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. 

Crème Brûlée Cheesecake from The Food Charlatan

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.

Crème Brûlée Cheesecake from The Food Charlatan

Are you guys ready? For 2 desserts in one? 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.

Crème Brûlée Cheesecake from The Food Charlatan
Yep, count ’em, 10 yolks. It’s what makes this cheesecake so custard-y.

Then we got really excited with the torch and tried to caramelize the outer edges of the cheesecake. It sorta worked.

Crème Brûlée Cheesecake from The Food Charlatan

Crème Brûlée Cheesecake from The Food Charlatan

(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 caramelized sugar as we are.)

Crème Brûlée Cheesecake from The Food Charlatan

Crème Brûlée Cheesecake from The Food Charlatan

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 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 (If you don’t have a kitchen torch, here’s a affiliate link to one with great reviews). 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.

Crème Brûlée Cheesecake from The Food Charlatan

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.

You can tell from the photo above that it’s a little softer than a regular cheesecake. It still holds it’s shape and everything, just as a cheesecake should, but it’s meant to be a little more soft and custard-y, like crème brûlée.

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.

Crème Brûlée Cheesecake from The Food Charlatan

If you make this cheesecake, snap a photo and share on Instagram using #TheFoodCharlatan. I would be so happy to see it!!

(If you don’t have a kitchen torch, here’s an affiliate link to one with great reviews on Amazon.)

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Crème Brûlée Cheesecake

4.90 from 37 votes
Prep: 12 minutes
Cook: 1 hour 45 minutes
Total: 1 hour 57 minutes
Servings: 8 Servings
A thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a hard caramel shell on top, just like Crème Brûlée. This is the best cheesecake ever.

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.

Notes

*You don't have to use gingersnaps! You can use 1 and 3/4 cup graham crackers crumbs or Nilla Wafer crumbs.
**You can also use 1 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.
***The foil is to keep your cheesecake dry since it will be baked in a water bath. I know 3 layers 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, it's 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.

Nutrition

Serving: 1slice | Calories: 549kcal | Carbohydrates: 61g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 360mg | Potassium: 146mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1187IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 549
Keyword: brulee, cheesecake, creme
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Crème Brûlée Cheesecake from The Food Charlatan

Crème Brûlée Cheesecake from The Food Charlatan

Crème Brûlée Cheesecake from The Food Charlatan

Crème Brûlée Cheesecake from The Food Charlatan

Here are some of my other favorite cheesecakes!

No Bake Cheesecake Parfait Bar: <<this is great for parties! Self-serve. Love this stuff.

No Bake Cheesecake Parfait Bar from TheFoodCharlatan.com

Oreo Cheesecake Bars:

Oreo Cheesecake Bars

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.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

Berry Cheesecake Baklava:

Berry Cheesecake Baklava from The Food Charlatan

More recipes from bloggers I love!

Crème Brûlée from The Pioneer Woman << the classic.
Perfect Cheesecake from Simply Recipes << this recipe is originally from Dorie Greenspan
(I sort of combined the two recipes above to create my Crème Brûlée Cheesecake)
Crème Brûlée Cheesecake Bars from Cooking Classy << I want to try them as bars next!

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Comments

  1. 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?)

    1. 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!

  2. 5 stars
    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.

  3. 5 stars
    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.”

  4. 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.

    1. 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!

  5. 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

    1. 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!

    1. Hi Brittany! Cheesecakes freeze beautifully. Thaw in the fridge and then brulee before serving. Enjoy!

    1. I’ve reduced several cheesecake recipes. A 9″ pan recipe halves beautifully into a 6″ pan. (I did the math!)

  6. 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? 

    1. 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!

  7. 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!

    1. Your wife has good taste Danny! Great idea using digestive biscuits. It sounds good! Thanks so much for taking the time to review!

  8. 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.

    1. 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.

  9. 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.

    1. 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!

  10. 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!

  11. 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! 

    1. 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!

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