Looking for a little but of decadence in your dessert offering this week.
You already know about cheesecake bars.
And you already know about creme brulee.
But have you ever thought about combining the two for the most epic of dessert bars?
Well, now you can with the recipe below.
For the Crust:
9 whole graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
For the Cheesecake:
2 (8 oz) packages cream cheese, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 vanilla bean, split and scraped (I used 2 teaspoons vanilla extract)
1/2 teaspoon salt
For the Brûlée Topping:
1/4 cup granulated sugar
1. For the Crust: Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, and leave an overhang for easy removal later.
2. In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened. Press the graham cracker mixture into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly browned and set. Let the crust cool and reduce the oven temperature to 300°F.
3. For the cheesecake: Beat the cream cheese until smooth (you can use either an electric mixture or a food processor). Add the sugar, eggs, egg yolk, vanilla bean/extract, and salt, and beat until smooth and well combined.
4. Pour the mixture into the pan, and bake for about 45 minutes, until the cheesecake is set and still slightly jiggly in the center (don’t worry, it’ll set as it cools). Be careful to not overbake. Let the cheesecake cool completely in the pan, then cover and chill until firm.
5. When the cheesecake is firm, cut into squares. I cut off the edges of my cheesecake so I could have a smooth top to form the brûlée.
6. On a heat-safe work surface, sprinkle the tops of each square with sugar, and being careful, torch the tops with a kitchen torch until it turns a deep amber color. If you want a thicker brûlée top, sprinkle more sugar on top. You can refrigerate the cheesecakes, but the brûlée will start to soften as it sits in the fridge. Enjoy!