Pioneer Woman Creme Brulee Cheesecake Recipe

This creamy, crackly Pioneer Woman Creme Brulee Cheesecake Recipe is made with fresh vanilla bean paste, a rich sour cream filling, and ready in about 8 hours (including chilling time). It combines the velvety texture of a New York-style cheesecake with the signature shattered sugar shell of a classic creme brulee. I love how this dessert feels incredibly fancy but is actually quite forgiving to make at home.

What I Learned Making This

The biggest lesson I learned with this recipe is that a water bath is non-negotiable. I used to try shortcuts, but wrapping the springform pan in heavy-duty foil and baking it in hot water ensures the cheesecake stays silky smooth without rubbery edges. It also prevents the top from cracking, which is crucial because you need a flat surface for that sugar topping.

I also discovered that patience is key when torching the sugar. If you hold the flame too close in one spot, you get burnt, bitter black spots instead of deep amber caramel. I found that moving the torch in slow, even circles creates that perfect glass-like shell that cracks satisfyingly under a spoon.

Pioneer Woman Creme Brulee Cheesecake Recipe Ingredients

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of salt

Cheesecake Filling:

• 32 oz (4 blocks) cream cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 1 cup sour cream, room temperature
• 1/2 cup heavy cream, room temperature
• 4 large eggs, room temperature
• 1 tbsp vanilla bean paste (or high-quality vanilla extract)
• 1/4 tsp salt

Topping:

• 4-6 tbsp superfine or granulated sugar (for torching)

How To Make Pioneer Woman Creme Brulee Cheesecake Recipe

1. Prep the Crust: Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, sugar, and salt in a bowl until it looks like wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Reduce Oven Temperature: Turn the oven down to 325°F (160°C). This lower temperature is vital for a creamy texture.
3. Beat Cream Cheese: In a large mixer bowl, beat the softened cream cheese and sugar on medium-low speed until completely smooth and creamy. Scrape down the sides and bottom of the bowl frequently to avoid lumps. Do not whip on high speed, as this adds air bubbles that cause cracks.
4. Add Liquids: Mix in the sour cream, heavy cream, vanilla bean paste, and salt on low speed until well combined.
5. Add Eggs: Add the eggs one at a time, mixing on low speed just until the yellow disappears. Stop mixing as soon as the last egg is incorporated. Overmixing here causes the cheesecake to puff up and then sink.
6. Prepare Water Bath: Wrap the bottom and sides of your springform pan with 2-3 layers of heavy-duty aluminum foil to ensure no water leaks in. Place the springform pan inside a large roasting pan.
7. Bake: Pour the batter onto the cooled crust. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60-75 minutes.
8. Cool Gradually: The cheesecake is done when the edges are set but the center still jiggles slightly like Jell-O. Turn the oven off and crack the door open slightly. Let the cheesecake cool inside the humid oven for 1 hour.
9. Chill: Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
10. Torch the Top: Just before serving, blot any moisture off the surface of the cheesecake with a paper towel. Sprinkle a thin, even layer of sugar over the top. Use a kitchen torch to melt the sugar until it turns a deep amber color. Let it set for 2 minutes to harden before slicing.

Recipe Tips

• Room Temperature Matters: Cold ingredients are the enemy of smooth cheesecake. Ensure your cream cheese, eggs, and sour cream are truly at room temperature before starting, or you will end up with a lumpy batter.
• The Foil Trick: Standard foil often tears. Use “heavy-duty” foil or place your springform pan inside a slightly larger cake pan, and then place that pan into the water bath for double protection against soggy crusts.
• Don’t Torch Early: The caramelized sugar topping will soften and turn into liquid syrup if it sits in the fridge. Only torch the sugar right before you are ready to serve to maintain that signature crunch.
• Vanilla Bean Paste: Since this is a “creme brulee” cheesecake, the flavor leans heavily on vanilla. Using paste instead of extract adds those beautiful black specks and a much deeper flavor profile.

What To Serve With Creme Brulee Cheesecake

This dessert is incredibly rich, so I recommend serving it with fresh berries like raspberries or blackberries. The tartness of the fruit cuts through the heavy cream cheese filling and the sweet sugar crust beautifully. A simple dollop of unsweetened whipped cream or a shot of espresso also pairs wonderfully with the caramelized vanilla flavors.

How To Store

Store any leftover cheesecake in the refrigerator, loosely covered, for up to 4 days. Note that the crunchy sugar topping will dissolve into a soft caramel sauce after a few hours in the fridge. You can freeze the baked cheesecake (without the burnt sugar topping) for up to 2 months; just thaw overnight in the fridge before adding sugar and torching.

FAQs

• Can I make this without a torch? Yes, you can use your oven’s broiler, but be very careful. Place the cheesecake in a roasting pan filled with ice water (to keep the filling cold) and broil for 1-2 minutes, watching constantly to prevent burning.
• Why did my cheesecake crack? Cracks usually happen from overmixing the eggs or cooling the cheesecake too quickly. The gradual cooling step in the turned-off oven helps the structure settle slowly without tearing.
• Can I use brown sugar for the topping? I don’t recommend it. Brown sugar has more moisture and tends to burn faster. White granulated or superfine sugar melts more evenly and creates a better “crack” sound.
• Do I really need a water bath? For this recipe, yes. The water bath regulates the heat, ensuring the custard cooks evenly without curdling or rubbery edges, which is essential for that creme brulee texture.

Nutrition

• Calories: 580 kcal
• Total Fat: 42g
• Saturated Fat: 24g
• Cholesterol: 165mg
• Sodium: 340mg
• Total Carbohydrate: 44g
• Protein: 9g

Try More Recipes:

• Pioneer Woman Lemon Raspberry Cake
• Pioneer Woman Blueberry Lemon Sheet Cake
• Pioneer Woman Lemon Icebox Pie