Crème Brûlée Cheesecake Bars: A Delicious Dessert Experience
If you're a fan of creamy, dreamy desserts, then Crème Brûlée Cheesecake Bars are about to become your new obsession! These delightful bars combine the rich, silky texture of cheesecake with the classic caramelized sugar topping of crème brûlée for a sumptuous treat that’s sure to impress. Imagine biting into a luscious layer of creamy cheesecake, followed by a satisfying crack as your spoon breaks through the perfectly caramelized crust. Not only is this recipe incredibly delicious, but it’s also surprisingly easy to prepare, making it a fantastic option for family gatherings, special occasions, or just satisfying your sweet tooth on a cozy evening.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
- For the Cheesecake Layer:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- For the Topping:
- ½ cup granulated sugar for caramelizing
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9x13-inch baking dish.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until crumbly.
- Press the mixture evenly into the bottom of the prepared baking dish and bake for 10 minutes. Set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue to beat until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
- Combine and Bake:
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Bake in the preheated oven for 45–50 minutes, or until set in the middle. Allow it to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Caramelize the Topping:
- When ready to serve, sprinkle an even layer of granulated sugar over the top of the cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until it forms a crispy layer. Allow it to cool and harden before cutting into bars.