Love crème brûlée? Love cheesecake? This dessert gives you both in one perfect, caramelized bite!

Crème Brûlée Cheesecake combines the best of two desserts—a rich, creamy cheesecake with a crisp caramelized sugar topping. And surprise, surprise, it’s made in the instant pot, so it’s hands-off and EASY. Yes, cheesecakes in the instant pot are super easy.

A slice of cheesecake with a caramelized top sits on a white plate, garnished with a dollop of whipped cream, on a red and white cloth background.

This recipe is for you if you love the contrast of silky-smooth filling and crunchy brûléed sugar. This cheesecake has a classic vanilla bean flavor, a buttery graham cracker crust, and a signature brûlée topping that crack under your spoon.

The crust combines crushed graham crackers with melted butter for a classic, lightly sweet base. And the cheesecake filling uses cream cheese, sugar, cornstarch for stability, eggs for richness, and vanilla bean extract for deep flavor.

A slice of cheesecake with a caramelized top and a whipped cream dollop on a white plate, placed on a red and white checkered cloth. Plates and forks are visible in the background.

What You Need To Make This Cheesecake

Because this recipe requires a couple of special ingredients, be sure to add them to your list before shopping so you’re not out of luck when it’s time to make this dessert. You also need a couple of special tools. Be sure you’re prepared to make this by acquiring all the ingredients and tools beforehand.

Cheesecake Ingredients

crushed graham cracker or graham cracker crumbs
unsalted butter, melted
cream cheese softened to room temperature
sugar (Need a sugar swap? These work great)
cornstarch
large eggs (Missing eggs? These simple swaps will save the day)
pure vanilla bean extract

Tools You Need As Well

Instant Pot with trivet
6-inch springform pan
aluminum foil
kitchen torch

Special Notes For Making Cheesecakes In The Instant Pot

Making cheesecakes in the Instant Pot is really easy BUT you need to follow a couple of simple steps for the best results. If you want to make a plain Instant Pot Cheesecake these steps work with it as well.

You need to use the trivet that comes with your Instant Pot in the bottom of the inner pot for the springform pan to sit on.
Cover the bottom of the springform pan with foil to keep water out of the bottom of the cheesecake.
Tent the top of the cheesecake with foil as well. This keep the water off the top of the cheesecake. As the IP cooks and then cools the water can condense on the lid and drip into the cheesecake.
Carefully lift the trivet out of the inner pot after the cake is done cooling and then dab the water off of the top of the foil before opening.
Chill thoroughly before opening for best results.

You Can Broil Crème Brûlée Cheesecake If You Don’t Have A torch

The brûlée topping is just sugar, caramelized with a small handheld kitchen torch for the signature crisp layer. If you don’t have a small handheld torch you cans till make this recipe!

Just slide your cheesecake, sprinkled with sugar, under the broiler. Be sure not to put it too close to the broiler and to watch it carefully to avoid catching it on fire or scorching it.

A slice of cheesecake with a caramelized top on a white square plate, garnished with whipped cream, sits on a red checkered cloth. A whole cheesecake, plates, and cutlery are in the background.

Switch it Up

Want to switch it up? Try using Biscoff cookies instead of graham crackers for a spiced crust. Or cinnamon graham crackers make a nice addition to the flavor profile. Chocolate graham crackers might not be your first thought for the crust but they would make an interesting crust.

You can also infuse the cheesecake with citrus zest or almond extract for extra flavor. Just add some zest or almond extract to the cake mix before you pour it into the crust.

Got Leftovers?

Leftovers should be stored in an airtight container in the fridge for up to five days. For the best texture from chilled cheesecake, let slices sit at room temperature for about 10 minutes before serving.

Crème Brûlée Cheesecake

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Love crème brûlée? Love cheesecake? This dessert gives you both in one perfect, caramelized bite!

Course: Dessert Recipes

Cuisine: American

Prep Time: 15

Cook Time: 1

Chill Time: 8

Total Time: 9 15

Servings: Slices

Calories: 644kcal

Author: Laura

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Ingredients

For the crust:

2 cups graham cracker crumbs
1/4 cup unsalted butter melted

For the vanilla cheesecake:

16 oz cream cheese, softened
1/2 cup sugar
1 tbsp cornstarch
2 large eggs
2 tsp pure vanilla bean extract

For the caramelized topping:

3/4 cup sugar

Instructions

For the crust:

Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with non-stick baking spray
Mix the melted butter and graham cracker crumbs in a large bowl until combined
Press the crust mixture firmly into the springform pan
Place the pan in the freezer while preparing the cheesecake mixture

For the cheesecake:

Whisk together sugar and cornstarch in a small bowl until combined
Beat the cream cheese and sugar mixture in a large bowl with a hand mixer until smooth
Add the eggs one at a time, beating after each addition until combined
Mix in the vanilla bean extract until fully incorporated
Pour the cheesecake mixture over the prepared crust
Cover the pan tightly with foil

For pressure cooking:

Pour 1 cup of water into the Instant Pot
Place a trivet inside the pot and set the springform pan on top of the trivet
Close the lid and set the valve to "sealing"
Cook on manual high pressure for 40 minutes
Allow a natural release for 20 minutes once the timer goes off
Remove the lid and carefully dap the foil with a paper towel to remove condensation
Carefully lift the pan out and place it on a wire rack to cool completely
Transfer the cheesecake to the refrigerator and chill overnight