Creme Brulee Cheesecake Bars

These Creme Brulee Cheesecake Bars turn the classic French dessert into something even easier and tastier!
Creme Brule Cheesecake Bars from HandletheHeat.com

Are you guys on Vine? I hopped on the Vine bandwagon when it was first released then completely forgot about it afterwards. That is until my little brother reintroduced me with some hilarious videos and now I am completely addicted. I seriously did not realize how much time I could dedicate to watching videos that are only 6 seconds long. It’s pretty crazy how much time some of these Vine “celebrities” spend on creating their wild videos. Who are your favorite people to follow? Favorite videos? I wish I was funny and interesting but the only things I’ve ever posted to Vine or Instagram are basically pictures of food and my dog…

So let’s talk more about food then! I happen to think these creme brulee cheesecake bars are pretty interesting, actually. They require no custard making skills, no ramekins, no water baths, nothing too difficult at all. These bars are even easier than a traditional cheesecake. And you get to light them on fire with a kitchen torch! You may have noticed I recently purchased a kitchen torch and have been slightly obsessed with finding uses for it. It came in handy when making these S’mores Fudge Bars. It’s just plain fun to use. It’s also pretty cool to watch the sugar turn into liquid, deepen in color, and completely harden all within minutes. Don’t get too carried away, though, or you may set off your smoke detector. Who knew cheesecake could be so fun?

Recipe Rundown
Taste: I love the intense vanilla aroma and flavor from the vanilla bean paired with the tang of the cream cheese which is offset by the sweetness of the sugar.
Texture: The best part! The crust is chewy and buttery, the filling is thick, smooth, and luscious, and the brulee topping is shatteringly crunchy.
Ease: Much easier than a full cheesecake or creme brulee! I used a kitchen torch to make mine but if you don’t have one a broiler should work fine.
Appearance: I just love the deep amber color of the burnt sugar on top. Plus these are perfect little squares!
Pros: Tasty twist on the classic dessert.
Cons: Not exactly diet friendly, but hey, at least the bars are smaller than slices of big cheesecake!
Would I make this again? Yes, probably because Jared loves cheesecake + vanilla so much. I prefer chocolate!

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Creme Brulee Cheesecake Bars

Yield: 9 bars

Ingredients:

For the crust:
9 whole graham crackers
1/2 stick unsalted butter, melted

For the filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 vanilla bean, split and scraped
1/2 teaspoon fine sea salt

For the brulee topping:
1/4 cup granulated sugar

Directions:

For the crust:
Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang.

In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F.

For the filling:
Place the cream cheese in the bowl of a food processor and pulse until smooth (you can also use an electric mixer). Add the sugar, eggs, egg yolk, vanilla bean seeds, and salt and pulse until well combined and smooth.

Pour the mixture into the prepared pan. Bake until the cheesecake is set but still slightly jiggly in the center, about 45 minutes. Do no overbake.

Place the cheesecake on a cooling rack to cool completely in the pan. Cover and chill until firm, at least 2 hours. Using the foil overhang, transfer the cheesecake to a work surface and cut into squares.

On a heat-safe work surface, sprinkle the tops of each square with sugar and torch the tops with a kitchen torch until it turns a deep amber color. Alternatively, use a broiler to brown the sugar. Refrigerate until ready to serve.

Recipe by Tessa of Handle the Heat

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28 Responses to “Creme Brulee Cheesecake Bars”

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    1
    Tieghan — August 23, 2013 at 5:01 am

    These look incredible! I actually just made a similar bar dessert because I am kind of obsessed with torching things! LOl!

    These look amazing, Tessa!

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    Jessica@AKitchenAddiction — August 23, 2013 at 7:34 am

    Creme brulee in cheesecake form?! Yes, please! These bars look wonderful!

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    cassie — August 23, 2013 at 8:03 am

    This is such a great idea. We love cheesecake and the brulee topping is gorgeous!!

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    Erica Lea | Buttered Side Up — August 23, 2013 at 8:05 am

    This looks amazing, Tessa! Reuben would be pretty pleased if I made these for him – cheesecake is about his favorite dessert. Gorgeous photo, BTW. As far as Vine goes, I enjoy Donna Boucher, Iambaker and 5ftinf’s videos. And yeah, I mostly post video of food and Helen. :)

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    Diane @ Vintage Zest — August 23, 2013 at 8:47 am

    Uh oh, this looks ridiculously amazing (and therefore dangerous!). I don’t know whether or not to thank you or not! I just used a kitchen torch for the first time a few weeks ago to torch some marshmallows for National S’mores Day. I’m obsessed!
    http://vintagezest.blogspot.com/2013/08/smores-mini-donuts.html

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    Gerry @ foodness gracious — August 23, 2013 at 3:25 pm

    Aww why’d you have to go and make these, my fav dessert of all time!!

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    Angelyn @ Everyday Desserts — August 23, 2013 at 3:35 pm

    Honestly, I’m drooling here! These look amazing!!

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    Bethany — August 23, 2013 at 9:08 pm

    I’m just curious how these keep? I make desserts for my coworkers all the time, and these would be perfect! But would the creme brulee topping stay crispy overnight so I could take them to work in the morning?

    • Tessa replied: — August 26th, 2013 @ 6:53 pm

      We had them in the fridge for about 3 days and they kept well – the creme brulee topping was relatively softened by the third day but still tasted great! Serving them the next morning should work fine!

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    Sarah — August 23, 2013 at 11:42 pm

    My best friend would LOVE these – can’t wait to make them for his next birthday:)

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    Pook — August 24, 2013 at 8:08 am

    There is no cream or creme to this recipe. They are just Brulee Cheesecake Bars. No big deal. Really nothing original about this recipe.

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    Amanda @ ovenandapron.com — August 24, 2013 at 2:28 pm

    Beautiful! I made a similar recipe a few months back, but with grapefruit bars instead of cheesecake. Check it out! :)
    http://ovenandapron.com/2013/04/27/grapefruit-brulee-bars/

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    claire @ the realistic nutritionist — August 25, 2013 at 3:01 pm

    What an amazing dessert idea. Love the spin on this!

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    Dominique — August 26, 2013 at 10:21 am

    These sound incredible. Love the creativity! Thanks for sharing. I’ll be pinning this in hopes of impressing dinner guests at a later date.

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    Stefanie — September 5, 2013 at 7:38 am

    I’m wanting to make these a day ahead of time for a wine night with friends. Do you think it would be best if I made the bars ahead of time and then torched them before walking out of the door?

    • Tessa replied: — September 7th, 2013 @ 7:15 pm

      You could really do it either way. Just be sure the bars are chilled before serving.

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    Bossyjocey — September 7, 2013 at 6:48 pm

    Is there a good subsitute for the actual vanilla bean that I can use instead? Having a hard time finding it..:

    • Tessa replied: — September 7th, 2013 @ 7:14 pm

      You can just use pure vanilla extract (about 2 teaspoons). At the bottom of the post (above the comments) I included an Amazon link for some vanilla beans but you can also find that at spice or gourmet food stores like Penzey’s or Whole Foods or even Cost Plus World Market.

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    Chung-Ah | Damn Delicious — November 14, 2013 at 7:53 pm

    These may just be the best cheesecake bars EVER!

    • Tessa replied: — November 20th, 2013 @ 9:18 am

      Thank you Chung-Ah!

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    Debbi — November 20, 2013 at 8:56 am

    Rather than using graham crackers, I’d like to use graham cracker crumbs. Any idea how much to substitute for the 9 crackers?

    • Tessa replied: — November 20th, 2013 @ 9:19 am

      It’d be a little more than half a cup!

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    cristina — November 21, 2013 at 2:08 pm

    What a beautiful dessert with all time favs – cheesecake and creme brulee!? Making (and pinning!).

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    Wendy — January 3, 2014 at 9:43 am

    In the U.K we dont have Graham Crackers. What are they similar to? I guess I could use digestive biscuits which is what I use when I make an ordinary cheesecake?? How many biscuits would I have to use? Could you give me the amount in ounces? I cant wait to have a go making them. And, the recipe is easy enough for me to give it a try!!! I’ll let you know how I get on! By the way, I found you just by accident on a post on facebook. I love the style of your cooking. The only downside is that we dont always have the ingredients available in UK, like the Graham crackers. But then Im sure I could find some substitutes!! Look forward to hearing from you.

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    Farah @everylittlecrumb — January 23, 2014 at 3:05 am

    Omg these look so good! I love how easy these seem and concise the ingredient list is :) to jump in and answer Wendy above, I live in the Middle East and we also don’t have graham cracker bars. I always sub digestive biscuits and they work just fine. The amount listed in the recipe would come to around 4.5 ounces or 125 grams :) When you’re creative Wendy, even with limited supply at supermarkets you can sub just about anything :D Hope that helps

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    Angela — February 23, 2014 at 9:47 pm

    Oh do you have this in an Australian version, I have never heard of a Graham Biscuit :(

    • Tessa replied: — February 23rd, 2014 @ 10:02 pm

      I think digestive biscuits should work fine!

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    Marie-Claude — April 26, 2014 at 7:28 pm

    This is delicious! I did double batch of crust and it was perfect :)

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