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Layered Crème Brûlée Cheesecake

Before I get started on this new recipe, I am super excited to share that my Chocolate Covered Strawberry Cake Balls recipe was featured on Tasty Tuesdays!  Thank you Alecia for the nomination!  Tasty Tuesdays is a weekly link party that takes place on ten different blogs!  You should check it out sometime for some fabulous recipes!
Detours in Life

Thomas' birthday yesterday was quite a success!  Everything turned out really well.  Last night, Thomas opened his presents, then we enjoyed our Chicken Parmesan in front of some Top Gear UK.  And last we had some delicious birthday dessert while watching Percy Jackson: Sea of Monsters.  That's what Thomas chose to do with his birthday evening.  A nice relaxing night at home!


But, I'd like to tell you a little more about this fabulous birthday dessert!  Thomas absolutely loves cheesecake and crème brûlée, so this year, I found a recipe that incorporated both of those lovely items.


Layered Crème Brûlée Cheesecake:  A rich, elegant cheesecake surrounded by sweet and crunchy Nilla wafer crust and a thick and creamy layer of crème brûlée.  This dessert is amazing!  It's so rich and creamy, and the two layers go perfectly together!  Cheesecake and crème brûlée are delicious on their own, but this dessert takes them to a whole new level!


Layered Crème Brûlée Cheesecake
Adapted from: Will Cook for Smiles
Makes: one 9" cheesecake

Ingredients:
Crust
1 1/2 cups crushed Nilla wafers
6 tablespoons butter, melted
1 teaspoon vanilla
Cheesecake
2 8-ounce packages cream cheese, room temperature
1/4 cup heavy whipping cream
1 tsp vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream
1/2 cup granulated sugar
1 tablespoon corn starch
Crème Brûlée
2 cups of heavy whipping cream
1/4 cup granulated sugar
5 large egg yolks
1 tsp vanilla extract
Extra sugar for torching 

Instructions:

  1. Spray a 9" springform pan with cooking spray.  Cover the outside of the bottom with a layer of aluminum foil to prevent leaking, set aside. Preheat the oven to 300 degrees.
  2. For crust: Crush Nilla wafers and place into a bowl. Stir in the melted butter and vanilla; continue stirring until all of the Nilla wafers are moistened. Press the mixture into the bottom of the greased pan.
  3. Cheesecake: Beat the cream cheese with a mixer until smooth.
  4. Add the vanilla extract and the heavy cream; beat well.
  5. Add the eggs, one at the time, beating after each addition.
  6. Add the sour cream, sugar, corn starch, and vanilla extract; beat well again.
  7. Pour the cheesecake batter into the pan on top of the crust. Place in the preheated oven for about 20 minutes.  Meanwhile, make the crème brûlée.
  8. Crème Brûlée: In a saucepan, over medium high heat, combine heavy cream and ¼ cup of sugar. Cook, stirring frequently until just starting to boil. Set aside.
  9. Beat the egg yolks and vanilla until smooth and light.  I suggest using a mixer with the whisk attachment.  Pour in hot cream very slowly (if you do it too fast, you will cook the eggs), a little bit at a time.  Continually beat the mixture while adding the cream.
  10. Remove the cheesecake from the oven.  Using a large spoon or spatula, very slowly pour the crème brûlée over the spatula onto the cheesecake.  If you do this too quickly, the crème brûlée will break through the cheesecake layer.
  11. Bake for 60 minutes, or until the top layer jiggles like Jell-O.  My top layer was a little frothy and browned a bit in the oven, so I covered it loosely with foil to prevent burning.
  12. Remove from the oven and allow it to cool at room temperature for about 30 minutes.  Then chill in the refrigerator for at least 3 hours.
  13. Once it’s chilled, sprinkle some extra fine or granulated sugar on top, a very thin layer.  Using a cooking torch, move the flame continuously over the surface until the sugar is melted and golden brown.
  14. Enjoy!  Store in the refrigerator.
I hope you love this delicious recipe!  We certainly do!

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