The best of two iconic desserts in one stunning showstopper. A silky-smooth New York–style cheesecake topped with a crackling caramelized sugar crust — just like crème brûlée. Torch it right before serving for the full effect.

Ingredients

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and sugar together. Press firmly into the bottom of a 9-inch springform pan. Set aside.
2. Beat cream cheese and sugar together on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the sides as needed.
3. Add eggs one at a time, mixing on low speed after each addition. Mix in vanilla extract and greek yogurt until just combined — do not overmix.
4. Pour filling over the crust. Tap the pan gently on the counter to release any air bubbles.
5. Bake at 325°F for 60–70 minutes, until the edges are set and the center has a slight jiggle.
6. Turn the oven off, crack the door open, and let the cheesecake rest inside for 1 hour. Then refrigerate for at least 6 hours or overnight.
7. Just before serving, sprinkle an even layer of granulated sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crackling. Serve immediately.

Tips for the Perfect Cheesecake

• Room temperature everything. Cold cream cheese = lumpy filling. Take it out 2 hours before baking.
• Don't rush the cooling. The slow cool in the oven prevents cracking. Patience is the secret ingredient!
• Make it ahead. This cheesecake is honestly better on day 2. The flavors deepen and the texture gets even creamier.
• Store covered in the fridge for up to 5 days, or freeze individual slices for up to 2 months.

Equipment I Use

• 🔲 8-inch springform pan ← essential
• 🔥 Kitchen torch ← the star of this recipe
• 🥣 KitchenAid Stand Mixer
• 🌿 Vanilla bean paste (easier than whole beans!)
• 🍴 Offset spatula (for smoothing the top perfectly)

Frequently Asked Questions