creme brulee cheesecake

Name: Creme Brulee Cheesecake
Prep time: 1 h
Cook time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 5 - 8 oz blocks cream cheese; 1/2 cup(s) sour cream; 1 cup(s) heavy whipping cream; 3 - eggs; 2 - egg yolk; 2 tablespoon(s) vanilla extract; 2 cup(s) white granulated sugar; ## CRUST; 2 & 1/2 package(s) pecan sandies; 1 cup(s) light brown sugar; 1 tablespoon(s) vanilla extract; 1 stick(s) butter; ## TOPPING; 1 cup(s) almonds, slivered; 1 cup(s) light brown sugar; 1/2 cup(s) heavy whipping cream; 4 tablespoon(s) butter; 1 tablespoon(s) vanilla extract

(3 RATINGS)

160 Pinches 5 Photos

Melissa Rogers

Harwich, MA

Updated on Jan 8, 2012

My own cheesecake recipe with a non traditional crust that you will love!!

Rate

prep time 1 Hr

cook time 1 Hr 35 Min

method Bake

yield 8-12 serving(s)

Ingredients

5 - 8 oz blocks cream cheese
1/2 cup sour cream
1 cup heavy whipping cream
3 - eggs
2 - egg yolk
2 tablespoons vanilla extract
2 cups white granulated sugar
CRUST
2 & 1/2 packages pecan sandies
1 cup light brown sugar
1 tablespoon vanilla extract
1 stick butter
TOPPING
1 cup almonds, slivered
1 cup light brown sugar
1/2 cup heavy whipping cream
4 tablespoons butter
1 tablespoon vanilla extract

How To Make creme brulee cheesecake

Step 1

You will need a large glass baking dish for this seeing as the idea is to serve a large group. Probably 9x12 Break cookies into large chunks and drop into food processor or a blender to crush into fine crumbs. Now put the crumbs into a bowl with the softened butter, brown sugar, and vanilla. Combine ingredients, then press firmly into the baking dish.( set aside)

Step 2

In an electric mixer starting on low speed a combine 1 or2 blocks of the cream cheese at a time. Slowly add your eggs the the mix, then the vanilla, sugar, whipping cream, and sour cream. turn up speed to medium and blend for 5- 10 minutes. It will be thick and creamy. Spread the filling over the crust. Now to prevent the cheesecake from cracking and to keep it more moist you will need a large cookie sheet( be sure it has higher sides) Set it in the over and fill it with water. Now place your glass dish of cheesecake in the pan of water .Bake your cheesecake for 1 hour and 35 minutes. The center should come out nearly clear. Turn off the oven and let sit for an hour. Now cover and refrigerate for 3- 4 hours atleast.
Step 3

Preparing the topping should be done after the cheesecake has been cooled in the refrigerator. In a small sauce pan on the stove top melt the butter then add in the sugar and vanilla, then the cream. Heat on high until bubbling, turn on low for a few more minutes, then turn off and let cool and thicken. Once cooled spread over the cheesecake and then top with sliced almonds.
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