Crème Brûlée Cheesecake Bars
A luxurious dessert featuring a silky vanilla custard filling, a nutty brown butter graham cracker crust, and a signature crackly caramelized sugar topping. These bars offer the elegance of a classic crème brûlée in a simple, sliceable format.
Equipment
- 8-inch square metal baking dish
- Food processor
- Small saucepan
- Electric Mixer
- Kitchen torch
- Paper towels
Ingredients
For the crust:
- 9 whole (135 grams) graham crackers
- 5 tablespoons (72 grams) unsalted butter, melted
For the filling:
- 16 ounces (454 grams) cream cheese, completely softened at room temperature
- 1 cup (200 grams) granulated sugar
- 1/4 cup heavy cream
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt
For the brûlée topping:
- 1/4 cup (50 grams) granulated sugar
Instructions
Prepare the Pan and Crust
- Preheat your oven to 350 degrees F. Line an 8-inch square metal baking dish with aluminum foil, ensuring there is enough overhang on the sides to lift the bars out later.
- Pulse the graham crackers in a food processor until they become fine crumbs. In a small saucepan over medium heat, brown the butter by swirling it constantly until it smells nutty and the milk solids are golden. Mix the brown butter with the cracker crumbs until the texture resembles damp sand.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes until set. Remove from the oven and lower the oven temperature to 300 degrees F.
Mix the Filling
- Beat the room-temperature cream cheese with an electric mixer on medium-high speed until perfectly smooth. Add the granulated sugar and continue mixing until glossy, scraping the bowl well.
- Lower the mixer speed and incorporate the heavy cream. Add the eggs, egg yolk, vanilla bean paste, and salt one at a time, mixing just until combined to avoid whipping too much air into the batter.
Bake Gently
- Pour the filling over the crust and level the top. Tap the pan firmly on the counter 30 times to remove air bubbles. Bake at 300 degrees F for approximately 35 minutes, or until the edges are set and the center has a slight jiggle (internal temperature should be 150 degrees F).
Chill, Slice, and Brûlée
- Cool the pan on a wire rack completely, then refrigerate for at least 4 hours, or ideally overnight.
- Lift the cheesecake out using the foil. Slice into squares with a hot, dry knife, cleaning the blade between every cut. Just before serving, blot the surface of each bar with a paper towel to remove moisture.
- Sprinkle a thin, even layer of sugar over each bar. Use a kitchen torch to melt and caramelize the sugar into a deep amber shell. Serve immediately once the sugar has hardened.
Notes
Safety Tip: When using a kitchen torch, move the flame constantly and work on a heat-safe surface. If using a broiler, watch the bars every second as the sugar can burn very quickly.
Storage Tip: You can bake the cheesecake bars up to 3 days in advance and keep them chilled. However, only add and torch the sugar topping right before serving to ensure it stays crisp and crackly.
Moisture Control: Always blot the top of the chilled cheesecake with a paper towel before adding the sugar. Any surface moisture will cause the sugar to dissolve into a syrup instead of forming a brittle shell.
Mixing Tip: Ensure your cream cheese and eggs are at true room temperature to prevent a lumpy filling. Scrape the bottom of the bowl frequently during mixing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 26gProtein: 4gFat: 19gSaturated Fat: 12gCholesterol: 88mgSodium: 215mgPotassium: 65mgFiber: 1gSugar: 21gVitamin A: 670IUCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!