Ingredients for Creme Brulee Cheesecake
- 16 ounces (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 large egg yolk
- Graham Cracker Pie Crust
- 1/4 cup packed light brown sugar
- 1 tablespoon water
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How to Make Creme Brulee Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat together 16 ounces (2 packages) of cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract at medium speed with an electric mixer until smooth and creamy.
- Add 4 large eggs and 1 large egg yolk; mix until just combined. Be careful not to overmix.
- Pour the batter into your prepared graham cracker crust (see notes for crust recipe).
- Place the cheesecake in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the cheesecake pan (this creates a water bath for even baking).
- Bake for 40-45 minutes, or until the center is almost set. The edges will be set, but the center might still have a slight jiggle.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Just before serving, prepare the brulee topping: In a small bowl, combine 1/4 cup packed light brown sugar and 1 tablespoon of water. Mix until a paste forms.
- Evenly spread the brown sugar mixture over the top of the chilled cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until golden brown and bubbly. (Alternatively, you can broil the cheesecake for 1-2 minutes, watching carefully to prevent burning. Place the cheesecake on a baking sheet to catch any drips).
- Let the brulee topping cool slightly before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
149g
Fat
72g
Carbs
15g
