Description

These Crème Brûlée Cheesecake Bars combine the creamy richness of cheesecake with the caramelized, crunchy sugar topping of crème brûlée. Featuring a buttery graham cracker crust and a smooth, luscious filling baked in a water bath for perfect texture, these bars are finished with a torch-melted sugar crust and optional whipped cream, fresh raspberries, and mint garnish. Perfectly portioned for serving, they make an elegant dessert sure to impress.

Ingredients

Crust

1 1/4 cups finely crushed graham cracker crumbs (from about 9 sheets)
2 Tbsp granulated sugar
6 Tbsp butter, melted (preferably salted)

Filling

3/4 cup granulated sugar
1 1/2 Tbsp all-purpose flour
2 (8 oz) packages cream cheese, softened
3 large eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 tsp vanilla extract

Topping

6 Tbsp granulated sugar
Whipped cream (for garnish, optional)
Fresh raspberries (for garnish, optional)
Fresh mint leaves (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). Generously butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together the graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the melted butter and use a fork to combine until the mixture is evenly moistened.
Bake the crust: Press the graham cracker mixture into an even layer in the prepared baking dish. Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
Make the filling mixture: In a mixing bowl, whisk together 3/4 cup granulated sugar and flour. Add the softened cream cheese and blend with an electric hand mixer on low speed just until smooth, about 1 minute. Add the eggs one at a time, mixing just until combined after each addition. Add heavy cream, sour cream, and vanilla extract, blending just until combined. Tap the bowl forcefully against the countertop about 30 times to release any air bubbles.
Assemble for baking: Butter the sides of the baking dish. Pour the filling over the cooled crust. Place the 8 by 8-inch baking dish inside a larger 13 by 9-inch baking dish or roasting pan. Pour about 3 cups of hot water into the larger dish to create a water bath.
Bake the cheesecake: Bake in the preheated oven at 325°F for approximately 42-45 minutes, until the cheesecake is fairly jiggly but set. Turn off the oven and allow the cheesecake to rest in the warm oven with the door closed for an additional 10 minutes or until the center only slightly jiggles.
Cool and chill: Remove the cheesecake from the oven and place it on a wire rack to cool at room temperature for 1 hour. Then cover and chill in the refrigerator for at least 4 hours to fully set.
Prepare the topping: Cut the chilled cheesecake into squares. Evenly sprinkle each square with granulated sugar. Using a culinary torch, carefully melt the sugar until it melts into beads, bubbles, caramelizes, and forms a smooth, crisp surface.
Garnish and serve: Allow the caramelized sugar topping to cool and harden. Optionally, pipe or spoon a small dollop of whipped cream on top of each bar, add a fresh raspberry, and garnish with a mint leaf. Store any leftovers in an airtight container in the refrigerator.

Notes

Using a water bath helps achieve a smooth, creamy cheesecake without cracks.
Do not overmix the filling to avoid incorporating too much air, which can cause cracks.
Let the crust cool before adding the filling to prevent sogginess.
If you don't have a culinary torch, you can broil the sugar topping briefly but watch carefully to prevent burning.
These bars are best served chilled but can be brought slightly to room temperature before serving for a softer texture.
Store leftovers refrigerated in an airtight container for up to 3 days.