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Crème Brûlée Cheesecake Bars

Crème Brûlée Cheesecake Bars

Savor the fusion of two desserts in one with these Crème Brûlée Cheesecake Bars, featuring a graham cracker crust, rich cream cheese filling, and a caramelized sugar topping. Perfect for a make-ahead party treat!
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Course: Dessert
Cuisine: American, French
Prep Time: 15 minutes
Cook Time: 45 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Servings: 9 Bars

Ingredients
  

For the Crust:

  • 135 grams of whole graham crackers
  • 72 grams of unsalted butter melted

For the Filling:

  • 454 grams of cream cheese softened to room temperature
  • 200 grams of granulated sugar
  • 59 ml of heavy cream
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 2 teaspoons of vanilla bean paste
  • 1/2 teaspoon of fine sea salt

For the Brûlée Topping:

  • 50 grams of granulated sugar

Instructions

Preparation of the Crust:

  • Preheating and Pan Preparation: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8-inch square metal baking dish with aluminum foil, ensuring an overhang for easy removal.
  • Combining Ingredients: In a food processor, pulse the graham crackers until they are finely ground. Add the melted butter and continue to pulse until the mixture is uniformly moistened.
  • Baking: Transfer the mixture to the prepared baking dish, pressing it evenly across the bottom. Bake in the preheated oven until the crust is lightly browned and set, approximately 8 to 10 minutes. Allow the crust to cool, then reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius).

Preparation of the Cheesecake:

  • Cream Cheese Mixture: In a large mixing bowl, use an electric mixer to beat the cream cheese on medium-high speed until smooth. Gradually add the granulated sugar and continue to beat until fully incorporated and smooth.
  • Incorporating Remaining Ingredients: Gradually add the heavy cream, eggs, egg yolk, vanilla bean paste, and sea salt to the cream cheese mixture, beating well after each addition until the mixture is smooth. Take care to scrape down the sides of the bowl as necessary.
  • Baking the Cheesecake: Pour the filling over the cooled crust in the prepared pan. Bake at the reduced temperature until the cheesecake is set but still slightly jiggly in the center, about 35 minutes. It is crucial not to overbake.
  • Cooling and Chilling: Allow the cheesecake to cool completely on a rack in the pan. Once cooled, cover and refrigerate until firm, which will take at least 4 hours.

Adding the Brûlée Topping:

  • Preparing for Brûléeing: Using the foil overhang, lift the cheesecake out of the pan and onto a heatproof surface. Cut the cheesecake into squares.
  • Caramelizing the Sugar: Sprinkle the granulated sugar evenly over the squares. Use a kitchen torch to caramelize the sugar until it turns a deep amber color. Alternatively, place under a broiler, watching closely to avoid burning.
  • Final Steps: Allow the caramelized sugar to cool and harden before serving. Refrigerate any leftovers.
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