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A close-up shot of a perfectly sliced piece of Salted Caramel Creme Brulee Cheesecake on a white marble plate, with a golden, crispy caramelized top. The rest of the cheesecake remains in the black pan.

Salted Caramel Creme Brulee Cheesecake Recipe

This Salted Caramel Crème Brûlée Cheesecake combines the creamy richness of cheesecake with the crispy, caramelized top of a classic crème brûlée. The sweet and salty salted caramel adds a delicious depth, making each bite indulgent and unforgettable. Perfect for impressing guests or treating yourself!
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method

Ingredients
  

Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 1/4 cup brown sugar
  • 6 tbsp unsalted butter melted
Cheesecake batter
  • 907 grams cream cheese softened 4 packages of 8 oz.
  • 1 1/3 cup granulated sugar
  • 2 vanilla bean pods
  • 1/2 cup sour cream
  • 4 large eggs room temp
  • 1/2 tbsp vanilla extract
  • 1/2 tsp salt
For the topping
  • 1/4 cup granulated sugar

Equipment

  • Food processor
  • Mixer
  • Pairing knife
  • Roasting pan
  • Aluminum foil
  • Kitchen torch
  • Whisk or spatula

Method
 

Graham Cracker Crust
  1. Preheat the oven to 325ºF.
  2. Process graham crackers in a food processor to make fine crumbs.
    A close-up shot of a glass food processor on a white marble cooktop, processing graham crackers into fine crumbs. A mixture of brown sugar is added, and the machine is whirring, creating a light dusting of crumbs.
  3. Mix in brown sugar.
  4. Melt butter and combine with the crumbs and sugar.
    A close-up shot of a glass mixing bowl on the white marble cooktop, where melted unsalted butter is being poured into the graham cracker crumbs and brown sugar mixture. The ingredients are being mixed together, creating a crumbly texture.
  5. Press the mixture into the bottom of an 8” or 9” cheesecake pan.
  6. Bake for 10 minutes, then let it cool.
Cheesecake Batter
  1. Grease the sides of the cheesecake pan.
  2. Beat cream cheese for 3 minutes until smooth, then mix in granulated sugar.
  3. Scrape vanilla bean seeds into the mixture and beat for 2 minutes. Add sour cream, mix, and scrape the bowl.
    A close-up shot of a glass mixing bowl on the white marble cooktop, with a vanilla bean pod being scraped to release the seeds into the creamy mixture. The seeds swirl in as they are blended.
  4. Add eggs one at a time, mixing gently. Mix in vanilla extract and salt.
    A close-up shot of a glass mixing bowl on the white marble cooktop, where eggs are being cracked into the cheesecake batter one at a time, with a gentle mixing action after each addition.
  5. Pour batter over cooled crust. Wrap the pan in foil and place it in a roasting pan with hot water.
    A close-up shot of a black cheesecake pan on the white marble cooktop, where the creamy cheesecake batter is being poured over the cooled graham cracker crust, filling the pan evenly.
  6. Bake at 325ºF for 60-75 minutes. After baking, turn off the oven and let the cheesecake sit for 1 hour.
    A close-up shot of a black cheesecake pan on the white marble cooktop, cooling on a wire rack. The cheesecake has just finished baking and is set to rest for one hour before chilling in the fridge for at least 6 hours.
  7. Cool the cheesecake and chill in the fridge for at least 6 hours.
    A close-up shot of a black cheesecake pan on the white marble cooktop, cooling on a wire rack. The cheesecake has just finished baking and is set to rest for one hour before chilling in the fridge for at least 6 hours.
To Decorate
  1. After chilling, remove the cheesecake from the pan and sprinkle sugar on top.
    A close-up shot of a black cheesecake pan on the white marble cooktop, where granulated sugar is being sprinkled evenly over the top of the chilled cheesecake, preparing for the caramelizing process.
  2. Use a torch to caramelize the sugar, moving in a circular motion.
    A close-up shot of a black cheesecake pan on the white marble cooktop, where a kitchen torch is being used to caramelize the sugar on top of the cheesecake. The flame gently moves in a circular motion over the sugar.
  3. Let the sugar harden, then slice and serve.
    A close-up shot of a perfect Salted Caramel Creme Brulee Cheesecake on a white marble plate, with a golden, crispy caramelized top. The rest of the cheesecake remains in the black pan.
  4. For leftovers, re-toast the sugar with a torch to harden it again.