Layered Crème Brûlée Cheesecake

What Is a Layered Crème Brûlée Cheesecake?

Crème brûlée means “burnt cream” in French, and it’s a baked custard finished with a torched sugar crust. This dessert bakes that same custard directly on top of a cheesecake layer instead of serving them separately, so one slice gives you both desserts at once.

• Crust: Graham cracker crumbs, dark brown sugar, and melted butter. Pressing the crumbs about halfway up the sides gives the layers something to hold onto as you slice.
• Cheesecake layer: Full-fat cream cheese at true room temperature blends smooth without lumps. Cornstarch helps the layer set firm enough to support the custard without cracking.
• Crème brûlée layer: Egg yolks, heavy cream, and vanilla, plus a separate batch of superfine sugar for torching right before serving.

Ingredient Notes

• Cream Cheese – Use full-fat blocks, not the tub kind, and let it come to true room temperature. Cold cream cheese won’t blend smooth and leaves lumps in the batter.
• Cornstarch – This is what helps the cheesecake layer set firm enough to hold the weight of the custard on top without sinking or cracking.
• Heavy Whipping Cream – This recipe uses it in both layers. It’s what gives the custard its silky, spoonable texture, so don’t swap in anything lighter like half-and-half.
• Egg Yolks – Room temperature yolks blend into the hot cream more evenly, which helps you avoid scrambled bits in the custard.
• Superfine Sugar – This dissolves and caramelizes faster and more evenly under a torch than regular granulated sugar. If you don’t have it, pulse granulated sugar in a food processor for a few seconds.

Tips for the Best Crème Brûlée Cheesecake

• Use a water bath. It keeps direct heat off the pan so the eggs and cream in both layers cook gently instead of curdling. I explain this technique in more detail in my eggnog cheesecake post.
• Pour the custard slowly. Pouring too fast or from too high is the main reason the layers switch places during baking.
• Don’t skip the jiggle test. The center should wobble slightly like set gelatin, not liquid. It firms up completely as it chills.
• Chill overnight if you can. The layers hold their shape better and slice more cleanly after a full night in the fridge.
• Torch just before eating. Caramelized sugar softens in the refrigerator, so if you have leftovers, only torch the slices you’re about to serve.

Ways to Serve It

• I like tossing fresh berries with a little sugar to spoon over each slice for color and a fresh contrast to the richness.
• A small dollop of unsweetened whipped cream keeps things classic, or add a few mint leaves for a restaurant-style finish.
• Pair it with an espresso or affogato if you’re serving it after dinner.

Layered Creme Brulee Cheesecake FAQs

Layered Crème Brûlée Cheesecake Recipe

This cheesecake bakes a real crème brûlée custard right into the layers, not just a caramelized sugar top. Every slice gives you both textures: dense, tangy cheesecake and silky, vanilla-rich custard, finished with that shatter-crisp caramel crust.

4.46 from 11 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Cool and refrigerate:: 4 hours hours

Total Time: 5 hours hours 20 minutes minutes

Servings: 10

Calories: 632kcal

Author: Lyuba Brooke

Ingredients

• ▢ For Crust:
• ▢ 1 1/2 cups finely crushed graham crackers
• ▢ 1/4 cup dark brown sugar
• ▢ 5 tbs unsalted butter melted
• ▢ 1 tsp vanilla extract
• ▢ For Cheesecake:
• ▢ 16 ounce Cream Cheese at room temperature
• ▢ 1/2 cup sour cream
• ▢ 1/4 cup heavy whipping cream
• ▢ 1 Tablespoons cornstarch
• ▢ 1/2 cup white granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 1 tsp vanilla extract
• ▢ Crème Brûlée:
• ▢ 2 cups heavy whipping cream
• ▢ 4 tbs white granulated sugar
• ▢ 1/2 cup extra fine sugar for burning
• ▢ 5 large egg yolks
• ▢ 1 tsp vanilla extract

Instructions

• ~ Grease a 9-inch spring form, set aside. Preheat the oven to 300.
• For crust:
• Crush the graham crackers in the food processor. Mix in the sugar. Stir in the melted butter and vanilla. Mix very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
• Cheesecake:
• Start beating the cream cheese with a mixer until smooth, about 2 minutes.
• Add the vanilla extract and the heavy cream into the cream cheese. Add the eggs, one at the time, beating after each addition.
• Add the sour cream, sugar, corn starch and vanilla extract. Make sure that all ingredients are well combined.
• Pour the cheesecake batter into the pan with crust. Place in the oven while making the Crème Brûlée custard. (about 13-15 minutes)
• Crème Brûlée:
• In a saucepan, over medium heat, combine heavy cream and 4 tbs of sugar. Cook, stirring occasionally until just starting to boil. Set aside.
• Beat the egg yolks and vanilla until smooth and light. Pour in hot cream very slowly (if you do it too fast, you will cook the eggs), a little bit at a time. Do not stop beating the mixture.
• Pour the mixture over the cheesecake. Here is where it got really interesting for me! I guess, I poured it a little too heavy, the creme brulee custard broke through the center of the cheesecake and the layers literally switched places! The creme brulee ended up on the bottom and cheesecake on the top! It was AWESOME!
• Bake for 45 minutes. Remove from the oven and chill in the refrigerator for at least 2 hours.
• When chilled, take out of the refrigerator and sprinkle with 1/3 cup of extra fine sugar over the top. Using a cooking torch, move the flame continuously over the surface in a smooth and even motion until the sugar is melted and golden brown.

Nutrition

Calories: 632kcal | Carbohydrates: 46g | Protein: 8g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 258mg | Sodium: 263mg | Potassium: 181mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 1820IU | Vitamin C: 0.4mg | Calcium: 124mg | Iron: 1mg

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