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Creamy Crème Brûlée Cheesecake Bars with Caramelized Sugar Crust

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These bars combine the silky richness of crème brûlée with the comforting tang of cheesecake, topped with a caramelized sugar crust for a satisfying crunch. Perfect for an easy yet impressive dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened (room temperature)
  • 2 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • 1/4 cup granulated sugar (for torching)

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until evenly moistened and press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
  4. Gradually add 2/3 cup sugar and beat until combined.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and a pinch of salt.
  6. Sift in the flour and fold gently to combine without overmixing.
  7. Slowly pour in the heavy cream, mixing on low speed just until blended. The batter should be silky and pourable but not runny.
  8. Pour the batter over the crust and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  9. Bake for 35-40 minutes or until the edges are set and the center jiggles slightly when gently shaken.
  10. Let the bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
  11. Right before serving, sprinkle 1/4 cup granulated sugar evenly across the top. Use a kitchen torch to caramelize the sugar until it melts, bubbles, and turns a deep amber color. Let harden for a couple of minutes.
  12. Slice into bars using a sharp knife dipped in hot water and wiped dry between cuts for clean edges. Serve immediately.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overbaking to keep creamy texture. Caramelize sugar crust just before serving for best crackle. If no kitchen torch, use broiler carefully. Chill bars overnight for best results. For gluten-free, substitute crust with almond flour or gluten-free crumbs. For dairy-free, use plant-based cream cheese and coconut cream.

Nutrition

Keywords: crème brûlée, cheesecake bars, caramelized sugar crust, easy dessert, creamy cheesecake, quick dessert bars

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