Two favorite desserts collide in one decadent cheesecake topped with crispy caramelized sugar like a crème brûlée!
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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
Heat oven to 325°F.
Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter in small bowl. Press onto bottom of ungreased 9-inch springform pan.
Beat cream cheese, 1 cup sugar, vanilla, and vanilla bean seeds in bowl until fluffy. Add eggs, one at a time, beating until well mixed. Spread evenly over crust.
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.
Just before serving, remove outer rim from cheesecake pan. Sprinkle 3 tablespoons sugar evenly over top of cheesecake; caramelize with kitchen torch.
Split vanilla bean lengthwise with sharp knife. Using the back side of table knife, scrape seeds from pod.
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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