Best 6 Crème Brûlée Cheesecake Recipes

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Indulge in a culinary symphony of flavors with our Crème Brûlée Cheesecake, a harmonious blend of two classic desserts. This rich and decadent cheesecake features a creamy, velvety filling reminiscent of the beloved French custard dessert, topped with a layer of caramelized sugar that adds a delightful crunch and smoky flavor. Our collection of recipes offers variations to suit every taste, from the classic Crème Brûlée Cheesecake to unique twists like the Chocolate Crème Brûlée Cheesecake and the Gluten-Free Crème Brûlée Cheesecake. Each recipe provides step-by-step instructions, detailed ingredient lists, and helpful tips to ensure a perfect cheesecake every time.

Here are our top 6 tried and tested recipes!

CRèME BRûLéE CHEESECAKE BARS



Crème Brûlée Cheesecake Bars image

Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 36

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Steps:

  • Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
  • In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
  • Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 16 g, TransFat 1 g

CREME BRULEE CHEESECAKE



Creme Brulee Cheesecake image

This is an adaptation from Adam on Chowhound and a restaurant in Tampa, FL... It is a lighter, less dense, and fluffier cheesecake with the crackle of a caramelized creme brulee topping.

Provided by Terra-Matris

Categories     Desserts     Cakes     Cheesecake Recipes

Time 6h55m

Yield 10

Number Of Ingredients 14

1 ½ cups graham cracker crumbs
2 tablespoons butter
2 tablespoons white sugar
1 (8 ounce) package cream cheese, drained and softened to room temperature
1 (8 ounce) container mascarpone cheese, drained and softened to room temperature
1 cup white sugar
5 eggs at room temperature, separated
1 cup ricotta cheese, drained and softened to room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons raw sugar

Steps:

  • Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
  • Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
  • Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
  • Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.

Nutrition Facts : Calories 459 calories, Carbohydrate 37.8 g, Cholesterol 157.8 mg, Fat 30.7 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 17 g, Sodium 243.4 mg, Sugar 29.2 g

CRèME BRûLéE CHEESECAKE



Crème Brûlée Cheesecake image

This is so good. I really love Crème Brûlée though, so I guess it goes without saying that it was going to be a big hit with me. It's really yummy, and this is the type of dessert that I like to take to potlucks or to serve at home when we have company over for dinner.

Provided by Vickie Parks

Categories     Pies

Time 55m

Number Of Ingredients 8

16 oz cream cheese, softened
1/2 c granulated sugar
1 tsp vanilla extract
2 large eggs
1 large egg yolk
1 (9-inch) graham cracker pie crust
1/2 c sugar (the original recipe calls for brown sugar, but granulated sugar seems to work better for the brulee)
1 tsp water

Steps:

  • 1. Preheat oven to 350°.
  • 2. Mix cream cheese, granulated sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs and egg yolk, and mix until thoroughly blended. Pour the batter into the graham cracker crust.
  • 3. Bake the pie in a 350° oven for 40 minutes or until the center is almost set. Cool. Refrigerate for 3 hours or overnight.
  • 4. Just before serving, heat broiler. Mix together the brown sugar and water. Spread the sugar mixture over the top of the cheesecake. Place the cheesecake on a cookie sheet, and broil 4 to 6 inches from the heat for 1 to 1 1/2 minutes or until the top is bubbly.

CREME BRULEE CHEESECAKE



Creme Brulee Cheesecake image

Posted in response to a request. This is from Recipe Goldmine. I have not made it, but it looks yummy. Number of servings is a guess. Cooking time also includes 4 1/2 hours minimum chilling time.

Provided by echo echo

Categories     Cheesecake

Time 7h20m

Yield 12 serving(s)

Number Of Ingredients 14

48 ounces cream cheese, softened
1/2 cup granulated sugar
6 tablespoons low-fat sour cream
6 eggs
3/4 cup heavy cream
4 teaspoons orange rind
3 cups vanilla wafer crumbs
3/4 cup unsalted butter, melted
6 tablespoons brown sugar
3/4 cup granulated sugar (for topping)
boiling water (for baking)
strawberry, to garnish
raspberries, to garnish
blueberries, to garnish

Steps:

  • In a bowl beat together the cream cheese, ½ cup of sugar and sour cream on medium speed until smooth.
  • Add the eggs, heavy cream and orange peel; beat until smooth.
  • In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar.
  • With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture.
  • Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan.
  • Bake at 325°F about 40 minutes until set.
  • Remove the springform pan from water very carefully and let cool 30 minutes at room temperature.
  • Refrigerate for at least 4 hours.
  • At serving time, slowly unmold the cake from the pan, sprinkle with the ¾ cup sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).
  • Place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.

Nutrition Facts : Calories 971.2, Fat 70.9, SaturatedFat 39.8, Cholesterol 284.3, Sodium 557.2, Carbohydrate 72, Fiber 1.2, Sugar 27.9, Protein 14.8

CREME BRULEE CHEESECAKE



Creme Brulee Cheesecake image

This recipe was listed in one of my favorite dessert cookbooks called "Ultimate Cheesecakes" which features recipes created by the folks at Philadelphia Cream Cheese (Kraft Foods). I really love Creme Brulee, so this was the first recipe from the cookbook that I tried. It's really yummy, and usually the type of dessert that I like to take to potlucks or to serve at home when we have company over for dinner.

Provided by Northwestgal

Categories     Cheesecake

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 egg yolk
1 (9 inch) graham cracker pie crust
1/2 cup brown sugar
1 teaspoon water

Steps:

  • Preheat oven to 350°.
  • Mix cream cheese, granulated sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs and egg yolk, and mix until thoroughly blended.
  • Pour the batter into the graham cracker crust.
  • Bake the pie in a 350° oven for 40 minutes or until the center is almost set. Cool. Refrigerate for 3 hours or overnight.
  • Just before serving, heat broiler. Mix together the brown sugar and water. Spread the sugar mixture over the top of the cheesecake. Place the cheesecake on a cookie sheet, and broil 4 to 6 inches from the heat for 1 to 1 1/2 minutes or until the top is bubbly.

Nutrition Facts : Calories 471.8, Fat 29, SaturatedFat 14.6, Cholesterol 138.8, Sodium 362.5, Carbohydrate 47.1, Fiber 0.5, Sugar 37.5, Protein 7.4

CREME BRULEE CHEESECAKE



Creme Brulee Cheesecake image

My own cheesecake recipe with a non traditional crust that you will love!!

Provided by Melissa Rogers

Categories     Other Desserts

Time 2h35m

Number Of Ingredients 18

5 8 oz blocks cream cheese
1/2 c sour cream
1 c heavy whipping cream
3 eggs
2 egg yolk
2 Tbsp vanilla extract
2 c white granulated sugar
CRUST
2 & 1/2 pkg pecan sandies
1 c light brown sugar
1 Tbsp vanilla extract
1 stick butter
TOPPING
1 c almonds, slivered
1 c light brown sugar
1/2 c heavy whipping cream
4 Tbsp butter
1 Tbsp vanilla extract

Steps:

  • 1. You will need a large glass baking dish for this seeing as the idea is to serve a large group. Probably 9x12 Break cookies into large chunks and drop into food processor or a blender to crush into fine crumbs. Now put the crumbs into a bowl with the softened butter, brown sugar, and vanilla. Combine ingredients, then press firmly into the baking dish.( set aside)
  • 2. In an electric mixer starting on low speed a combine 1 or2 blocks of the cream cheese at a time. Slowly add your eggs the the mix, then the vanilla, sugar, whipping cream, and sour cream. turn up speed to medium and blend for 5- 10 minutes. It will be thick and creamy. Spread the filling over the crust. Now to prevent the cheesecake from cracking and to keep it more moist you will need a large cookie sheet( be sure it has higher sides) Set it in the over and fill it with water. Now place your glass dish of cheesecake in the pan of water .Bake your cheesecake for 1 hour and 35 minutes. The center should come out nearly clear. Turn off the oven and let sit for an hour. Now cover and refrigerate for 3- 4 hours atleast.
  • 3. Preparing the topping should be done after the cheesecake has been cooled in the refrigerator. In a small sauce pan on the stove top melt the butter then add in the sugar and vanilla, then the cream. Heat on high until bubbling, turn on low for a few more minutes, then turn off and let cool and thicken. Once cooled spread over the cheesecake and then top with sliced almonds.

Tips:

  • Use a high-quality cream cheese for the best flavor and texture.
  • Let the cheesecake chill for at least 4 hours, or overnight, before serving. This will allow the flavors to meld and the cheesecake to set properly.
  • If you don't have a kitchen torch, you can broil the cheesecake for a few minutes to caramelize the sugar topping. Watch it carefully to avoid burning.
  • For a more intense crème brûlée flavor, use a vanilla bean paste or extract instead of vanilla extract.
  • Garnish the cheesecake with fresh berries or whipped cream before serving.

Conclusion:

This crème brûlée cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy, rich filling and caramelized sugar topping, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this crème brûlée cheesecake a try.

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