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Creme Brulee Cheesecake Bars Recipe

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Decadent Creme Brulee Cheesecake Bars combine a buttery crust with a smooth, creamy cheesecake filling topped with a caramelized sugar crust. These rich dessert bars are perfect for gatherings or special occasions, offering the indulgent flavors of classic creme brulee and cheesecake in a convenient bar form.

Ingredients

Crust:

  • 1 cup salted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour

Creme Brulee Cheesecake Filling:

  • 24 ounces plain cream cheese (Three 8 ounce blocks)
  • 1 cup granulated sugar plus 1/4 cup for the top
  • 3 Tbsp cornstarch
  • 1/2 cup full-fat sour cream
  • 1 Tbsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs

Instructions

  1. Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with heavy-duty aluminum foil, ensuring the foil extends at least 1 inch above the pan sides. Lightly coat the foil with cooking spray to prevent sticking.
  2. Make the Crust: In a large bowl, use an electric mixer to beat the softened butter on medium speed for 30 to 60 seconds until smooth. Add the granulated sugar, brown sugar, and vanilla extract, beating for 1 to 2 minutes until fully combined. Gradually add the all-purpose flour and beat just until a crumbly, soft dough forms. Press this dough evenly across the bottom and about 1/2 inch up the sides of the prepared pan to create the crust.
  3. Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese on medium-high speed for 2 minutes or until smooth and creamy. Add 1 cup granulated sugar and cornstarch, then beat on medium speed until combined. Next, add sour cream and vanilla extract, beating on low just until mixed. Add salt and eggs, and beat on low speed just until fully incorporated to avoid overmixing.
  4. Assemble and Bake: Pour the cheesecake filling over the prepared crust, spreading evenly. Place the pan in the preheated oven and bake for 35 to 40 minutes or until the edges are puffed and the center is set with only a slight jiggle when gently shaken. Remove from oven and cool on a wire rack to room temperature.
  5. Chill the Bars: Once cooled, cover the pan tightly with plastic wrap or foil and refrigerate for at least 2 to 4 hours, preferably overnight, to allow the cheesecake to fully set and flavors to meld.
  6. Brulee the Top: Just before serving, lift the cheesecake bars from the pan using the foil handles. Carefully cut into bars with a sharp knife, wiping the knife clean between cuts for neat edges. Evenly sprinkle the tops with the remaining 1/4 cup granulated sugar. Use a kitchen torch to caramelize the sugar until golden and crisp. If you do not have a torch, place the bars on a baking sheet and broil in the oven’s upper third rack for 3 to 5 minutes, rotating as necessary for even browning. Chill again briefly before serving.

Notes

  • Kitchen Torch Alternative: If you don’t have a pastry torch, broil the tops of the cheesecake bars on a baking sheet set to the oven’s upper third rack for 3 to 5 minutes, turning for even caramelization. Watch closely to avoid burning.
  • Cornstarch Substitute: If you don’t have cornstarch, use an equal amount of all-purpose flour in the cheesecake filling as a thickener.
  • Crust Variation: For a graham cracker crust, combine 2 cups graham cracker crumbs, 1/2 cup melted salted butter, and 1/4 cup granulated sugar. Mix and press firmly into the bottom of the pan as an alternative to the butter and flour crust.

Find it online: https://flavorspath.com/creme-brulee-cheesecake-bars-recipe/