A recipe for Creme Brulee Cheesecake Bars for #FifteenCheesecakes! These decadent bars combine two delicious desserts in one to create a smooth and creamy cheesecake with a crisp, caramelized coating and a graham cracker crust.
Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes. On her wedding day, she had cheesecakes instead of the traditional wedding cake. Her original idea was to compile 15 cheesecakes for 15 years, but there was such a great interest in the event that she removed the 15 total cap. Congratulations Camilla and thanks for hosting this event!
Creme Brulee Cheesecake Bars
I am joining in the celebration with a recipe for Creme Brulee Cheesecake Bars! I wanted the opportunity to participate in the event, but couldn’t make anything overly complicated while adjusting to having Claire at home (she was a little under two weeks old during the making of this recipe). These Creme Brulee Cheesecake Bars were perfect. They are a combination of two delicious desserts to create smooth and creamy cheesecake with a crisp, caramelized coating.
Don’t top with sugar and torch the cheesecakes until right before serving. When sprinkling with sugar, don’t add too much or the top won’t caramelize evenly.
Check out everyone else’s cheesecakes!
- Berry Cheesecake Bars by Baking and Creating with Avril
- Cherry Cheesecake Bites by Cookaholic Wife
- Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures
- Classic Cheesecake with Strawberry Puree by Making Miracles
- Cookies & Creme No-Bake Cheesecake by Hapa-tite!
- Creme Brulee Cheesecake Bars by Tara’s Multicultural Table
- Easter Basket Mini Cheesecakes by Little Bit of Everything
- Everyday Cheesecake by Things I Make (for Dinner)
- Irish Cream Cheesecake by A Day in the Life on the Farm
- Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures
- Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla
- Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
- Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
- Mudslide Cheesecake by Sew You Think You Can Cook
- Neapolitan Cheesecake by PicNic
- Ricotta Cheesecake with Shortbread Crust by Living the Gourmet
- Samoa’s cheesecake by Goodie Godmother
- Sopapilla Cheesecake Bars by The Savvy Kitchen
- Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
- Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures
- Twix Cheesecake Brownie Torte by Making Memories With Your Kids
Looking for more cheesecake recipes?
In 2016, we got together again to celebrate Camilla’s 16th anniversary and I made Badischer Rahmkuchen (Baden-Style Cheesecake).
Creme Brulee Cheesecake Bars Recipe
Adapted from Handle the Heat
Creme Brulee Cheesecake Bars
- 9 graham crackers
- 4 tablespoons unsalted butter melted
- 16 ounces cream cheese softened at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 vanilla bean
- 1/2 teaspoon fine sea salt
- Granulated sugar for sprinkling, about 1/4 cup
- Preheat oven to 350˚F. Place two parchment sheets crosswise in an 8x8 inch baking dish with the excess hanging over the edges for easy cheesecake removal.
- In a food processor, process the graham crackers until finely ground. Mix in the butter until well combined. Pour the mixture into the prepared pan and press into an even layer. Bake in preheated oven until golden and set, 8-10 minutes. Remove from the oven and allow to cool.
- Decrease oven temperature to 300˚F.
- In a large bowl, beat room temperature cream cheese until smooth. Mix in sugar, eggs, egg yolk, seeds scraped from vanilla bean, and salt until a smooth batter forms. Evenly pour over the baked graham cracker crust and use a spatula to smooth the top.
- Bake in preheated oven until just set, but the center still jiggles slightly, about 45 minutes. Allow to cool in pan until room temperature, then cover and refrigerate until firm, 2 hours to overnight.
- Remove the cheesecake from the pan and cut into desired-size bars. Sprinkle the top of each bar with sugar and evenly torch until the tops are crisp and caramelized. Serve immediately.