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.
I made this and brought it work on Easter. Everyone raved about it and some are 2 pieces. They all wanted the recipe…and one were sad they missed out on it! Making it again today for a family dinner and m excited to hear how they like it.
I’m so glad the recipe worked out for you Becky! It’s always nice when you become famous in the office for dessert! You have lucky coworkers :) Thanks for commenting!
I made it for the first time, everyone loved the cake. I really loved the cheese caramel combination, but it was too sweet for me (and I love sweet). In addition, the texture was too eggy for me
I’m sorry you didn’t love it Tami! Thanks for your input!
I’ll certainly make it again, but with a minor changes :)
Love this cheesecake. It’s a hit every time I make it. Eggnog sub in once and it turned out delicious. Also, don’t have a pan large enough to water bath my springform pan so on the suggestion of my wife, I’ve been cooking this cheesecake in a large cast iron skillet. It seems to work about the same as the water and looks great when serving it.
#thefoodcharlatan #cheesecake #castiron
Hey Darren! I’m so glad it was a hit for you guys! Eggnog sounds amaaaazing that’s genius. And good tip with the cast iron! I never would have thought of that.
This is my FAVORITE cheesecake recipe! I have searched for and tried many others but nothing compares to this one. PLUS! I don’t feel as guilty since it is loaded with protein (from the eggs). Yes, still lots of sugar, but I still consider this recipe to be healthier than the rest. If this recipe is able to translate into an INSTANT POT recipe I would love to try it! Also, whenever I removed all the foil from the springform pan, after baking, it was filled with water anyway. I wondered what the point was, to wrap it in foil if water seeps in anyway? Everyone who eats this cheesecake I’ve made from your recipe is in love!
You’re so right! All those eggs makes this practically a health food, right?? ;) The point of the foil is to keep the water out. Even a tiny rip will let water in though, so you have to be careful! Wouldn’t it be nice to have an instant pot recipe for this?? I’ll have to try it out!
How do you make the vanilla bean paste?
Hey Sylvia! You don’t make it, it’s something you buy. You can find it in the grocery store next to the regular vanilla, or buy online.
Hands down one of the best cheesecakes ever. I did make an opps and didn’t add all the cream and egg mixture. I forgot there was some left in the bowl after I had poured it into a big measuring cup. It still came out wonderful. Thanks so much.
Channa
The Sassy Cake Lady
Just made this. Was easy, just not a process I’m familiar with; all the tips and tricks helped.
I cooked it only 80 minutes. My oven has shown correct temp with multiple thermometers, so not sure why it went so fast, but it was at 170F in the middle at that point and looked done, so I took it out.
Fun part: once it was cool, I moved the pan to a plate after removing the foil. Then I went to throw the foil away, and as I was about to do so, realized that it makes an ideal cover for the cheesecake (while still in the springform)! Double duty.
Will serve it to New Year’s Eve guests tomorrow. And we’re having an egg-white omelette for breakfast :)
I’m so glad you enjoyed the recipe!! Thanks for all the feedback! I love these kind of comments. Egg white omelette is probably a good idea after this cheesecake!! :)
So, I wrapped my cheesecake with aluminum foil many times like you said and sadly water got in… the good thing is it didn’t ruin my cheesecake , only hurt the very outside edge of the crust . My theory is the butter in the crust kept the water from permeating it. So good news, it worked out! Not to mention I didn’t have a pan that was large enough to sit the cheesecake in so it only was placed in about 1-2 inches of water during baking and also came out well. So FYI neither were deal breakers ! Yay!
Hooray! I’m glad it still worked out Elizabeth! I love this cheesecake. Thanks so much for sharing your tips!
Could this be frozen, then thaw and then torch? Thanks , carla
Hey Carla! I’ve never tried it but I think it would work just fine! Did you try it already?
If I wanted to make this an eggnog creme Brule cheesecake could I just subbed make half or all of the cream worth eggnog or do you need the thickness that cream brings?
Thanks!
Eggnog is pretty thick!! I think it sounds amazing! Sorry I’m late responding, did you already try it out?
Curious if anyone has ever tried a chocolate wafer crust with chocolate chips and chocolate ganache topping?
Whaaaaat that sounds incredible Karen, let me know if you try it! Although I would skip the ganache, it would overpower the caramelized sugar flavor! :)
I made this cheesecake for a friends dinner party. We found that people who do not eat dessert, could not get enough of the cheesecake. It’s the best cheesecake I have ever eaten. It’s now become my signature dish. Thank you for sharing the recipe
I’m so happy you love the recipe Nisha! Everyone needs a signature dish! This is a good one :) Thanks so much for leaving your review!
Karen here, I got this email from a reader and thought I would share:
Dear Karen,
I’m not big on posting but I just wanted to know I made your creme brûlée cheesecake and loved it!! Two of my most favorite desserts in one. Your directions were perfect. I make a lot of cheesecakes and was intrigued by the unique combo. It was a hit! Like you, I have had a torch for probably years but didn’t really investigate where or how to fill it. Done and done!
I follow you on Pinterest and love your site. Keep up the good work! Blessings for a great week.
Suzanne
PS I used biscoff cookies for the cheesecake crust – if you haven’t tried them – it’s a must!
My husband and I just made this for a dinner with friends. It was a huge success!! Everyone said it was the best cheesecake they’ve ever had! We will not make cheesecake any other way now! My husband often experiments with making custard and new flavors, he’s already dreaming of adapting this technique to his recipes. Our next one will be a dark chocolate one!! Thank you for sharing!!
Jenna I’m so excited about a chocolate version of this!!! That sounds amazing! Can you share the recipe with me if you try it?? I would love to blog that!
We just made the chocolate version! It was an experiment so I can tell you what we did and what we would change for next time if you want! How would you like me to send it? It was definitely very yummy!!!
Okay Jenna I am SO EXCITED about this!!!! Please email it to me, I’m dying to make it!! karen@thefoodcharlatan.com yay!
Absolutely delicious! I am completely in love with the texture of this cheesecake, not to mention the delicate sweetness of the vanilla beans throughout! Pure decadence:) Definitely saving this recipe and excited to browse the rest of your recipes! Thanks again!
Texture is everything right?? I’m so glad you liked it Erin. Let me know what you try next! Thanks for the review :)