If you’ve been dreaming of a dessert that brings together the silky richness of cheesecake and the caramelized magic of crème brûlée, you’ve found it with the Crème Brûlée Cheesecake Recipe. This decadent treat perfectly balances a buttery gingersnap crust with velvety vanilla bean-infused filling topped by a satisfyingly crisp sugar crust that cracks just like a classic brûlée. Every bite is a luxurious melody of textures and flavors that will charm any dessert lover.
Ingredients You’ll Need
Gathering simple, yet essential ingredients is the first step to creating this indulgent Crème Brûlée Cheesecake Recipe. Each component plays a vital role—from the gingersnap crust adding spicy warmth and crunch, to the luscious cream cheese and silky egg yolks creating that dreamy texture, and of course, the vanilla bean paste infusing the whole cheesecake with aromatic depth.
- Gingersnaps (1 3/4 cups or about 35): Provides a spicy, crunchy crust with a warming ginger flavor that pairs beautifully with creamy filling.
- Sugar (1 1/3 cups plus 2 tablespoons for crust and 2-3 tablespoons superfine): Sweetens the cheesecake and forms the perfect caramelized brûlée top.
- Salt (1/4 teaspoon plus another 1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Butter (5 tablespoons): Binds the gingersnap crust and adds richness.
- Cream cheese (3 packages, 8 oz each, room temperature): The rich and creamy base of the cheesecake filling.
- Vanilla bean paste (1 tablespoon): Infuses the filling with fragrant, natural vanilla notes.
- Heavy cream (1 1/2 cups): Makes the filling luxuriously smooth and velvety.
- Large egg yolks (10): Essential for thickening the cheesecake and building that custard-like texture.
- Raspberries (to garnish): Adds a fresh, tart contrast and beautiful color when serving.
How to Make Crème Brûlée Cheesecake Recipe
Step 1: Prepare the Gingersnap Crust
Start by crushing your gingersnaps into fine crumbs and combine them with sugar and salt. Melt the butter and mix it into the crumbs until the mixture resembles damp sand. Press this mixture firmly into the base of your cheesecake pan to create a flavorful, crunchy foundation for your cheesecake. This crust will add a wonderful spicy contrast to the creamy center.
Step 2: Mix the Cheesecake Filling
Next, beat the cream cheese until smooth and creamy, then gradually add the sugar, vanilla bean paste, and salt. Slowly whisk in the heavy cream to get a rich, silky texture. Finally, blend in the egg yolks carefully to create a luscious, velvety filling that’s bursting with vanilla flavor—this is what really makes this Crème Brûlée Cheesecake Recipe stand out.
Step 3: Bake the Cheesecake
Pour the filling over the prepared crust and bake the cheesecake gently in a water bath to ensure even heat distribution—that’s the secret for avoiding cracks and achieving that custard-like texture. Bake until the edges are set but the center still slightly jiggles. Then cool completely before the final torching step.
Step 4: Brûlée the Top
Sprinkle superfine sugar evenly across the chilled cheesecake surface. Using a kitchen torch, carefully caramelize the sugar until it forms a shiny, crisp, golden crust that cracks deliciously. This step seals the magic of the Crème Brûlée Cheesecake Recipe and adds a textural surprise.
How to Serve Crème Brûlée Cheesecake Recipe
Garnishes
Fresh raspberries are the perfect garnish, adding a pop of vibrant color and tart freshness that contrasts beautifully with the creamy, sweet richness of the cheesecake. A few mint leaves can also lift the presentation and add a subtle aromatic freshness.
Side Dishes
This cheesecake is show-stopping enough to shine on its own, but serving it alongside a cup of strong espresso or a glass of dessert wine can elevate the experience. For a lighter touch, a scoop of raspberry sorbet complements the gingersnap and vanilla flavors delightfully.
Creative Ways to Present
For special occasions, consider individual mini ramekins for personal Crème Brûlée Cheesecake servings—it makes for an elegant presentation and ensures everyone gets the perfect brûlée topping. Alternatively, a drizzle of caramel or chocolate sauce over the top adds another layer of indulgence without overpowering the core flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Crème Brûlée Cheesecake Recipe keeps beautifully in the refrigerator, wrapped tightly in plastic or stored in an airtight container to maintain freshness and prevent absorbing other fridge odors. It’s best enjoyed within 3 to 4 days for optimal texture and flavor.
Freezing
You can freeze the cheesecake before torching the sugar crust. Wrap it well in multiple layers of plastic wrap and foil, then thaw overnight in the fridge when ready to serve. Once thawed, add the brûlée topping for that signature crackly finish.
Reheating
This cheesecake is best enjoyed chilled, so reheating is generally unnecessary. If you want to re-crisp the brûlée topping after refrigeration, briefly torch the sugar again just before serving to bring back that delightful crunch.
FAQs
Can I use a different crust instead of gingersnap?
Absolutely! While gingersnaps add a lovely spicy warmth, you can substitute with graham crackers or digestive biscuits for a more neutral base. Just keep the proportions and butter the same for the best results.
Is vanilla bean paste necessary or can I use vanilla extract?
Vanilla bean paste gives a richer, more authentic vanilla flavor with tiny flecks of bean that look beautiful in the cheesecake. You can use vanilla extract in a pinch, but the paste elevates this recipe to the next level.
How do I prevent cracks in my cheesecake?
Baking the cheesecake in a water bath and not overbaking it are key tips. Also, ensure the cream cheese is at room temperature for smooth mixing and avoid over-whipping to keep the filling silky and dense rather than airy.
Can I make this recipe gluten-free?
Yes! Use gluten-free gingersnap cookies for the crust, making sure they’re finely crushed. This swap keeps all the delicious flavors intact for those avoiding gluten.
What kind of torch should I use for the brûlée topping?
A small kitchen culinary torch is perfect for evenly caramelizing the sugar without burning the filling. They’re inexpensive and widely available online or at specialty stores.
Final Thoughts
This Crème Brûlée Cheesecake Recipe is truly a show-stopper that’s surprisingly approachable to make at home. With its combination of creamy, smooth texture and that iconic crisp caramelized topping, it’s a dessert that’s sure to impress and satisfy every craving. Don’t hesitate to dive in and create this unforgettable dessert—it’ll quickly become a treasured favorite you’ll want to share with everyone you love.
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Crème Brûlée Cheesecake Recipe
- Prep Time: 12 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 57 minutes plus chilling time
- Yield: 8 to 8.8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious Crème Brûlée Cheesecake combining the creamy richness of classic cheesecake with the caramelized sugar crust of crème brûlée. Featuring a spiced gingersnap crust and a smooth, velvety filling infused with vanilla bean paste, this dessert is crowned with a crunchy burnt sugar topping and fresh raspberries for garnish.
Ingredients
Crust
- 1 3/4 cups gingersnaps (about 35 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter
Filling
- 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
Topping
- 2–3 tablespoons superfine sugar (for torching)
Garnish
- Raspberries
Instructions
- Prepare the crust: Preheat your oven to 325°F (165°C). Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, combine the gingersnap crumbs with 2 tablespoons sugar and 1/4 teaspoon salt. Melt 5 tablespoons of butter and mix it into the crumbs until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Bake for about 10 minutes to set, then remove from the oven and let cool.
- Make the filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add 1 1/3 cups sugar, vanilla bean paste, and 1/4 teaspoon salt, continuing to beat until fully incorporated and smooth. In a separate bowl, lightly whisk together the heavy cream and egg yolks. Slowly add the cream and egg mixture into the cream cheese mixture, blending carefully until smooth without overmixing.
- Bake the cheesecake: Pour the filling over the cooled gingersnap crust in the springform pan. Place the pan in a larger roasting pan. Pour hot water into the roasting pan to reach about halfway up the sides of the cheesecake pan, creating a water bath for gentle, even baking. Bake at 325°F (165°C) for about 1 hour and 45 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center.
- Cool and chill: Remove the cheesecake from the water bath carefully and cool to room temperature. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to set completely.
- Caramelize the top: When ready to serve, sprinkle 2-3 tablespoons of superfine sugar evenly over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp, forming the signature brûlée crust. Allow the sugar to harden for a minute or two.
- Garnish and serve: Decorate the top with fresh raspberries and slice the cheesecake carefully. Serve chilled to enjoy the contrast between the creamy cake and crunchy caramelized topping.
Notes
- Room temperature cream cheese is key for a smooth, lump-free filling.
- If you don’t have vanilla bean paste, vanilla extract can be used, though the paste provides more aroma and speckled vanilla seeds.
- The water bath prevents cracking and ensures even baking of the cheesecake.
- Use superfine sugar or caster sugar for the brûlée topping to achieve an even caramelization.
- The cheesecake is best chilled overnight for optimal texture and flavor melding.
