This crème brûlée cheesecake is creamy and rich, made with a graham cracker crust, and finished with a crisp burnt caramel top.
This crème brûlée cheesecake is creamy, smooth, and full of rich, sweet flavor. It sits on a simple Graham cracker crust that adds a light crunch and balances the soft filling.
On top, a thin layer of sugar is melted until crisp and golden, giving it that classic crème brûlée crack when you tap it with a spoon.
The mix of the silky cheesecake and the crunchy caramel top gives this cheesecake a unique and delish texture.
Even though it looks fancy, it’s actually easy to make at home and is perfect for birthdays, holidays, or any time you want a dessert that feels impressive without extra effort.
For more delicious cheesecake recipes, check out my lemon meringue cheesecake, creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake.
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Why this recipe works
- Creamy cheesecake– The filling is smooth, rich, and has that soft, custardy texture everyone loves.
- Graham cracker crust– The simple crust adds a light crunch and the perfect sweet base for the creamy filling.
- No water bath– This recipe doesn’t need a water bath, making it much easier and less fussy than many baked cheesecakes.
- Burnt sugar layer– The crisp caramel top gives you that classic crème brûlée crack and adds amazing flavor and texture.
- Easy recipe– The steps are simple, beginner-friendly, and don’t require special skills, so anyone can make it.
What is creme brulee?
Crème brûlée is a classic French dessert made of smooth, creamy custard topped with a thin layer of sugar that’s melted until crisp and caramelized.
The custard is rich but light, while the burnt sugar adds a sweet crunch. The mix of soft and crunchy textures is what makes crème brûlée so loved and unique.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers– use 2 cups of crushed graham crackers for the crust. They create a sweet and crunchy base.
Butter– add ½ cup melted butter to bind the crumbs together and give the crust great flavor.
Granulated sugar– 1 tablespoon of sugar adds a little sweetness and helps the crust hold its shape.
For the filling
Cream cheese– use full-fat softened cream cheese for the richest, smoothest texture. Low-fat cream cheese won’t set the same.
Sour cream– adds creaminess and a slight tang that keeps the filling silky and balanced.
Granulated sugar– sweetens the filling and blends smoothly without graininess.
Vanilla extract– adds classic vanilla flavor. For a stronger vanilla taste, use vanilla bean paste or scrape a whole vanilla bean.
Eggs– use large eggs. They help the cheesecake set while keeping it creamy.
Egg yolks– add richness and give the cheesecake a more custard-like texture.
Cornstarch– thickens the filling and helps prevent cracks while baking.
Instructions
Preheat the oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.
Pulse the graham crackers in a food processor until fine crumbs form. If you don’t have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin or cup until very fine.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all the crumbs are evenly coated.
Press the mixture firmly and evenly into the prepared pan to form the crust.
Bake the crust for 7–8 minutes, keeping an eye on it so it doesn’t burn. Remove from the oven and let it cool completely.
Lower the oven temperature to 140°C (280°F). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, and vanilla bean extract. Beat with an electric hand mixer until smooth and creamy.
Add the sour cream, large eggs, and egg yolks, and mix until well combined.
Sift the cornstarch over the mixture and mix until smooth and no dry spots remain.
Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
Bake at 140°C (280°F) for about 1 hour, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, open the door halfway, and let the cheesecake cool inside for 1–2 hours.
Once cooled, wrap the cheesecake tightly in plastic wrap and refrigerate for at least 5 hours, or until fully set.
When ready to serve, sprinkle the top with granulated or caster sugar and use a kitchen torch, moving it in circular motions, to create a golden, caramelized brûlée topping.
Expert Tips
- Use room-temperature ingredients. Make sure the cream cheese, sour cream, and eggs are all at room temperature. This helps them blend smoothly and keeps the cheesecake creamy with no lumps.
- Use a springform pan. A springform pan makes it much easier to remove the cheesecake without damaging the crust or the sides.
- Torch the sugar right before serving. Caramelize the sugar topping at the last moment so the brûlée layer stays crisp.
- Avoid overmixing. Once the eggs are added, mix just until combined to avoid incorporating too much air, which can cause cracks.
- Tap the pan to remove air bubbles. This helps the cheesecake settle and bake with a flat, smooth top.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t overbake. The edges should be set while the center should still jiggle slightly. It will firm up as it cools.
- Cool slowly in the oven. Gradual cooling prevents cracks and keeps the cheesecake creamy.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
- Allow the cheesecake to chill in the fridge. After cooling, let the cheesecake chill for several hours (or overnight) so it can fully set and become firm and sliceable.
Faq's
A crème brûlée cheesecake is a creamy cheesecake topped with a layer of sugar that’s melted until crisp and caramelized. It combines the rich texture of cheesecake with the classic crackly brûlée topping.
Crème brûlée is special because it pairs a silky, creamy custard with a crisp, caramelized sugar topping.
The contrast between the smooth custard and the crackly burnt sugar makes it uniquely rich, elegant, and satisfying.
If you don’t have a kitchen torch, you can caramelize the sugar under the broiler. Sprinkle an even layer of sugar on top, broil until golden, and watch closely so it doesn’t burn. Let it cool for a minute to harden into a crisp brûlée layer.
Storing
Store this cheesecake in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 4 days.
Keep it chilled so the filling stays firm and creamy. Add the brûlée sugar topping right before serving for the best crisp texture.
Freezing
To freeze this cheesecake, skip the brûlée topping and freeze only the cheesecake itself. Once fully chilled, wrap the whole cheesecake or individual slices tightly in plastic wrap, then in foil.
Freeze for up to 2 months. Thaw overnight in the fridge, then add the sugar topping and caramelize it right before serving.
Substitutions
Gluten-free– Replace the graham crackers with gluten-free graham crackers or gluten-free digestive biscuits. Everything else in the recipe is naturally gluten-free.
Vanilla options– You can use vanilla extract, vanilla bean paste, or scrape a whole vanilla bean for stronger flavor.
Variations
Pastry cream layer– Spread a thin layer of vanilla pastry cream on top of the cooled cheesecake before adding the sugar layer for an extra custardy flavor.
Citrus twist– Add lemon or orange zest to the cheesecake batter for a fresh, bright flavor that pairs beautifully with the brûlée topping.
Caramel sauce topping– Skip the brûlée top and drizzle the cheesecake with warm caramel sauce for a rich, sweet finish.
Whipped cream and berries– Top the cheesecake with fresh whipped cream and a mix of berries for a lighter, refreshing version.
Crust– Swap the graham cracker crust for a Biscoff crust, Oreo crust, or vanilla wafer crust to change the flavor.
Equipment
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Mixing bowls.
- Measuring cups and spoons.
- Rubber spatula.
- Fine mesh strainer (for sifting cornstarch).
- Food processor or zip-top bag + rolling pin (for crushing graham crackers).
- Kitchen torch (or oven broiler as an alternative).
- Metal spoon or offset spatula (for smoothing the top).
More cheesecake recipes
Apple Crumble Cheesecake- This apple crumble cheesecake is made with a creamy cheesecake filled with apple pie filling, topped with crumble topping and caramel sauce.
No Bake Biscoff Cheesecake- This no-bake Biscoff cheesecake has a Biscoff crust, creamy Biscoff filling, melted Biscoff spread, and crushed cookies on top.
Tiramisu Cheesecake- This tiramisu cheesecake features an Oreo crust, no-bake mascarpone filling, coffee-soaked ladyfingers, and a dusting of cocoa powder.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Creamy Creme Brulee Cheesecake
Ingredients
Crust
- 2 cups Graham crackers
- ½ cup Butter melted
- 1 tablespoon Granulated sugar
Filling
- 24 oz Cream cheese softened
- ½ cup Sour cream full fat
- 1 cup Granulated sugar
- 3 teaspoon Vanilla extract or 1 vanilla bean, or vanilla bean extract
- 3 Eggs
- 2 Egg yolks
- 2 tablespoon Cornstarch
Topping
- 1 tablespoon Granulated sugar
Instructions
- Preheat the oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.
- Pulse the graham crackers in a food processor until fine crumbs form. If you don’t have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin or cup until very fine.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all the crumbs are evenly coated.
- Press the mixture firmly and evenly into the prepared pan to form the crust.
- Bake the crust for 7–8 minutes, keeping an eye on it so it doesn’t burn. Remove from the oven and let it cool completely.
- Lower the oven temperature to 140°C (280°F). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, and vanilla bean extract. Beat with an electric hand mixer until smooth and creamy.
- Add the sour cream, large eggs, and egg yolks, and mix until well combined.
- Sift the cornstarch over the mixture and mix until smooth and no dry spots remain.
- Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake at 140°C (280°F) for about 1 hour, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, open the door halfway, and let the cheesecake cool inside for 1–2 hours.
- Once cooled, wrap the cheesecake tightly in plastic wrap and refrigerate for at least 5 hours, or until fully set.
- When ready to serve, sprinkle the top with granulated or caster sugar and use a kitchen torch, moving it in circular motions, to create a golden, caramelized brûlée topping.
Notes
- Use room-temperature ingredients. Make sure the cream cheese, sour cream, and eggs are all at room temperature. This helps them blend smoothly and keeps the cheesecake creamy with no lumps.
- Use a springform pan. A springform pan makes it much easier to remove the cheesecake without damaging the crust or the sides.
- Torch the sugar right before serving. Caramelize the sugar topping at the last moment so the brûlée layer stays crisp.
- Avoid overmixing. Once the eggs are added, mix just until combined to avoid incorporating too much air, which can cause cracks.
- Tap the pan to remove air bubbles. This helps the cheesecake settle and bake with a flat, smooth top.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t overbake. The edges should be set while the center should still jiggle slightly. It will firm up as it cools.
- Cool slowly in the oven. Gradual cooling prevents cracks and keeps the cheesecake creamy.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
- Allow the cheesecake to chill in the fridge. After cooling, let the cheesecake chill for several hours (or overnight) so it can fully set and become firm and sliceable.
Ilana
made it for a birthday and was a huge hit, my family loved it. So many compliments. They compare it to the creme brulee cheesecake at Fogo de chao! Only problem was the baking time but that was probably due to my pan being a 6inch instead of a 9inch lol. Such a good recipe 🙂
Mary Ayala
I’ve made this a few times now and it’s a huge hit everytime! I don’t however add the cornstarch, don’t know why, just keep forgetting to… comes out amazing without though. I haven’t been able to do the carmelized sugar topping either… no torch dang it! However, as much as I’d love to try it that way, it’s not needed. This cheesecake has many fans in this house just the way it is!!!
Ann McCarthy
Made this for Christmas - it was excellent. I served it with a caramel sauce on the side. It would be excellent with fresh whipped cream and raspberries, as well.