Calling all cheesecake fans! This Creme Brûlée Cheesecake is super creamy, super thick and absolutely to die for. If you want the show stopper dessert, this is it!

In our house we are HUGE cheesecake fans. My husband most of all. I think if he were to eat one food for the rest of his life he would choose cheesecake over anything else, that is how much he loves it.

We make cheesecake a few times a month, especially our famous New York Cheesecake that everyone asks me to bring to any of our gatherings and constantly asks me for the recipe.

This Creme Brûlée Cheesecake takes our traditional New York one and gives it a little spin. We substitute the vanilla extract for real vanilla bean and we add the torched sugar topping that is iconic to all things creme brûlée.

INGREDIENTS YOU NEED:

Graham cracker crumbs
Sugar
Butter
Cream cheese
Vanilla bean
Salt
Sour cream
Eggs

I mean, with that little ingredients and you get a milk high cheesecake, that has to be a winning recipe, amiright?!? Yeah I think so.

What I love most about this cheesecake is the vanilla bean, we love vanilla bean everything. My husband is addicted to this vanilla bean cheesecake from Walmart that they have in their sampler pack only, and I will admit it is super delicious.

But not as delicious as my Creme Brûlée Cheesecake…sorry Walmart, you just don’t hold a torch to it IMO. But I mean homemade is always best anyways.

Now I’m a huge fan of all things Creme Brûlée flavored. I don’t know what drew me to it in the first place or really what drew me into it but I absolutely adore it.

Some of my fave creme brûlée desserts are:

Something about the creaminess and the crunch of the sugar topping that really bodes well together. It has the perfect texture that anyone would wish for.

HOW TO MAKE CREME BRULEE CHEESECAKE:

Preheat oven to 325.
Mix together your crust ingredients (graham crackers, sugar and butter) and press into the bottom and up the sides of a 9″ springform pan and then set in refrigerator.
In bowl of a stand mixer add your cream cheese and beat until smooth, then add in your vanilla bean and mix until combine.
Slowly add in your sugar until incorporated.
Next add in your eggs one at a time, mixing well after each addition. This ensures that they are fully incorporated evenly.
Then add in your vanilla extract and sour cream just mixing until combined.
Pour into your prepared crust and wrap pan in heavy duty tin-foil and place in large roasting dish and fill dish about half way up your springform pan with hot water (the water bath helps the cheesecake from not cracking).
Reduce oven heat to 300 and bake for 1 hour and 30 minutes then turn off heat and leave in oven for another hour until center is set.
Remove from oven and place on counter to cool to room temperature and then refrigerate for an additional 8 hours.
When ready to serve sprinkle top of cheesecake with sugar and with kitchen torch heat the sugar until it crystalizes.

Creme Brûlée Cheesecake is just one of those desserts that you want on your menu. Cheesecake is really simple to make, but is a little time consuming, but in the end is totally with all the effort you put in.

TIPS AND TRICKS:

Make sure cream cheese is really soft, and beat until all lumps are gone.
Instead of using vanilla bean you could also use 2 tsp vanilla bean paste, or just swap out for 2 tsp vanilla extract.
Use fine sugar, if you cant find the fine sugar, place regular sugar in a mini food processor and blend.

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