How to Make Crème Brûlée Cheesecake Bars

Perfectly sweet, the caramelized sugar top contrasts nicely with the smooth, creamy filling and graham cracker crust.

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How to Make Crème Brûlée Cheesecake Bars Recipe
37 Steps
Ingredients
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1

Preheat oven to 350 degrees Fahrenheit.

2
Gather your ingredients for the crust: graham crackers, sugar, and butter.

Gather your ingredients for the crust: graham crackers, sugar, and butter.

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3
Finely crush the graham crackers and melt the butter. I crush the crackers by putting them in a large plastic baggie and smashing them with a heavy rolling pin.

Finely crush the graham crackers and melt the butter. I crush the crackers by putting them in a large plastic baggie and smashing them with a heavy rolling pin.

4
Whisk together the crumbs and sugar in a medium bowl.

Whisk together the crumbs and sugar in a medium bowl.

5
Pour in the butter, and mix with a fork until moistened.

Pour in the butter, and mix with a fork until moistened.

6
It should look something like this.

It should look something like this.

7
Generously butter an 8x8 pan.

Generously butter an 8x8 pan.

8
Dump in the crust mixture, shake it around to spread it out evenly.

Dump in the crust mixture, shake it around to spread it out evenly.

9
Firmly press the crust into the pan and pack it down. Bake for 10 minutes.

Firmly press the crust into the pan and pack it down. Bake for 10 minutes.

10
While the crust is in the oven, gather your ingredients for the cheesecake filling.

While the crust is in the oven, gather your ingredients for the cheesecake filling.

11
Set a kettle of water on to boil.

Set a kettle of water on to boil.

12
In the bowl of a standing mixer, whisk together the sugar and flour.

In the bowl of a standing mixer, whisk together the sugar and flour.

13
Add the cream cheese, make sure it's softened at room temperature.

Add the cream cheese, make sure it's softened at room temperature.

14
Mix on low with your mixer until combined, scraping down the sides every so often.

Mix on low with your mixer until combined, scraping down the sides every so often.

15
Add the eggs one at a time, mixing completely after each.

Add the eggs one at a time, mixing completely after each.

16
Add the heavy cream...

Add the heavy cream...

17
sour cream...

sour cream...

18
and vanilla. Mix again until combined.

and vanilla. Mix again until combined.

19
Scrape down the sides, and give it one last quick mix on low.

Scrape down the sides, and give it one last quick mix on low.

20
The crust will be done by now. Re-grease the sides of the pan with butter and pour in the filling.

The crust will be done by now. Re-grease the sides of the pan with butter and pour in the filling.

21
Place the smaller 8x8 pan inside of a larger roasting pan.

Place the smaller 8x8 pan inside of a larger roasting pan.

22
Place that in the oven, and carefully pour the hot water into the larger pan. This prevents the cheesecake from cracking. Bake for 40-45 minutes, until just barely jiggly.

Place that in the oven, and carefully pour the hot water into the larger pan. This prevents the cheesecake from cracking. Bake for 40-45 minutes, until just barely jiggly.

23
Let the cheesecake cool completely in the bain-marie, or water bath. When the cheesecake is done, just turn off the oven and leave both pans in it. Leave a crack in the door.

Let the cheesecake cool completely in the bain-marie, or water bath. When the cheesecake is done, just turn off the oven and leave both pans in it. Leave a crack in the door.

24
Once cool, cover tightly with plastic wrap and refrigerate at least 4 hours, but preferably overnight.

Once cool, cover tightly with plastic wrap and refrigerate at least 4 hours, but preferably overnight.

25
Invert onto a wax paper lined tray.

Invert onto a wax paper lined tray.

26
Invert that onto a cutting board.

Invert that onto a cutting board.

27
Slice as desired. I made these for a wedding shower, so my cheesecake slices were pretty small.

Slice as desired. I made these for a wedding shower, so my cheesecake slices were pretty small.

28
Bring out the big guns🔥

Bring out the big guns🔥

29
Sprinkle sugar on top of the cheesecake pieces.

Sprinkle sugar on top of the cheesecake pieces.

30
Start melting!

Start melting!

31
Perfect.

Perfect.

32
I made some lightly sweetened vanilla bean whipped cream to go with it.

I made some lightly sweetened vanilla bean whipped cream to go with it.

33
I also added raspberries on top.

I also added raspberries on top.

34
Aren't they pretty?

Aren't they pretty?

35
I love the crunchy sugar topping with the creamy filling.

I love the crunchy sugar topping with the creamy filling.

36
Why not have some of that delicious berry-limeade to go with it?

Why not have some of that delicious berry-limeade to go with it?

37
Enjoy!

Enjoy!

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