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Crème Brûlée Cheesecake

A creamy cheesecake topped with a crisp caramelized sugar layer, this Crème Brûlée Cheesecake combines two beloved desserts in one show-stopping treat.
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Ingredients
  

For the crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the filling:

  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream

For the brûlée topping:

  • ¼ cup granulated sugar

Instructions
 

  • Preheat oven to 325°F (163°C) and grease a springform pan. Mix graham cracker crumbs, sugar, and melted butter until sandy. Press into the pan, bake 10 minutes, and let cool slightly.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream.
  • Pour filling over crust. Wrap pan in foil, place in a roasting pan, and add hot water halfway up the sides. Bake 55–65 minutes until edges set and center jiggles slightly.
  • Turn off oven, leave cheesecake inside with the door ajar for 1 hour. Remove from water bath, cool, then refrigerate 4+ hours.
  • Unmold cheesecake, sprinkle sugar evenly, and torch until golden and crisp. Cool briefly before slicing.