Introduction

This delicious Vanilla Bean Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the elegant caramelized sugar topping of crème brûlée. Infused with real vanilla bean, it offers a luxurious texture and a beautiful presentation that will impress at any gathering.

A close-up view of a cupcake with three visible layers: the bottom layer is a light golden-brown cake base with a slightly crumbly texture, the middle layer is thick and creamy white filling that looks smooth and soft, and the top layer is a shiny, amber caramel glaze with small sugar crystals sprinkled across it, adding sparkle and texture. The cupcake’s edges show a bit of caramel dripping down, and it is placed on a white marbled surface with similar cupcakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Graham Cracker Crust:

2 cups graham cracker crumbs (about 16-18 crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted
Pinch of salt

For the Cheesecake Filling:

24 oz cream cheese (three 8-oz blocks), softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
¼ cup heavy cream
2 vanilla beans (seeds scraped) or 2 tablespoons vanilla bean paste
1 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
¼ teaspoon salt

For the Crème Brûlée Topping:

½ cup granulated sugar (for caramelizing)
Extra vanilla bean seeds for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to waterproof it. Grease the inside with butter or cooking spray.
Step 2: In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then let cool.
Step 3: Beat softened cream cheese on medium speed for 2-3 minutes until smooth and fluffy. Add 1 cup sugar and beat for another 2 minutes. Mix in vanilla bean seeds or vanilla bean paste and vanilla extract until combined.
Step 4: Add eggs one at a time, beating on low speed just until incorporated after each addition. Avoid overmixing.
Step 5: Mix in sour cream, heavy cream, flour, and salt on low speed until smooth and silky. Pour the filling over the cooled crust.
Step 6: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan.
Step 7: Bake for 55-65 minutes. The edges should be set, and the center should jiggle slightly when shaken gently.
Step 8: Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool inside the oven for 1 hour. Remove from oven and water bath, loosen edges with a knife, then cool at room temperature for another hour.
Step 9: Refrigerate for at least 6 hours, preferably overnight.
Step 10: Before serving, sprinkle an even layer of granulated sugar over the top (about 2 tablespoons). Use a kitchen torch to caramelize the sugar until amber and crispy. Let harden briefly, then serve immediately.

Tips & Variations

Use gluten-free graham crackers and substitute flour with cornstarch for a gluten-free version.
Reduce sugar in the filling by ¼ cup to lower sweetness, but keep topping sugar the same for caramelizing.
Swirl melted dark chocolate into the batter before baking for a chocolate twist.
Add a tablespoon of citrus zest (orange or lemon) to brighten the flavor.
Mix in 2 tablespoons instant espresso powder for a coffee-enhanced cheesecake.
Serve with a fresh berry compote instead of torching the top if you prefer a fruity contrast.

Storage

Store covered in the refrigerator for up to 5 days. Wrap plastic wrap tightly over any cut surfaces to prevent drying. The crust may soften after a few days but remains delicious. You can freeze individual slices wrapped in plastic and foil for up to 2 months; thaw overnight in the fridge. Always torch the sugar topping fresh before serving leftovers.

How to Serve

A close-up of a cupcake with three clear layers: the bottom layer is a golden brown baked cake with a slightly crumbly texture, the middle layer is thick, smooth, and white creamy filling taking up most of the cupcake’s height, and the top layer is a shiny, caramel-colored glaze with a slightly sticky texture and small sugar crystals sprinkled on top. The cupcake is shown on a white plate set on a white marbled surface, and a bite has been taken out, revealing the inside layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without a water bath?

Technically yes, but the water bath is key to achieving a creamy texture and preventing cracks. Without it, expect a denser, drier cheesecake. If necessary, bake at 300°F with a pan of water on the rack below instead.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to caramelize the sugar topping. Sprinkle sugar evenly, place under broiler for 1-2 minutes, and watch constantly to avoid burning. A torch offers better control and is worth investing in if you make this often.

How do I know when it’s perfectly baked?

The edges should be set and slightly puffed while the center still jiggles gently when you shake the pan. An instant-read thermometer should read around 150°F in the center. Slightly underbaked is better than overbaked since it continues to set as it cools.

Can I use vanilla extract instead of vanilla beans?

Yes, but you will miss the beautiful vanilla bean specks. Use 2 tablespoons of high-quality vanilla extract to keep the flavor strong. Vanilla bean paste is a good middle ground for appearance and taste.

Why is my cheesecake dense instead of creamy?

Overmixing after adding eggs is usually the cause. Mix on low speed just until combined to avoid incorporating too much air. Also, make sure the cream cheese is fully softened before mixing to ensure a smooth texture.

How far ahead can I make this?

This cheesecake can be prepared up to 3 days in advance. Keep it covered in the fridge and wait to torch the sugar topping until about 30 minutes before serving to keep it crisp.