Delicious Vanilla Bean Crème Brûlée Cheesecake Recipe

Introduction

This Delicious Vanilla Bean Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the elegant touch of a caramelized sugar topping. Infused with authentic vanilla bean seeds, it’s a decadent dessert that’s both impressive and comforting.

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 but pretty)

Instructions

1. Step 1: Bring cream cheese, eggs, and sour cream to room temperature by leaving them on the counter for about 45 minutes. Preheat your oven to 325°F and wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. Grease the inside of the pan with butter or cooking spray.
2. Step 2: In a medium bowl, mix graham cracker crumbs, sugar, and a pinch of salt. Pour in melted butter and stir until the mixture 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. Bake for 10 minutes, then let cool.
3. Step 3: Beat softened cream cheese on medium speed for 2-3 minutes until smooth and fluffy. Scrape down the bowl. Add sugar and beat for another 2 minutes.
4. Step 4: Add vanilla bean seeds or paste and vanilla extract, mixing until combined. Add eggs one at a time, beating on low speed just until incorporated after each addition—avoid overmixing.
5. Step 5: Mix in sour cream, heavy cream, flour, and salt on low speed until just combined. Pour the batter over the cooled crust.
6. Step 6: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath). Bake for 55-65 minutes until edges are set but the center jiggles slightly.
7. Step 7: 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.
8. Step 8: Remove the cheesecake from the oven and water bath. Run a thin knife around the edges to loosen the cake, then let it cool at room temperature for 1 hour. Refrigerate for at least 6 hours or preferably overnight.
9. Step 9: To serve, remove the cheesecake from the springform pan and place on a serving plate. Sprinkle an even layer of granulated sugar (about 2 tablespoons) over the top. Use a kitchen torch to caramelize the sugar in circular motions until amber and hardened. Alternatively, broil carefully in the oven.

Tips & Variations

• For the best vanilla flavor, scrape seeds directly from the vanilla beans instead of using paste when possible.
• Wrap the springform pan tightly with foil to prevent water from leaking into the crust during the water bath.
• If you don’t have a kitchen torch, watch the broiler closely as the sugar caramelizes quickly and can burn.
• Add a splash of bourbon or almond extract to the filling for a subtle flavor twist.
• Use a silicone spatula to gently fold ingredients and prevent adding too much air into the batter, which can cause cracking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramelized sugar topping fresh by caramelizing sugar just before serving each time. To reheat, avoid heating the entire cheesecake; instead, serve chilled to preserve texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of vanilla beans?

Yes, vanilla extract works as a substitute, but vanilla beans provide a richer, more aromatic flavor and visible flecks that make the dessert look special.

How can I tell when the cheesecake is done baking?

The edges should be set and slightly puffed, while the center will have a slight jiggle, like unset Jell-O. This ensures it’s fully cooked yet creamy inside without being overbaked.

Delicious Vanilla Bean Crème Brûlée Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

Indulge in the luxurious blend of creamy cheesecake and classic crème brûlée in this Vanilla Bean Crème Brûlée Cheesecake. Featuring a buttery graham cracker crust, a smooth and velvety cheesecake filling infused with real vanilla bean seeds, and a perfectly caramelized sugar topping, this dessert effortlessly combines texture and flavor for an unforgettable treat.

• Author: Bella
• Prep Time: 20 minutes (excluding 45 minutes for ingredients to come to room temperature)
• Cook Time: 1 hour 15 minutes (includes 10 minutes crust bake + up to 65 minutes cheesecake bake)
• Total Time: 8 hours 35 minutes (includes cooling and chilling time for best results)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 but pretty)

Instructions

1. Bring Ingredients to Room Temperature: Let the cream cheese, eggs, and sour cream sit on the counter for about 45 minutes to reach room temperature. This ensures a smooth, lump-free cheesecake filling.
2. Prepare Pan and Oven: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to waterproof it. Grease the inside of the pan with butter or cooking spray.
3. Make the Graham Crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes and let cool.
4. Beat Cream Cheese: Using a mixer on medium speed, beat the softened cream cheese for 2-3 minutes until smooth and fluffy. Scrape down the bowl to ensure even mixing.
5. Add Sugar and Vanilla: Add granulated sugar and beat for another 2 minutes. Stir in vanilla bean seeds or vanilla bean paste and vanilla extract until thoroughly combined.
6. Incorporate Eggs: Add eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing to prevent cracks.
7. Mix Remaining Filling Ingredients: Add sour cream, heavy cream, flour, and salt. Mix on low speed until just combined and the batter is smooth and silky.
8. Fill the Crust: Pour the cheesecake batter over the cooled graham cracker crust.
9. Set Up Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath creates humid heat for even baking.
10. Bake the Cheesecake: Bake for 55-65 minutes until the edges are set but the center still jiggles slightly like almost-set Jell-O. Check closely near the end to avoid browning the edges.
11. Cool Gradually: Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit inside for 1 hour to cool slowly and prevent cracking.
12. Remove and Chill: Take the cheesecake out of the oven and water bath. Run a thin knife around the edges to loosen it from the pan. Let cool at room temperature for 1 hour, then refrigerate for at least 6 hours or preferably overnight.
13. Caramelize Sugar Topping: When ready to serve, remove the cheesecake from the springform pan and place on a serving plate. Sprinkle about 2 tablespoons of granulated sugar evenly over the top. Using a kitchen torch, caramelize the sugar by moving in circular motions until it melts and turns a deep amber color. Alternatively, use the oven broiler but watch carefully to prevent burning.
14. Serve: Let the caramelized sugar harden for 1-2 minutes, then serve immediately to enjoy the satisfying crack of the brûlée topping.

Notes

• Bringing dairy ingredients to room temperature prevents lumps and promotes a smooth filling.
• Wrapping the springform pan with foil protects against water seeping in during the water bath baking.
• Pre-baking the crust prevents it from becoming soggy once the filling is added.
• Do not overmix the batter after adding eggs to avoid cracks during baking.
• The water bath creates moist heat that helps the cheesecake bake evenly with a creamy texture.
• Slow cooling in the oven prevents the cheesecake from cracking as it cools.
• Refrigeration for several hours or overnight improves texture and flavor.
• Using a kitchen torch to caramelize sugar gives the best control and results in a crisp sugar crust.
• If you don’t have a torch, use the broiler setting but supervise carefully to avoid burning.
• Optional: garnish with extra vanilla bean seeds for an elegant touch.

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