Crème brûlée cheesecake bars—just reading the name might make your mouth water, and trust me, they taste every bit as divine as they sound. I vividly remember the first time I encountered this dreamy dessert. It was during a trip to Paris, where I had the pleasure of indulging in a slice of heaven at a quaint little café nestled in the heart of Montmartre. The café was one of those hidden gems, where locals would gather, sip their espressos, and savor delicate pastries while the world passed by at a leisurely pace.
On this particular day, I was seated by a window, watching the artists set up their easels in the square when the waitress recommended their crème brûlée. My French was limited, but the enthusiasm in her voice was unmistakable. A few minutes later, she placed a delicate ramekin in front of me, topped with a perfectly caramelized sugar crust. I cracked through the top layer with my spoon, revealing a rich and creamy custard that melted in my mouth, the flavors dancing together in perfect harmony. It was a moment of pure bliss, one that I’ve carried with me ever since.
Fast forward a few years, and I found myself experimenting in the kitchen, trying to capture that same magic at home. That’s when I decided to combine the best of both worlds—creamy cheesecake and the iconic crème brûlée—to create these indulgent crème brûlée cheesecake bars. The crunchy graham cracker crust provides the perfect base, while the smooth, velvety cheesecake layer is a nod to that unforgettable Parisian custard. And of course, no crème brûlée would be complete without that crackling sugar topping, caramelized to golden perfection.
These bars are a delightful fusion of textures and flavors, making them an instant hit at family gatherings and dinner parties. I remember serving them at a holiday party last year, and they were the first dessert to disappear from the table. My sister, who’s usually more of a chocolate lover, couldn’t resist going back for seconds—and even thirds! The best part? They’re surprisingly easy to make, despite how impressive they look and taste.
Whether you’re looking to impress guests or simply treat yourself, these crème brûlée cheesecake bars are sure to satisfy. Each bite is like a little piece of Paris, bringing back memories of that sunlit café and the joy of discovering something truly special. I hope this recipe brings you as much joy as it has brought me, and who knows? Maybe it’ll inspire your own culinary adventure.
Preparing Crème Brûlée Cheesecake Bars
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Ingredients
- 7 oz (200g) Graham crackers
- 6 tablespoons (90g) Melted butter
- 2/3 cup (160g) Sour cream
- 2 1/2 cups (560g) Room temperature cream cheese
- 1/4 cup (60ml) Heavy whipping cream
- 3 Eggs
- 1 cup (200g) Granulated sugar
- 1 teaspoon Pure vanilla extract
- 6-8 teaspoons Sugar for topping
Directions
- Set your oven to 325°F and let it preheat.
- Crush the graham crackers into fine crumbs using a food processor or place them in a sealed plastic bag and crush them with a rolling pin. Mix the crumbs with melted butter until fully combined. Firmly press this mixture into a 9×9-inch square baking pan lined with parchment paper. Bake for 8-10 minutes, then let it cool slightly.
- In a large bowl, blend the cream cheese and granulated sugar until the mixture is smooth and creamy. Add the vanilla extract, sour cream, and heavy cream, and mix until well combined. Slowly incorporate the eggs, adding one at a time and mixing just until blended.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake for 35-45 minutes or until the center is almost set. Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours to let it fully set.
- Once the cheesecake is chilled, carefully lift it out of the pan, using the parchment paper. For a cleaner look, you can trim the edges before cutting the cheesecake into bars.
- Before serving, sprinkle about 1/2 teaspoon of sugar on top of each bar. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let the bars rest for about 5 minutes to allow the caramel to harden, then serve.
Storing Suggestion
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. If you need to store them longer, you can freeze the bars without the caramelized sugar topping for up to 2 months. Thaw in the refrigerator overnight and add the sugar topping before serving.
Cooking Tips
To enhance the flavor, try adding a pinch of sea salt to the graham cracker crust. If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, but watch carefully to avoid burning.
Serving Suggestions
Garnish with fresh berries or a drizzle of caramel sauce for an extra layer of flavor. Serve alongside a cup of coffee or a glass of dessert wine for a delightful treat.
Ingredient Substitutions
You can use digestive biscuits instead of graham crackers for the crust. For a lighter version, substitute Greek yogurt for sour cream.
Seasonal Variations
In the fall, add a teaspoon of cinnamon or pumpkin spice to the cheesecake batter for a seasonal twist. In the summer, top the bars with fresh fruit instead of caramelizing the sugar.
Allergen Information
This recipe contains dairy and eggs. For a dairy-free version, use dairy-free cream cheese and sour cream, and substitute the heavy cream with coconut cream.
FAQ:
Can I make this recipe gluten-free?
Yes, simply use gluten-free graham crackers for the crust to make this recipe gluten-free.
How can I tell if the cheesecake is done baking?
The cheesecake is done when the center is almost set but still slightly jiggly. It will firm up as it cools.
Do I need to use a water bath for this cheesecake?
No, a water bath is not necessary for this recipe. Baking the cheesecake at a lower temperature ensures it stays creamy without cracking.
Can I use a different pan size?
If you use a different pan size, the baking time may need to be adjusted. A larger pan will result in thinner bars and a shorter baking time.
How do I prevent the crust from getting soggy?
Pre-baking the crust helps it stay firm and prevents it from becoming soggy when the cheesecake filling is added.
What if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can caramelize the sugar under a broiler. Keep a close eye on it to avoid burning.
Crème Brûlée Cheesecake Bars
Ingredients
- 7 oz 200g Graham crackers
- 6 tablespoons 90g Melted butter
- 2/3 cup 160g Sour cream
- 2 1/2 cups 560g Room temperature cream cheese
- 1/4 cup 60ml Heavy whipping cream
- 3 Eggs
- 1 cup 200g Granulated sugar
- 1 teaspoon Pure vanilla extract
- 6-8 teaspoons Sugar for topping
Instructions
- Preheat the oven to 325°F.
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Combine the crumbs with melted butter until well mixed. Firmly press the mixture into a parchment-lined 9x9-inch square or similar-sized rectangular baking pan. Bake for 8-10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese with the sugar until smooth. Add the vanilla extract, sour cream, and heavy cream, continuing to beat until creamy and fully incorporated. Add the eggs one by one, mixing just until each is blended in.
- Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 35-45 minutes, or until the center is nearly set. Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours to fully set.
- Once chilled, carefully remove the cheesecake from the pan and, if desired, trim the edges for a cleaner look. Cut into bars.
- Before serving, sprinkle about 1/2 teaspoon of sugar on top of each bar and use a kitchen torch to caramelize the sugar until it forms a crispy, golden layer. Let the bars sit for about 5 minutes to allow the caramel to set before serving.
