Crème Brûlée Cheesecake

Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs with sugar.
Stir in the melted butter until the mixture is well combined.
Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
2️⃣ Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs one at a time, beating after each addition.
Pour in the heavy cream and mix until fully incorporated.
3️⃣ Bake the Cheesecake:

Pour the cheesecake mixture over the cooled crust in the springform pan.
Tap the pan gently to remove any air bubbles.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
4️⃣ Add the Crème Brûlée Topping:

Before serving, sprinkle the brown sugar evenly over the top of the cheesecake.
Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crispy layer. If you don’t have a torch, you can place the cheesecake under a broiler for 2-3 minutes, but be sure to watch closely to avoid burning the sugar.
5️⃣ Serve:

Once the topping has cooled and hardened, slice the cheesecake and serve. Enjoy the creamy filling with the crisp, caramelized sugar top!
Serving and Storage Tips