Creme Brulee Cheesecake Bars
Yield: 9 bars
Prep Time: 15 minutes
Cook: 45 minutes
Tessa's 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!
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?
Creme Brulee Cheesecake Bars
- 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
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.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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