Go Back
–+ servings
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.
Print Recipe
No ratings yet

Crème Brûlée Cheesecake

Love crème brûlée? Love cheesecake? This dessert gives you both in one perfect, caramelized bite!
Prep Time15 minutes
Cook Time1 hour
Chill Time8 hours
Total Time9 hours 15 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 6 Slices
Calories: 644kcal
Author: Laura

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
    A glass bowl filled with brown sugar on a wooden surface.
  • Press the crust mixture firmly into the springform pan
    A metal springform pan containing a crumbly graham cracker crust sits on a wooden surface.
  • 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
    Close-up of a whisk with creamy batter drizzling off the tines against a blurred background.
  • 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

For the caramelized topping:

  • Remove the cheesecake from the fridge and release it from the springform pan
  • Sprinkle the top evenly with ¾ cup of sugar
  • Use a kitchen torch to caramelize the sugar until golden and crystallized
  • Slice and serve

Nutrition

Serving: 1 Serving | Calories: 644kcal | Carbohydrates: 69g | Protein: 9g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 447mg | Potassium: 175mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1342IU | Calcium: 107mg | Iron: 2mg