Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.
Today I am sharing a recipe for Creme Brulee Cheesecake Bars as a part of the celebration of Camilla’s (of Culinary Adventures with Camilla) 15th wedding anniversary. 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!
Here’s what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!
Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing
Chocolate Cheesecake by My Hobbie Lobbie
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
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
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
No-Bake Pumpkin Cheesecake by Angels Homestead
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
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. The bars also don’t require the usual waterbath. This was definitely a bonus since Claire is anti being put down and balancing a waterbath and her at the same time would definitely be difficult.
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.
Creme Brulee Cheesecake Bars
Adapted from Handle the Heat
1 8×8 inch pan
9 graham crackers
4 tablespoons unsalted butter, melted
1 pound cream cheese, 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 degrees F. Place two parchment sheets crosswise in an 8×8 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 degrees 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.