Few desserts feel as luxurious as crème brûlée or as comforting as cheesecake. When you combine the two, you get the ultimate show-stopping dessert: Crème Brûlée Cheesecake. With a buttery gingersnap crust, a rich custard-like vanilla cheesecake filling, and that irresistible crackly caramelized sugar topping, this recipe is guaranteed to impress.
The first time I made this dessert, it instantly reminded me of Sunday dinners at my grandmother’s house. She loved both cheesecake and crème brûlée, and while she never thought to combine them, I know she would have adored this creation. The custardy filling is silky smooth, the crust is spiced with ginger for warmth, and the caramelized topping provides the satisfying crack with every bite.
This cheesecake is perfect for dinner parties, holidays, or whenever you want to make something unforgettable. Yes, it takes a little extra effort and patience, but I promise it’s worth every minute. One bite of this creamy, caramel-topped cheesecake and you’ll understand why this recipe is often called the best cheesecake ever.
Why You’ll Love This Crème Brûlée Cheesecake
- Two classics in one: Combines the richness of cheesecake with the elegance of crème brûlée
- Perfect texture: Creamy, custardy filling with a crunchy caramel topping
- Beautiful presentation: The golden sugar shell makes this a show-stopping dessert
- Make-ahead friendly: Best when chilled overnight, perfect for prepping ahead of gatherings
- Decadent flavor: Vanilla bean paste takes it to the next level of richness
This cheesecake is for anyone who wants a dessert that tastes like it came straight out of a French patisserie while still being completely homemade.
Ingredients (Serves 8)
For the Crust
- 1 ¾ cups gingersnap cookies (about 35)
- 2 tablespoons sugar
- ¼ teaspoon salt
- 5 tablespoons butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, room temperature
- 1 ⅓ cups sugar
- 1 tablespoon vanilla bean paste
- ¼ teaspoon salt
- 1 ½ cups heavy cream
- 10 large egg yolks
- 2–3 tablespoons superfine sugar (for torching)
- Fresh raspberries, for garnish
Tip: Vanilla bean paste is worth the splurge for this recipe. It delivers the tiny vanilla flecks and depth of flavor that make this cheesecake truly special.
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with three layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
2. Make the Crust
Pulse gingersnaps into fine crumbs using a food processor. Mix with sugar, salt, and melted butter until combined. Press evenly into the bottom of the prepared pan (no sides). Bake for 10 minutes, then set aside to cool.
3. Prepare the Cheesecake Filling
Lower oven temperature to 325°F (163°C). In a large bowl or stand mixer, beat cream cheese for 4 minutes, scraping sides as needed. Add sugar, vanilla bean paste, and salt. Beat another 4 minutes until fluffy.
Meanwhile, heat heavy cream in a saucepan over medium-low until warm (not boiling). In a separate bowl, whisk egg yolks until pale. Slowly drizzle the warm cream into the yolks while whisking constantly to prevent curdling. Gradually pour the egg-cream mixture into the cream cheese mixture while beating until smooth.
4. Bake the Cheesecake
Pour batter into prepared crust. Place the foil-wrapped pan in a large roasting pan and pour hot water around it until halfway up the sides. Bake for about 1 hour 35 minutes, or until mostly set with just a slight jiggle in the center.
Turn off the oven and let the cheesecake cool gradually to room temperature to prevent cracks. Remove from water bath, discard foil, cover, and refrigerate for at least 3 hours or overnight.
5. Caramelize the Top
Just before serving, sprinkle an even layer of superfine sugar over the chilled cheesecake. Using a kitchen torch, caramelize the sugar until bubbly and golden. Let sit for 1–2 minutes to harden.
6. Garnish and Serve
Top with fresh raspberries and serve slices with that irresistible crème brûlée crunch.
Variations and Flavor Ideas
- Chocolate Twist: Add 2 tablespoons cocoa powder to the crust for a chocolate-ginger base
- Citrus Touch: Add lemon zest or orange zest to the cheesecake filling for brightness
- Espresso Lover’s Version: Mix in 1 teaspoon espresso powder with the sugar for a mocha flavor
- Nutty Crunch: Add a handful of chopped candied pecans as garnish alongside the raspberries
Tips for Success
- Use room temperature cream cheese for the smoothest filling
- Don’t skip the water bath – it ensures creamy, custardy texture without cracks
- Go slow when adding cream to egg yolks to avoid curdling
- Chill overnight – cheesecake is always better the next day
- Torch sugar just before serving to keep the top crisp
Storage
- Store leftovers in the fridge, covered loosely, for up to 5 days
- Freeze slices (without sugar topping) for up to 2 months; thaw overnight in the fridge before torching sugar topping
What to Serve with Crème Brûlée Cheesecake
This cheesecake is luxurious enough on its own, but you can elevate it with:
- Fresh raspberries or strawberries for brightness
- A drizzle of raspberry coulis for extra tartness
- Whipped cream for added indulgence
- A cup of espresso or dessert wine to balance the richness
Frequently Asked Questions
Can I use vanilla extract instead of vanilla bean paste?
Yes, but vanilla bean paste creates a deeper, more authentic flavor.
Do I need a torch for the sugar topping?
A torch works best, but you can broil in the oven for 2–3 minutes. Just watch closely to prevent burning.
Why did my cheesecake crack?
This usually happens from skipping the water bath or sudden temperature changes. It’s still delicious, and the sugar topping can hide imperfections.
Can I make mini versions?
Yes! Use a muffin tin with liners for individual cheesecakes. Reduce baking time to about 25–30 minutes.
Final Thoughts
This Crème Brûlée Cheesecake combines two of the most beloved desserts into one unforgettable treat. With its custardy texture, caramelized sugar topping, and spiced gingersnap crust, it’s truly a masterpiece. It takes some time and patience, but the results are so impressive that it’s worth every effort.
Whether you’re celebrating a special occasion, hosting a dinner party, or just want to treat yourself to something extraordinary, this cheesecake will never disappoint. It’s indulgent, elegant, and absolutely irresistible.
Crème Brûlée Cheesecake
Ingredients
For the Crust
- 1 ¾ cups gingersnap cookies about 35
- 2 tablespoons sugar
- ¼ teaspoon salt
- 5 tablespoons butter melted
For the Cheesecake Filling
- 3 8 oz packages cream cheese, room temperature
- 1 ⅓ cups sugar
- 1 tablespoon vanilla bean paste
- ¼ teaspoon salt
- 1 ½ cups heavy cream
- 10 large egg yolks
- 2 –3 tablespoons superfine sugar for torching
- Fresh raspberries for garnish
Tip: Vanilla bean paste is worth the splurge for this recipe. It delivers the tiny vanilla flecks and depth of flavor that make this cheesecake truly special.
Instructions
Prepare the Pan
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with three layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Make the Crust
- Pulse gingersnaps into fine crumbs using a food processor. Mix with sugar, salt, and melted butter until combined. Press evenly into the bottom of the prepared pan (no sides). Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling
- Lower oven temperature to 325°F (163°C). In a large bowl or stand mixer, beat cream cheese for 4 minutes, scraping sides as needed. Add sugar, vanilla bean paste, and salt. Beat another 4 minutes until fluffy.
- Meanwhile, heat heavy cream in a saucepan over medium-low until warm (not boiling). In a separate bowl, whisk egg yolks until pale. Slowly drizzle the warm cream into the yolks while whisking constantly to prevent curdling. Gradually pour the egg-cream mixture into the cream cheese mixture while beating until smooth.
Bake the Cheesecake
- Pour batter into prepared crust. Place the foil-wrapped pan in a large roasting pan and pour hot water around it until halfway up the sides. Bake for about 1 hour 35 minutes, or until mostly set with just a slight jiggle in the center.
- Turn off the oven and let the cheesecake cool gradually to room temperature to prevent cracks. Remove from water bath, discard foil, cover, and refrigerate for at least 3 hours or overnight.
Caramelize the Top
- Just before serving, sprinkle an even layer of superfine sugar over the chilled cheesecake. Using a kitchen torch, caramelize the sugar until bubbly and golden. Let sit for 1–2 minutes to harden.
Garnish and Serve
- Top with fresh raspberries and serve slices with that irresistible crème brûlée crunch.
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