Ah, creme brulee and cheesecake—two worlds colliding in the most luscious way. These bars are like a sweet love letter to your taste buds, crackly caramel on top, with that creamy cheesecake dreaminess underneath. Remember that time during lockdown when everyone was baking bread? Well, now’s your chance to shine with these beauties—no sourdough starter required.
Steps
- Preheat the oven to 350°F and line an 8-inch square metal baking dish with foil, leaving an overhang. Grind graham crackers in a food processor, add melted butter, and pulse to combine. Press the mixture into the pan’s bottom and bake for 8 to 10 minutes until lightly browned, then cool and reduce the oven temperature to 300°F.
- In a large bowl, beat softened cream cheese with an electric mixer at medium-high speed until smooth. Gradually add sugar, continuing to mix until smooth, and scrape down the bowl’s sides.
- Incorporate the heavy cream, then add eggs, egg yolk, vanilla paste, and salt one at a time, mixing until well combined. Pour the cheesecake mixture into the prepared pan and bake at 300°F for about 35 minutes until the center is set but slightly jiggly.
- Allow the cheesecake to cool completely on a cooling rack, then cover and refrigerate for at least 4 hours until firm. Use the foil overhang to lift the cheesecake out of the pan and cut it into squares.
- Sprinkle sugar evenly over each cheesecake square and use a kitchen torch to caramelize the sugar until it turns deep amber. Alternatively, use a broiler, but watch carefully to prevent burning. Keep refrigerated until ready to serve.
Ingredients
- 9 whole graham crackers (135 grams)
- 5 tablespoons unsalted butter, melted (72 grams)
- 16 ounces cream cheese, fully softened at room temperature (454 grams)
- 1 cup granulated sugar (200 grams)
- 1/4 cup heavy cream
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated sugar (50 grams)
FAQ
- Can I use an alternative to graham crackers for the crust?
- Yes, you can substitute graham crackers with an equal weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you prefer. Keep in mind, Biscoff cookies are richer than graham crackers, so you might need to adjust the amount of butter to ensure the crust holds together.
- How should I store the Crème Brûlée Cheesecake Bars?
- Store the cheesecake bars without the brûléed sugar topping in an airtight container in the fridge for up to three days. If you want to freeze them, wrap each slice in plastic wrap and place them in an airtight container or freezer bag for up to a month. Thaw overnight in the refrigerator before adding the sugar topping and torching.
- Can I prepare the cheesecake bars in advance?
- Yes, the cheesecake bars can be made ahead of time and stored in the fridge. However, it’s best to add the sugar topping and brûlée just before serving to maintain the crunchy texture.
- What if I don’t have a kitchen torch for the brûlée topping?
- If you don’t have a kitchen torch, you can use your oven’s broiler to caramelize the sugar. Be cautious and keep an eye on it, as it can quickly go from perfectly caramelized to burnt.
- What is the key ingredient for the Crème Brûlée flavor in these bars?
- The key ingredient for achieving the rich Crème Brûlée flavor is vanilla. Vanilla paste is recommended, as it offers a strong vanilla taste without needing to scrape a vanilla pod. If you prefer, you can use a vanilla pod or vanilla extract as a substitute.
Tips
- Ensure all your ingredients, especially the cream cheese, are at room temperature before starting. This helps achieve a smooth and creamy cheesecake texture with no lumps.
- For the best vanilla flavor in your Crème Brûlée Cheesecake Bars, consider using vanilla paste, which provides a rich vanilla taste without the need to scrape a vanilla pod. If you prefer using a vanilla bean or extract, adjust the quantity accordingly.
- Use a light-colored metal baking pan for these bars to ensure even baking and avoid using glass or ceramic pans, which can affect the texture and cooking time.
- Prepare the cheesecake bars ahead of time and store them in the fridge. Only add the sugar topping and torch them just before serving to maintain the signature crunchy texture of the brûléed sugar.
Equipment
- Kitchen Torch – Essential for creating the brûlée topping.
- 8×8-inch Metal Baking Pan – Recommended for baking the cheesecake bars.
- Electric Mixer – Useful for beating the cream cheese smoothly.
- Food Processor – Needed to finely grind the graham crackers for the crust.
