Creme Brulee Cheesecake

By now you all probably know of my love for creamy desserts. With cheesecake being at the top of my list and creme brulee being at the tippy-top. Looovvveeee it! So why not combine the two! Awweessooommmmeeee! That's all I can say. I made this and shared it with two or three other families...which I was happy to do. But...now I have to make another one because we didn't get enough. Plus the person I actually made this for...had her wisdom teeth removed and I figured this would be soft for her to chew. And I was right. She was nice enough to set aside a piece for her mom but ate it before her mom could get it because it was the only soft food in her fridge. Haha..I thought that was SO funny!

Creme Brulee Cheesecake



Preheat oven to 325 degrees. Wrap the bottom and sides of a 9-inch springform pan in foil. Set aside.

Crust:

1 1/2 cups graham cracker crumbs
1/4 teaspoon cinnamon
3/4 stick butter, melted

Stir all ingredients together in a small bowl. Press into the bottom of 9-inch springform pan. Place in fridge for a little while.

Cheesecake:

2 8-ounce blocks of cream cheese - softened
1 cup sugar
3 eggs
2 cups sour cream
1 tablespoon vanilla

Beat cream cheese until smooth. Add eggs, one at a time until well mixed. Gradually add sugar. Add sour cream and vanilla and beat until combined.

Pour cheesecake mixture into chilled crust. Set cheesecake pan into a large roasting pan and fill with water halfway up the sides of the cheesecake pan.

Bake for 15 minutes.

Creme Brulee:

2 cups of heavy whipping cream
1/4 cup sugar
5 large egg yolks
1 tsp vanilla extract

In the top of a double boiler, mix cream and sugar together and heat over medium high heat for about 10 minutes.

In a small bowl, combine egg yolks and vanilla. Slowly add egg mixture to heated cream, whisking all the while. Mix and cook until well combined....about 10 minutes.

At this point, remove the cheesecake from the oven.

Carefully pour cream brulee mixture into the middle of the cheesecake. It will go underneath the cheesecake mixture...that's ok.

Return cheesecake from the oven and bake for 30 - 45 minutes until no longer jiggly.

Set on a cooling rack for an hour or so then place in the fridge to set up.

Shortly before serving, turn your oven to broil.

Sprinkle the top of the cheesecake with about 2 - 3 tablespoons of sugar. Place the cheesecake under the broiler until sugar has caramelized. (Or just a kitchen torch for this step.)

Slice and serve!

Okay...here's what you need.

Combine the graham cracker crumbs, 

butter and little cinnamon.

Press the mixture into a 9" springform pan. 

Chill for a bit while you're making the cheesecake.

In a mixing bowl, beat the cream 

cheese until smooth, then add the eggs ~ one at a time.

Add the sugar.

Then the sour cream and the vanilla.

Pour into the chilled crust. Wrap your 

pan in foil then place into a roasting pan. 

Fill with hot water then bake.

Meanwhile...in a double boiler, heat 

the cream and sugar over medium heat. 

Slowly add the beaten eggs, whisking 

all the while, and cook about 10 minutes.

Remove the cheesecake from the oven. 

Carefully and SLOWLY pour the egg/cream

 mixture into the center of the cheesecake.

Return the cheesecake to the oven 

and continue to bake for 45 minutes...

or until no longer jiggly. Cool on a wire rack. 

Chill.

Before serving, sprinkle with sugar.

Place under your oven broiler until the sugar caramelizes.

Then slice and eat!!! Do you see the layers????? 

Fun, huh? It's like magic! The creme brulee mixture 

stays separate from the cheesecake mixture. Awesome!