This is the best crème brûlée cheesecake! It’s a creamy vanilla bean white chocolate cheesecake over a Nilla Wafer crust topped with rich and creamy vanilla pastry cream with caramelized brûléed sugar. It’s a truly decadent cheesecake that is sure to become one of your favorite desserts! 

If you’re looking for other cheesecake recipes, check out my salted caramel cheesecake, coffee cheesecake, Biscoff cheesecake, bananas foster cheesecake or chocolate cheesecake. 

Why You’ll Love This Crème Brûlée Cheesecake Recipe:

It has an incredible silky smooth texture. Cream cheese and sour cream work together to make a perfectly smooth and creamy cheesecake filling, and white chocolate adds an extra level of creaminess.

It’s topped with the best vanilla pastry cream– I can’t even tell you how good this is. So creamy, so vanilla-y, so lush!

It has the perfect flavor- The cheesecake and pastry cream are flavored with lots of vanilla bean paste for the ultimate vanilla taste.

It’s topped with crispy caramelized sugar- The best part of the cheesecake is cracking that perfectly caramelized sugar topping!

Ingredients for Crème Brûlée Cheesecake:

  • Vanilla Wafers- used for the crust
  • Butter– used in the crust
  • Granulated sugar-used to sweeten the cheesecake batter and crust, and to make the pastry cream
  • Cream Cheese– full fat cream cheese will be the base of this cheesecake, make sure it is softened
  • Cornstarch– absolutely essential for a perfect cheesecake. It adds a bit of structure, allows for clean slices and helps the top to never crack or sink. It’s also used to thicken the pastry cream
  • White Chocolate– I recommend using the highest quality white chocolate you can, such as Lindt
  • Vanilla–  I highly recommend using vanilla bean paste for the best flavor instead of vanilla extract since vanilla is the main flavor component of creme brûlée! Vanilla bean paste will also allow for visible vanilla bean seeds in the cheesecake and pastry cream for an extra special touch if making this for a special occasion.
  • Sour Cream– compliments the cream cheese to make the creamiest cheesecake
  • Eggs– whole eggs and yolks are used, make sure they’re room temperature
  • Spring Form Pan– essential for making a cheesecake
  • Large Roasting Pan– used for the cheesecake’s water bath

Step by Step Instructions

(See recipe card below for the full recipe including complete measurements and baking time!)

STEP ONE: Prep the pan. 

Prepare the springform pan by wrapping the bottom and edges of it with aluminum foil. I recommend at least using 4 sheets of foil, but I always do 8-10 to be EXTRA sure no water will seep into the pan while the cheesecake bakes. Spray with non-stick spray and line the bottom of the pan with parchment paper. 

(I have also tried a new method recently- If you have a 10 inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box LOL.)

STEP TWO: Make the crust. 

Pulse the Nilla Wafers in a food processor. Then add in the melted butter and sugar and pulse until combined. Press the cookie crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step). Bake the crust and then let it cool.

STEP THREE: Make the cheesecake batter. In a large bowl of a stand mixer, mix the cream cheese, corn starch and sugar together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.

Add in the vanilla bean paste, sour cream and melted and cooled white chocolate and mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.

Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.

STEP FOUR: Bake the cheesecake. Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the hot water in to the pan around the cheesecake being careful not to splash the cheesecake.

(If you’re using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)

Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a large wooden spoon to keep the oven door slightly open. Let the cheesecake stay in the oven for another hour. The cheesecake will continue to bake as it is cooling. This is the best method I’ve used when making cheesecake and results in a perfectly golden brown top with no cracks or sinking every time.

STEP FIVE: Chill the cheesecake. Once the 2 hours are up, remove the cheesecake from the oven and go around the sides of the cheesecake pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, at least 8 hours, preferably overnight.

STEP SIX: Make the pastry cream. While the cheesecake is baking, or cooling, make the pastry cream by heating the milk over medium-low heat just until it’s steaming. To a large bowl add the egg yolks, sugar, salt, vanilla and cornstarch and whisk until combined and a pale-yellow color. (It will be thick at first but will get smooth as you whisk.)

Add in about ¼ of the heated milk while stirring vigorously. Then, add the rest in and stir to combine. Transfer the mixture to the saucepan. Heat over medium-low heat and cook for 8-12 minutes, whisking continuously, until the mixture is thick and soft peaks form. Remove the pastry cream from heat. Add in the butter and mix to combine. Transfer it to a bowl and place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.

STEP SEVEN: Assemble the cheesecake. When the cheesecake has chilled, remove it from the pan and transfer it to a serving plate. Spread the pastry cream evenly on top of the cheesecake. It helps to use a cake turntable and offset spatula for this.

Sprinkle 1/4-1/3 cup sugar over the pastry cream. Use a kitchen torch to brûlée the sugar until it is golden brown and smells like roasted marshmallows. Yum! Let the topping cool for about 10 minutes, then serve! 

FAQs

Do I really have to use a water bath to bake the cheesecake? Yes, it’s absolutely essential. The water bath adds moisture to the oven while the cheesecake bakes and helps to regulate the heat. Without it, the cheesecake won’t bake like it should.

Do I have to use Nilla Wafers in the crust? No you can replace the cookies with graham crackers. Use a total of 8 oz/240 g of graham crackers, about 16 whole crackers.

Do I need to use a kitchen torch? Yes you do. I have this one from Amazon but because it’s smaller it will take a lot of time to brûlée the whole cheesecake. I have this one also that is a larger culinary torch and gets the job done quicker! You can’t just use an oven broiler because it will melt the pastry cream right off the cheesecake.

Pro Tips

Make sure your wet ingredients are room temperature. Using room temperature ingredients will give you the best textured cheesecake. If your cream cheese is too cold you can end up with lumps in your cheesecake.

I recommend using a stand mixer to make the cheesecake if you have one. Mix the cheesecake on a low/medium speed to ensure you’re not overmixing.

Be super, super careful not to over mix the cheesecake batter. If you mix too much the cheesecake texture can turn out very runny with a whipped cream consistency.

Make sure your cheesecake has completely chilled before attempting to decorate/cut into it. I recommend making it the day before you’re panning on serving it and allowing it to chill overnight.

Whisk the pastry cream constantly while heating it. This will ensure the eggs don’t scramble on you.

Add the pastry cream on top and brûlée it only when you’re ready to serve the cheesecake. The topping does start to “melt” after a few hours so you’ll want to enjoy it right away. You can also re-brûlée the topping on leftovers stored in the fridge. The cheesecake will only really last two days in the fridge and will start to get really messy after the first day because the brûléed sugar starts melting once it has sat for a few hours. Fair warning! Make sure to enjoy it right away for best results! 

If you make this cheesecake please leave a star review, it’s so helpful! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

Other Cheesecake Recipes to Try 

Pumpkin Cheesecake with Biscoff Crust

Salted Caramel Apple Pie Cheesecake

Chocolate Cheesecake

Bananas Foster Cheesecake

Pecan Pie Cheesecake

5 from 12 ratings

Crème Brûlée Cheesecake

Yield: 16 slices
Prep: 1 hour 30 minutes
Cook: 2 hours
Chill Time: 8 hours
Total: 11 hours 30 minutes
This is the best creme brûlée cheesecake! It's a creamy vanilla bean white chocolate cheesecake over a Nilla Wafer crust topped with rich and creamy vanilla pastry cream with caramelized brûléed sugar. It's a truly decadent cheesecake that is sure to become one of your favorite desserts! 
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Ingredients

For the Crust

  • 4 heaping cups (240 g) Nilla Wafers, about 68 cookies
  • 1/2 cup (112 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated sugar

For the Cheesecake

  • 32 oz (907 g) cream cheese, softened at room temperature
  • 3/4 cup (150 g) granulated white sugar
  • 2 tbsp (16 g) corn starch
  • 1 tbsp vanilla bean paste or extract
  • 1/3 cup (82 g) sour cream, at room temperature
  • 8 oz (226 g) white chocolate, melted and slightly cooled
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

For the Vanilla Pastry Cream

  • 1 1/2 cups (360 ml) whole milk
  • 4 egg yolks
  • 3/4 cup (150 g) granulated white sugar
  • pinch of salt
  • 1 tbsp vanilla bean paste or extract
  • 2 tbsp + 1 tsp (19 g) cornstarch
  • 2 tbsp (28 g) unsalted butter, cut in cubes
  • 1/4-1/3 cup (50-66 g) granulated white sugar (for the brûlée topping topping)

For the Brûléed Sugar Shards

  • 1/2 cup (100 g) granulated sugar

Instructions
 

For the Crust

  • Preheat the oven to 350° F.
  • Prepare your 9 inch springform pan for its later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
    Spray the sides with non-stick spray and line the bottom with parchment paper.
    (I have also tried a new method recently- If you have a 10 inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box LOL.)
  • Pulse the Nilla Wafers in a food processor until they are finely ground.
    4 heaping cups (240 g) Nilla Wafers, about 68 cookies
  • Add in the melted butter and sugar and pulse to combine.
    1/2 cup (112 g) unsalted butter, melted, 2 tbsp (25 g) granulated sugar
  • Press the crumbs onto the bottom and about an inch up the sides of the pan.
  • Bake for crust for 10 minutes and then let it cool completely while working on the cheesecake batter.

For the Cheesecake

  • Preheat oven to 350° F if not still preheated.
  • In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
    32 oz (907 g) cream cheese, softened at room temperature, 3/4 cup (150 g) granulated white sugar, 2 tbsp (16 g) corn starch
  • Add in the vanilla bean paste, sour cream and melted and cooled white chocolate and mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.
    1 tbsp vanilla bean paste or extract, 1/3 cup (82 g) sour cream, at room temperature, 8 oz (226 g) white chocolate, melted and slightly cooled
  • At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
  • Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
    3 eggs, at room temperature, 3 egg yolks, at room temperature
  • Pour the batter into the prepared pan with the crust.
  • Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.
    (If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)
  • Bake at 350° F for 1 hour. When 1 hour is up, turn off the oven and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
  • Once the 2 hours are up, remove from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.

For the Vanilla Pastry Cream

  • While the cheesecake is baking or cooling make the pastry cream. In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
    1 1/2 cups (360 ml) whole milk
  • To a large bowl add the egg yolks, sugar, salt, vanilla and cornstarch and whisk until combined and a pale-yellow color. (It will be thick at first but will get smooth as you whisk.)
    4 egg yolks, 3/4 cup (150 g) granulated white sugar, pinch of salt, 1 tbsp vanilla bean paste or extract, 2 tbsp + 1 tsp (19 g) cornstarch
  • Add in ¼ of the heated milk while stirring vigorously. Then, add the rest in and stir to combine. 
  • Transfer the mixture to the saucepan. Heat over medium-low heat and cook for 8-12 minutes, whisking continuously, until the mixture is thick and soft peaks form. 
  • Remove the pastry cream from the heat and transfer it to a bowl. Add in the butter and mix to combine. Place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
    2 tbsp (28 g) unsalted butter, cut in cubes

For the Brûléed Sugar Shards

  • These are optional of course, but if you do want to decorate the cheesecake with them, make the brûléed sugar shards shortly before serving the cheesecake.
  • Line a baking sheet with parchment paper.
  • Add the sugar to a saucepan over medium-low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn golden in color. Melting all the sugar should take 10-15 minutes. Be sure to stir while it's melting.
    1/2 cup (100 g) granulated sugar
  • When all the sugar is melted and golden in color, pour it onto the lined baking sheet and spread it in a thin, even layer with a rubber spatula. (Work fast as it will start to harden quickly.)
  • Let it cool and harden completely, then break it apart.

Assembling the Cheesecake

  • When the cheesecake has chilled, remove it from the pan and transfer it to a serving plate. Spread the pastry cream evenly on top of the cheesecake. It helps to use a cake turntable and offset spatula for this.
  • Sprinkle 1/4-1/3 cup (50-66 g) sugar over the pastry cream. Use a kitchen torch to brûlée the sugar until it is golden brown and smells like roasted marshmallows. Yum! Let the topping cool for about 10 minutes. Decorate with the brûléed sugar shards if using, then serve!
    **Add the pastry cream on top and brûlée it only when you're ready to serve the cheesecake. The topping does start to "melt" after a few hours so you'll want to enjoy it right away. You can also re-brûlée the topping on leftovers stored in the fridge. The cheesecake will only really last two days in the fridge and will start to get really messy after the first day because the brûléed sugar starts melting once it has sat for a few hours. Fair warning! Make sure to enjoy it right away for best results! 
    1/4-1/3 cup (50-66 g) granulated white sugar (for the brûlée topping topping)
Course: Dessert
Keyword: cheesecake, creme brulee, creme brulee cheesecake
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