crème brûlée cheesecake;
Cheesecake with a sugar cookie crust topped with a brittle caramelized sugar crust toasted from a blowtorch!
Oven Temp: 350°F
Servings: 24
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Equipment
- kitchen blow torch
Ingredients
sugar cookie crust;
- 1 17.5oz pouch sugar cookie mix
- 1 3.5oz box French vanilla pudding mix
- ½ cup unsalted butter melted
- 1 large egg
- 2 Tbsp light brown sugar
- 2 Tbsp vanilla extract
- cooking spray
cheesecake filling;
- 2 8oz blocks cream cheese at room temp and very soft (I use one regular and one low fat)
- ½ cup sour cream
- 1 large egg
- 3 large egg yolks discard whites or save for another use
- ½ cup sugar
- 2 tsp vanilla extract
caramelized sugar topping;
- ½ cup sugar
Instructions
sugar cookie crust;
- Melt ½ cup (1 stick) butter in a microwave-safe dish or measuring cup, and set aside to cool. (You don't want the heat to scramble the egg.)
- In a large bowl add 1 pouch sugar cookie mix, 1 box instant French Vanilla pudding, 2 Tbsp brown sugar, 2 Tbsp vanilla extract and 1 large egg, Mix slightly, then add the melted butter, making sure it's not too hot.
- Mix everything until combined. It should be a rich sugar cookie dough.
- Quickly spray the bottom of a 9"x13" pan with cooking spray. Then add the sugar cookie crust to the pan and press into the bottom in an even layer. Set aside.
cheesecake filling;
- In a large bowl of stand mixer (or use a hand mixer instead) add 2 room-temperature 8oz blocks cream cheese, ½ cup sour cream, 1 large egg, and 3 additional egg yolks. (Discard whites or save for later.) Mix briefly, then scrape down the sides and bottom of the bowl.
- Add ½ cup sugar, and 2 tsp vanilla, then mix thoroughly on high until smooth and creamy. (Note: if the cream cheese is cold, it will be blobby, not smooth.)
- Pour the filling onto the sugar cookie crust and use a spatula or spoon to smooth the surface if needed.
- Bake at 350°F for 40-45 minutes or until center is set and only barely jiggles. Allow to cool fully.
caramelized sugar topping;
- Sprinkle sugar over cheesecake in an even layer. Using a blowtorch, carefully heat the sugar until bubbly and caramelized forming a crisp shell. Note: you’ll want to do this immediately before serving. The moisture in the the cheesecake will make the crunchy brûléed sugar get soft in the fridge or over time.
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