Get ready for a truly show-stopping dessert with these Crème Brûlée Cheesecake Bars! This recipe combines the creamy richness of cheesecake with the crackly, caramelized sugar topping of classic crème brûlée, all in an easy-to-serve bar format. I absolutely adore the contrast of the smooth cheesecake filling, the buttery graham cracker crust, and that satisfying crack of the torched sugar topping. These Crème Brûlée Cheesecake Bars look incredibly elegant but are surprisingly straightforward to make, perfect for impressing guests or treating yourself to something truly special.
Why You’ll Love These Crème Brûlée Cheesecake Bars
- Two Desserts in One: The best of both worlds – creamy cheesecake meets crackly crème brûlée!
- Elegant Presentation: The torched sugar topping makes these bars look incredibly sophisticated.
- Amazing Texture Contrast: Creamy filling, buttery crust, and a hard caramel topping create a delightful experience.
- Make-Ahead Friendly: Cheesecake needs to chill, making these ideal for preparing in advance.
- Perfect for Entertaining: Individual bars are easy to serve and always impress guests.
Ingredients for Crème Brûlée Cheesecake Bars
Here’s what you’ll need to make these decadent bars. The full list with measurements is in the recipe card below.
Crust
- Finely crushed graham cracker crumbs (Crumb)
- Granulated sugar (Sweetener)
- Butter, melted (preferably salted) (Fat)
Cheesecake Filling
- Granulated sugar (Sweetener)
- All-purpose flour (Thickener)
- Cream cheese, softened (Dairy)
- Large eggs (Binder)
- Heavy cream (Dairy)
- Sour cream (Dairy)
- Vanilla extract (Flavoring)
Topping
- Granulated sugar (for torching) (Sweetener)
Optional Garnish
- Whipped cream (Topping)
- Fresh raspberries (Fruit)
- Fresh mint (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of these Crème Brûlée Cheesecake Bars, but here are a few variations:
- Different Crust: Use crushed shortbread cookies, vanilla wafers, or even gingersnaps for the crust.
- Flavored Cheesecake: Add lemon zest, orange zest, or a teaspoon of espresso powder to the cheesecake filling.
- Add a Fruit Layer: Spread a thin layer of raspberry or caramel sauce over the crust before adding the filling.
- Different Sugar for Topping: Try using turbinado sugar for the brûlée topping for a slightly coarser texture and deeper flavor.
- Chocolate: Add a layer of chocolate ganache before chilling.
How to Make Crème Brûlée Cheesecake Bars
Let me show you the steps to create these amazing Crème Brûlée Cheesecake Bars:
Prepare the Crust
- First, I preheat the oven to 350°F (175°C). I generously butter an 8 by 8-inch baking dish.
- In a mixing bowl, I whisk together the graham cracker crumbs and sugar.
- I add the melted butter and mix with a fork until the crumbs are evenly moistened.
- I press this mixture into an even layer in the prepared baking dish.
- I bake in the preheated oven for 10 minutes. Then, I remove it from the oven and allow it to cool while preparing the filling. I reduce the oven temperature to 325°F (163°C).
Prepare the Cheesecake Filling
- In a mixing bowl, I whisk together ¾ cup of granulated sugar and the flour.
- I add the softened cream cheese and use an electric hand mixer set on low speed to blend until smooth, about 1 minute. It’s important to start with softened cream cheese to avoid lumps!
- I add the eggs one at a time, mixing just until combined after each addition. Don’t overmix once the eggs are in!
- I add the heavy cream, sour cream, and vanilla extract, and blend just until combined.
- Now for a little trick: I tap the bowl forcefully against the countertop about 30 times. This helps release any trapped air bubbles, which can prevent cracks in the cheesecake.
Bake the Cheesecake
- I butter the sides of the baking dish above the crust.
- I pour the cheesecake filling over the cooled crust.
- I place the 8 by 8-inch baking dish into a larger 13 by 9-inch baking dish or roasting pan. I carefully pour about 3 cups of hot water into the larger pan to create a water bath. The water bath helps the cheesecake bake evenly and prevents cracking.
- I bake in the preheated 325°F (163°C) oven for 42-45 minutes, or until the cheesecake edges are set but the center is still fairly jiggly when gently shaken.
- I turn off the oven and allow the cheesecake to rest in the warm oven with the door closed for 10 minutes. It should become mostly set, with only a slight jiggle in the very center.
Cool and Chill
- I remove the cheesecake from the oven and the water bath.
- I allow it to cool completely on a wire rack at room temperature for about 1 hour.
- I cover the cooled cheesecake and chill it in the refrigerator for at least 4 hours, or preferably overnight, until completely firm.
Prepare the Topping and Serve
- I cut the chilled cheesecake into squares or bars.
- I sprinkle each square with an even layer of granulated sugar (about 1-2 teaspoons per bar).
- Using a culinary torch, I carefully melt the sugar until it caramelizes and turns into a smooth, golden-brown, hard surface. Move the torch continuously to avoid burning.
- I allow the topping to cool and harden for a few minutes.
- I garnish and serve
Tips and Tricks for the BEST Cheesecake Bars
Here are my secrets for making these Crème Brûlée Cheesecake Bars truly exceptional:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature (as specified) for the smoothest filling.
- Water Bath: Don’t skip the water bath! It’s the key to a creamy, crack-free cheesecake. Make sure your outer pan is large enough.
- Don’t Overbake: Bake just until the center is slightly jiggly. It will continue to set as it cools.
- Slow Cooling: Cooling the cheesecake gradually (in the turned-off oven, then at room temp, then fridge) also prevents cracks.
- Culinary Torch: A kitchen torch provides the best, most even caramelization for the crème brûlée topping. Broiling is difficult to control for this.
- Torch Just Before Serving: The caramelized sugar topping is best when freshly torched and cracked. It can soften if done too far in advance.
How to Serve
These Crème Brûlée Cheesecake Bars are a stunning dessert perfect for:
- Dinner Parties: An elegant and impressive dessert course.
- Holidays: A special treat for Thanksgiving, Christmas, or New Year’s.
- Special Occasions: Birthdays, anniversaries, or celebrations.
Serve chilled, allowing guests the fun of cracking the caramelized topping! Garnish with whipped cream, fresh raspberries, and mint if desired.
Make Ahead and Storage
Cheesecake is ideal for making ahead! You can bake the cheesecake bars (without the sugar topping) up to 2 days in advance. Store them covered in the refrigerator. Add the sugar and torch the topping just before serving. Store leftover bars (with the topping potentially softened) covered in the refrigerator for up to 4 days.
FAQs about Crème Brûlée Cheesecake Bars
- Can I make this without a culinary torch?
- While a torch gives the best classic crème brûlée topping, you could try carefully melting the sugar under a very hot broiler, watching extremely closely to prevent burning. However, results may vary, and a torch is highly recommended.
- Why did my cheesecake crack?
- Cracking usually results from overmixing (especially after adding eggs), overbaking, or cooling too rapidly. Using a water bath and the slow cooling steps helps prevent this.
- Can I freeze these bars?
- It’s best not to freeze the finished bars with the torched topping, as the topping will likely weep upon thawing. You can freeze the cheesecake bars before adding the sugar topping. Thaw in the refrigerator overnight, then add sugar and torch before serving.
Enjoy these decadent, creamy, and utterly delicious Crème Brûlée Cheesecake Bars! They’re a truly special dessert experience.
Print
Best Crème Brûlée Cheesecake Bars
- Prep Time: 20 minutes
- Chill Time: 6 hours 10 minutes
- Cook Time: 55 minutes
- Total Time: 7 hours 25 minutes
- Yield: 12 bars 1x
- Category: Dessert, Cheesecake Bars
- Cuisine: American, French-Inspired
Description
These Crème Brûlée Cheesecake Bars combine the creamy richness of cheesecake with the delightful crackly caramelized sugar topping of crème brûlée. Baked in an 8×8 pan, they’re an elegant and delicious dessert bar.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/4 cups finely crushed graham cracker crumbs (from about 9 full crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
For the Cheesecake Filling:
- 3/4 cup (150g) granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 16 ounces (two 8-ounce packages) cream cheese, softened to room temperature
- 3 large eggs, room temperature
- 3 tablespoons heavy cream, room temperature
- 3 tablespoons sour cream, room temperature
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 6 tablespoons granulated sugar
Optional Garnish:
- Whipped cream
- Fresh raspberries
- Fresh mint leaves
Instructions
1. Prepare the Crust:
- Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Generously butter an 8×8-inch square baking dish.
- Combine Crust Ingredients: In a medium bowl, whisk together the graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the melted salted butter and mix with a fork until the crumbs are evenly moistened.
- Press into Pan: Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake Crust: Bake for 10 minutes. Remove from oven and let cool slightly on a wire rack while preparing the filling.
- Reduce Oven Temp: Reduce the oven temperature to 325°F (163°C).
2. Prepare the Cheesecake Filling:
- Combine Sugar & Flour: In a large mixing bowl, whisk together the 3/4 cup granulated sugar and the all-purpose flour.
- Beat Cream Cheese: Add the softened cream cheese to the sugar mixture. Using an electric hand mixer set on low speed, blend until smooth and creamy, about 1 minute. Scrape down the sides of the bowl as needed.
- Add Eggs: Add the room-temperature eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Add Liquids & Vanilla: Add the room-temperature heavy cream, room-temperature sour cream, and vanilla extract. Blend on low speed just until combined.
- Release Air Bubbles: Tap the mixing bowl forcefully against the countertop about 20-30 times. This helps release trapped air bubbles, which can prevent cracks.
3. Assemble and Bake:
- Butter Pan Sides: Butter the sides of the baking dish above the cooled crust.
- Pour Filling: Pour the cheesecake filling evenly over the pre-baked crust.
- Prepare Water Bath: Place the 8×8-inch baking dish inside a larger 13×9-inch baking dish or roasting pan. Carefully pour about 3 cups of hot water into the larger pan, filling it about halfway up the sides of the 8×8-inch dish. Be careful not to splash water into the cheesecake batter.
- Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake at 325°F (163°C) for 42-45 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when the pan is gently shaken.
- Cool in Oven: Turn off the oven. Let the cheesecake rest in the warm oven with the door closed for 10 minutes. Then, crack open the oven door slightly and let it cool for another hour.
4. Chill:
- Remove the cheesecake (still in its 8×8 dish) from the water bath. Let it cool completely on a wire rack at room temperature.
- Once cooled, cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
5. Prepare the Crème Brûlée Topping:
- Cut Cheesecake: Cut the chilled cheesecake into squares (e.g., 12 bars).
- Sprinkle Sugar: Sprinkle each square evenly with a layer of the remaining 6 tablespoons of granulated sugar (about 1/2 tablespoon per bar).
- Caramelize Sugar: Using a culinary torch, move the flame continuously over the sugar on each bar until it melts, caramelizes, and turns into a smooth, golden-brown, hardened surface. Work quickly and carefully.
- Cool Topping: Allow the caramelized topping to cool and harden for a few minutes before serving.
6. Garnish and Serve (Optional):
- Pipe or spoon a small dollop of whipped cream over each cheesecake bar.
- Top with a fresh raspberry and garnish with mint leaves, if desired.
- Serve chilled.
Notes
- Room Temperature Ingredients: Using room-temperature cream cheese, eggs, sour cream, and heavy cream is crucial for a smooth, lump-free cheesecake filling.
- Water Bath: The water bath helps the cheesecake bake gently and evenly, preventing cracks and ensuring a creamy texture.
- Doneness: The cheesecake is done when the edges are set, but the center still has a slight wobble. It will continue to set as it cools and chills.
- Cooling Process: The slow cooling process (in the oven, then at room temperature) is essential to prevent cracks.
- Caramelizing Topping: A culinary torch provides the best, most even caramelization for the crème brûlée topping. You can try using the oven broiler, but it’s much harder to control and can easily overcook the cheesecake or burn the sugar. If using the broiler, watch extremely carefully.
- Storage: Store leftover cheesecake bars covered in the refrigerator for up to 5 days. The caramelized topping may soften over time.