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Creme Brulee Cheesecake Bars topped with strawberry slices and mint sprigs.
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Creme Brulee Cheesecake Bars

A recipe for Creme Brulee Cheesecake Bars! These decadent bars combine two delicious desserts in one to create a creamy cheesecake with a caramelized coating and graham cracker crust.
Course Dessert
Cuisine N/A
Keyword bar, cheesecake, cream cheese, creme brulee, dessert, graham cracker, sour cream
Prep Time 20 minutes
Cook Time 1 hour
Resting Time: 3 hours
Total Time 4 hours 20 minutes
Servings 16 Bars

Ingredients

Graham Cracker Crust:

  • 3.5 ounces (100 grams) graham crackers about 7
  • 1/2 cup (62 grams) all-purpose flour
  • 1/4 cup (50 grams) light brown sugar
  • 6 tablespoons (85 grams) unsalted butter melted
  • 1 large egg

Cheesecake:

  • 1 pound (454 grams) cream cheese softened at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (65 grams) sour cream
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/4 teaspoon salt

Topping:

  • 2-4 tablespoons (25-50 grams) granulated sugar

Instructions

To make the Graham Cracker Crust:

  • Preheat oven to 350˚F (180˚C). Line an 8x8 inch (20 x 20 centimeter) square baking dish with parchment, allowing the sides to overhang for easy cheesecake removal.
  • In a food processor, process the graham crackers until finely ground. Transfer to a large bowl.
  • Add the flour and brown sugar to the bowl, mixing to combine.
  • Stir in the butter and egg until well combined, then transfer to the parchment-lined baking dish. Press into an even layer.
  • Bake in preheated oven until set, 10-15 minutes. Remove from the oven and allow to cool slightly.

To make the cream cheese layer:

  • Decrease oven temperature to 300˚F (150˚C).
  • In the bowl of a stand mixer with the paddle attachment or a large bowl, beat together the cream cheese, sugar, and sour cream until smooth.
  • Beat in the eggs, egg yolk, vanilla bean paste, and salt, scraping down the sides of the bowl as needed to make sure everything is evenly combined.
  • Evenly pour the cream cheese mixture over the graham cracker crust in the baking dish.
  • Bake in preheated oven until set, but with the center still very slightly wobbly, about 45 minutes.
  • Allow to cool in pan until room temperature, then cover and refrigerate until firm, 3 hours to overnight.

To serve:

  • Gently remove the cheesecake from the pan by pulling up the parchment and cut into 16 equal bars.
  • Sprinkle the top of each bar with an even layer of sugar and torch until the tops are crisp and caramelized.
  • Serve immediately.