Instructions

1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly with butter or cooking spray to prevent sticking.
2. In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated and have a consistency similar to wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Use the back of a measuring cup or your fingers to ensure it's packed tightly. Set aside.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
5. Add the granulated sugar to the cream cheese and continue to beat until well combined, approximately 1-2 minutes.
6. Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix to avoid incorporating too much air.
7. Pour in the heavy cream and vanilla extract, and mix on low speed until the mixture is smooth and well combined, about 1-2 minutes.
8. Carefully pour the cheesecake batter over the prepared graham cracker crust in the springform pan, smoothing the top with a spatula.
9. Place the springform pan in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the springform pan. This water bath will help cook the cheesecake evenly and prevent cracking.
10. Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
11. Once baked, turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly in the oven for about 1 hour. This helps prevent cracking.
12. After the cheesecake has cooled, remove it from the oven and the water bath. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
13. Before serving, sprinkle the top of the cheesecake evenly with 1/4 cup of granulated sugar.
14. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Move the torch in a circular motion to avoid burning any one spot. If you don’t have a torch, you can place the cheesecake under a broiler for a few minutes, watching closely to prevent burning.
15. Allow the caramelized sugar to cool and harden for a few minutes before slicing the cheesecake into 8 servings.
16. Serve chilled and enjoy your delicious Layered Crème Brûlée Cheesecake!