Crème Brûlée Cheesecake Bars are a delightful fusion of two beloved desserts that will tantalize your taste buds and impress your guests. Imagine the creamy richness of cheesecake paired with the caramelized sugar topping of a classic crème brûléeit’s a match made in dessert heaven! This recipe not only brings together the best of both worlds but also offers a unique twist that elevates your dessert game.
Originating from France, crème brûlée has long been celebrated for its velvety texture and the satisfying crack of its sugar crust. By incorporating this iconic dessert into cheesecake bars, we create a convenient and shareable treat that retains all the elegance of the original. People love Crème Brûlée Cheesecake Bars for their luscious flavor, creamy consistency, and the delightful contrast of textures. Whether you’re hosting a dinner party or simply indulging in a sweet craving, these bars are sure to become a favorite in your dessert repertoire!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- For the brûlée topping:
- ¼ cup granulated sugar
- 1 tablespoon water
Preparing the Crust
- Preheat your oven to 325°F (160°C). This is the perfect temperature for baking the cheesecake bars evenly.
- In a medium mixing bowl, combine the graham cracker crumbs, ½ cup of granulated sugar, melted butter, and 1 teaspoon of vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×13 inch baking dish. I like to use the bottom of a measuring cup to really pack it down. This will create a solid base for our cheesecake bars.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. Remove it from the oven and let it cool while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps!
- Add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Continue to beat until well combined.
- Next, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can introduce too much air into the batter.
- In a separate bowl, whisk together the heavy cream, cornstarch, and lemon juice until smooth. Then, gradually add this mixture to the cream cheese mixture, beating on low speed until everything is well incorporated.
- Once the filling is ready, pour it over the cooled crust in the baking dish. Use a spatula to spread it evenly.
Baking the Cheesecake Bars
- Place the baking dish in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools, so dont worry if it looks a little underbaked.
- Once baked, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
- After an hour, remove the cheesecake bars from the oven and let them cool at room temperature for another 30 minutes. Then, cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait!
Preparing the Brûlée Topping
- Once the cheesecake bars are fully chilled, its time to prepare the brûlée topping. In a small saucepan, combine ¼ cup of granulated sugar and 1 tablespoon of water. Stir gently to combine.
- Heat the mixture over medium heat until the sugar dissolves and the mixture starts to bubble. Allow it to boil without stirring for about 5-7 minutes, or until it turns a deep amber color. Keep a close eye on it, as sugar can burn quickly!
- Once the caramel reaches the desired color, remove it from the heat and let it cool for a minute. Be careful, as it will be extremely hot!
- Drizzle the caramel over the chilled cheesecake bars, making sure to cover the surface evenly.
Conclusion:
In summary, these Crème Brûlée Cheesecake Bars are an absolute must-try for anyone who loves the rich, creamy texture of cheesecake combined with the delightful crunch of a perfectly caramelized sugar topping. The balance of flavors and textures in this dessert is simply irresistible, making it a standout choice for any occasion, whether it’s a family gathering, a dinner party, or just a sweet treat for yourself. For serving suggestions, I recommend pairing these bars with fresh berries or a dollop of whipped cream to add a touch of brightness and contrast to the rich cheesecake. You can also experiment with variations by infusing the cheesecake layer with different flavors, such as vanilla bean, espresso, or even a hint of citrus zest for a refreshing twist. The possibilities are endless! I truly encourage you to give this recipe a try. Once you experience the creamy decadence and the satisfying crack of the brûléed sugar, Im sure youll be hooked! Dont forget to share your experience and any creative twists you come up with. Id love to hear how your Crème Brûlée Cheesecake Bars turn out! Happy baking! Print
Crème Brûlée Cheesecake Bars: Indulge in a Decadent Dessert Delight
- Total Time: 330 minutes
- Yield: 12–16 servings 1x
Description
Enjoy these creamy cheesecake bars featuring a delicious graham cracker crust and a rich caramelized brûlée topping. Perfect for any occasion, they offer a delightful combination of flavors and textures that will impress your guests and leave them craving more!
Ingredients
Scale- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ cup granulated sugar
- 1 tablespoon water
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, ½ cup of granulated sugar, melted butter, and 1 teaspoon of vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. Remove it from the oven 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 in 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Continue to beat until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- In a separate bowl, whisk together the heavy cream, cornstarch, and lemon juice until smooth. Gradually add this mixture to the cream cheese mixture, beating on low speed until well incorporated.
- Pour the filling over the cooled crust in the baking dish and spread it evenly with a spatula.
- Place the baking dish in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 1 hour.
- After an hour, remove the cheesecake bars from the oven and let them cool at room temperature for another 30 minutes. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a small saucepan, combine ¼ cup of granulated sugar and 1 tablespoon of water. Stir gently to combine.
- Heat the mixture over medium heat until the sugar dissolves and starts to bubble. Allow it to boil without stirring for about 5-7 minutes, or until it turns a deep amber color.
- Once the caramel reaches the desired color, remove it from the heat and let it cool for a minute.
- Drizzle the caramel over the chilled cheesecake bars, making sure to cover the surface evenly.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be cautious while making the caramel, as it can burn quickly.
- For best results, refrigerate the cheesecake bars overnight to enhance the flavors.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
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