Crème Brûlée Cheesecake Bars
Delightful fusion of crème brûlée and cheesecake, topped with a caramelized sugar crust, perfect for gatherings or a sweet indulgence at home.
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.
Notes
Serve with a dollop of whipped cream and fresh berries. Store covered in the refrigerator for up to 5 days. Brûlée the sugar topping just before serving for best results.