Vanilla Bean Crème Brûlée Cheesecake – So Luxurious!

Imagine a dessert that captures the essence of two classic favorites: the rich and creamy texture of cheesecake combined with the delightful caramelized top of crème brûlée. The Vanilla Bean Crème Brûlée Cheesecake is precisely that—a luxurious treat that tantalizes the taste buds and satisfies the most discerning sweet tooth. This dessert embodies indulgence, making it the perfect centerpiece for special occasions and gatherings, from elegant dinner parties to family celebrations.

Vanilla Bean Crème Brûlée Cheesecake – So Luxurious!

Treat your guests to an unforgettable dessert with this Vanilla Bean Crème Brûlée Cheesecake. Combining the creamy goodness of cheesecake with the crunchy, caramelized layer of crème brûlée, this indulgent treat is perfect for any special occasion. Made with real vanilla beans for an unmatched flavor, it features a buttery graham cracker crust and a stunning topping that will wow everyone. Create a remarkable culinary experience that will leave everyone raving!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 tablespoon vanilla extract

1 vanilla bean, split and scraped

3 large eggs

1 cup sour cream

1 tablespoon all-purpose flour

For the crème brûlée topping:

½ cup heavy cream

¼ cup granulated sugar (for brûlée topping)

Fresh berries (optional, for garnish)

Instructions

Prepare the crust:

- Preheat your oven to 325°F (160°C).

- In a medium bowl, mix together the graham cracker crumbs, melted butter, and ¼ cup sugar until well combined and crumbly.

- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust layer. Bake in the preheated oven for 10 minutes, then remove and let it cool.

Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

- Gradually add in the 1 cup of granulated sugar, mixing until incorporated and fluffy.

- Add the vanilla extract and the seeds from the split vanilla bean, mixing until well blended.

- Add the eggs, one at a time, beating well after each addition.

- Mix in the sour cream and flour until just combined. Be careful not to overmix.

Bake the cheesecake:

- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

- Bake in the oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Chill:

- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set thoroughly.

Prepare the crème brûlée topping:

- In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat.

- Let it cool slightly before using.

Serve:

- Once the cheesecake is thoroughly chilled and set, remove it from the springform pan.

- Pour the warm heavy cream over the cheesecake, spreading it evenly across the top.

- Sprinkle the ¼ cup of granulated sugar evenly over the cream layer.

- Using a kitchen torch, carefully caramelize the sugar until it’s golden and crisp (or place under a broiler for a few minutes, watching closely to avoid burning).

- Allow the sugar topping to cool and harden for a few minutes.

Garnish and enjoy:

- For an added touch, garnish with fresh berries around the edge of the cheesecake.

- Slice and serve. Enjoy this luxurious dessert that blends the creamy essence of cheesecake with the decadent touch of crème brûlée!

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 10 slices