Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Heavy cream: 1/2 cup
- Turbinado sugar: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 8 minutes.
- Step 2: In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and heavy cream.
- Step 3: Pour cream cheese mixture over the pre-baked crust.
- Step 4: Bake for 30-35 minutes, or until the center is almost set. Let cool completely, then refrigerate for at least 2 hours.
- Step 5: Before serving, sprinkle turbinado sugar evenly over the top of the cheesecake bars. Use a kitchen torch to caramelize the sugar until golden brown.
Notes
- Store leftover bars, well-covered, in the refrigerator for up to 3 days to maintain their creamy texture.
- If the caramelized sugar softens after refrigeration, briefly re-torch individual bars just before serving for that satisfying crack.
- Garnish each crème brûlée cheesecake bar with fresh berries or a dollop of whipped cream for an elegant presentation.
- For an extra smooth cheesecake filling, ensure your cream cheese is fully softened to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American