Description
This Vanilla Bean Creme Brulee Cheesecake combines the classic flavors of cheesecake and creme brulee, featuring a crunchy graham cracker crust, a rich cream cheese filling, and a caramelized sugar topping that offers an indulgent contrast in every bite.
Ingredients
1.5 cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar
32 ounces Full-Fat Cream Cheese (Softened)
1.25 cups Granulated Sugar
1 cup Sour Cream
1/4 cup Heavy Cream
4 Large Eggs (Room Temperature)
1 whole Vanilla Bean Pod (Scraped)
1 teaspoon Vanilla Extract
1/3 cup Superfine or Granulated Sugar (for torching)
Instructions
- Preheat your oven to 325°F (163°C) and wrap a 9-inch springform pan with aluminum foil
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar, then press into the bottom of the pan and bake for 10 minutes
- In a large stand mixer, beat softened cream cheese and 1.25 cups of granulated sugar until smooth
- Split the vanilla bean pod, scrape out the seeds, and add to the cream cheese mixture along with sour cream, heavy cream, and vanilla extract. Mix on low speed until combined
- Add eggs one at a time, mixing on the lowest speed until just combined. Pour the filling over the cooled crust
- Place the springform pan inside a larger roasting pan and pour boiling water into the roasting pan halfway up the sides of the cheesecake pa
- Bake for 65-75 minutes until the edges are set with a slight jiggle in the center
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour
- Remove from the water bath and refrigerate for at least 6 hours or overnight
- Before serving, sprinkle an even layer of sugar on top and use a kitchen torch to caramelize the sugar until amber brow
Notes
Ensure all dairy ingredients are at room temperature for smooth mixing.
Use a torch for best results; watch closely if using a broiler.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American