Intro
Hi, I’m Dulcia. I love rich, custardy desserts and this Crème Brûlée Cheesecake combines two of my favorites – a silky baked cheesecake with a caramelized crème brûlée top. It is comforting, elegant, and perfect for holiday dinners or when you want to impress guests.
Origins
This mashup pairs classic French crème brûlée technique with American-style baked cheesecake. If you enjoy the custard texture of crème brûlée, you will adore the torching step here. Read more about the classic dessert on Wikipedia and check USDA resources for ingredient nutrition at USDA FoodData Central.
Ingredients
For the crust:
- 1 3/4 cups gingersnaps (about 35 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
For the cheesecake:
- 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, room temperature
- 2-3 tablespoons superfine sugar (for torching)
- Fresh raspberries, for garnish
For the Bourbon/Rum Glaze:
- 1/2 cup confectioners’ sugar
- 3-4 tablespoons eggnog
- 2 tablespoons bourbon or rum
- 1/2 teaspoon vanilla
Nutrition – about 450 kcal per slice. Makes 12 servings.
Instructions
- Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with 3 layers of heavy-duty aluminum foil to prevent leaks.
- Pulse gingersnaps in a food processor to fine crumbs. Add sugar, salt, and melted butter; pulse until combined.
- Press the crumb mixture into the bottom of the springform pan, using the bottom of a glass for an even layer.
- Bake the crust 10 minutes at 350°F. Set aside to cool while you make the filling.
- Lower oven temp to 325°F (160°C).
- Beat cream cheese in a large bowl until smooth, about 4 minutes, scraping sides.
- Add sugar, vanilla bean paste, and salt. Beat until combined and fluffy, about 4 more minutes.
- Warm the heavy cream in a small pot over medium-low heat until hot but not boiling.
- Whisk egg yolks until pale in another bowl. Slowly whisk in the warm cream to temper the yolks.
- Pour the egg-cream mixture slowly into the cream cheese on low speed until smooth.
- Pour batter over the gingersnap crust.
- Place the foil-wrapped springform into a larger roasting pan. Carefully add hot water to reach halfway up the sides of the springform.
- Bake at 325°F for about 1 hour 35 minutes, until center is mostly set but slightly jiggly.
- Leave the cheesecake in the oven with the door cracked, or cool it in the water bath for a couple of hours.
- Remove foil and refrigerate at least 3 hours or overnight.
- For the glaze, whisk confectioners’ sugar, eggnog, bourbon or rum, and vanilla until smooth. Chill until serving.
- When ready to serve, evenly sprinkle 2-3 tablespoons superfine sugar over the top.
- Use a kitchen torch to caramelize the sugar, moving in a circular motion until the sugar bubbles and turns golden brown.
- Let the caramel harden 1-2 minutes. Garnish with fresh raspberries and serve immediately, with glaze on the side if desired.
Crème Brûlée Cheesecake
- Total Time: 4 hrs 55 mins (includes 3 hr chill; overnight chill will extend total time)
- Yield: 12 servings 1x
Description
Decadent cheesecake on a gingersnap crust topped with a brûléed sugar crust and optional bourbon or rum glaze.
Ingredients
- 1 3/4 cups gingersnaps (about 35 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
- 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, room temperature
- 2–3 tablespoons superfine sugar (for torching)
- Fresh raspberries (for garnish)
- 1/2 cup confectioners’ sugar
- 3–4 tablespoons eggnog
- 2 tablespoons bourbon or rum
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350?F (175?C) and wrap a 9-inch springform pan tightly with 3 layers of heavy-duty aluminum foil to prevent leaks.
- Pulse the gingersnaps in a food processor to fine crumbs, then add 2 tablespoons sugar, 1/4 teaspoon salt, and the melted butter and pulse to combine.
- Press the crumb mixture into the bottom of the prepared springform pan, using the bottom of a glass to create an even layer.
- Bake the crust 10 minutes at 350?F, then set aside to cool while preparing the filling.
- Lower the oven temperature to 325?F (160?C).
- In a large bowl, beat the cream cheese until smooth and creamy, about 4 minutes, scraping down the sides as needed.
- Add 1 1/3 cups sugar, vanilla bean paste, and 1/4 teaspoon salt and continue beating until fully combined and fluffy, about 4 minutes.
- Heat the heavy cream in a small pot over medium-low until warm but not boiling.
- Whisk the egg yolks until pale, then slowly add the warm cream while whisking constantly to prevent curdling.
- Slowly pour the egg-and-cream mixture into the cream cheese mixture, beating on low until fully combined and smooth.
- Pour the batter over the prepared gingersnap crust.
- Place the foil-wrapped springform pan into a larger roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the side of the springform pan.
- Bake at 325?F for about 1 hour and 35 minutes, or until the center is mostly set but still slightly jiggly.
- After baking, leave the cheesecake in the oven with the door cracked or let it cool in the water bath for a couple of hours.
- Once mostly cool, remove the foil and refrigerate the cheesecake for at least 3 hours or overnight.
- To make the optional bourbon/rum glaze, whisk together the confectioners’ sugar, eggnog, bourbon or rum, and vanilla until smooth; chill or serve alongside the cheesecake as desired.
- When ready to serve, sprinkle 2-3 tablespoons superfine sugar evenly over the top of the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar, moving the torch in a circular motion until the sugar bubbles and turns golden brown, then let it sit 1-2 minutes to harden.
- Garnish with fresh raspberries and serve immediately.
- Prep Time: 20 mins
- Cook Time: 1 hr 35 mins
Tips
- Room temperature cream cheese and egg yolks give a smoother filling with fewer lumps.
- Temper the yolks with warm cream slowly to avoid curdling.
- If you do not have a torch, place the cake under a very hot broiler for a minute, watching carefully.
- Wrap the pan tightly with heavy-duty foil to prevent water from seeping in during the water bath.
Variations
- For a citrus lift, fold 1 tablespoon lemon or orange zest into the batter.
- Swap gingersnaps for graham crackers or speculoos for a different spice profile.
- Make the glaze non-alcoholic by omitting the bourbon or rum and adding extra eggnog or milk.
FAQ
Q: Can I bake this without a water bath?
A: You can, but the water bath ensures even baking and prevents cracking. If you skip it, reduce oven temperature slightly and watch closely.
Q: How long does the caramelized top stay crisp?
A: The caramel stays crisp for several hours, but best served within an hour. Refrigeration can make it hygroscopic and slightly soft over time.
Q: Can I make this ahead?
A: Yes. Bake and chill overnight, then torch the sugar just before serving for best texture.
Conclusion
This Crème Brûlée Cheesecake is one of my go-to showstoppers. It combines creamy cheesecake with a crisp caramel top for a dessert that tastes both familiar and luxurious. If you loved this, check related recipes on my site like the Philadelphia Cheesecake Filling guide and the Cinnamon Roll Cheesecake. For more recipes visit my homepage: https://www.dulciarecipes.com/
Happy baking,
Dulcia