Description

This Delicious Vanilla Bean Crème Brûlée Cheesecake combines the classic rich and creamy cheesecake base with an intense real vanilla bean flavor and a delightful caramelized sugar crust. Featuring a buttery graham cracker crust, a smooth filling enriched with sour cream and heavy cream, and a crackly brûlée topping, this dessert offers a luxurious layering of textures and flavors that’s perfect for special occasions or indulgent treats.

Ingredients

Scale

Graham Cracker Crust

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

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

Crème Brûlée Topping

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

Instructions

Prepare Ingredients and Equipment: Bring cream cheese, eggs, and sour cream to room temperature (about 45 minutes). Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to waterproof it for the water bath. Grease the inside of the pan with butter or cooking spray.
Make and Bake the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Pour in melted butter and mix until the texture resembles wet sand and holds its shape when pressed. Press firmly into the bottom and about 1 inch up the sides of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then let cool while preparing the filling.
Prepare the Cheesecake Filling: Using an electric mixer on medium speed, beat the softened cream cheese for 2-3 minutes until smooth and fluffy. Scrape down the bowl, then add sugar and beat for 2 more minutes. Add vanilla bean seeds (or vanilla bean paste) and vanilla extract, mixing until combined.
Add Eggs and Remaining Ingredients: Add eggs one at a time, mixing on low speed just until incorporated after each addition to avoid overmixing. Then mix in sour cream, heavy cream, flour, and salt on low speed until just combined. The batter should be smooth and silky.
Assemble for Baking: Pour the batter over the cooled crust in the springform pan. Place this pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until halfway up the sides of the springform pan, creating a water bath for even, gentle baking.
Bake the Cheesecake: Bake for 55-65 minutes, until the edges feel set and the center jiggles slightly when gently shaken. Avoid overbaking to keep the creaminess intact.
Cool Gradually: Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit in the oven for 1 hour to cool gradually and prevent cracking.
Remove and Further Cool: Remove the springform pan from the water bath and oven. Run a thin knife around the edges to loosen the cheesecake, then cool at room temperature for 1 hour.
Chill the Cheesecake: Refrigerate for at least 6 hours or overnight for best texture and flavor development.
Apply Crème Brûlée Topping: Before serving, remove the cheesecake from the springform pan and place on a serving plate. Sprinkle about 2 tablespoons of granulated sugar evenly over the top. Use a kitchen torch in circular motions to caramelize the sugar until it melts and turns golden amber. Alternatively, use the oven broiler but watch carefully to avoid burning.
Serve: Allow the caramelized sugar topping to harden for a couple of minutes, then serve immediately to experience the satisfying crack of the brûlée top.

Notes

Ensure all dairy ingredients and eggs are at room temperature to avoid lumps in the batter.
Double-wrap the springform pan with heavy-duty aluminum foil to prevent water leaks into the crust during baking.
Do not overmix after adding eggs to avoid incorporating too much air, which causes cracks and density.
If you prefer gluten-free, substitute graham crackers and flour accordingly (use cornstarch instead of flour).
You can reduce sugar in the filling by ¼ cup but keep the topping sugar unchanged for proper caramelization.
Make the cheesecake 2-3 days in advance; torch the sugar topping just before serving for best texture.
For chocolate lovers, swirl melted dark chocolate into the batter before baking.
Add zest or espresso powder to customize the flavor profile.
Use a hot, damp towel to wipe the knife between slicing for clean, Instagram-worthy pieces.
Store leftovers tightly covered in the fridge for up to 5 days or freeze individual slices up to 2 months.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes (including baking and oven cooling)
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vanilla bean cheesecake, crème brûlée cheesecake, graham cracker crust, creamy cheesecake, water bath baking, caramelized sugar topping, vanilla bean dessert