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Slice of brûléed cheesecake being plated on a white marble cooktop. The cheesecake has a caramelized top, rich filling, and a perfectly set crust, ready to serve.

Salted caramel Creme Brulee Cheesecake Recipe

This luxurious cheesecake combines a buttery Nilla wafer crust, smooth crème patisserie filling, and a perfect brûlée sugar topping, making for an indulgent, creamy dessert ideal for special occasions.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Chilling Time 12 hours
Total Time 14 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 550 kcal

Equipment

  • 9-inch springform pan
  • Food processor
  • Stand mixer with paddle attachment
  • Whisk
  • Fine Sieve Mesh
  • Aluminum foil
  • Oven
  • Skewer (optional)
  • Blowtorch (for caramelizing sugar)
  • Baking Tray (for water bath)

Ingredients
  

Crust:

  • 200 g Nilla Wafers or Graham Crackers
  • 4 tbsp Salted butter melted (60g)
  • Crème patisserie:
  • 1 ½ cups heavy cream 360g
  • 4 large eggs
  • ⅓ cup sugar 75g
  • 1 vanilla bean pod or 1-2 teaspoon vanilla bean paste

Cheesecake filling:

  • 32 oz full-fat cream cheese 4 8oz blocks, 910g
  • 1 cup granulated sugar 220g
  • ½ tsp salt
  • Crème patisserie from above
  • 1.5 tbsp cornstarch sifted
  • Lemon juice to taste optional

Top:

  • 2-4 tablespoon granulated sugar

Instructions
 

  • Make Crème Patisserie: Whisk eggs, sugar, and vanilla. Heat cream, pour over egg mixture, and strain twice. Cool.
    Glass bowl containing eggs, sugar, and vanilla being whisked together on a white marble cooktop. Nearby, a small saucepan with heavy cream is being heated. The egg mixture is poured over the warm cream and strained twice for a smooth consistency.
  • Make Crust: Preheat oven, crush Nilla Wafers with melted butter, press into a springform pan, and bake for 7-8 minutes.
    A glass bowl containing crushed Nilla Wafers or Graham Crackers mixed with melted butter, being pressed into the bottom of a springform pan with a spoon. The crust is ready to be baked in the preheated oven for 7-8 minutes
  • Prepare Cheesecake Filling: Mix cream cheese, sugar, and salt. Add cooled crème patisserie, cornstarch, and lemon juice in stages.
    A glass bowl on the white marble cooktop containing cream cheese, granulated sugar, and salt being mixed with an electric mixer. The cooled crème pâtissière, sifted cornstarch, and lemon juice are being added in stages to create a smooth filling
  • Bake Cheesecake: Pour batter into the crust, place in a water bath, and bake for 80-85 minutes.
    Glass bowl containing cheesecake batter being poured into the prepared crust in a springform pan on a white marble cooktop. The pan is carefully placed into a larger baking pan for the water bath.
  • Cool Cheesecake: Let the cheesecake cool at room temperature, then refrigerate overnight.
    A large springform pan placed inside a water bath, being carefully moved into the oven to bake for 80-85 minutes until the cheesecake is set
  • Top with Brûlée: Sprinkle sugar on the chilled cheesecake, caramelize with a blowtorch until golden.
    Chilled cheesecake on a springform pan with granulated sugar evenly sprinkled over the top. A kitchen blowtorch is used to caramelize the sugar, creating a golden brûlée crust."
  • Serve and Enjoy!
    Slice of brûléed cheesecake being plated on a white marble cooktop. The cheesecake has a caramelized top, rich filling, and a perfectly set crust, ready to serve.