This Crème Brûlée Cheesecake is a delicious marriage of two favorite desserts: mascarpone cheesecake and dreamy sugar-crusted crème brûlée.

Homemade Cheesecake is always a hit with my family, and this Burnt Cheesecake was no exception!

Slice of creme brulee cheesecake on a white dessert plate with a red handle fork, two berries and a sprig of mint

Why You’ll Love this Burnt Cheesecake

  • It’s a combination of two of the most delicious, decadent desserts: cheesecake and creme brulee!!!
  • It will feed up to 12 guests and draw rave reviews.
  • The caramelized sugar topping is both elegant and impressive! And it’s extremely tasty, too.

My youngest started college and my oldest moved to his own place. Katie doesn’t seem to be suffering too much with both her brothers out of the house. In fact, she was delighted that more of her dinner requests and desserts would be honored. I’d been wanting to combine two of her favorite sweets for years, cheesecake and crème brûlée.

Frequently Asked Questions

What Does Creme Brulee Mean?

Creme Brulee, pronounced Krehm-broo-LAY, translates to burnt cream.

How Do You Make a Creme Brulee Topping?

To make the brittle caramelized topping, sprinkle the dessert with brown or granulated sugar. It is quickly cooked under a broiler, salamander, or with a torch until the sugar browns and melts. The melted sugar hardens as it cools and is a delicious contrast with the creamy dessert below.

Two slices of creme brulee cheesecake on white plates with berry garnish

Tips for Making this Cheesecake Recipe

  • As with all cheesecakes, have your cream cheese and eggs at room temperature. For this recipe, also bring your mascarpone to room temperature.
  • If you’d like to make 2 smaller cheesecakes, just make half of this recipe. Bake in 2 5 x 2 1/2-inch springform pans, 5-7 minutes for the crust, and 40 minutes for the cheesecakes.
  • Have eggs, cream cheese and mascarpone at room temperature to ensure a smooth batter
  • Use the paddle attachment if using a stand mixer to prevent excess air from being incorporated into the batter.
  • Do not overbeat the eggs. Just mix until incorporated.
  • Bake in a water bath (bain-marie) for even cooking and to prevent cracking
  • Remove the cheesecake when the middle is just slightly jiggly when lightly tapped…timing differs depending on your oven and pan size.
  • PRO-Tip: Bring the cheesecake to room temperature before serving. This will create a super creamy texture.
  • If mascarpone cheese is hard to come by, a quick google search shows how to make your own using 1/4 cup whipping cream, 8 ounces of cream cheese and 2 1/2 tablespoons of sour cream. Or if you plan ahead, you can make Homemade Mascarpone Cheese in your own kitchen. It only requires two ingredients!
  • If you don’t have turbinado sugar (sugar in the raw) to sprinkle and torch to make the topping, you can use regular granulated sugar.

Hubby Bill, the self-proclaimed chocoholic, loved this cheesecake recipe.  It was perfectly smooth and creamy and the crunch of the crisp, caramelized sugar was the perfect textural contrast.

How to Make 2 Smaller Cheesecakes

Putting my highly honed geometry skills to work, I figured that my two deep 5-inch springform pans would hold approximately 5 cups of batter. Nah, I just took a measuring cup to check their volumes. Much easier than dealing with ╥, as I much prefer pie to pi.

If you’d like to make 2 smaller cheesecakes, just make half of this recipe. Bake in two 5 x 2 1/2-inch springform pans, 5-7 minutes for the crust, and 40 minutes for the cheesecakes.

Crème Brûlée Cheesecake topped with a fanned strawberry

Photo of a 5-inch cheesecake. Circa 2012.

More Delicious Creme Brulee Recipes:

Creme Brulee cheesecake slice on a white dessert plate

Crème Brûlée Cheesecake

Prep Time 30 minutes
Cook Time 47 minutes
Total Time 1 hour 17 minutes
Yield 10 servings

A lovely cheesecake made to mimic the terrific flavors of creme brulee! Recipe adapted from Fine Cooking.

Ingredients

For Crust:

  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 cup butter, melted

For Cheesecake:

  • 24 ounces cream cheese (3 packages), at room temperature
  • 8 ounces mascarpone cheese, at room temperature
  • 2 tablespoons flour
  • Pinch of salt
  • 1 1/4 cups tablespoons sugar
  • 1 tablespoon pure vanilla bean paste (may substitute vanilla extract)
  • 4 eggs, at room temperature
  • 3-4 tablespoons turbinado sugar (sugar in the raw)

Instructions

  1. Preheat the oven to 375º.
  2. Mix the graham cracker crumbs, sugar, and melted butter till well combined.
  3. Pat the crumbs onto the bottom and about halfway up the sides of each of a 9-inch springform pan.
  4. Bake for 10-12 minutes just until the crust slightly darkens. Remove to rack and cool.
  5. Reduce oven temperature to 300º.
  6. Using the paddle attachment of your stand mixer, beat cream cheese, mascarpone, flour, and salt until smooth and fluffy, about 5 minutes.
  7. Add sugar and continue mixing till smooth then add and mix in vanilla extract or paste.
  8. Add eggs one at a time, mixing just until incorporated.
  9. Scrape the batter into your springform pan.
  10. Bake for about 55-65 minutes or till most of the cheesecake is set and only the middle is slightly jiggly when the pan is tapped.
  11. Remove to rack and cool completely.
  12. Place in refrigerator and chill for at least 8 hours.
  13. Carefully remove sides of springform pans, then use a large spatula to release cheesecakes from the bottom of the pan onto a serving plate.
  14. To serve, sprinkle the top with turbinado sugar and use a kitchen torch to melt the sugar.

Notes

Have the cream cheese, mascarpone, and eggs at room temperature for the best, most creamy cheesecake.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 465Total Fat: 37gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 160mgSodium: 416mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 8g

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