Creme Brûlée Cheesecake
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!
Servings: 10 slices
- 2 cups graham crackers crushed
- 1/4 cup sugar
- 1/2 cup butter
- 4 8 oz pkgs cream cheese softened
- 1 cup sugar
- 4 eggs
- 1 vanilla bean seeds scraped
- 1 cup sour cream
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, add in your vanilla bean and mix until incorporated.
Next add in your eggs one at a time, mixing well after each addition. This ensures that they are fully incorporated evenly.
Add in your sugar slowly until combined.
Then add in your 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 with sugar and with kitchen torch heat the top until sugar caramelizes.
Calories: 445kcal | Carbohydrates: 42g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 139mg | Sodium: 344mg | Potassium: 133mg | Fiber: 0g | Sugar: 33g | Vitamin A: 980IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1.2mg