Salted Caramel Creme Brûlée Cheesecake

A 3/4 view of the sliced cheesecake, with creme brulee topping, whipped cream, and fresh berries on top.

Salted Caramel Creme Brûlée Cheesecake

Creme Brûlée Cheesecake - an ultra creamy salted caramel cheesecake is baked in a buttery graham cracker crust, and topped with salted caramel sauce, a creme brûléed topping, & whipped cream! My recipe walks you through every step with detailed directions and photos to help you easily master homemade cheesecake!

Course Dessert

Cuisine American

Keyword Cheesecake, Creme Brulee

Prep Time 1

Cook Time 1 45

Servings + slices

Calories 782kcal

Author Stephanie Simmons

Ingredients

Salted Caramel Sauce

1 cup granulated sugar 215 grams
6 tbsp salted butter, cubed 85 grams
1/2 cup + 1 tbsp heavy cream 133 mL
pinch of flaky sea salt

For the Crust:

3 cups graham cracker crumbs 276 grams
1/2 cup salted butter, melted 113 grams

For the Cheesecake Batter

32 ounces full fat cream cheese, softened at room temperature 906 grams
1 and 1/2 cups granulated sugar 315 grams
4 large eggs, at room temperature
2/3 cup full fat sour cream, at room temperature 160 grams
2 tsp vanilla extract
3/4 cup salted caramel sauce 290 grams
1/8 tsp salt

For the Creme Brûlée Topping

1/3 cup granulated sugar 72 grams

For the Whipped Cream

1/2 cup heavy whipping cream 118 mL
3 tbsp powdered sugar
2 tsp vanilla extract

For Decorating:

fresh berries, optional

Instructions

Make Salted Caramel Sauce: Make one batch of salted caramel sauce according to my salted caramel sauce recipe. Let it cool at room temperature or in the fridge before using. If made ahead, it will need to be gently reheated in the microwave for 20-45 seconds so it's a spreadable consistency.
Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides of the pan (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix on high speed until well incorporated, about 1-2 minute. Scrape the sides of the bowl with a rubber spatula as you go - little lumps of cream cheese love to hide in the bottom of the bowl. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, salted caramel sauce, and salt and mix until just combined.
Tip: You can also do this in a stand mixer fitted with the paddle attachment.
Prepare the Water Bath + Bake: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.
Bake: Bake the cheesecake for 1 hour and 45 to 2 hours and 10 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have just a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
Brûlée Topping: Once you're ready to serve the chilled cheesecake, spread a thin layer of caramel sauce on top. (You will need to gently microwave your caramel sauce if it's been in the fridge.) Then, sprinkle on the granulated sugar in an even layer. Use a blow torch to melt the sugar, making the creme brûlée topping. Pop the cheesecake back in the fridge to help the sugar harden faster (it will initially be molten and will firm up fairly quickly - it will also be extremely hot initially, so do not touch it.)
Make the Whipped Cream: Add the whipped cream ingredients to a medium bowl and beat on high speed until stiff peaks form. Or, use a food processor – this will make the whipped cream easier to pipe! Pulse 10 times, then run on low until cream is thickened and stiff.
Serve & Store: Serve with whipped cream on the side or pipe it on (I used a wilton 4B tip). Add fresh berries for garnish, then slice and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days.

Nutrition