Description
Indulge in these Crème Brûlée Cheesecake Bars, featuring a buttery graham cracker crust, a rich cheesecake filling, and a perfectly caramelized sugar topping. This decadent dessert is a delightful twist on classic cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- ¼ cup granulated sugar (for caramelizing)
- 1 teaspoon vanilla extract
- Optional: Fresh berries or mint leaves for garnish
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking pan, ensuring an even layer. Use the back of a measuring cup or your fingers to pack it tightly.
- Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and continue to beat until well combined, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Mix in the vanilla extract, sour cream, heavy cream, and cornstarch until the mixture is smooth and creamy. Ensure there are no lumps.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Bake the cheesecake in the oven at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight for best results.
- Once the cheesecake is fully chilled, remove it from the refrigerator. Carefully lift it out of the pan using the parchment paper overhang.
- Place the cheesecake on a cutting board and slice it into bars of your desired size.
- Sprinkle an even layer of granulated sugar over the top of each cheesecake bar, ensuring complete coverage.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns golden brown. Be cautious not to burn it.
- If you don’t have a kitchen torch, you can place the bars under a broiler for 1-2 minutes, watching closely to prevent burning.
- Once the sugar has caramelized and cooled slightly, the topping will harden into a crispy layer.
- For an elegant presentation, you can garnish each bar with fresh berries or a sprig of mint.
- Serve the crème brûlée cheesecake bars immediately.
Notes
- For best results, refrigerate the cheesecake overnight to allow the flavors to meld and the texture to set perfectly.
- If using a broiler, keep a close eye on the bars to prevent burning the sugar topping.
- Prep Time: 30 minutes
- Cook Time: 55 minutes