Crème Brûlée and cheesecake are two beloved desserts, and when combined, they create a truly irresistible treat. These Crème Brûlée Cheesecake Bars offer the best of both worlds: the rich, creamy texture of cheesecake paired with the signature caramelized sugar topping of a classic crème brûlée. Each bite is a luxurious experience, making these bars the perfect dessert for special occasions or when you want to indulge in something extra special.
Recipe Summary: Crème Brûlée Cheesecake Bars are a decadent dessert featuring a smooth, creamy cheesecake layer topped with a crunchy caramelized sugar crust. Easy to make and even easier to enjoy, these bars combine the best elements of two classic desserts into one delicious treat.
Personal Story: Crème Brûlée has always been one of those desserts that feels like a special occasion in itself. The thrill of cracking through that caramelized sugar topping never gets old. When I thought about combining it with cheesecake, another favorite, the idea of these Crème Brûlée Cheesecake Bars was born. They’ve quickly become a go-to dessert in my house, especially when I want to impress guests with something a little out of the ordinary.
Why You’ll Love These Crème Brûlée Cheesecake Bars:
Selling Points:
- Two Classics in One: Combines the rich creaminess of cheesecake with the caramelized top of crème brûlée.
- Simple Yet Elegant: Easy to make but looks and tastes like a gourmet dessert.
- Perfect for Sharing: Cut into bars, making it easy to serve at gatherings or enjoy on your own.
- Make-Ahead Dessert: Can be prepared in advance, making it ideal for entertaining.
How to Make Crème Brûlée Cheesecake Bars:
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and mix until fully incorporated. Beat in the sour cream, eggs, vanilla extract, and flour, mixing just until smooth.Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake the Cheesecake Bars: Bake the cheesecake for 30-35 minutes, or until the center is set and only slightly jiggly. Remove from the oven and allow the cheesecake to cool to room temperature. Once cooled, refrigerate for at least 3 hours, or overnight, to fully set.
- Caramelize the Sugar Topping: Once the cheesecake is fully chilled, evenly sprinkle the 1/4 cup of sugar over the top of the cheesecake layer. Use a kitchen torch to melt and caramelize the sugar, creating a crisp, golden-brown crust. If you don’t have a torch, you can place the cheesecake under the broiler for a few minutes, but watch it closely to prevent burning.
- Serve: Once the sugar topping has cooled and hardened, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars using a sharp knife, wiping the knife clean between cuts for neat slices. Serve immediately for the best crackle, or store in the refrigerator until ready to enjoy.
Tips:
- Torch Technique: Hold the torch about 2-3 inches above the sugar and move it in a circular motion for even caramelization.
- Make-Ahead: You can make the cheesecake layer a day in advance, but caramelize the sugar topping just before serving to maintain the crisp texture.
- Variations: Add a hint of lemon or orange zest to the cheesecake batter for a citrusy twist.
Substitutions and Variations:
- Crust: Substitute graham crackers with crushed digestive biscuits or vanilla wafers for a different flavor.
- Sugar: Use superfine sugar for a smoother, more even caramelized top.
- Flavor: Add a splash of your favorite liqueur (like Grand Marnier or Amaretto) to the cheesecake batter for an extra layer of flavor.
Make a Healthier Version:
- Reduced-Fat Cream Cheese: Use reduced-fat cream cheese and sour cream to lighten the cheesecake layer.
- Whole-Grain Crust: Opt for whole-grain graham crackers for the crust.
Closing: These Crème Brûlée Cheesecake Bars are the perfect blend of two classic desserts, offering a rich and creamy experience with a satisfying crunch. Whether you’re entertaining or just treating yourself, these bars are sure to impress. Enjoy the delightful combination of textures and flavors that make this dessert truly special!
Frequently Asked Questions:
- Can I make these bars without a torch?
Yes, you can caramelize the sugar under the broiler. Just watch it closely to prevent burning. - How should I store these cheesecake bars?
Store them in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed fresh, especially the caramelized top. - Can I freeze these bars?
You can freeze the cheesecake bars without the sugar topping. Thaw in the refrigerator before adding the sugar and caramelizing it. - Can I use a different crust?
Absolutely! You can use an Oreo crust, shortbread crust, or any other type of cookie crust you prefer. - Why is my cheesecake layer cracking?
Overbaking or rapid temperature changes can cause cracks. Bake just until set and cool gradually to avoid cracks.
Crème Brûlée Cheesecake Bars
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
For the Crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
1/2 cup 1/2 unsalted butter, melted
For the Cheesecake Layer:
16 oz 16 (2 packages) cream cheese, softened
1 cup 1 granulated sugar
1/4 cup 1/4 sour cream
2 large 2 eggs
2 tsp 2 vanilla extract
1 tbsp 1 all-purpose flour
For the Crème Brûlée Topping:
1/4 cup 1/4 granulated sugar
Directions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and mix until fully incorporated. Beat in the sour cream, eggs, vanilla extract, and flour, mixing just until smooth.Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake the Cheesecake Bars: Bake the cheesecake for 30-35 minutes, or until the center is set and only slightly jiggly. Remove from the oven and allow the cheesecake to cool to room temperature. Once cooled, refrigerate for at least 3 hours, or overnight, to fully set.
- Caramelize the Sugar Topping: Once the cheesecake is fully chilled, evenly sprinkle the 1/4 cup of sugar over the top of the cheesecake layer. Use a kitchen torch to melt and caramelize the sugar, creating a crisp, golden-brown crust. If you don’t have a torch, you can place the cheesecake under the broiler for a few minutes, but watch it closely to prevent burning.
- Serve: Once the sugar topping has cooled and hardened, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars using a sharp knife, wiping the knife clean between cuts for neat slices. Serve immediately for the best crackle, or store in the refrigerator until ready to enjoy.
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