Creme Brulee Cheesecake Recipe

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Creme Brulee Cheesecake

Creme Brulee Cheesecake

Ingredients

    Crust
  • 1 ½ cups graham crackers
  • 1/3 cup plus 4 tsp. melted butter
  • ¼ cup packed brown sugar
  • Creme Brulee
  • 2 1/3 cups heavy cream
  • 1 vanilla bean, split
  • 6 large egg yolks
  • 10 TBSP sugar
  • Cheesecake Mix
  • 3 1/2 cups plus 3 TBSP cream cheese
  • 1 ½ cups sugar
  • ¼ cup heavy cream
  • ½ tsp. vanilla extract
  • 1 ½ cups whole eggs
  • ¼ cups egg yolks
  • Caramel Sauce
  • 1 can (6 ounces) evaporated milk (2/3 cup)
  • 1 package (8 ounces) caramels

Instructions

    Crust
  1. Mix all crust ingredients in bowl of electric mixer until well combined.
  2. Cover the bottom of a 10 inch springform pan (2 ½” high) with parchment paper (parchment paper is optional but keeps the crust from sticking to the bottom).
  3. Put the cracker mix in the pan, and press to make a firm base.
  4. Make sure the crust covers the edges of the pan as the crème brulée mix may leak.
  5. Bake for 15 minutes until golden brown.
  6. Cool on wire rack.
  7. Creme Brulee
  8. Preheat the oven to 250°.
  9. Warm the cream and the seeds from the vanilla bean together in a saucepan for 10 to 15 minutes, to infuse flavors.
  10. In a medium bowl, mix the egg yolks and sugar together.
  11. Beat with an electric mixer at high speed for about 3 minutes, or until the mixture turns whitish in color.
  12. Using a wire whisk, add a cup of the cream mixture into the yolks, then gradually mix the egg yolk mixture back into the remaining cream mixture.
  13. Pour onto the top of the cooked crust.
  14. Bake for 45 minutes.
  15. Cool on a wire rack.
  16. Cheesecake Mix
  17. Preheat oven to 200°.
  18. In a medium bowl use a mixer to blend cream cheese, sugar, heavy cream, and vanilla extract until smooth.
  19. Scrape the bowl often to prevent lumps from forming.
  20. Gradually add the whole eggs, a little at a time, scraping the bowl often.
  21. Add the egg yolks.
  22. Pour onto the top of the Crème Brûlée.
  23. Bake for 3 ½ hours, or until a gelatinous consistency is achieved.
  24. Chill overnight.
  25. Caramel Sauce
  26. Melt the evaporated milk and caramels together in a small saucepan, stirring until smooth.
  27. Cut the cheesecake into between 12 and 16 portions.
  28. Drizzle the caramel sauce on top of the cheesecake slices before serving.
http://www.magicalrecipes.net/parrot-cay-creme-brulee-cheesecake-recipe/

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