Print

Easy Crème Brûlée Cheesecake Bars

Close-up of a square slice of creme brulee cheesecake with a dark caramelized top and graham cracker crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this dessert fusion featuring a creamy vanilla bean cheesecake filling on a graham cracker crust, topped with a crisp, caramelized sugar layer.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 3 large eggs
  • 1/2 cup granulated sugar, for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth. Mix in the flour, vanilla extract, and vanilla bean paste. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust. Bake for 35 to 40 minutes, or until the edges are set and the center has a slight jiggle.
  5. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Prepare the topping: Once the cheesecake is fully chilled, sprinkle the remaining 1/2 cup of sugar evenly over the top surface.
  7. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Work quickly to avoid heating the cheesecake layer too much.
  8. Let the caramelized topping cool and harden for about 10 minutes before slicing into bars.

Notes

  • For the best texture, chill the cheesecake overnight before torching the sugar topping.
  • If you do not have a kitchen torch, you can place the bars under a hot broiler for 1 to 2 minutes, watching constantly to prevent burning.
  • This recipe makes impressive dinner party desserts that you can make ahead of time.

Nutrition

Find it online: https://mdlatdmm.com/creme-brulee-cheesecake-bars-recipe/