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Perfect Crème Brûlée Cheesecake: Easy Homemade Dessert

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This crème brûlée cheesecake combines the dense, creamy richness of a classic cheesecake with a dramatic burnt-sugar crust that cracks open with a satisfying thwack. Made with simple pantry ingredients and no fancy skills required, it’s a showstopping dessert that feels fancy but is surprisingly easy to make.

Ingredients

Scale
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) sour cream
  • Pinch of salt
  • 1 cup (120g) graham cracker crumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2–3 tablespoons granulated sugar per ramekin (for topping)

Instructions

  1. Preheat oven to 325°F (160°C). In a small bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until it looks like wet sand. Divide mixture evenly among ramekins (about 2 tablespoons each) and press down firmly. Refrigerate while making filling.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom of bowl.
  3. Add sugar and beat for another minute until fully incorporated and fluffy.
  4. Add eggs one at a time, beating on low after each addition just until combined. Do not overmix.
  5. Add vanilla extract, heavy cream, sour cream, and a pinch of salt. Mix on low until smooth and uniform. Scrape bowl again.
  6. Remove ramekins from fridge. Divide cheesecake filling evenly among them, filling each about 3/4 full. Smooth tops with a spatula.
  7. Place ramekins in a large baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  8. Bake at 325°F (160°C) for 35-40 minutes. Edges should be set but centers should still jiggle slightly when shaken.
  9. Carefully remove ramekins from water bath. Let cool on a wire rack for 30 minutes at room temperature.
  10. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Right before serving, sprinkle about 2 tablespoons granulated sugar evenly over the top of each chilled cheesecake. Tilt to spread in an even layer.
  12. Use a kitchen torch to melt and caramelize the sugar. Hold flame about 2 inches away and move in a circular motion until sugar turns deep golden brown.
  13. Let sit for 1-2 minutes to harden into a glassy shell. Serve immediately.

Notes

Room temperature ingredients are essential for a smooth texture. Do not overmix the batter to avoid cracks. The water bath helps prevent cracking. For best results, chill overnight. The sugar topping will soften over time, so torch just before serving. If you don’t have a torch, you can use the oven broiler, but watch carefully to avoid burning.

Nutrition

Keywords: crème brûlée cheesecake, cheesecake recipe, easy dessert, baked cheesecake, caramelized sugar dessert, homemade cheesecake, ramekin dessert

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