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5.0 from 3 votes

Creme Brulee Cheesecake Recipe

This Creme Brulee Cheesecake is a thick and creamy cheesecake wrapped up in a homemade graham cracker crust and topped with a hard caramel shell.

Prep Time
30 mins
Cook Time
1 hr
Resting Time
8 hrs
Total Time
9 hrs 30 mins
Servings: 12 slices
Calories: 539 kcal
Course: Dessert
Cuisine: European , French

Ingredients

For the Crust
  • 2 cups Graham cracker crumbs about 2 packets of graham crackers
  • 2 Tablespoons granulated sugar
  • 1/2 cup butter melted
For the Cheesecake
  • 24 oz cream cheese room temperature
  • 8 oz mascarpone cheese room temperature
  • 2 Tbsp all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/8 tsp salt
  • 1 Tbsp vanilla extract
  • 4 eggs room temperature
  • 3 Tbsp granulated sugar for the topping

Instructions

    Cup of Yum
  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined.
  3. Pat the crumbs onto the bottom and halfway up the sides of a 9-inch springform pan.
  4. Next, bake the crust in the oven for 10 minutes then remove from the oven to cool. and reduce the oven temperature to 300 degrees Fahrenheit (149 degrees Celsius).
  5. Then, using the paddle attachment of your stand mixer, beat together the cream cheese, mascarpone cheese, flour, and salt until fluffy. About 3 minutes.
  6. Next, add in the sugar andcontinue mixing until smooth.
  7. Add in the vanilla extract and mix until combined.
  8. Then, add eggs one at a time until combined.
  9. Pour the batter into your prepared springform pan and bake for 60 minutes until most of the cheesecake is set and only the middle is slightly jiggly when moved.
  10. Remove from the oven and wait until it has completely cooled, then refrigerate for at least 8 hours.
  11. Next, carefully remove the springform pan and use a large spatula to release the cheesecake from the pan and transfer to a serving plate.
  12. Then sprinkle the granulated sugar evenly over the top of the cheesecake and using a kitchen torch, melt the sugar to a beautiful golden brown. This takes time so be patient. Be careful not to burn it, less is more.
  13. Finally, serve and enjoy!

Notes

  • You can store this cheesecake in an airtight container in your fridge for 4-5 days. If you are wanting to freeze this cheesecake you can but do it before you add the caramelized topping. Wrap it in plastic wrap and place it in an airtight container and it will last in your freezer for up to 1 month.

Nutrition Information

Serving 1slice Calories 539kcal (27%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 39g (60%) Saturated Fat 22g (110%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.3g Cholesterol 151mg (50%) Sodium 387mg (16%) Potassium 126mg (4%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 1342IU (27%) Calcium 104mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 539

% Daily Value*

Serving 1slice
Calories 539kcal 27%
Carbohydrates 41g 14%
Protein 8g 16%
Fat 39g 60%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.3g 15%
Cholesterol 151mg 50%
Sodium 387mg 16%
Potassium 126mg 3%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 1342IU 27%
Calcium 104mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.