Crème Brûlée Cheesecake Bars Recipe

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Cathy Shelton Modified: March 25, 2022
Crème Brûlée Cheesecake Bars Recipe

How To Make Crème Brûlée Cheesecake Bars

In a slight deviation from the classic, these cheesecake bars have a caramelized sugar topping that lends a great contrast of textures to this creamy treat.

Preparation: 40 minutes
Cooking: 45 minutes
Cool Time: 5 hours
Total: 6 hours 25 minutes



For Crust:

  • cupsgraham cracker crumbsfinely crushed, from about 9 sheets
  • 2tbspsugargranulated
  • 6tbspbuttermelted, preferably salted

For Cheesecake Filling:

  • ¾cupsugargranulated
  • tbspall-purpose flour
  • 2pkgs.cream cheesesoftened
  • 3largeeggs
  • 3tbspheavy cream
  • 3tbspsour cream
  • 1tspvanilla extract

For topping:

  • 6tbspsugargranulated
  • whipped creamfresh raspberries and fresh mint for garnish, optional


For Crust:

  1. Preheat oven to 350 degrees F.

  2. Generously butter an 8-inch by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs and sugar.

  3. Pour in butter and use a fork to mix until evenly moistened.

  4. Press mixture into an even layer in prepared baking dish and bake in preheated oven for 10 minutes.

  5. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees F.

For Filling:

  1. In a mixing bowl, whisk together ¾ cup granulated sugar with the flour.

  2. Add cream cheese to mixing bowl and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture for about 1 minute or just until smooth.

  3. Add in eggs one at a time and mix just until combined after each addition.

  4. Add heavy cream, sour cream and vanilla and blend just until combined.

  5. Tap bowl forcefully against countertop about 30 times to release air bubbles.

  6. Butter the side of the baking dish and pour filling over crust.

  7. Set the 8-inch by 8-inch baking dish into a 13-inch by 9-inch baking dish. Pour about 3 cups of hot water into the 13 -inch by 9-inch baking dish.

  8. Bake in preheated oven for about 42 to 45 minutes or until cheesecake is fairly jiggly.

  9. Turn oven off and allow cheesecake to rest in the warm oven with the door closed for about 10 more minutes or until the center only slightly jiggles.

  10. Remove from oven and allow to cool on a wire rack at room temperature for 1 hour.

  11. Cover and chill for 4 hours.

For Topping:

  1. Cut bars into squares.

  2. Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch.

  3. Allow topping to cool then pipe or spoon a small dollop of whipped cream over top. Add a raspberry and garnish with mint.

  4. Store in refrigerator in an airtight container.


  • Calories: 264.92kcal
  • Fat: 16.84g
  • Saturated Fat: 9.19g
  • Trans Fat: 0.30g
  • Monounsaturated Fat: 4.49g
  • Polyunsaturated Fat: 1.52g
  • Carbohydrates: 25.99g
  • Fiber: 0.15g
  • Sugar: 22.13g
  • Protein: 3.35g
  • Cholesterol: 89.24mg
  • Sodium: 129.89mg
  • Calcium: 39.85mg
  • Potassium: 60.43mg
  • Iron: 0.57mg
  • Vitamin A: 158.39µg
  • Vitamin C: 0.05mg
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