Creme Brulee Cheesecake with a Crackly Sugar Top

Creme brulee cheesecake takes two beloved desserts and turns them into one showstopper: a dense, vanilla-scented cheesecake with that glassy, shatter-able sugar crust you crack with the back of a spoon.

It bakes low and slow in a water bath to stay impossibly creamy. A quick pass with a kitchen torch right before serving caramelizes the sugar on top, so every slice gets that signature burnt-sugar snap and a silky interior.

What Makes This Creme Brulee Cheesecake So Good

I keep coming back to this one because it delivers two textures in every bite. The filling is thick and custard-like, almost mousse soft at the center, while the caramel shell adds a thin, bitter sweetness that contrasts with the rich vanilla.

It also looks impressive without being complicated. You do most of the work the day before, then finish with the torch when you are ready to serve. That means zero stress if you are hosting.

Ingredients

• 1 1/4 cups graham cracker crumbs: about 9 to 10 full sheets crushed, or use digestive biscuits
• 3 tbsp granulated sugar: for the crust, just enough sweetness
• 5 tbsp unsalted butter, melted: binds the crumbs
• 24 oz (3 bricks) full-fat cream cheese, softened: brick style, not spreadable tub; let it sit at room temp
• 1 cup granulated sugar: for the filling
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 cup heavy cream, room temperature
• 2 tsp vanilla extract: or the seeds from 1 vanilla bean
• 1/8 tsp fine sea salt
• 2 to 3 tbsp superfine granulated sugar: for the caramel top; regular granulated works too

Variations / Substitutions

• Vanilla: swap the extract for a whole vanilla bean and scrape the seeds into the sugar before mixing. It gives the filling a ribbon of vanilla specks and a richer flavor.
• Crust: Try shortbread cookies or Biscoff crumbs instead of graham crackers. The crust will be a little sweeter and butterier.
• No torch: skip the kitchen torch and use the broiler. Sprinkle on the sugar, place the cheesecake on a sheet pan, and broil a few inches from the heat for 1 to 2 minutes until the sugar bubbles and turns amber. Watch it carefully so it does not burn.
• Sugar top: A mix of superfine and turbinado sugar makes for a cracklier, more rustic crust. Just know it melts a bit less evenly.

Buttery Cherry Sugar Cookies are another reader favorite dessert worth making next.

How to Make Creme Brulee Cheesecake

Step 1: Make the Graham Cracker Crust

Preheat the oven to 325°F (160°C). In a bowl, stir together the 1 1/4 cups graham cracker crumbs, 3 tbsp sugar, and the 5 tbsp melted butter until the mixture looks like wet sand.

Press the crumbs firmly into the bottom of a 9-inch springform pan, using the flat bottom of a measuring cup to compact it evenly. Bake for 10 minutes, until the crust is lightly golden and smells toasty. Set it on a wire rack to cool while you make the filling.

Step 2: Blend the Cheesecake Filling

In a large bowl, beat the 24 oz softened cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and no lumps remain, about 2 minutes. Scrape the bowl a few times.

With the mixer on low, add the 3 eggs and 2 egg yolks one at a time, mixing just until each disappears. Pour in the 1 cup heavy cream, 2 tsp vanilla, and the 1/8 tsp salt, and mix on low until the batter is uniform and silky. Take care not to overbeat once the eggs go in; too much air can make the cheesecake puff and crack later.

Step 3: Bake in a Water Bath

Bring a kettle of water to a boil. Wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil, crimping it at the top so water cannot seep in. Place the wrapped pan in a large roasting dish.

Pour the filling over the cooled crust. Carefully pour the boiling water into the roasting dish until it reaches about halfway up the sides of the springform pan. Slide the whole setup into the oven and bake for 60 to 75 minutes. The cheesecake is done when the edges look set and the center still has a gentle jiggle when you nudge the pan.

Step 4: Cool and Chill

Turn off the oven and crack the door open a couple of inches. Leave the cheesecake inside to cool gradually for 1 hour.

Lift the pan out of the water bath, remove the foil, and let it finish cooling on a wire rack. Once it is at room temperature, cover the top loosely and refrigerate for at least 6 hours, though overnight is even better. The filling firms up as it chills and the vanilla flavor deepens.

Step 5: Torch the Sugar Crust

Run a thin knife around the inside edge of the pan to loosen the cheesecake, then unclasp and remove the ring. Sprinkle the 2 to 3 tbsp superfine sugar evenly over the top, tilting the cake to cover every spot.

Ignite your kitchen torch and hold the flame a few inches from the sugar, moving it in small circles. The sugar will melt, bubble, and turn amber. Let the caramel set for about 1 minute until it hardens into a shiny shell. Slice with a warm, dry knife and serve right away while the top is crisp.

Tips for the Best Creme Brulee Cheesecake

• Room temperature ingredients are not optional. Cold cream cheese or eggs will leave tiny lumps in the batter. Pull everything from the fridge at least 2 hours before you start.
• Wrap the springform pan with care. A single layer of foil is not enough. Use two wide sheets of heavy duty foil and scrunch the top edge tight so no water sneaks in.
• Watch the jiggle, not the clock. Ovens vary. The cheesecake is ready when the outer 2 to 3 inches are set and a palm-sized circle in the center wobbles like set custard. An instant read thermometer in the center should read about 150°F (65°C).
• Superfine sugar caramelizes more evenly: than regular granulated, giving you that smooth glassy crackle. If you only have regular sugar, pulse it in a food processor for a few seconds first.
• Torch right before you eat. The caramel shell softens after a few hours in the fridge. For the most dramatic crack, add it just before slicing.

Bake times depend on pan diameter. Use the jiggle test described above no matter what pan you pick.

Storing Leftover Creme Brulee Cheesecake

• Refrigerate: Wrap leftover slices or the whole cake tightly in plastic and store in the fridge for up to 4 days. The sugar top will lose its crunch, but the cheesecake itself stays creamy.
• Serve Cold: No reheating needed. This cheesecake is meant to be served straight from the fridge. If you want to restore some texture, you can re-torch any leftover slices with a fresh dusting of sugar.

Frequently Asked Questions

Can I make creme brulee cheesecake without a torch?

Yes. Sprinkle the sugar on top and place the cheesecake on a baking sheet under a preheated broiler. Broil 3 to 4 inches from the heat for 1 to 2 minutes, watching constantly until the sugar melts and caramelizes.

My cheesecake cracked. What went wrong?

Cracks usually mean the batter was overmixed or the cheesecake was overbaked. Rapid cooling can also cause them. Sticking with a water bath and the slow cool down in the turned-off oven helps prevent it.

Can I use a different crust?

Absolutely. Finely ground shortbread cookies, Biscoff, or digestive biscuits all work well. Measure the same 1 1/4 cups of crumbs and melt the butter as directed.

How far ahead can I make it?

The cheesecake can be baked, cooled, and refrigerated up to 2 days in advance. Add the caramelized sugar top the day you plan to serve it.

Creme Brulee Cheesecake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 1/4 cups graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter, melted
• 24 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 cup heavy cream, room temperature
• 2 tsp vanilla extract
• 1/8 tsp fine sea salt
• 2 to 3 tbsp superfine granulated sugar

Method

 

1. Heat oven to 325°F (160°C). Stir graham cracker crumbs, 3 tbsp sugar, and melted butter. Press into a 9-inch springform pan and bake 10 minutes. Cool on a rack.
2. Beat cream cheese and 1 cup sugar until smooth. Mix in eggs and yolks one at a time on low, then blend in heavy cream, vanilla, and salt until uniform.
3. Wrap springform pan in a double layer of foil, set in a roasting pan, and fill with batter. Pour boiling water halfway up the pan sides and bake 60 to 75 minutes until edges are set and the center jiggles slightly.
4. Turn off the oven, crack the door open, and cool the cheesecake inside for 1 hour. Remove from water bath, cool fully on a rack, then chill at least 6 hours or overnight.
5. Loosen the cheesecake from the pan and remove the ring. Sprinkle superfine sugar evenly over the top, then torch in small circles until melted and amber. Let the caramel set 1 minute, slice, and serve.

Notes

Total time does not include the 6 hours of chilling, so plan ahead. For the cleanest slices, dip a sharp knife in hot water and wipe it dry between cuts. Caramelize the sugar right before serving to keep the crust hard and crackly.