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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar (divided) - 2 teaspoons vanilla extract - 3 large eggs - 1 cup heavy cream

Crème Brûlée Cheesecake Bars

Indulge in the creamy delight of Crème Brûlée Cheesecake Bars that promise to impress! This easy-to-follow recipe combines the luxurious textures of cheesecake and crème brûlée, making it perfect for any occasion. Discover expert tips, ingredient swaps, and serving ideas to elevate your dessert game. Whether for a special event or a cozy night in, these bars are a must-try. Click to explore the full recipe and start your baking journey today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar (divided)

2 teaspoons vanilla extract

3 large eggs

1 cup heavy cream

2 tablespoons granular sugar (for topping)

Instructions
 

Preheat your oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated in butter.

      Press the crumb mixture firmly into the bottom of the prepared baking pan to form a crust. Bake for 10 minutes until set, then remove from the oven and let cool.

        In a large bowl, beat the softened cream cheese with 1 cup of sugar using an electric mixer until smooth and creamy.

          Add the vanilla extract and mix until thoroughly combined. Scrape down the sides of the bowl with a spatula as needed.

            Beat in the eggs, one at a time, mixing well after each addition. Avoid over-mixing to prevent air bubbles in the batter.

              Pour in the heavy cream and mix until just combined. The batter will be smooth and creamy.

                Pour the cheesecake batter over the cooled crust in the prepared pan, spreading it evenly.

                  Bake for 35-40 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.

                    Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

                      When ready to serve, use the parchment overhang to lift the cheesecake out of the pan. Place it on a cutting board and cut into bars.

                        For the brûlée topping, sprinkle 2 tablespoons of granular sugar evenly over the top of the bars.

                          Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. If you don’t have a torch, you can place them under a broiler briefly—watching closely to avoid burning.

                            Allow the caramelized sugar to cool and harden for a few minutes before serving.

                              Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12 bars