Creme Brulee Cheesecake Bars
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
3 hrs
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Total Time
4 hrs 20 mins
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Servings
16 Bars
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Course
Dessert
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Cuisine
International
Creme Brulee Cheesecake Bars
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A recipe for Creme Brulee Cheesecake Bars! These decadent bars combine two delicious desserts in one to create a creamy cheesecake with a caramelized coating and graham cracker crust.
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Ingredients
Graham Cracker Crust:
- 3.5 ounces (100 grams) graham crackers about 7
- 1/2 cup (62 grams) all-purpose flour
- 1/4 cup (50 grams) light brown sugar
- 6 tablespoons (85 grams) unsalted butter melted
- 1 large egg
Cheesecake:
- 1 pound (454 grams) cream cheese softened at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (65 grams) sour cream
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon salt
Topping:
- 2-4 tablespoons (25-50 grams) granulated sugar
Instructions
To make the Graham Cracker Crust:
- Preheat oven to 350˚F (180˚C). Line an 8x8 inch (20 x 20 centimeter) square baking dish with parchment, allowing the sides to overhang for easy cheesecake removal.
- In a food processor, process the graham crackers until finely ground. Transfer to a large bowl.
- Add the flour and brown sugar to the bowl, mixing to combine.
- Stir in the butter and egg until well combined, then transfer to the parchment-lined baking dish. Press into an even layer.
- Bake in preheated oven until set, 10-15 minutes. Remove from the oven and allow to cool slightly.
To make the cream cheese layer:
- Decrease oven temperature to 300˚F (150˚C).
- In the bowl of a stand mixer with the paddle attachment or a large bowl, beat together the cream cheese, sugar, and sour cream until smooth.
- Beat in the eggs, egg yolk, vanilla bean paste, and salt, scraping down the sides of the bowl as needed to make sure everything is evenly combined.
- Evenly pour the cream cheese mixture over the graham cracker crust in the baking dish.
- Bake in preheated oven until set, but with the center still very slightly wobbly, about 45 minutes.
- Allow to cool in pan until room temperature, then cover and refrigerate until firm, 3 hours to overnight.
To serve:
- Gently remove the cheesecake from the pan by pulling up the parchment and cut into 16 equal bars.
- Sprinkle the top of each bar with an even layer of sugar and torch until the tops are crisp and caramelized.
- Serve immediately.
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