There's something magical about the crack of a caramelized sugar topping giving way to velvety, rich cheesecake beneath. This Crème Brûlée Cheesecake brings together the best of two iconic desserts: the silky smoothness of classic cheesecake and the satisfying crunch of a crème brûlée crust.

I created this recipe after a dinner party where I couldn't decide between offering cheesecake or crème brûlée. So I didn’t choose—I combined them. Now it’s a family favorite that always feels like a celebration, even on an ordinary weeknight.

Let’s take a closer look at why this indulgent dessert deserves a place in your recipe rotation.

Why You’ll Love This Crème Brûlée Cheesecake

Get ready to fall head over heels for a dessert that delivers both elegance and indulgence in every bite. This Crème Brûlée Cheesecake is more than just a pretty treat—it’s a crave-worthy showstopper with practical appeal.

First, it’s easier than you think. While it looks like something straight out of a French patisserie, this cheesecake uses straightforward steps and simple tools. No water baths, no complicated techniques—just a smooth, creamy batter and a torch for that signature brûlée topping.

The flavor is truly luxurious. The cheesecake is rich with vanilla bean and a hint of tang from the cream cheese, while the sugar topping adds depth and a caramelized contrast that keeps every bite interesting.

If you’re hosting or celebrating, this dessert makes the perfect centerpiece. It’s as stunning as it is satisfying, earning “oohs” and “aahs” before guests even take a bite.

And let’s not forget how well it stores. This is a make-ahead marvel, perfect for parties, holidays, or even a slow Sunday when you want to treat yourself during the week ahead.

Now that you're hooked on the idea, let's explore the delicious components that make it all happen.

Ingredients Notes

This cheesecake relies on a short list of familiar ingredients, each one carefully chosen to strike the right balance of creamy, sweet, and crisp. Here's what you’ll need to create a dessert that looks impressive and tastes unforgettable.

Cream cheese is the heart of any cheesecake, and this recipe is no exception. Be sure to use full-fat blocks of cream cheese—not the whipped kind in tubs—for the richest, creamiest texture. Let it come to room temperature before mixing to avoid lumps.

Granulated sugar pulls double duty here. It sweetens the cheesecake filling and transforms into a crackly, caramelized shell on top. For the brûlée finish, use a fine-grain white sugar that melts evenly under the torch.

Heavy cream adds luxurious smoothness to the filling. It lightens the texture without making it fluffy, which is essential for that classic cheesecake density.

Vanilla bean paste elevates the flavor with real specks of vanilla and a deep, aromatic finish. You can use pure vanilla extract in a pinch, but the paste adds a gourmet touch that makes the dessert feel special.

Graham crackers and butter make up the crust. The buttery, slightly salty base provides the perfect contrast to the rich filling. For an even deeper flavor, try using a combination of graham crackers and crushed Biscoff cookies.

You won’t need any fancy equipment—just a 9-inch springform pan, a stand mixer or hand mixer, and a small kitchen torch for the brûlée topping.

How To Make This Crème Brûlée Cheesecake

Baking this Crème Brûlée Cheesecake is a relaxing, rewarding process. With a little patience and some helpful tips, you’ll create a dessert that’s worthy of a patisserie window.

Start with the crust. Combine crushed graham crackers and melted butter, then press the mixture firmly into the base of a greased springform pan. Bake it for about 10 minutes to set it, then let it cool while you prepare the filling.

Next, make the cheesecake base. Beat the softened cream cheese until smooth and fluffy, then slowly add the granulated sugar. Mix in the eggs one at a time, scraping down the bowl to keep the batter silky. Finally, pour in the heavy cream and vanilla bean paste, mixing just until combined.

Pour the batter over the cooled crust and smooth the top with a spatula. Bake at a low temperature to avoid cracks—about 300°F until the edges are set and the center has a slight wobble. No water bath needed! Once baked, turn off the oven, crack the door, and let the cheesecake cool slowly to room temperature.

Chill the cheesecake in the fridge for at least 6 hours—overnight is even better. Just before serving, pat the surface dry with a paper towel to remove any moisture that might interfere with caramelizing the sugar.

Sprinkle a generous, even layer of granulated sugar over the top, then torch it until golden brown and bubbling. Let the sugar cool for a minute or two until it hardens into that signature glassy shell.

In total, this recipe takes about 1 hour of active time and several hours of chilling, making it ideal for preparing a day ahead of your special event.

Storage Options

One of the best parts about this Crème Brûlée Cheesecake is how beautifully it stores. You can make it ahead and enjoy it over several days without losing any of that luscious texture.

Store the cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. It’ll stay fresh for up to 5 days. Just hold off on adding the brûlée topping until right before serving for the best crunch.

If you want to freeze it, skip the sugar topping and wrap the cooled cheesecake (whole or in slices) tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before caramelizing the top.

For leftovers that already have the brûlée layer, you can still store them in the fridge, but know that the sugar crust will soften over time. To bring back some of the crispness, you can lightly re-torch just before serving.

When reheating isn’t needed (and it usually isn’t for cheesecake), simply let a refrigerated slice sit at room temperature for 15-20 minutes to take the chill off for optimal flavor and texture.

Variations and Substitutions

The beauty of this recipe is that it’s endlessly customizable while still feeling luxurious. Whether you’re accommodating dietary needs or just playing with flavor, there’s room to get creative.

Swap the graham cracker crust for something more decadent. Crushed Oreos, vanilla wafers, or chocolate cookies all work well. You could even try a shortbread cookie crust for a more delicate base.

Add a burst of flavor by incorporating citrus zest into the filling. Lemon or orange zest adds a fresh brightness that pairs beautifully with the rich cream cheese and vanilla.

For a gluten-free version, simply use gluten-free graham crackers or your favorite nut-based crust. Almond or pecan crusts offer a lovely, buttery crunch that complements the creamy filling.

Want to skip the torch? You can broil the sugar topping in the oven for a couple of minutes instead. Just keep a close eye—it can go from golden to burnt in seconds.

If you’re dairy-free, use a plant-based cream cheese and coconut cream. The texture will be slightly different, but still incredibly satisfying, and the brûlée topping brings back that indulgent flair.

However you choose to tweak it, don't be afraid to experiment. This dessert is more forgiving than it looks and can handle a little flair without losing its wow factor.