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Vanilla Bean Crème Brûlée Cheesecake

A decadent fusion of classic crème brûlée and creamy cheesecake, featuring rich vanilla bean custard layered over a smooth cheesecake base with a caramelized sugar topping.

  • Total Time: 5 hours 30 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup granulated sugar (for brûlée topping)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
  4. Add vanilla bean paste or seeds and mix well.
  5. Add eggs one at a time, mixing on low speed after each addition until just combined.
  6. Blend in sour cream and heavy cream until smooth.
  7. Pour filling over crust in springform pan.
  8. Bake for 50-60 minutes or until the center is almost set but still slightly jiggly.
  9. Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
  10. Remove cheesecake and chill in refrigerator for at least 4 hours or overnight.
  11. Before serving, sprinkle 1/4 cup sugar evenly over the top and caramelize with a kitchen torch until golden and crisp.
  12. Allow caramelized sugar to harden for a few minutes before slicing and serving.

Notes

Use a kitchen torch to caramelize the sugar topping for the authentic brûlée effect. Ensure the cheesecake is fully chilled before torching to prevent melting. Vanilla bean paste or fresh vanilla seeds provide the best flavor.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 480
  • Sugar: 25
  • Sodium: 300
  • Fat: 35
  • Saturated Fat: 20
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 7
  • Cholesterol: 140