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Home » Dessert » Cake » Layered Crème Brûlée Cheesecake

Layered Crème Brûlée Cheesecake

Created: July 25, 2012 Updated: August 24, 2022 by Lyuba Brooke 112 Comments

20.4K shares
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Decadent cheesecake layered with Crème Brûlée!

crème Brûlée Cheesecake on a plate, whole cheesecake on a cakepan, and slice of cheesecake on plate collage

This is one amazing cheesecake that you can’t go on without trying!

Delicious smooth cheesecake on top of the classic and elegant Crème Brûlée and some caramelized sugar on top!

Creme Brulee Layered Cheesecake slice on a plate
I was just thinking about what inspires my recipes. Ingredients at the store,  pictures of food, culture, art, smells or “nothing in the fridge so you are forced to get creative”. Smell is probably one of my bigger inspirations for recipe creating. Have you ever smelled something and could actually taste it?

Last week, I received some new scents from Renuzit Air Fresheners. They came out with a new collection of scents called Tempting Indulgence. This collection had three tempting smells, which are Red Velvet Cake, Chocolate Covered Cherries and Crème Brûlée. The smell is so real and delicious that it made me want to bite into it. I’m glad, I stopped myself because I’m pretty sure that it would poison me.

2 Renuzit air fresheners in a box

I was presented with a challenge to create a recipe inspired by one of the Tempting Indulgence smells. Ideas was swirling around in my head ever since I took on this challenge. I was very tempted to make a dessert based on all three scents but that would result in a spontaneous expansion of the waste and bottom areas. I decided not to take that risk and just go with one. Creme Brulee was the lucky scent!
Renuzit air fresheners in a box
 
There were so many ideas in my head that I actually found myself dreaming of desserts. Also can be bad to the waste line if you try to make all your dreams come true. I’ve thought of a cake, cupcakes, pies but none seemed to make me happy. One thought did make me pretty happy and I will share it with you some day soon. (I’ll give you a hint…Crème Brûlée Martini. Well that wasn’t a hint at all, was it?!)
 
Creme Brulee Layered Cheesecake slice on a plate with a fork to the left
I wanted to incorporate the authentic Crème Brûlée into the dessert. I came up with cheesecake and to take it one step further, I made it a layered cheesecake. It is a layer of cheesecake and a layer of Creme Brulee custard. With burned sugar on top, of course!

cooking torch

Ingredients:
For Crust:
1 1/2 cups finely crushed graham crackers
1/4 cup dark brown sugar
5 tbs butter, melted
1 tsp vanilla

For Cheesecake:
2  8-ounce packages of Cream Cheese, at room temperature
1/2 cup sour cream
1/4 cup whipping cream
1 Tablespoons corn starch
1/2 cup sugar
2 large eggs, at room temperature
1 tsp vanilla extract

Crème Brûlée 
2 cups of heavy whipping cream
4 tbs of sugar
1/2 cup of extra fine sugar for burning
5 large egg yolks
1 tsp vanilla extract

Directions:
~ Grease a 9-inch spring form, set aside. Preheat the oven to 300.

For crust:
1. Crush the graham crackers in the food processor. Mix in the sugar. Stir in the melted butter and vanilla. Mix very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.

graham cracker crust in a spring form pan

Cheesecake:
1. Start beating the cream cheese with a mixer until smooth, about 2 minutes.

2. Add the vanilla extract and the heavy cream into the cream cheese. Add the eggs, one at the time,  beating after each addition.

3. Add the sour cream, sugar, corn starch and vanilla extract. Make sure that all ingredients are well combined.

cheesecake in a mixing bowl

4. Pour the cheesecake batter into the pan with crust. Place in the oven while making the Crème Brûlée custard. (about 13-15 minutes)

Crème Brûlée:
1. In a saucepan, over medium heat, combine heavy cream and 4 tbs of sugar. Cook, stirring occasionally until just starting to boil. Set aside.

2. Beat the egg yolks and vanilla until smooth and light. Pour in hot cream very slowly (if you do it too fast, you will cook the eggs), a little bit at a time. Do not stop beating the mixture.

3. Pour the mixture over the cheesecake. Here is where it got really interesting for me! I guess, I poured it a little too heavy, the creme brulee custard broke through the center of the cheesecake and the layers literally switched places! The creme brulee ended up on the bottom and cheesecake on the top! It was AWESOME!

collage of making cheesecake

4. Bake for 45 minutes. Remove from the oven and chill in the refrigerator for at least 2 hours.

cheesecake in spring form pan on a counter top

5. When chilled, take out of the refrigerator and sprinkle with 1/3 cup of extra fine sugar over the top. Using a cooking torch, move the flame continuously over the surface in a smooth and even motion until the sugar is melted and golden brown.

Creme Brulee Layered Cheesecake close with cooking torch to the right

 using cooking torch on the cheesecake

Enjoy!!
1slice of creme brulee cheesecake on a white plate in front of the rest of the cake in background to the right

Layered Crème Brûlée Cheesecake

Delicious smooth cheesecake on top of the classic and elegant Crème Brûlée and some caramelized sugar on top.
4.34 from 9 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Cool and refrigerate:: 4 hours
Total Time: 5 hours 20 minutes
Servings: 10
Calories: 632kcal
Author: Lyuba Brooke

Ingredients

  • For Crust:
  • 1 1/2 cups finely crushed graham crackers
  • 1/4 cup dark brown sugar
  • 5 tbs unsalted butter melted
  • 1 tsp vanilla extract
  • For Cheesecake:
  • 16 ounce Cream Cheese at room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1 Tablespoons cornstarch
  • 1/2 cup white granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • Crème Brûlée:
  • 2 cups heavy whipping cream
  • 4 tbs white granulated sugar
  • 1/2 cup extra fine sugar for burning
  • 5 large egg yolks
  • 1 tsp vanilla extract

Instructions

  • ~ Grease a 9-inch spring form, set aside. Preheat the oven to 300.
  • For crust:
  • Crush the graham crackers in the food processor. Mix in the sugar. Stir in the melted butter and vanilla. Mix very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
  • Cheesecake:
  • Start beating the cream cheese with a mixer until smooth, about 2 minutes.
  • Add the vanilla extract and the heavy cream into the cream cheese. Add the eggs, one at the time, beating after each addition.
  • Add the sour cream, sugar, corn starch and vanilla extract. Make sure that all ingredients are well combined.
  • Pour the cheesecake batter into the pan with crust. Place in the oven while making the Crème Brûlée custard. (about 13-15 minutes)
  • Crème Brûlée:
  • In a saucepan, over medium heat, combine heavy cream and 4 tbs of sugar. Cook, stirring occasionally until just starting to boil. Set aside.
  • Beat the egg yolks and vanilla until smooth and light. Pour in hot cream very slowly (if you do it too fast, you will cook the eggs), a little bit at a time. Do not stop beating the mixture.
  • Pour the mixture over the cheesecake. Here is where it got really interesting for me! I guess, I poured it a little too heavy, the creme brulee custard broke through the center of the cheesecake and the layers literally switched places! The creme brulee ended up on the bottom and cheesecake on the top! It was AWESOME!
  • Bake for 45 minutes. Remove from the oven and chill in the refrigerator for at least 2 hours.
  • When chilled, take out of the refrigerator and sprinkle with 1/3 cup of extra fine sugar over the top. Using a cooking torch, move the flame continuously over the surface in a smooth and even motion until the sugar is melted and golden brown.

Nutrition

Calories: 632kcal | Carbohydrates: 46g | Protein: 8g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 258mg | Sodium: 263mg | Potassium: 181mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 1820IU | Vitamin C: 0.4mg | Calcium: 124mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

 using cooking torch on slice of cheesecake with the rest of the cheesecake in the background on a cake platter

 

* I am linking this recipe to   THESE GREAT PARTIES, in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!?

Creme Brulee Layered Cheesecake on a cake stand

 

Lyuba

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

20.4K shares

Filed Under: Cake, Cheesecake, Dessert, French

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Linda says

    January 1, 2022 at 7:56 am

    5 stars
    I make this all the time, it’s a crowd favorite at our house. I add vanilla bean paste to the cheesecake and custard to amp up the vanilla flavor, as you mentioned Cream Brûlée isn’t a flavor forward dessert. But I serve mine with fresh berries lightly tossed with sugar .

    Reply
    • LyubaB says

      January 3, 2022 at 2:55 pm

      Yum! That sounds delicious!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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