Crème Brûlée Cheesecake Bars

02.14.2014

Two of the worlds best desserts come together to make these unbelievably delicious Crème Brûlée Cheesecake Bars. I don’t think I could express in words how much I love these things! They are a dream come true. Everything about them is absolutely amazing.

Creme Brulee Cheesecake Bars | Cooking Classy

The contrast of these bars is part of what makes them just so good. That brittle, perfectly caramelized, crunchy shell atop a silky smooth and richly creamy cheesecake, which rests over a slightly salty, slightly sweet, buttery graham cracker base that crumbles in your mouth with each bite. And then if you really want to go all out, top them with a little lightly sweetened whipped cream (because everything is good topped with a little cream) and then garnish them with fresh raspberries to add a layer of fresh flavor and a light tartness to compliment the tang of the cream cheese.

If you’re like me, you will want to savor each and every last spec of it, and then hide rest from the world because sometimes it just to hard too share something so good :). If you don’t already own a culinary torch, here’s your reason to buy one. Enjoy!

MY LATEST VIDEOS

Creme Brulee Cheesecake Bars | Cooking Classy

Creme Brulee Cheesecake Bars | Cooking Classy

Creme Brulee Cheesecake Bars | Cooking Classy

Print

Crème Brûlée Cheesecake Bars

5 from 2 votes

Yield: 9 - 12 bars

Ingredients

Crust

  • 1 1/4 cups finely crushed graham cracker crumbs (from 9 sheets)
  • 2 Tbsp granulated sugar
  • 6 Tbsp butter , melted (preferably salted)

Cheesecake filling

  • 3/4 cup granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 2 (8 oz) pkgs cream cheese, softened
  • 3 large eggs
  • 3 Tbsp heavy cream
  • 3 Tbsp sour cream
  • 1 tsp vanilla extract

Topping

  • 6 Tbsp granulated sugar
  • Whipped cream , fresh raspberries and fresh mint for garnish (optional)

Instructions

  1. For the crust:
  2. Preheat oven to 350 degrees. Generously butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in butter and use a fork to mix until evenly moistened. Press mixture into an even layer in prepared baking dish and bake in preheated oven for 10 minutes. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
  3. For the filling:
  4. In a mixing bowl, whisk together 3/4 cup granulated sugar with the flour. Add cream cheese to mixing bowl and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture just until smooth, about 1 minute. Add in eggs one at a time and mix just until combined after each addition. Add heavy cream, sour cream and vanilla and blend just until combined. Tap bowl forcefully against countertop about 30 times to release air bubbles. Butter the side of the baking dish and pour filling over crust. Set the 8 by 8-inch baking dish into a 13 by 9-inch baking dish (a roasting pan would be fine too) and pour about 3 cups of hot water into the 13 by 9-inch baking dish (or enough water to make the water level reach halfway up the sides of the 8 by 8-inch dish. You are only pouring the water into the pan without the cheesecake in it, simply to create a water bath which will help the cheesecake cook more evenly and reduce the possibility of cracking). Bake in preheated oven until cheesecake is fairly jiggly, about 42 - 45 minutes, then turn oven off and allow cheesecake to rest in warm oven with door closed about 10 minutes longer or until center only slightly jiggles. Remove from oven and allow to cool on a wire rack at room temperature 1 hour, then cover and chill 4 hours.
  5. For the topping:
  6. Cut bars into squares. Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (it will melt into beads then bubble, then caramelize and turn to a smooth surface). Allow topping to cool then pipe or spoon a small dollop of whipped cream over top, then add a raspberry and garnish with mint (garnish just before serving and melt sugar within several hours of serving for best results). Store in refrigerator in an airtight container.
  7. Recipe Source: Cooking Classy, inspired by Handle the Heat and Lauren's Latest

84 comments

  • Shari Kelley: Wow, these are so beautiful! Every time I go to your blog I am blown away by the photos. I can’t wait to try these. Our whole family loves crème brulee. Thank you for sharing this recipe with us, Jaclyn! February 14, 2014 at 2:38pm Reply

    • Jaclyn: Thanks so much for the compliment Shari! February 14, 2014 at 5:56pm Reply

  • Danae @ reciperunner: These look beautiful and I can only imagine how amazing they taste! I will definitely be trying them! February 14, 2014 at 1:40pm Reply

    • Jaclyn: Thanks Danae! February 14, 2014 at 5:56pm Reply

  • Ellen: This looks delicious! Any recommendations for those of us without a culinary torch? February 14, 2014 at 12:44pm Reply

    • Jaclyn: You could try putting them under the broiler but I just can’t guarantee great results. I like to use the culinary torch because it gives you more control. February 14, 2014 at 1:22pm Reply

      • Ellen: Thanks! I’ve always wanted one. Now I “need” one! Right? haha February 14, 2014 at 4:02pm Reply

  • Angela: These are nothing short of stunning!!!! Cannot wait to try! Pinning! ~Angela from LeMoine Family Kitchen February 14, 2014 at 12:30pm Reply

    • Jaclyn: Thanks Angela! February 14, 2014 at 1:21pm Reply

  • Laura (Tutti Dolci): These bars are so gorgeous, I love the brûlée topping! February 14, 2014 at 12:15pm Reply

    • Jaclyn: Thanks Laura! February 14, 2014 at 1:22pm Reply

  • Anne@FromMySweetHeart: Hi Jaclyn! Just found you through Laura at Tutti Dolci and so glad I did. You have a beautiful site with such amazing recipes! And these Creme Brulee Cheesecake Bars look amazing. Stunning photos, too! : ) February 14, 2014 at 12:11pm Reply

    • Jaclyn: Thanks Anne :)! February 14, 2014 at 1:22pm Reply

  • Anna@CrunchyCreamySweet: My MIL is a huge creme brulee fan. She would love these! February 14, 2014 at 11:09am Reply

  • Amanda: These sound so incredibly good. The crunchy, caramelized shell you described has me drooling! :) February 14, 2014 at 10:14am Reply

    • Jaclyn: Glad they’ve got you drooling Amanda :)! February 14, 2014 at 5:57pm Reply

    • Louise melancon: If you don’t have a torch how do you make the brule August 7, 2016 at 3:07pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d