Creme Brulee Cheesecake Food

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CRèME BRûLéE CHEESECAKE



Crème Brûlée Cheesecake image

Do you love crème brûlée, but you also love cheesecake? Get the best of both worlds with this luscious Crème Brûlée Cheesecake! A buttery graham cracker crust balances the light and creamy cheesecake, then it's finished with the sweet and satisfying crack of brittle sugar.

Provided by Summer Miller

Categories     Dessert     Baking

Time 1h45m

Yield 12

Number Of Ingredients 16

For the crust:
8 graham cracker sheets, crushed (about 1 1/4 cups)
1/3 cup sugar
Pinch kosher salt
Pinch freshly grated nutmeg (optional)
4 tablespoons unsalted butter, melted
For the filling:
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 (8 ounce) packages cream cheese, room temperature
1/2 cup sour cream
1 vanilla bean, split open and seeds scraped
1 1/4 cup sugar
For the crème brûlée topping:
3 tablespoons sugar

Steps:

  • Preheat the oven to 350°F
  • Reduce the oven temp: Once the crust has baked, reduce the oven to 300°F.
  • Let it cool: Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour, then remove it from the water bath and transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan, and let it cool, uncovered, overnight in the fridge.

Nutrition Facts : Calories 494 kcal, Carbohydrate 41 g, Cholesterol 154 mg, Fiber 0 g, Protein 8 g, SaturatedFat 19 g, Sodium 338 mg, Sugar 35 g, Fat 34 g, ServingSize Serves 12, UnsaturatedFat 0 g

CREME BRULEE CHEESECAKE



Creme Brulee Cheesecake image

This recipe was listed in one of my favorite dessert cookbooks called "Ultimate Cheesecakes" which features recipes created by the folks at Philadelphia Cream Cheese (Kraft Foods). I really love Creme Brulee, so this was the first recipe from the cookbook that I tried. It's really yummy, and usually the type of dessert that I like to take to potlucks or to serve at home when we have company over for dinner.

Provided by Northwestgal

Categories     Cheesecake

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 egg yolk
1 (9 inch) graham cracker pie crust
1/2 cup brown sugar
1 teaspoon water

Steps:

  • Preheat oven to 350°.
  • Mix cream cheese, granulated sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs and egg yolk, and mix until thoroughly blended.
  • Pour the batter into the graham cracker crust.
  • Bake the pie in a 350° oven for 40 minutes or until the center is almost set. Cool. Refrigerate for 3 hours or overnight.
  • Just before serving, heat broiler. Mix together the brown sugar and water. Spread the sugar mixture over the top of the cheesecake. Place the cheesecake on a cookie sheet, and broil 4 to 6 inches from the heat for 1 to 1 1/2 minutes or until the top is bubbly.

Nutrition Facts : Calories 471.8, Fat 29, SaturatedFat 14.6, Cholesterol 138.8, Sodium 362.5, Carbohydrate 47.1, Fiber 0.5, Sugar 37.5, Protein 7.4

CREME BRULEE CHEESECAKE



Creme Brulee Cheesecake image

This is an adaptation from Adam on Chowhound and a restaurant in Tampa, FL... It is a lighter, less dense, and fluffier cheesecake with the crackle of a caramelized creme brulee topping.

Provided by Terra-Matris

Categories     Desserts     Cakes     Cheesecake Recipes

Time 6h55m

Yield 10

Number Of Ingredients 14

1 ½ cups graham cracker crumbs
2 tablespoons butter
2 tablespoons white sugar
1 (8 ounce) package cream cheese, drained and softened to room temperature
1 (8 ounce) container mascarpone cheese, drained and softened to room temperature
1 cup white sugar
5 eggs at room temperature, separated
1 cup ricotta cheese, drained and softened to room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons raw sugar

Steps:

  • Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
  • Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
  • Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
  • Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.

Nutrition Facts : Calories 459 calories, Carbohydrate 37.8 g, Cholesterol 157.8 mg, Fat 30.7 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 17 g, Sodium 243.4 mg, Sugar 29.2 g

CRèME BRûLéE CHEESECAKE BARS



Crème Brûlée Cheesecake Bars image

Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 36

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Steps:

  • Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
  • In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
  • Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 16 g, TransFat 1 g

CREME BRULEE CHEESECAKE



Creme Brulee Cheesecake image

Posted in response to a request. This is from Recipe Goldmine. I have not made it, but it looks yummy. Number of servings is a guess. Cooking time also includes 4 1/2 hours minimum chilling time.

Provided by echo echo

Categories     Cheesecake

Time 7h20m

Yield 12 serving(s)

Number Of Ingredients 14

48 ounces cream cheese, softened
1/2 cup granulated sugar
6 tablespoons low-fat sour cream
6 eggs
3/4 cup heavy cream
4 teaspoons orange rind
3 cups vanilla wafer crumbs
3/4 cup unsalted butter, melted
6 tablespoons brown sugar
3/4 cup granulated sugar (for topping)
boiling water (for baking)
strawberry, to garnish
raspberries, to garnish
blueberries, to garnish

Steps:

  • In a bowl beat together the cream cheese, ½ cup of sugar and sour cream on medium speed until smooth.
  • Add the eggs, heavy cream and orange peel; beat until smooth.
  • In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar.
  • With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture.
  • Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan.
  • Bake at 325°F about 40 minutes until set.
  • Remove the springform pan from water very carefully and let cool 30 minutes at room temperature.
  • Refrigerate for at least 4 hours.
  • At serving time, slowly unmold the cake from the pan, sprinkle with the ¾ cup sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).
  • Place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.

Nutrition Facts : Calories 971.2, Fat 70.9, SaturatedFat 39.8, Cholesterol 284.3, Sodium 557.2, Carbohydrate 72, Fiber 1.2, Sugar 27.9, Protein 14.8

MINI CRèME BRûLéE CHEESECAKES RECIPE BY TASTY



Mini Crème Brûlée Cheesecakes Recipe by Tasty image

Here's what you need: digestive biscuit, butter, cream cheese, sour cream, sugar, eggs, vanilla extract, sugar

Provided by Ellie Holland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 8

2 cups digestive biscuit
½ cup butter, melted
14 oz cream cheese
¼ cup sour cream
¾ cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon sugar, per cheesecake

Steps:

  • Preheat the oven to 180°C (350°F).
  • Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
  • Pour in a bowl and combine with the melted butter.
  • Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
  • Bake for 10 minutes.
  • Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
  • Whisk in the sugar, eggs, and vanilla until smooth.
  • Remove cupcake tray from the oven and top each biscuit base with the filling.
  • Bake for 18 minutes and then allow to cool.
  • For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
  • Ensure the sugar is evening distributed and any excess is knocked off.
  • Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
  • Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 24 grams, Fat 24 grams, Fiber 0 grams, Protein 5 grams, Sugar 13 grams

PHILADELPHIA® 3-STEP® CRèME BRûLéE CHEESECAKE



PHILADELPHIA® 3-STEP® Crème Brûlée Cheesecake image

No need to wonder whether you should wow them with crème brûlée or creamy cheesecake. This luscious dessert combines both.

Provided by My Food and Family

Categories     Home

Time 3h40m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup firmly packed brown sugar
1 Tbsp. water

Steps:

  • Preheat oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
  • Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
  • Preheat broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 430, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 140 mg, Sodium 340 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 32 g, Protein 6 g

CREME BRULEE CHEESECAKES



Creme Brulee Cheesecakes image

Make and share this Creme Brulee Cheesecakes recipe from Food.com.

Provided by Alia55

Categories     Cheesecake

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

500 g mascarpone cheese
1/2 cup sugar
1/2 cup whipping cream
1 vanilla bean
3 large eggs
3 sheets phyllo pastry
1/4 cup unsalted butter, melted
2 tablespoons sugar

Steps:

  • Cheesecakes: Preheat oven to 325 °F.
  • Grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.
  • Place ramekins in a dish with a 2-inch (5 cm) lip.
  • Stir mascarpone to soften.
  • Add sugar and combine well.
  • Stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.
  • Whisk in eggs one at a time until blended.
  • Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.
  • Bake cheesecakes for 35 minutes then remove from water bath to cool.
  • Chill for at least 6 hours before serving.
  • Phyllo Wafers: To make Phyllo wafers, increase oven to 350 °F and line a baking tray with parchment.
  • Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.
  • Cover with second sheet of phyllo, repeating with butter and sugar.
  • Repeat with third sheet, then fold phyllo in half.
  • Cut 6 circles out of pastry with a 3 ½ -inch cookie cutter and place onto baking tray.
  • Bake for 7 minutes, until golden brown. Let cool.
  • To serve, place a phyllo wafer on a dessert plate.
  • Run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.
  • Peel away parchment disc and sprinkle top of cheesecake with sugar.
  • Using a kitchen butane torch, caramelize top of cheesecake.
  • Repeat with remaining cheesecakes and serve.

Nutrition Facts : Calories 281.1, Fat 18, SaturatedFat 10.3, Cholesterol 140.5, Sodium 90.2, Carbohydrate 26.6, Fiber 0.2, Sugar 21, Protein 4.3

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