There's something undeniably luxurious about the combination of creamy cheesecake and the caramelized sugar crust of a classic crème brûlée. This Crème Brûlée Cheesecake merges the best of both desserts into one decadent treat that's perfect for special occasions or just because you deserve it.

I first discovered this recipe when experimenting in my kitchen, trying to combine two of my favorite desserts. After a few tweaks, I found the perfect balance: a silky cheesecake with a vanilla custard flavor, topped with a crisp layer of caramelized sugar that shatters beautifully with each bite.

Why You'll Love This Crème Brûlée Cheesecake

Get ready to fall in love with a dessert that delivers indulgence in every bite. This Crème Brûlée Cheesecake is everything you love about both treats, wrapped into one stunning dessert.

First, the velvety texture is out of this world. The cheesecake filling is made with cream cheese, heavy cream, and egg yolks, resulting in a smooth, custard-like consistency.

Then, there's the signature caramelized sugar topping. Once torched, it hardens into a glassy, golden shell that adds the perfect crunch to contrast the soft filling underneath.

This recipe is also make-ahead friendly—a must for busy bakers. Since cheesecake needs time to chill and set, you can prepare it a day in advance and simply caramelize the top right before serving.

Finally, it's a showstopper dessert. Whether you're serving this at a dinner party or simply treating yourself, it never fails to impress.

Ingredients Notes

The magic of this Crème Brûlée Cheesecake comes from a handful of carefully chosen ingredients that create the perfect harmony of flavors and textures.

The cream cheese forms the base of the cheesecake, giving it its rich and creamy texture. Be sure to use full-fat cream cheese for the best results, and let it come to room temperature before mixing to ensure a smooth filling.

Egg yolks are the secret to achieving a custard-like consistency. Unlike traditional cheesecake recipes that use whole eggs, the yolks provide a silkier, more luscious texture reminiscent of classic crème brûlée.

For the crust, graham crackers and butter create the perfect crunchy base. If you want to add a twist, swap graham crackers for crushed Biscoff cookies or vanilla wafers for extra flavor depth.

To sweeten the topping, granulated sugar is key. When torched, it caramelizes into a brittle, golden crust. Make sure to use fine granulated sugar, as it melts and browns more evenly.

Lastly, you’ll need a kitchen torch to achieve the signature crackly topping. If you don’t have one, you can use your oven's broiler, but a torch offers the best control for even caramelization.

How To Make This Crème Brûlée Cheesecake

Creating this indulgent cheesecake is easier than you might think, and the results are well worth the effort. Follow these steps for the perfect dessert.

Start by preparing the crust. Combine crushed graham crackers with melted butter and press the mixture firmly into the bottom of a springform pan. Bake it briefly to set the base before adding the filling.

Next, make the cheesecake filling. Beat the softened cream cheese until smooth, then gradually add sugar, egg yolks, vanilla extract, and heavy cream. Mix until fully incorporated, ensuring a lump-free, silky batter.

Pour the filling over the crust and smooth the top. Bake in a water bath to prevent cracks and create an ultra-creamy texture. The cheesecake is ready when the edges are set, but the center still has a slight jiggle.

Once baked, let the cheesecake cool completely before refrigerating for at least 4 hours, preferably overnight. Chilling allows the flavors to meld and the texture to firm up.

Right before serving, sprinkle a thin, even layer of sugar over the chilled cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let it sit for a minute to harden before slicing and serving.

Storage Options

This Crème Brûlée Cheesecake stores beautifully, making it a fantastic make-ahead dessert.

For short-term storage, cover the cheesecake loosely with plastic wrap and keep it in the refrigerator for up to 5 days. Avoid sealing it too tightly, as condensation can form and soften the caramelized sugar topping.

If you need to store it longer, cheesecake freezes well. Wrap individual slices in plastic wrap and place them in an airtight container. Freeze for up to 2 months, then thaw in the fridge overnight before serving.

To maintain the signature crunchy sugar topping, only caramelize the sugar right before serving. If you've already torched it, the sugar layer will soften over time in the fridge.

Variations and Substitutions

This recipe is incredibly versatile, and there are plenty of ways to make it your own.

For a chocolate twist, add melted white or dark chocolate to the cheesecake batter before baking. The richness pairs beautifully with the caramelized sugar topping.

If you love citrus flavors, try adding a bit of lemon or orange zest to the filling. The bright, zesty notes cut through the richness and add a refreshing touch.

Want a different crust? Swap the graham cracker base for crushed Oreos, shortbread cookies, or even a nut-based crust for added texture and flavor.

For a dairy-free version, use dairy-free cream cheese and coconut cream in place of heavy cream. While the texture may be slightly different, the flavors will still be decadent.

You can also experiment with flavored sugars for the topping. A pinch of cinnamon or espresso powder mixed into the sugar adds a subtle depth of flavor that complements the caramelization beautifully.

No matter how you customize it, this Crème Brûlée Cheesecake is bound to become a favorite. Give it a try, and get ready to savor every luxurious bite!