What happens when you take a cheesecake, turn them into bars, add a bunch vanilla, caramelize the top? You get these, a wonderful mix of cheesecake and creme brulee!
Keep these in the refrigerator (if you haven’t finished them yet). When you’re ready to eat one, torch up the top to make that crispy sugar coating and take a bite to hear the amazing crack! Enjoy them!
Crème Brûlée Cheesecake Bars
- 2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla bean paste or vanilla extract
- 1/4 tsp salt
- Granulated sugar for brulee topping
For the crust
- Preheat your oven to 350°F (175°C). Line a a 9 x 13 in baking pan with aluminum foil. This will help remove the cheesecake bars later.
- In a bowl, mix together crushed graham crackers, sugar, and melted butter. Place in your prepared baking pan and press it down to make a crust. You can use the bottom of a measuring cup to help smooth and flatten the crust.
- Put the pan in the oven for 10 minutes. Once done, let it cook in the pan. Reduce the oven temperature to 300°F (150°C)
For the cheesecake bars
- In a medium bowl, whip the cream cheese until light and fluffy with a hand mixer. Add in sugar and whip together.
- Scrape down the sides and add in the heavy cream, eggs, egg yolk, vanilla paste, and salt. Mix together.
- Pour on top of the crust and level out the cheesecake layer. Place in the oven for 30-35 minutes or until the center is set.
- Let cool completely in the pan. Put in the refrigerator to solidify before cutting into squares.
For the brulee topping
- Lightly dust the top of each square with sugar. Place in the oven with the broiler on or lightly melt with a flame torch. Let cool and harden. Enjoy!