Ingredients
Scale
- 9 whole graham crackers (135 grams)
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with foil.
- Process graham crackers in a food processor, mix with butter, press into pan, bake 8–10 minutes. Reduce oven to 300°F.
- Beat cream cheese with sugar until smooth, then add cream, eggs, yolk, vanilla paste, and salt, mixing carefully.
- Pour cheesecake over crust, bake 35 minutes until set but slightly jiggly. Cool completely and chill at least 4 hours.
- Cut into squares, sprinkle with sugar, and brûlée with kitchen torch or broiler.
Notes
If you don’t have vanilla bean paste, use 2 teaspoons vanilla extract. Store non-brûléed bars in an airtight container up to 3 days. Add sugar topping just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American