The original crème brûlée recipe comprises a top layer of hard caramel and a custard base, flavored with vanilla. Usually served cold, it is a favorite French dessert. If you love this dessert item, you will definitely like crème brûlée cheesecake. As per your preferred taste, you can try making this cheesecake with simple chocolate, vanilla, or pumpkin flavor.
Basic Crème Brûlée Cheesecake
- Softened cream cheese, 16 oz.
- Graham cracker crust, 1 (9 inch)
- Granulated white sugar, ½ cup (for base layer)
- 2 whole eggs and 1 egg yolk
- Pure vanilla extract, 1 tsp.
- Water, 1 tsp.
Directions for Preparation
Preheat microwave oven to 350°F. In an electric mixer, add cream cheese, granulated sugar, vanilla, and blend at medium speed for 2 - 3 minutes. Stir egg and egg yolk, and mix until blended. Transfer this concoction into a pie crust and bake for about 40 - 45 minutes. Refrigerate the cheesecake for 3 hours or overnight (if you have time) before serving. While serving, sprinkle granulated sugar over the cheesecake. You can broil cheesecake till sugar melts. For better taste, use a crème brûlée torch to melt sugar, then chill for 5 minutes and serve.
Chocolate Crème Brûlée Cheesecake
Ingredients for Crust
- Chocolate sandwich cookies, 1 cup (finely crushed)
- Unsalted butter or margarine, 1 tbsp. (melted)
Ingredients for Filling
- Softened cream cheese, 3 oz.
- Granulated sugar, ½ cup
- Eggs, 3
- Baker's semi-sweet chocolate, 8 squares (melted)
Ingredients for Topping
- Brown sugar, ½ cup (packed)
- Water, 1 tbsp.
Directions for Preparation
Preheat oven to 325°F. In order to prepare the crust layer, mix the chocolate crumbs and butter. Transfer it to a 9-inch springform pan and bake for about 10 minutes. While baking remove the sides of the pan. After that let it cool down for some time. Now, introduce the sides of the springform pan. In an electric mixer, blend cream cheese, sugar, and vanilla extract at a medium speed for 3 minutes. Adjust the mixer speed to low, add eggs and beat the concoction until blended. Then, stir melted chocolate and blend. Pour this cake filling over the crust layer.
Bake the filling at the same temperature setting for about an hour. After an hour, let it cool for sometime. Once cooled, refrigerate the chocolate-laden cheesecake for 3 hours or overnight. Before serving, turn on the broiler and let the cheesecake heat for sometime. Mix brown sugar with water and spread on top of cheesecake, placing it on a cookie sheet. Broil for 1 - 2 minutes (6 inch away from direct heat) and serve. This way you can make the best chocolate crème brûlée cheesecake with less effort.
Once you are familiar with baking these cheesecake recipes, you can try your hands on pumpkin crème brûlée cheesecake. The baking directions are almost the same, what you can do is use pumpkin puree and milk as the ingredients. Also, add flavoring spices such as ginger, cinnamon, and nutmeg to add a pumpkin pie taste to this dessert.