Vanilla Bean Crème Brûlée Cheesecake

Vanilla Bean Crème Brûlée Cheesecake combines the creamy decadence of traditional cheesecake with the crackly caramel top of crème brûlée for a truly luxurious dessert experience. With layers of rich vanilla flavor and elegant presentation, it's a perfect showpiece for special occasions or gourmet indulgence.

Prep Time 40

Cook Time 1 18

Total Time 2

Servings 12

Ingredients

Graham Cracker Crust  – 1½ cups  180 g graham‑cracker crumbs —or digestive‑biscuit crumbs – ¼ cup (55 g) light brown sugar – 6 Tbsp (85 g) unsalted butter, melted
Cheesecake Batter  – 32 oz  907 g cream cheese, softened (four 8‑oz packages) – 1⅓ cups (266 g) granulated sugar – seeds from 2 vanilla‑bean pods (see notes) – ½ cup (120 g) sour cream – 4 large eggs, at room temperature – ½ Tbsp vanilla extract – ½ tsp salt
Topping  – ¼ cup  50 g granulated sugar

Instructions

Graham Cracker Crust
Preheat your oven to 325ºF (163ºC). Place the graham crackers in a food processor and pulse until they become fine crumbs. Add the brown sugar and pulse again to combine evenly. Melt the butter and mix it into the crumbs and sugar until the mixture is well coated and resembles wet sand. Press the crumb mixture firmly into the bottom of an 8-inch or 9-inch springform cheesecake pan. If using an 8-inch pan, make sure it is deep enough to hold the batter. Bake the crust in the preheated oven for 10 minutes. Once done, remove the pan from the oven and set it aside to cool completely.
Cheesecake Batter
Grease the inner sides of the springform pan to prevent sticking (refer to the notes for extra tips). In a large mixing bowl, beat the cream cheese with an electric mixer at medium speed for about 3 minutes until smooth and creamy. Add the granulated sugar. Slice the vanilla bean pods in half lengthwise using a paring knife, then scrape out the seeds and add them to the bowl with the cream cheese and sugar. Beat the mixture for another 2 minutes at medium speed until well combined. Scrape down the sides of the bowl and beat for an additional 30 seconds to ensure everything is smooth. Add the sour cream and mix until just combined, scraping the bowl as needed to prevent lumps. During the entire mixing process, make sure to scrape the bowl frequently so the batter stays lump-free. Add the eggs one at a time, mixing just until incorporated before adding the next. Be careful not to overmix once the eggs are added to prevent the cheesecake from cracking during baking. Add the vanilla extract (or vanilla bean paste, if using), along with the salt, and give the batter a brief final mix. Pour the finished batter into the springform pan over the pre-baked and cooled crust. Wrap the bottom of the pan tightly with several layers of aluminum foil to avoid water leakage during the water bath.
Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan—this water bath is crucial to prevent cracks and ensure even baking. Bake the cheesecake in the preheated 325ºF oven for 60 to 75 minutes. To check for doneness, gently jiggle the pan: the edges should look set while the center should wobble slightly. When done, turn the oven off and leave the cheesecake inside, with the door closed, for 1 hour to cool slowly. After an hour, remove the cheesecake from the oven and allow it to come to room temperature. Do not remove the springform ring yet. Transfer the cheesecake to the refrigerator and chill for at least 6 hours, or overnight, to let it set completely.
To Decorate
Once the cheesecake is fully chilled, take it out of the refrigerator and gently remove the springform ring. Sprinkle a thin, even layer of granulated sugar over the surface of the cheesecake. Use a kitchen torch to caramelize the sugar, working slowly on the lowest flame setting to avoid burning. Move the flame in a circular motion across the top of the cheesecake, being careful not to stay in one spot too long. Continue this process until the entire surface is evenly caramelized. Let the sugar cool and harden for a few minutes before slicing. The result will be a beautiful, glossy brûlée topping with a satisfying crunch. If you have leftovers, note that the caramelized sugar will soften in the fridge. You can re-torch the top lightly before serving to restore some of the crunch—it won’t be as crisp as the original, but it will bring back that brûlée texture.

Notes

Storage:
You can store the Crème Brûlée Cheesecake in the refrigerator for up to 4 to 5 days, covered tightly in an airtight container to maintain freshness and prevent it from absorbing any odors. For longer storage, the cheesecake can be frozen for up to 2 months. To freeze, either place the entire cheesecake in an airtight container, or freeze it first until firm, then wrap it tightly in plastic wrap before placing it into an airtight container—this method helps prevent freezer burn and extends its shelf life.

Crust:
Digestive biscuits can be used as an alternative to graham crackers for the crust. They offer a slightly different flavor and texture but work equally well.

Vanilla Bean Pod:
If you don’t have vanilla bean pods, you can substitute with 1 tablespoon of vanilla bean paste. If using the paste, it’s best to add it toward the end of the mixing process, along with the eggs, to preserve its full flavor and aroma.

Greasing the Cheesecake Pan:
It’s best to grease the sides of the pan after baking the crust. Greasing beforehand can make it difficult for the crust to adhere properly to the sides and may lead to a soggy base. Applying the grease after par-baking ensures a clean release without compromising the crust’s texture.

Electric Mixer:
While both stand and hand mixers can be used, a hand mixer is often more effective when making cheesecake batter. The bowl of a stand mixer tends to be deep with a narrow base, and the paddle may not reach all areas of the bowl evenly. This can lead to uneven mixing and lumps in the batter if the bowl isn’t scraped thoroughly and frequently. A hand mixer provides better control and access to all areas of the bowl, ensuring a smoother texture.

Oven Temperature:
If using a convection oven, it’s recommended to lower the baking temperature to around 300ºF (150ºC), as convection ovens circulate heat more efficiently. Keep in mind that baking times may vary slightly. The cheesecake is done when the edges appear set and the center still has a slight jiggle when gently shaken.

Oven Thermometer:
Using an oven thermometer is highly recommended for accurate temperature monitoring. Many ovens can be inaccurate, and if the internal temperature is lower than intended, the cheesecake will take much longer to bake. Conversely, if the temperature is too high, it may cause the cheesecake to bake too quickly, leading to cracks or an uneven texture. An oven thermometer ensures consistent and reliable results every time.