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PHILADELPHIA® 3-STEP® Crème Brûlée Cheesecake

Prep Time
10
min.
Total Time
3
hr.
40
min.
Servings

8 servings

No need to wonder whether you should wow them with crème brûlée or creamy cheesecake. This luscious dessert combines both.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
  • Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
  • Preheat broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.

Size Wise

This cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this cheesecake.

Cheesecake Bars

Omit pie crust. Line 8- or 9-inch square baking pan with foil. Mix 1-1/2 cups graham cracker crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press firmly onto bottom of prepared pan. Prepare filling as directed; pour over crust. Bake as directed. Cool, refrigerate and add topping just before serving as directed. Cut into 16 bars. Store leftover bars in refrigerator. Makes 16 servings, 1 bar each.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 430
Total fat 27g
Saturated fat 14g
Cholesterol 140mg
Sodium 340mg
Carbohydrate 41g
Dietary fiber 0g
Sugars 32g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Yum! Yum! I added 2 tsp of Vanilla instead of one and the cheesecake was perfect! Watch the cooking school video on cheesecakes, its helpful & make sure you let the cake cool before you refridgerate or the crust will get soggy. I also recommend you make sure the sugar/water mix on the top goes on in a thin layer (semi-transparent) or you will not get that "crunch" it should have to it.
Date published: 2008-04-16
Rated 5 out of 5 by from A hint for a better topping. A hint for a better topping. Use a pan filled with ice cubes to place cheesecake in before and during broiling (brown sugar). It will keep cheesecake from becoming too soft and will allow time for broiler to brown sugar to the right color and consistency.
Date published: 2006-04-19
Rated 5 out of 5 by from Excellent! Excellent!! I took this to a putluck and it was gone in less than a minute. One woman offered me $20 to make one for her!! I have made it several times since & it is always a hit! I haven't found anyone yet who HASN'T liked it.
Date published: 2003-04-17
Rated 3 out of 5 by from I think the pie was good but it could have used a little zing, maybe some lemon juice and grated... I think the pie was good but it could have used a little zing, maybe some lemon juice and grated lemon peel would have gave it the boost that it needed.
Date published: 2003-06-01
Rated 5 out of 5 by from this is VERY VERY GOOD! this is VERY VERY GOOD! I've never had creme brulee but if this is actually similar, i'm sure i would love it----very quick and easy to make too
Date published: 2003-05-12
Rated 3 out of 5 by from It was ok, too much sugar! It was ok, too much sugar! I would make it again but with a different topping and a home made crust omitting the sugar!
Date published: 2012-04-09
Rated 4 out of 5 by from this is a fab cheesecake, they have a creme brulee cheesecake on the disney cruise and this one tops... this is a fab cheesecake, they have a creme brulee cheesecake on the disney cruise and this one tops it!!!
Date published: 2007-02-08
Rated 5 out of 5 by from This recipe was a winner. This recipe was a winner. I doubled the recipe and baked it in a 13x9x2 pan.
Date published: 2008-01-27
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