Crème Brûlée Cheesecake: A Luxurious Twist on Two Classic Desserts
What could be better than combining two beloved desserts into one spectacular treat? This Crème Brûlée Cheesecake merges the creamy richness of a classic cheesecake with the crispy, caramelized top of a crème brûlée. With its velvety-smooth filling, crunchy gingersnap crust, and a stunning brûléed top, this cheesecake is an absolute showstopper, perfect for any special occasion or holiday gathering. Let’s dive into how you can recreate this indulgent dessert in your own kitchen!
Ingredients:
For the Crust:
- 1 & 3/4 cups gingersnaps (about 35 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
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, room temperature
- 2-3 tablespoons superfine sugar (for torching)
- Fresh raspberries (for garnish)
Directions:
1. Prepare the Crust:
The gingersnap crust provides a warm, spiced base that pairs beautifully with the creamy cheesecake filling.
- Preheat your oven to 350°F (175°C).
- Wrap the bottom of a 9-inch springform pan with 3 layers of heavy-duty aluminum foil to prevent leaks.
- In a food processor, pulse the gingersnaps until fine crumbs form. Add sugar, salt, and melted butter, and pulse until combined.
- Press the crumb mixture into the bottom of the springform pan, using the bottom of a glass to create an even layer.
- Bake the crust for 10 minutes, then set it aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
This ultra-smooth cheesecake filling is rich and decadent, thanks to cream cheese, heavy cream, and egg yolks.
- Lower the oven temperature to 325°F (160°C).
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 4 minutes. Scrape down the sides as needed.
- Add the sugar, vanilla bean paste, and salt, and continue beating until the mixture is light and fluffy, another 4 minutes.
- In a small pot, gently heat the heavy cream over medium-low heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks until pale, then slowly whisk in the warm cream to temper the eggs. This prevents curdling.
- Gradually pour the egg-cream mixture into the cream cheese mixture, beating on low speed until everything is fully combined and smooth.
- Pour the cheesecake batter over the prepared gingersnap crust.
3. Bake the Cheesecake:
To ensure a crack-free cheesecake, bake it in a water bath for even cooking.
- Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake at 325°F for about 1 hour and 35 minutes, or until the center is mostly set but still slightly jiggly.
- After baking, let the cheesecake cool in the oven with the door cracked or cool it in the water bath for a few hours. Once mostly cool, remove the foil and refrigerate the cheesecake for at least 3 hours or overnight.
4. Torch the Crème Brûlée Topping:
The pièce de résistance of this dessert is the caramelized sugar crust, which adds a delightful crunch to each creamy bite.
- When you’re ready to serve, evenly sprinkle 2-3 tablespoons of superfine sugar over the top of the chilled cheesecake.
- Using a kitchen torch, carefully caramelize the sugar by moving the torch in a circular motion until the sugar bubbles and turns a rich golden brown.
- Allow the caramelized sugar to sit for 1-2 minutes to harden before slicing.
5. Garnish and Serve:
Top your Crème Brûlée Cheesecake with fresh raspberries for a pop of color and added flavor. Serve immediately to enjoy the perfect combination of creamy cheesecake and crackly sugar topping.
Recipe Summary:
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Chill Time: 3 hours or overnight
- Calories: 450 kcal per slice
- Yield: 12 slices
Why You’ll Love This Recipe:
This Crème Brûlée Cheesecake is the best of both worlds, combining the luxurious creaminess of a classic cheesecake with the irresistible crunch of a crème brûlée topping. The gingersnap crust adds a delightful spiced base that enhances the rich filling, while the caramelized sugar on top gives you that satisfying crack with each forkful.
Whether you’re hosting a holiday dinner or simply looking to impress guests, this dessert is a guaranteed hit. The best part? You can make it ahead of time, leaving only the fun (and slightly dramatic) torching to do before serving!
Treat yourself and your loved ones to this indulgent, elegant dessert that’s sure to become a new favorite for any special occasion. Enjoy!
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Crème Brûlée Cheesecake
- Total Time: 1 hour 55 minutes
- Yield: 12 1x
Description
This Crème Brûlée Cheesecake is the ultimate fusion of two classic desserts – the velvety creaminess of cheesecake paired with the crunchy caramelized topping of crème brûlée. The gingersnap crust adds a warm spiced flavor, perfectly complementing the rich, smooth filling. A touch of superfine sugar torched to perfection creates that signature crackling top, while fresh raspberries provide a bright, tart garnish.
Ingredients
For the crust:
1 & 3/4 cups gingersnaps (about 35 cookies)
2 tablespoons sugar
1/4 teaspoon salt
5 tablespoons butter, melted
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, room temperature
2–3 tablespoons superfine sugar (for torching)
Fresh raspberries (for garnish)
For the Bourbon/Rum Glaze:
1/2 cup confectioners’ sugar
3–4 tablespoons eggnog
2 tablespoons bourbon or rum
1/2 teaspoon vanilla
Instructions
Crust:
Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping it tightly with 3 layers of heavy-duty aluminum foil to avoid any leaks.
Pulse the gingersnaps in a food processor to create fine crumbs. Add sugar, salt, and melted butter. Pulse to combine.
Press the mixture into the bottom of the springform pan, using the bottom of a glass to create an even layer.
Bake the crust for 10 minutes at 350°F. Set aside to cool while preparing the cheesecake filling.
Cheesecake:
Lower the oven temperature to 325°F (160°C).
In a large mixing bowl, beat the cream cheese until smooth and creamy (about 4 minutes), scraping down the sides occasionally.
Add sugar, vanilla bean paste, and salt, and continue beating until fully combined and fluffy (about 4 minutes).
In a small pot, heat the heavy cream over medium-low heat until warm but not boiling.
In another bowl, whisk the egg yolks until pale, then slowly add the warm cream while whisking constantly to prevent curdling.
Slowly pour the egg-cream mixture into the cream cheese mixture, beating on low speed until fully combined and smooth.
Pour the batter over the prepared gingersnap crust.
Place the foil-wrapped pan into a larger roasting pan, then carefully fill the roasting pan with hot water, enough to reach halfway up the side of the springform pan.
Bake at 325°F for about 1 hour and 35 minutes, or until the center is mostly set but still slightly jiggly.
Once baked, leave the cheesecake in the oven with the door cracked or let it cool in the water bath for a couple of hours.
Once mostly cool, remove the foil and refrigerate the cheesecake for at least 3 hours or overnight.
Torching the Crème Brûlée Topping:
When ready to serve, sprinkle 2-3 tablespoons of superfine sugar evenly over the top of the cheesecake.
Using a kitchen torch, caramelize the sugar by moving the torch in a circular motion until the sugar bubbles and turns golden brown.
Let the caramelized sugar sit for 1-2 minutes to harden.
Garnish with fresh raspberries and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
Nutrition
- Calories: 450