Description
Creamy creme brulee cheesecake bars blend French elegance with classic American dessert traditions. Rich custard layers nestled on a buttery graham cracker base promise pure indulgence for dessert enthusiasts wanting something extraordinary.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese, softened
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
Topping and Flavoring Ingredients:
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
Instructions
- Create the foundation by combining graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into a parchment-lined baking pan.
- Bake the crust at 325F (160C) until it achieves a golden hue, then allow it to cool completely.
- Whip cream cheese until silky smooth, gradually incorporating sugar and vanilla extract.
- Introduce eggs one at a time, blending thoroughly after each addition to ensure a uniform texture.
- Fold in sour cream and flour, mixing until the cheesecake batter becomes perfectly smooth and lump-free.
- Gently pour the creamy mixture over the prepared crust, using a spatula to distribute evenly.
- Transfer to the preheated oven and bake for 40-45 minutes, watching for slightly jiggly center with set edges.
- Allow the cheesecake to cool gradually inside the oven with the door slightly open, preventing potential cracking.
- Refrigerate for a minimum of 4 hours or overnight to achieve optimal setting and flavor development.
- Before serving, sprinkle a thin, even layer of granulated sugar across the surface.
- Caramelize the sugar using a kitchen torch, moving continuously to create a crisp, golden-brown crust. (Alternatively, use oven broiler with extreme caution.)
- Let the caramelized topping cool and harden completely before slicing into elegant bars.
Notes
- Create a stable crust by pressing graham cracker mixture firmly and evenly to prevent crumbling when cutting bars.
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free cheesecake filling without overmixing.
- Prevent cheesecake cracking by using a water bath method or letting it cool gradually inside the oven with the door slightly open.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the same texture and flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg