Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup heavy cream
½ cup sour cream
2 tablespoons all-purpose flour (helps to stabilize the filling)
For the Crème Brûlée Topping:
1 cup heavy cream
1 vanilla bean (or 1 tablespoon vanilla extract)
5 large egg yolks
½ cup granulated sugar (for the custard)
¼ cup granulated sugar (for caramelizing the top)
Step-by-Step Instructions
1. Prepare the Crust
a. Make the Crust Mixture:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray to prevent sticking.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well until the crumbs are evenly coated with butter, and the mixture starts to hold together when pressed.
Add the vanilla extract and mix again to incorporate.
b. Form the Crust:
Pour the graham cracker mixture into the prepared pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly into the base of the pan, creating a compact and even crust.
Once pressed, bake the crust in the preheated oven for 10-12 minutes until golden brown. Set it aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling
a. Prepare the Cream Cheese Mixture:
In a large mixing bowl, beat the cream cheese using an electric mixer or stand mixer until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
Add the granulated sugar and vanilla extract, and beat on medium speed until combined, about 1 minute.
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