Prep 10 mins
Cook 45 mins
This recipe was listed in one of my favorite dessert cookbooks called "Ultimate Cheesecakes" which features recipes created by the folks at Philadelphia Cream Cheese (Kraft Foods). I really love Creme Brulee, so this was the first recipe from the cookbook that I tried. It's really yummy, and usually the type of dessert that I like to take to potlucks or to serve at home when we have company over for dinner.
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 egg yolk
- 1 (9 inch) graham cracker pie crust
- 1⁄2 cup brown sugar
- 1 teaspoon water
- Preheat oven to 350°.
- Mix cream cheese, granulated sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs and egg yolk, and mix until thoroughly blended.
- Pour the batter into the graham cracker crust.
- Bake the pie in a 350° oven for 40 minutes or until the center is almost set. Cool. Refrigerate for 3 hours or overnight.
- Just before serving, heat broiler. Mix together the brown sugar and water. Spread the sugar mixture over the top of the cheesecake. Place the cheesecake on a cookie sheet, and broil 4 to 6 inches from the heat for 1 to 1 1/2 minutes or until the top is bubbly.
I've been dying to try this recipe since the tour started. We love creme brulee & cheesecake so how could we go wrong with this?! :) We really enjoyed it. I made everything as directed except in the end I used the brown sugar & water on half of the pie & plain raw sugar on the other half. The brown sugar began burning immediately under the broiler & less than a minute in it was billowing smoke out of the oven. LOL I pulled it out & we finished the raw sugar side with the torch. The brown sugar smelled & tasted like a scorched campfire marshmallow. Which isn't a totally bad thing, as I actually ate them that way when I was younger. I do prefer them lightly toasted nowadays, however, so the brown sugar side of this pie was not quite perfect for us. The raw sugar side was delish. I'll most definitely make this recipe again & again but probably just stick to using table or raw sugar instead of the brown sugar. Thanks so much for sharing this recipe, NwG! Made & enjoyed for ZWT5 - Ali Baba's Babes.
this was wonderful very rich and so and easy...
a combitation of two of my favorite desserts.. you really can't go wrong with this