Layered Crème Brûlée Cheesecake
Decadent cheesecake layered with Crème Brûlée!
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!
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?
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.
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.
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!
4. Bake for 45 minutes. Remove from the oven and chill in the refrigerator for at least 2 hours.
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.
Layered Crème Brûlée Cheesecake
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
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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.
I made it yesterday for a potluck. I cooked it 40 mins. longer than you said, it was still wobbly in the center, but I finally took it out. I have a convection oven so maybe that was the problem???
When serving it I could not find the two distinct layers, it all just looked like regular cheesecake. I ref. it for 4 hours but it was not really cold. Next time, I will make it a day ahead so it chills longer. It was good for sure. Thanks for the recipe.
Hi JJ. I haven’t heard of baking in a convection oven and I wouldn’t recommend it.
The batter may have mixed while you poured the creme brulee batter and it’s probably because the cheesecake part was still raw. Definitely try using a regular oven but I am so glad that you still liked the taste! Also, if you used an 8-inch spring form vs a 9-inch spring form, the cheesecake would have been thicker in size. That could alter baking and cooling time.
Thank you!
Baking in a convection reduces cooking time not adds to it. Baking with convection is the ultimate. Beautiful even heat and a lot of top chefs recommend baking with convection.
This cake is AMAZING!!! <3 The only problem is, when I cut the cake to eat it, the cheesecake layer was liquidy (center part only). I don't know if it was because of the torch I used or if I didn't bake the cheesecake layer long enough. I've made this twice and it has happened twice. Please help! Thanks!
Hi, Christale! I’m so happy that you like the cheesecake! It sounds like it’s not baking all the way through. I would suggest turning the oven off at the end and cracking the oven door open. Don’t take out the cheesecake yet but let it sit in the oven with heat turned off and door ajar for about 10 more minutes (you can even do 15 if you want to be sure). Hopefully this will take your cheesecake all the way to the right consistency.
I made your Layered Creme Brulee Cheesecake for my wife and her co-workers. They absolutely loved it. I’m told the cheesecake was devoured in an hour and a half.
Thanks for sharing your recipe
Joe
Yay!! That makes me so happy 🙂
I’m so glad that everyone liked it. I hope you will get a piece next time 🙂
Looks delicious! 🙂 Love cheesecake so I am going to give your recipe a try! I love Crème Brulee too, it is one of my favorites!
Michael 🙂
Thank you, Michael!! I hope you enjoy it!
I tried this recipe on Sunday Jan 2014 . I cooked the chese cake for 25 mins rather then the 10-15 mins.. When I poured the creme brule over the top it didn’t reverse the layers. Which is what I was looking for . So I was actually able to tortch the creme brule like it should be. I brought it into work and everyone loved it. Once I poured the creme brule on the top of the cheese cake it took a good 3 hrs to bake at 300 degrees Fah. But it was worthi it.
I’m so glad that you were able to make it the way you wanted it and liked it! Thank you 🙂
It’s in the oven as we speak. After being shafted once again by my mother in law… She Always does Christmas lunch and it’s always the same boring gammon and peas. This year I insisted on dessert. I actually had the idea of creme brulle and cheescake layered and searched for receipts. Yours is only one I found and by the pictures it looks amazing, I’m not going to do the burnt sugar on top, instead I have decided to do caramel swirls on top, looking forward to trying that now. I’ll post tomorrow with the verdict. So excited to blow mother in law out the park. (I love my parents in law, a lot, but when it comes to food, we have a major disagreement)
I am so excited to find out how you liked it! This is the most made recipe on my site and so far I hear all good things. Merry Christmas and I can’t wait to hear how you liked it 🙂
Hiya, sorry for the late reply.
The desert was amazing!! However I think I left it in the oven too long, I was worried that it was too wobbly, without realizing that it actually sets in the fridge. Everyone loved it. I didn’t get the caramel swirls right though..haha. That was tricky. So I just did caramel shards with silver balls to make it Christmassy. I will do this again and follow the recipient to a tee this time. Lovely dessert. Thank you for sharing all your amazing ideas with us.
I’m so glad you liked it! It would be a little wobbly when you take it out and it sets on the counter and then the fridge. I am not sure what caramel you are talking about. Did you add caramel? How was it? It sounds like it would be good 🙂
Oh, I see it in your original comment 🙂 How was it with caramel? It sounds good
do you have any advice on how to make sure the creme brulee stays as the top layer? maybe make sure the cheesecake bakes a little longer before adding the creme brulee mixture?
•sorry, i originally commented on the caramel apple cheesecake, but i meant to leave the comment for this recipe!
Hi, Sarah!
I can suggest pouring the creme brulee very slowly and may be over a spoon, that way it’s not a harsh stream coming down and breaking the cheesecake surface. You can also bake the cheesecake for a few minutes longer. Hope it will work!
Hey there Lyuba! I had my first piece of creme brûlée cheesecake at a restaurant recently with my SIL & niece, we all proclaimed it was ridiculously good & that I HAD to make it for the upcoming Thanksgiving holiday. Sure, no pressure. After much analyzing and researching, I landed on your fabulous recipe. Headed to BB&Beyond & bought a torch & a good double boiler pan. I made the cheesecake last night and this morning I bruleed the top. I made a few changes…I used sweet butter & crushed Nilla wafers for the crust based on that restaurant cheesecake. I found a few very minor corrections in your recipe..you mention to add the vanilla twice in the cheesecake part of the directions, make sure to wrap the bottom of the springform pan in foil or place it on a lipped baking pan or else your butter will leak out of the pan into your oven, leave the finished cheesecake in the oven with the door open to cool, then finish cooling it on a rack before placing it in the fridge to avoid cracks.
Now the review…omg..nom..nom!! It’s the real deal…I’m not changing anything else. The crispy burnt sugar top-crunch! The super creamy & fluffy cheesecake layer-mmm! The creamy-sweet creme layer-yummo! The cookie bottom-crunchy & candied! Wowee! Thank you so much for your hard work, beautiful pictures and finally for giving the world your recipe. I can now go to Thanksgiving at my SIL’s with my head held high and watch as the family scarfs down this masterpiece. If you can make a cheesecake and temper eggs, you can make this..it’s simply delicious. Now where is that crepe boston creme cake? You’re next on my list…
I am so happy that you love it!! It truly is a great recipe and everyone who make it seems to enjoy it! You have a wonderful Thanksgiving and thank you for your tips! I will definitely try that next time I make a cheesecake 🙂
I made this yesterday and enjoyed it today. It turned out very well. Mine also switched layers. The only modification I made was to cook the cake in a water bath as I do for all of my cheesecakes. I cooked it for 20 or 25 minutes before adding the creme layer.
Wonderful, Kelly! I’m so glad you liked it 🙂
Yum! That would totally make me want Creme Brulee too; food air scents are dangerous around here! 🙂
Lyuba! My mouth is watering! Creme brulee ON CHEESECAKE? Genius!
Thank you, Dorothy 🙂 It was really good!
This cream brulee cake looks absolutely amazing and dreamy!!! Can’t wait to try it.
OH MY! OH MY! OH MY!!!!!!!!!!!!!!!! :>D
Awww, thank you Lisa!
I am cream cheese anything cake fan plus creme brulee, are you kidding me? Brilliant!Thanks for linking up to Creative Mondays!
Oh wow, this looks AMAZING! I love creme brulee, it’s my all time favorite dessert and I never ever ever get tired of eating it. I’ll have to give this a try! I would love it if you would link up at Martha Mondays, open every Monday morning through Wednesday night!