Creme Brulee Cheesecake Bars

You know what’s great about these Creme Brulee Cheesecake Bars? They require no custard making skills, no ramekins, no water baths, nothing too difficult at all. These bars are even easier than a traditional cheesecake. Certainly easier than traditional creme brulee!

But truly the best part? You get to light them on fire with a kitchen torch! If you don’t have one, you can also use your broiler. But the kitchen torch produces much better results. Plus it’s just plain fun to use. Add one to your wish list!

It’s also pretty cool to watch the sugar turn into liquid, deepen in color, and completely harden all within minutes. Don’t get too carried away, though, or you may set off your smoke detector. Also be sure to torch the topping on a heat-safe work surface with nothing flammable nearby. Who knew cheesecake could be so fun?

Ingredients
For the crust:

• 9 whole (135 grams) graham crackers
• 5 tablespoons (72 grams) unsalted butter, melted

For the filling:

• 16 ounces (454 grams) cream cheese, completely softened at room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla bean paste
• 1/2 teaspoon fine sea salt

For the brulee topping:

• 1/4 cup (50 grams) granulated sugar

Directions
For the crust:

1. Preheat the oven to 350°F. Line an 8-inch square metal baking dish with foil, leaving an overhang.
2. In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F.
3. ....................................................

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