Caramelized Cheesecake with Graham Cracker Crust

Caramelized Top Cheesecake (Crème Brûlée-Style)

A classic baked cheesecake with a buttery graham cracker crust, a smooth and creamy filling, and a crisp caramelized sugar topping that cracks beautifully with every bite.

Ingredients

For the graham cracker crust

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar

For the cheesecake filling

• 24 oz cream cheese (3 packages), softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the caramelized sugar topping

• 1/4 cup sugar (for caramelizing)

Instructions

1) Make the crust

1. Preheat the oven to 350°F (175°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the texture looks like damp sand.
3. Press the mixture firmly into the bottom of a springform pan to form an even layer.
4. Bake for 10 minutes, then set aside to cool.

2) Prepare the cheesecake filling

1. In a large bowl, beat the softened cream cheese until creamy and lump-free.
2. Add the sugar and mix until fully incorporated.
3. Beat in the eggs one at a time, mixing after each addition.
4. Stir in the vanilla extract and sour cream until the batter is smooth.
5. Pour the filling over the cooled crust and level the surface.

3) Bake and chill

1. Bake for 50–60 minutes, until the edges look set while the center still has a slight jiggle.
2. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open (this helps prevent cracking).
3. Refrigerate for at least 4 hours, or preferably overnight, to fully set.

4) Caramelize the topping (right before serving)

1. Evenly sprinkle 1/4 cup sugar over the chilled cheesecake.
2. Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
   • No torch? Place it under a broiler for a few minutes, watching closely so it doesn’t burn.

Serve

Slice and enjoy the contrast of rich baked cheesecake with a crackly caramelized sugar top.