Creme Brulee Cheesecake Recipe

I always like bringing cheesecakes to holiday dinners, not only are they impressive to the guests, but lets face it – they’re pretty yummy too. But cheesecake is only one of my favorite desserts, I’m also a huge fan of creme brulee. I didn’t want to go through the hassle of making a bunch of mini desserts for everyone, so I decided to combine two of my favorite desserts for us to enjoy and made a creme brulee cheesecake!

The first step to making a creme brulee cheesecake is to make a standard cheesecake. On it’s own, it’s pretty delicious and chances are you might have most of the ingredients on hand already. And it may seem like it’s hard to do, making a cheesecake it actually pretty simple.

Crust Ingredients:

• 8 oz Gluten Free Sugar Snaps
• 4 tbsp Butter melted
• 1/2 Tsp Cinnamon
• 2 Tbsp Brown Sugar

Crust Directions:

1. Preheat your oven 325 degrees.
2. In a food processor or blender blend all of your ingredients together.
3. Prep a 9 inch spring form.
4. Place your crust mixture into the base of the pan. Pack it together with your hands to form a flat surface, and goes up the edges some.
5. Bake for 5 minutes and remove from the oven.

Cheesecake Filling:

• 32 oz cream cheese (4 8 oz blocks)
• 1 cup sugar
• 1 tsp. pure vanilla extract
• 4 eggs

Directions: 

1. Reduce oven temperature to 250 degrees
2. Beat cream cheese until smooth. Add sugar, vanilla, eggs and melted chocolate; mix well. Add berries, mix together by hand. Place mixture in spring form prepared with crust. Bake at 250 degrees for about 80 minutes.
3. When the bake time is getting close to an hour check on the cheesecake. Try not to let the cheesecake crack on the top.
4. Remove from oven, let cool for 1 hour on the stove top.
5. Sprinkle 4 Tbsp of granulated sugar on top of the cheesecake, using a Butane Torch Lighter, run the flame over the sugar about 2 inches from the surface until it begins to bubble and caramelize.
6. Refrigerate for 4-6 hours before eating.

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