Crème Brûlée Cheesecake (Creamy + Caramelized)

By Elizabeth Waterson // May 12, 2012 (Updated Jan 19, 2026) // Leave a Comment

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This crème brûlée cheesecake combines a silky, custard-like cheesecake with the signature crackly caramelized sugar topping of crème brûlée for a dessert that feels both elegant and indulgent. A buttery graham cracker crust holds the smooth, vanilla bean-studded filling that bakes gently in a water bath for creamy, even texture. The real magic happens when sugar is brûléed on top just before serving, creating that iconic glass-like caramel layer you crack into with a spoon. Perfect for special occasions or impressive dinner party desserts, this cheesecake delivers bakery-style results at home.

a slice of creme brulee cheesecake on a stack of white plates on a light grey surface. — Soft, custardy cheesecake with a golden, glassy sugar shell!! Get in ma belly!

When someone asks me what my favorite thing to bake is I always list a few things; cheesecake, chocolate anything, and creme brûlée. So combining two of my favorite things into this creme brûlée cheesecake recipe was bound to be a winner. Don't miss out on all of my cheesecake recipes and creme brulee recipes.

The recipe is based on my vanilla bean cheesecake with a couple of tweaks to create a more soft, custardy-like cheesecake filling. My fiance and I just about dropped to the floor each time we at a bite of this, it is truly delicious.

slice of cheesecake removed from the whole cake on top of a orange and white linen on a light grey surface.

Simple Ingredients for Custardy Cheesecake

I developed this recipe based on my tried and true vanilla bean cheesecake.

Graham cracker crumbs: Form a buttery, crunchy base for this rich dessert.
Cream cheese: The foundation of the cheesecake, responsible for its silky body.
Heavy cream: Keeps the filling lush and smooth, leaning into crème brûlée-like texture.
Vanilla bean: Real vanilla seeds add warm, aromatic flavor throughout.
Eggs + egg yolks: Provide richness and help set the custard-style filling.
Granulated sugar (plus extra for brûlée): Sweetens and produces the crackly caramel top.

And don't forget your kitchen torch.

ingredients for creme brûlée cheesecake on a sheet pan.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Let's Build This Brûléed Cheesecake Beauty

graham cracker crumbs, sugar and butter mixed together in a glass bowl on a light grey surface with an orange linen. — Mix graham cracker crumbs, sugar and melted butter until a wet sand texture.

graham cracker crust pressed into springform pan before and after baking on a light grey surface with an orange linen. — Press crust crumbs into the pan and par bake.

cream cheese and sugar mixed together in a glass bowl on a light grey surface with an orange linen. — Mix cream cheese then mix in sugar.

heavy cream and vanilla beans added to cream cheese mixture then eggs added one at a time in a glass bowl on a light grey surface with an orange linen. — Add heavy cream and vanilla beans then add in eggs.

eggs mixed into cheesecake batter until smooth on a light grey surface with an orange linen. — Make sure all the egg has been combined and the batter is creamy and smooth.

creme brulee cheesecake before baking on a light grey surface with an orange linen. — Add cheesecake to a larger pan to bake in a water bath then bake.

spatula loosening cheesecake from the pan on a light grey surface. — Once cheesecake has chilled use a spatula to remove it from the pan.

sugar sprinkled on top of cheesecake then a torch bruleeing the top on a light grey surface with an orange linen. — Sprinkle sugar on top of cheesecake then use a kitchen torch to brûlée it.

creme brulee cheesecake on a white plate on top of an orange linen on a light grey surface.

Don't Skip These (Trust Me!)

I have had many mishaps and mistakes when baking cheesecakes in my test kitchen. These are some non negotiables.

Use a water bath (bain-marie): Setting the pan in hot water helps prevent cracks and keeps the texture custardy instead of dry.
Chill well: After baking, refrigerate the cheesecake at least overnight so it sets beautifully and slices cleanly.
Brûlée just before serving: Caramelized sugar loses its crispness if it sits too long - torching at the last minute gives that perfect crack.
Clean your knife between slices: To achieve clean slices when you cut the cheesecake use a large, sharp knife and wipe it clean with a hot water towel each time you make a slice.

slice of creme brûlée cheesecake with berries on a stack of white plates on a light grey surface.

Don't let cheesecake break your heart, check out all my cheesecake baking tips.

half eaten slice of creme brulee cheesecake on white plates on a light grey surface.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Crème Brûlée Cheesecake (Creamy + Caramelized)

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Print Recipe

Total Time: 9 hours 30 minutes
Yield: 10-12 Slices 1x

Instructions

Crust

Preheat oven to 350F/180C and grease a 9-inch springform pan then set aside.
In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to crumbs. Mix until a wet sand texture is formed. Press into the bottom and slightly up the sides of the prepared pan. Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 325F/163C.

Cheesecake

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 2 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed.
On a cutting board with a small knife slice the vanilla bean in half then use the back of the knife to scrape the vanilla beans out of the pod. Add the heavy cream and vanilla beans to the cream cheese mixture, mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour into prepared pan. Place the 9-inch springform pan in a 10-inch cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F. If you make a small hole that is fine since we are covering the top of the cheesecake with the torched sugar.
Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or at least 6 hours.
Once you are ready to serve the cheesecake sprinkle 2-3 tablespoons of sugar on top of the cheesecake in an even layer. Use a kitchen torch to torch/burn the sugar on top, keep the torch 2-3 inches away from the sugar and watch it melt until golden brown, be careful you don't want to fully burn it. Once all the sugar is browned put the cheesecake back in the refrigerator to chill up for five minutes. Serve with berries immediately. Store leftovers in the refrigerator in an airtight container for up to 5 days.