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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
Cut into bars: Using the foil overhang, carefully lift the cheesecake from the pan to a cutting board. Cut into squares of desired size.
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.
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