tin foil. Place the springform pan onto a cooling rack to finish cooling completely.
  • Once cooled, cover with aluminum foil and place it into the fridge to chill for at least 8 hours.
  • Once the cheesecake has chilled, run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a cake stand or serving platter.
    overhead view of creme brulee cheesecake on a white cake stand.
  • Spread the sugar topping over the surface of the cheesecake in an even layer. Use a kitchen torch to toast the sugar. Using medium-to-low heat, hold the torch 1 inch away from the sugar and slowly toast the sugar. Once the sugar starts to bubble, move on to another section, as it will burn easily.
    ⅓ cup granulated sugar
    a kitchen torch caramelizing sugar on top of a cheesecake on a white cake stand.
  • Once all of the sugar is toasted, let it set for several minutes to cool completely before slicing and serving.
    overhead view of creme brulee cheesecake on a white cake stand.


  • For a slightly different flavor, use vanilla wafers, digestive biscuits, or Biscoff cookies for the crust instead of graham crackers.
  • Plain yogurt can be used instead of sour cream.
  • Vanilla extract can be used instead of vanilla bean paste.
  • All-purpose flour can be used in place of the cornstarch; simply increase the amount used to 2 ½ tablespoons.
  • When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
  • Use room temperature ingredients for the best results.
  • Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
  • Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
  • Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
Storage: Store crème brûlée cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.


Serving: 1slice | Calories: 523kcal | Carbohydrates: 41g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 527mg | Potassium: 155mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1338IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg