Description
Silky creme brulee cheesecake bars blend French elegance with classic American dessert charm. Creamy layers and caramelized sugar create an irresistible treat you’ll savor with pure indulgence.
Ingredients
Scale
Base Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Creme Brulee Topping:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
Instructions
- Craft a sturdy foundation by mixing graham cracker crumbs, sugar, and melted butter until thoroughly combined, then press uniformly into a greased 9×13-inch pan. Bake at 325°F for 10 minutes, allowing the crust to set and develop a light golden color.
- Whip softened cream cheese using an electric mixer until velvety smooth, gradually incorporating sugar and vanilla extract. Gently fold in eggs one at a time, maintaining a low mixing speed to prevent overbeating.
- Integrate sour cream and heavy cream into the mixture, stirring until achieving a luxurious, uniform consistency. Pour the silky filling over the cooled crust, carefully spreading to create an even surface.
- Place the pan in the preheated oven and bake for 45-50 minutes, monitoring until the center stabilizes and edges turn a delicate golden hue. Switch off the oven, leaving the door slightly open, and allow the cheesecake to rest for one hour.
- Transfer the pan to the refrigerator, chilling for a minimum of 4 hours or overnight to ensure complete setting and optimal texture.
- When thoroughly chilled, generously sprinkle granulated sugar across the surface. Use a kitchen torch to caramelize, creating a crisp, amber-toned crust. Alternatively, carefully broil for 1-2 minutes, watching intently to prevent burning.
- Slice into elegant squares and serve directly from the refrigerator, maintaining the dessert’s cool, creamy profile.
Notes
- Soften cream cheese completely at room temperature to ensure a smooth, lump-free filling without over-mixing.
- Use a water bath technique by placing the baking pan in a larger pan filled with hot water to prevent cracking and create a silky texture.
- Avoid overbaking by checking the cheesecake’s doneness with a gentle shake – the center should have a slight wobble but not be liquid.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 9
- Calories: 177
- Sugar: 3 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg