There's something utterly magical about the crack of a caramelized sugar crust giving way to a luscious, creamy center. This Crème Brûlée Cheesecake brings together the best of two iconic desserts—rich, velvety cheesecake and the elegant brûléed topping of classic crème brûlée.

I first created this recipe for a dinner party when I couldn't decide between making cheesecake or crème brûlée—so I thought, why not both? The result was a show-stopping dessert that disappeared in minutes. It's become my go-to for holidays and special occasions, and trust me, it's easier than it looks.

The delicate contrast between the crisp sugar shell and the ultra-creamy filling is pure decadence. If you're looking to impress guests or treat yourself to something extraordinary, this dessert is guaranteed to wow.

Let’s dive into why this Crème Brûlée Cheesecake deserves a spot on your must-make list.

Why You'll Love This Crème Brûlée Cheesecake

Get ready to fall head over heels for this elegant yet surprisingly simple dessert. Whether you’re making it for a dinner party or just because, this cheesecake is always a hit.

First off, it’s the ultimate make-ahead dessert. This cheesecake needs to chill overnight, making it perfect for preparing a day in advance. Come serving time, all you need is a torch and a moment to caramelize the sugar topping.

Despite its fancy presentation, it’s easier than you think. The process is straightforward and beginner-friendly, with a smooth cream cheese filling and a buttery graham cracker crust that comes together effortlessly.

You don’t need a pantry full of exotic ingredients either. With just a few basics—cream cheese, eggs, sugar, and vanilla—you can create something truly luxurious.

And let’s talk about that satisfying brûlée crunch. It’s the final flourish that elevates this dessert to restaurant-worthy levels. Crack through the golden sugar shell and you’ll see exactly why it’s so addictive.

Now that you’re dreaming of creamy bites and crisp sugar crusts, let’s take a closer look at the ingredients that make it all happen.

Ingredients Notes

This Crème Brûlée Cheesecake keeps things simple yet decadent. Each ingredient serves a purpose, adding richness, texture, or that signature brûléed finish.

The star of the show is cream cheese, and lots of it. For the creamiest texture, go for full-fat blocks of cream cheese—not the whipped or spreadable kind. Let it come to room temperature before mixing to ensure a silky-smooth batter with no lumps.

You’ll also need heavy cream, which adds that lush, custard-like texture reminiscent of traditional crème brûlée. It’s what gives the cheesecake its extra-rich mouthfeel and smooth finish.

Vanilla bean paste or pure vanilla extract brings warmth and depth. If you have access to a vanilla bean, even better—scrape the seeds into your batter for those beautiful specks and an authentic flavor boost.

Granulated sugar does double duty here. It sweetens the filling and forms the iconic brûléed topping. Be generous with the topping layer—about a tablespoon per slice works well—and use a kitchen torch for the best caramelization.

The graham cracker crust is simple but essential. Crushed graham crackers, melted butter, and a pinch of sugar form a buttery base that balances the richness of the filling. Bake it briefly before pouring in the cheesecake batter for a firmer, crunchier bite.

You'll also need a springform pan, ideally 9 inches, and a roasting pan for the water bath. The water bath ensures gentle, even baking, preventing cracks and keeping the texture ultra-creamy.

How To Make This Crème Brûlée Cheesecake

Creating this luxurious Crème Brûlée Cheesecake is a breeze when you follow each step with a little care and patience. The results? Absolutely worth it.

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside tightly with two layers of foil to keep water from seeping in. Combine crushed graham crackers, melted butter, and sugar, and press the mixture into the pan. Bake for 10 minutes, then set aside to cool while you prepare the filling.

To make the filling, beat softened cream cheese until smooth and creamy—this can take a few minutes. Gradually add the sugar and continue beating until no lumps remain. Next, mix in the eggs one at a time, scraping down the sides of the bowl as you go. Stir in the heavy cream and vanilla, blending just until smooth.

Pour the batter over the cooled crust. Place the pan into a large roasting pan and pour in hot water until it reaches halfway up the sides of the springform. This gentle water bath helps the cheesecake bake evenly and prevents cracking. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.

Once baked, turn off the oven and crack the door open. Let the cheesecake rest inside for about an hour. This gradual cooling helps prevent the dreaded top cracks. Then remove it, chill at room temperature briefly, and refrigerate for at least 6 hours—preferably overnight.

Before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and glassy. Let it sit for a few minutes to harden, then slice and serve.

All in all, plan for about 90 minutes of active prep and bake time, plus chilling. The final product is a showstopping dessert with minimal stress.

Storage Options

Crème Brûlée Cheesecake stores beautifully, making it ideal for entertaining or planning ahead.

To store the whole cheesecake, keep it in the springform pan covered with plastic wrap or foil. It will stay fresh in the refrigerator for up to 5 days. Wait to add the brûlée topping until just before serving for the best texture.

Individual slices can also be stored in airtight containers. Place a piece of parchment between slices to prevent sticking, and refrigerate them for 3–4 days.

If you want to freeze it, do so before brûléeing the top. Wrap the cheesecake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

To reheat or refresh a slice, you don’t need to warm it—but if you’d like to re-brûlée a stored slice, blot the top dry with a paper towel, sprinkle with fresh sugar, and caramelize with a torch.

Variations and Substitutions

One of the best things about this Crème Brûlée Cheesecake is how adaptable it is. You can easily customize it to suit your preferences or the occasion.

For a citrusy twist, add the zest of one lemon or orange to the batter. It brightens the richness and pairs beautifully with the vanilla and sugar crust.

Chocolate lovers can swap the graham cracker crust for a chocolate cookie crust using crushed Oreos or chocolate wafer cookies. It adds a slightly bittersweet contrast to the creamy filling.

If you're avoiding dairy, try using lactose-free cream cheese and coconut cream in place of heavy cream. While the texture may vary slightly, it still yields a rich and indulgent result.

For mini versions, divide the batter between lined muffin tins or ramekins and bake without the water bath. These are perfect for parties or gifting—and everyone loves a personal-sized treat.

And if you're short on time, you can skip the homemade crust and use a store-bought graham crust. It won’t be quite as crisp, but it's a great time-saver in a pinch.

Feel free to get creative and make this dessert your own. The basic recipe is a canvas waiting for your favorite flavors and twists.