Irresistible Crème Brûlée Cheesecake Bars
Crème Brûlée Cheesecake Bars: A Deliciously Decadent Dessert
Crème brûlée cheesecake bars are a delightful fusion of two beloved dessert classics: crème brûlée and cheesecake. This recipe offers creamy, rich cheesecake atop a buttery graham cracker crust, finished with a caramelized sugar topping that adds an elegant crunch. Perfect for gatherings or a sweet treat at home, these bars are sure to impress your family and friends.
Why Make This Recipe
There are several compelling reasons to try Crème Brûlée Cheesecake Bars. First, they combine the best aspects of two iconic desserts, creating a unique flavor experience that’s hard to resist. The creamy texture of the cheesecake pairs beautifully with the crispness of the brûlée topping. Secondly, they can be made ahead of time, making them an ideal option for parties or busy weeknights. Finally, with just a few simple ingredients, you can create a gourmet dessert that will have everyone asking for seconds.
How to Make Crème Brûlée Cheesecake Bars
Here’s a step-by-step guide to preparing these delectable bars:
Ingredients
- 9 whole (135 grams) graham crackers
- 5 tablespoons (72 grams) unsalted butter, (melted)
- 16 ounces (454 grams) cream cheese, (completely softened at room temperature)
- 1 cup (200 grams) granulated sugar
- 1/4 cup heavy cream
- 2 large eggs, (at room temperature)
- 1 large egg yolk, (at room temperature)
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt
- 1/4 cup (50 grams) granulated sugar (for the topping)
Directions
- Preheat the Oven: Preheat your oven to 325°F (162°C).
- Make the Crust:
- In a food processor, pulse the graham crackers until finely crushed.
- In a mixing bowl, combine the crushed graham crackers with melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a greased 9×9 inch baking pan.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add 1 cup of granulated sugar, heavy cream, eggs, egg yolk, vanilla bean paste, and sea salt. Mix until well combined and smooth.
- Bake:
- Pour the cheesecake filling over the crust, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes or until the edges are set but the center is slightly jiggly.
- Cool and Refrigerate:
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Caramelize the Sugar:
- Once chilled, sprinkle the remaining 1/4 cup of granulated sugar evenly over the cheesecake.
- Use a kitchen torch to caramelize the sugar until it is golden and crispy. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning.
- Slice and Serve: Let the bars cool for a few minutes before slicing.
How to Serve Crème Brûlée Cheesecake Bars
Serve your crème brûlée cheesecake bars with a dollop of whipped cream and fresh berries for a stunning presentation. They are perfect for any celebration or simply as an indulgent treat at home. For added flair, dust with a little powdered sugar right before serving.
How to Store Crème Brûlée Cheesecake Bars
To store your cheesecake bars, cover them tightly with plastic wrap or aluminum foil, and keep them in the refrigerator for up to 5 days. The caramelized sugar topping is best enjoyed fresh, so it’s advisable to brûlée the sugar just before serving if you plan to store them.
Tips to Make Crème Brûlée Cheesecake Bars
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps in achieving a smooth batter.
- Don’t Overmix: When blending the cheesecake filling, mix just until combined to prevent excessive air from getting in, which can lead to cracks.
- Chill Time: Allow ample chilling time for the cheesecake to set properly, enhancing the flavors and texture.
Variations
- Flavor Additions: Consider adding chocolate chips, fruit purée, or spices like cinnamon to the cheesecake batter for a unique twist.
- Different Crusts: Swap the graham crackers for other cookies like Oreo or digestive biscuits to vary the flavor profile.
FAQs
1. Can I freeze Crème Brûlée Cheesecake Bars?
Yes, you can freeze the bars before caramelizing the sugar. Wrap them well in plastic wrap and store them in an airtight container for up to two months. Thaw in the refrigerator and brûlée the topping before serving.
2. How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and ensure you bake the cheesecake in a water bath (bain-marie) for a more even temperature, which helps prevent cracking.
3. What should I do if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can use your oven’s broiler to caramelize the sugar. Just keep a close eye on it to prevent burning.
With this guide, you’re ready to bake your own Crème Brûlée Cheesecake Bars! Enjoy the deliciously creamy flavors and impress your guests with this show-stopping dessert.
Crème Brûlée Cheesecake Bars
Ingredients
For the crust
- 9 whole graham crackers finely crushed
- 5 tablespoons unsalted butter melted
For the cheesecake filling
- 16 ounces cream cheese completely softened at room temperature
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt
For the topping
- 1/4 cup granulated sugar
Instructions
Preparation
- Preheat your oven to 325°F (162°C).
- In a food processor, pulse the graham crackers until finely crushed.
- In a mixing bowl, combine the crushed graham crackers with melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a greased 9x9 inch baking pan.
Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add 1 cup of granulated sugar, heavy cream, eggs, egg yolk, vanilla bean paste, and sea salt. Mix until well combined and smooth.
Baking
- Pour the cheesecake filling over the crust, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Caramelizing
- Once chilled, sprinkle the remaining 1/4 cup of granulated sugar evenly over the cheesecake.
- Use a kitchen torch to caramelize the sugar until it is golden and crispy. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning.
Serving
- Let the bars cool for a few minutes before slicing.
