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Crème Brûlée Cheesecake
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1 1/4 cups graham cracker crumbs

3 tablespoons sugar

1/4 cup Land O Lakes® Butter, melted


4 (8-ounce) packages cream cheese, softened

1 cup sugar

2 teaspoons vanilla extract

1 vanilla bean, split, seeds scraped from inside

4 large Land O Lakes® Eggs


2 tablespoons sugar

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine graham cracker crumbs, 3 tablespoons sugar and melted butter in small bowl. Press onto bottom of ungreased 9-inch springform pan.

  3. STEP 3

    Beat cream cheese, 1 cup sugar, vanilla and vanilla bean seeds in bowl until fluffy. Continue beeating, adding egg at a time, until well mixed. Spread evenly over crust.

  4. STEP 4

    Bake 55-60 minutes or until center is almost set and slightly jiggly. Run knife around edge to loosen. Cool 30 minutes. Refrigerate at least 5 hours or overnight.

  5. STEP 5

    Just before serving, remove outer rim from cheesecake pan. Sprinkle 2 tablespoons sugar evenly over top of cheesecake; caramelize with kitchen torch.

Tip #1

Split vanilla bean lengthwise with sharp knife. Using the back side of table knife, scrape seeds from pod.

Tip #2

If you aren't planning on eating all of the cheesecake at once only caramelize the part you're eating. It loses it's crunchiness after being in the fridge.

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