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crème brûlée cheesecake

Brûléed Cheesecake


  • Author: Dana
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

An ultra-creamy, vanilla-infused cheesecake with a buttery gingersnap crust, topped with a crisp, caramelized sugar layer—perfect for any occasion!


Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla bean paste
  • ½ cup heavy cream
  • 3 large eggs
  • 1 tablespoon cornstarch
  • ¼ cup superfine sugar
  • Fresh raspberries (optional)
  • Mint leaves (optional)

Instructions

  1. Preheat oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
  2. Mix crushed gingersnaps, sugar, salt, and melted butter, then press into the pan.
  3. Bake crust for 10 minutes and let cool.
  4. Beat cream cheese and sugar until smooth. Add vanilla, heavy cream, and cornstarch.
  5. Mix in eggs one at a time, then pour filling over cooled crust.
  6. Wrap pan in foil and place in a roasting pan with hot water.
  7. Bake for 50-55 minutes, then cool in the oven for 1 hour.
  8. Refrigerate for at least 6 hours.
  9. Sprinkle superfine sugar over the top and caramelize with a kitchen torch.
  10. Let sugar harden for 5 minutes before serving.

Notes

For a fun twist, try a chocolate crust or swirl in raspberry puree before baking!

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 28g
  • Sodium: 320mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 140mg

Keywords: cheesecake, brûlée, caramelized sugar, dessert, creamy, vanilla