Creme Brûlée Cheesecake

A slice of creme brulee cheesecake angled on a round white plate.

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5 from 1 vote

Creme Brûlée Cheesecake

A creamy and tangy cheesecake filling in a vanilla wafer crust and topped with a caramelized sugar topping.

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 332kcal

Author: Liz Pollio

Equipment

9" springform pan
double boiler
kitchen torch

Ingredients

2 cups vanilla wafer crumbs about 60 cookies
1 stick butter melted
10 oz vanilla melts about 1 ¾ cups
1 cup heavy cream
1 tablespoon vanilla paste see notes
2 8 oz block of cream cheese

US Customary - Metric

Instructions

Combine vanilla wafer crumbs and melted butter until the crumbs are fully moistened.
Press the crumbs into the bottom of the pan and halfway up the sides.
Place the crust in the freezer while making the filling.
Put the vanilla melts, cream, and vanilla paste in the bowl of a double boiler and heat over medium-low, stirring frequently until melted and smooth.
Remove from heat and let cool about 20 minutes.
Add the cream cheese and beat until smooth.
Pour the mixture into the frozen crust and refrigerate for at least 2 hours, longer is better.
When ready to serve, sprinkle the sugar overtop of the cheesecake filling and heat with torch until caramelized.
Place back in the refrigerator for 15-20 minutes, then slice and serve.

Notes

Any cookie crumbs will work for the crust so use whatever cookies excite you!

Vanilla extract can be used in place of the paste.

Ensure that the cream cheese is room temperature or it will not disperse evenly in the cheesecake filling. It will still taste great regardless, but it will look smoother if the cream cheese isn't cold when it's mixed in.

Loosen the edges of the cake with a butter knife before releasing the springform pan.

This cheesecake will not keep once the caramelized sugar topping is added so it's important to wait to top it until you're ready to serve.

Nutrition