Ingredients

Scale

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tbsp vanilla extract
½ cup sour cream
2 tbsp heavy cream
1 tbsp cornstarch

For the Brûlée Topping:

¼ cup granulated sugar

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, heavy cream, and cornstarch, mixing just until combined.

Step 3: Bake the Cheesecake

Pour the cheesecake batter over the pre-baked crust, smoothing it into an even layer. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes.

Step 4: Chill the Cheesecake

Transfer the cheesecake to the refrigerator and let it chill for at least 3-4 hours, or overnight for best results.

Step 5: Caramelize the Sugar Topping

Once fully chilled, remove the cheesecake from the pan and slice it into bars. Sprinkle an even layer of granulated sugar over the top of each bar. Using a kitchen torch, caramelize the sugar until it forms a golden-brown crust. Let it cool for a minute to harden before serving.

Prep Time: 20 minutes
Cooling & Chilling Time: 4 hours
Cook Time: 45 minutes

Nutrition

Calories: 320
Sugar: 22g
Fat: 21g
Carbohydrates: 30g
Fiber: 0g
Protein: 5g