Crème Brûlée Cheesecake

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Want a dreamy, creamy cheesecake with a crispy caramelized sugar topping?

This Crème Brûlée Cheesecake is what dreams are made of. Its creamy, luscious crème patisserie cheesecake filling contrasts beautifully with its thin, crispy caramelized sugar topping. It’s like a flavor and texture explosion! Plus, it’s super easy to make!

Crème Brûlée Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Servings 12



  • 1 package of Nilla Wafers or Graham Crackers
  • 4 tablespoons of melted unsalted butter

Crème patisserie:

  • 1 ½ cups of heavy cream
  • 4 large eggs
  • cup of sugar
  • 1 vanilla bean pod or 1-2 teaspoons of vanilla bean paste

Cheesecake filling:

  • 4 packages of full-fat cream cheese 8 ounces each
  • 1 cup of granulated sugar
  • ½ teaspoon of salt

Crème patisserie mixture

  • 1.5 tablespoons of sifted cornstarch
  • Lemon juice to taste optional


  • 2-4 tablespoons of granulated sugar


For the Crème patisserie:

  • Whisk eggs, sugar, and vanilla until smooth
  • Heat cream until it simmers, then slowly pour over the egg mixture while whisking
  • Strain the mixture through a fine sieve mesh twice and let it cool

For the Crust:

  • Preheat oven to 350°F and butter a 9″ springform pan. Wrap aluminum foil tightly around the outside to prevent water from getting in
  • Crush Nilla Wafers or Graham Crackers and mix with melted butter to form a crust. Press into the pan and bake for 7-8 minutes. Reduce oven temperature to 325°F

For the Cheesecake filling:

  • Whisk cream cheese, sugar, and salt until creamy. Add the cooled crème patisserie in 3 additions, along with cornstarch and lemon juice. Mix until just combined
  • Pour the batter into the crust and tap to remove air bubbles. Place the pan in a larger tray with boiling water, then bake for 80-85 minutes until the edges are firm but the center is jiggly

For the Brulee top:

  • Once baked, let the cheesecake cool for 15 minutes. Run a knife around the edge and cool for 2-3 hours at room temperature, then chill overnight
  • The next day, remove the cheesecake from the pan and sprinkle sugar on top. Caramelize with a blowtorch in thin layers for even browning


Enjoy this delightful treat! Just remember, the caramel topping may get soggy if left for too long, so brulee one slice at a time if not serving immediately.

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