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Salted Caramel Crème Brûlée Cheesecake Recipe: A Decadent Twist on Two Classic Desserts
If you’re a fan of both crème brûlée and cheesecake, then you’re in for a treat. The Salted Caramel Crème Brûlée Cheesecake combines the rich, creamy texture of cheesecake with the crispy, caramelized top of a classic crème brûlée, all balanced with the irresistible sweetness of salted caramel. This indulgent dessert is perfect for special occasions or whenever you want to spoil yourself with a little luxury.
In this article, we’ll walk you through how to make this show-stopping dessert, step by step, so you can impress your friends and family with a dessert that’s as delicious as it is beautiful.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 tablespoon all-purpose flour
For the Salted Caramel Sauce:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt (or more to taste)
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for the topping)
- Sea salt (for garnish)
Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly coated. Press this mixture firmly into the bottom of a springform pan (preferably 9 inches in diameter). Use the back of a spoon to ensure it’s tightly packed.
Bake the crust for about 10 minutes to set it. Once done, remove from the oven and let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. Add granulated sugar and continue mixing until combined.
Add the eggs, one at a time, beating well after each addition. Add the vanilla extract, sour cream, and flour, mixing until the mixture is smooth and well combined.
Pour the cheesecake filling over the cooled graham cracker crust. Use a spatula to spread the mixture evenly.
3. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake at 325°F (163°C) for 50-60 minutes or until the center is set but still slightly jiggly. You can check by gently shaking the pan; the edges should be firm, but the center should have a slight wobble.
Once baked, turn off the oven and let the cheesecake cool in the oven for about 1 hour. Afterward, move the cheesecake to the refrigerator and let it chill for at least 4 hours (overnight is best) to set completely.
4. Make the Salted Caramel Sauce:
While the cheesecake is chilling, it’s time to prepare the salted caramel sauce.
In a saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, and stir constantly until the mixture begins to bubble. Let it cook for about 4-5 minutes, stirring constantly, until it thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt. Taste the caramel, and if you’d like it saltier, feel free to add a pinch more salt. Let the caramel sauce cool to room temperature before drizzling over the cheesecake.
5. Add the Crème Brûlée Topping:
Once the cheesecake has fully chilled, it’s time to add the crème brûlée topping. Sprinkle a thin, even layer of granulated sugar over the top of the cheesecake.
Using a kitchen torch, carefully torch the sugar until it melts and turns golden brown, creating the signature crispy, caramelized top of a crème brûlée. Be careful not to burn it!
If you don’t have a kitchen torch, you can also place the cheesecake under a broiler for a few seconds, but make sure to keep a close eye on it to prevent burning.
6. Finish and Serve:
Once the sugar has been caramelized, sprinkle a pinch of sea salt over the top for that perfect balance of sweet and salty. Allow the cheesecake to sit for about 10 minutes before slicing and serving. This will give the caramelized top a chance to cool slightly, making it easier to cut through.
Tips for Success:
- Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature before you start making the filling. This will help the mixture blend together smoothly and avoid lumps.
