Crème Brûlée Cheesecake Bars Recipe

Introduction

These Crème Brûlée Cheesecake Bars combine the creamy richness of cheesecake with the caramelized sugar topping of classic crème brûlée. Perfectly balanced with a buttery graham cracker crust, they make an elegant and indulgent dessert for any occasion.

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 topping)

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8-inch square metal baking dish with foil, leaving an overhang for easy removal.
2. Step 2: In a food processor, pulse graham crackers until finely ground. Add melted butter and pulse until the mixture is moistened. Press evenly into the bottom of the prepared pan.
3. Step 3: Bake the crust for 8 to 10 minutes, or until lightly browned and set. Remove from the oven and let cool. Reduce oven temperature to 300°F.
4. Step 4: In a large bowl, beat the cream cheese at medium-high speed with an electric mixer until smooth. Gradually add 1 cup sugar and continue beating until fully combined, scraping the bowl as needed.
5. Step 5: Add heavy cream, eggs, egg yolk, vanilla bean paste, and salt one at a time, mixing each just until combined. Avoid overmixing to keep the texture creamy.
6. Step 6: Pour the cheesecake batter over the cooled crust and bake at 300°F for about 35 minutes, until the edges are set but the center still jiggles slightly.
7. Step 7: Remove from oven and place on a cooling rack. Let cool completely in the pan, then cover and refrigerate for at least 4 hours until firm.
8. Step 8: Use the foil overhang to lift the cheesecake from the pan. Cut into squares and sprinkle each with the remaining 1/4 cup sugar.
9. Step 9: Use a kitchen torch to caramelize the sugar until it turns a deep amber color. Alternatively, place under a broiler briefly, watching carefully to avoid burning.
10. Step 10: Refrigerate the finished bars until ready to serve.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the cheesecake batter.
• Use a kitchen torch for precise caramelizing, but if using a broiler, watch closely to prevent burning the sugar.
• Substitute vanilla bean paste with pure vanilla extract if needed.
• Let the bars chill overnight for easier slicing and richer flavor development.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. The caramelized topping may soften over time, so for best texture, caramelize sugar just before serving. Reheat briefly with a kitchen torch if needed to refresh the crusted topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator. Just wait to caramelize the sugar topping until just before serving for the best texture.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to brown the sugar. Keep a close eye as it can burn quickly. Place the bars on the top rack and broil for a short time until the sugar melts and caramelizes.

Crème Brûlée Cheesecake Bars Recipe

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★★★★★

5 from 150 reviews

• Author: Mariam
• Total Time: 5 hours 5 minutes
• Yield: 16 bars 1x

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Description

These Crème Brûlée Cheesecake Bars combine the creamy, rich texture of cheesecake with the crisp, caramelized sugar topping of classic crème brûlée. Featuring a buttery graham cracker crust and a smooth vanilla bean-infused filling, these bars are perfect for a decadent dessert that offers a mixture of luscious creaminess and satisfying crunch.

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Ingredients

Scale 1x2x3x

Crust

• 9 whole graham crackers (135 grams)
• 5 tablespoons unsalted butter, melted (72 grams)

Cheesecake Filling

• 16 ounces cream cheese, completely softened at room temperature (454 grams)
• 1 cup granulated sugar (200 grams)
• 1/4 cup heavy cream (60 ml)
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla bean paste
• 1/2 teaspoon fine sea salt

Topping

• 1/4 cup granulated sugar (50 grams)

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Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C) and line an 8-inch square metal baking pan with foil, leaving an overhang for easy removal later.
2. Make the crust base: In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse again until the mixture is evenly moistened. Press this mixture firmly into the bottom of the lined baking pan.
3. Bake the crust: Bake the crust in the preheated oven for 8 to 10 minutes until lightly browned and set. Remove from the oven and let cool. Reduce oven temperature to 300°F (150°C) for baking the cheesecake.
4. Beat the cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium-high speed until smooth and creamy. Add 1 cup sugar and continue beating until fully incorporated, scraping down the sides of the bowl as needed.
5. Add wet ingredients: Gradually add the heavy cream, followed by the two eggs, egg yolk, vanilla bean paste, and sea salt one at a time. Beat until the mixture is smooth and fully combined, being careful not to overmix. Scrape the sides of the bowl to ensure even blending.
6. Pour and bake: Pour the cheesecake filling over the cooled crust in the pan. Bake at 300°F (150°C) for about 35 minutes, or until the edges are set but the center still jiggles slightly — avoid overbaking to keep a creamy texture.
7. Cool and chill: Place the baked cheesecake bars on a cooling rack and allow them to cool completely in the pan. Once cooled, cover and refrigerate for at least 4 hours or until firm.
8. Cut into bars: Using the foil overhang, carefully lift the cheesecake from the pan to a cutting board. Cut into squares of desired size.
9. Caramelize the topping: Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each cheesecake bar. Use a kitchen torch to caramelize the sugar until it forms a deep amber, crisp topping. Alternatively, place bars under a broiler to brown the sugar, but watch closely to prevent burning.
10. Serve chilled: Refrigerate the brûléed bars until ready to serve for best texture and flavor.

Notes

• Make sure all dairy ingredients and eggs are at room temperature to prevent lumps in the batter.
• Use vanilla bean paste for enhanced flavor and visible flecks, but vanilla extract can be substituted.
• Do not overbake the cheesecake filling; it should be slightly jiggly in the center when done to ensure creaminess.
• When caramelizing sugar with a broiler, keep a close eye as sugar burns quickly.
• Storage: Keep refrigerated in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Crème Brûlée Cheesecake Bars, Cheesecake Bars, Graham Cracker Crust, Caramelized Sugar Topping, Vanilla Bean Cheesecake, Easy Dessert Bars