Irresistible Maple Bourbon Crème Brûlée Cheesecake Recipe

Posted on October 30, 2025

Maple Bourbon Crème Brûlée Cheesecake - featured image

Introduction

Imagine sinking your fork into a creamy, velvety cheesecake topped with a crackly caramelized sugar crust, infused with the rich, smoky notes of bourbon and the warm sweetness of maple syrup. This irresistible Maple Bourbon Crème Brûlée Cheesecake is not just a dessert—it’s a showstopper that brings together elegance and indulgence in every single bite. This recipe was born out of my love for classic crème brûlée and cheesecake. Why pick one when you can have both?

I first made this cheesecake for a cozy family gathering, and let me tell you, the first crack of the caramelized sugar topping had everyone leaning in. It’s the kind of dessert that feels fancy but is surprisingly simple to make. With the hint of bourbon adding a grown-up twist, this is perfect for holidays, dinner parties, or even a quiet night in when you’re craving something luxurious.

Whether you’re a cheesecake connoisseur or a crème brûlée aficionado, this recipe is bound to become a favorite. Trust me—after you taste this, you’ll wonder how you ever lived without it.

Why You’ll Love This Recipe

Two Desserts in One: It’s the perfect fusion of two crowd-favorites—crème brûlée and cheesecake! You get the creamy richness of cheesecake with the satisfying crunch of caramelized sugar on top.
Maple and Bourbon Magic: The combination of real maple syrup and smoky bourbon takes the flavor to a whole new level. It’s indulgent, but not overly sweet.
Simple Ingredients: No need for fancy or hard-to-find items—everything you need for this recipe is likely already in your pantry or fridge.
Perfect for Special Occasions: A beautiful dessert that’s ideal for holidays, dinner parties, or birthdays. Your guests will think you spent hours on it!
Make-Ahead Friendly: Cheesecake always tastes better after chilling overnight, so it’s perfect for prepping ahead of your event.
Unforgettable Texture: The silky-smooth cheesecake combined with the crackly caramelized topping is pure dessert bliss.

This recipe is one of those desserts that makes people stop mid-bite and say, “Wow!” If you’re looking to impress without overcomplicating things, this is the perfect choice.

What Ingredients You Will Need

This Maple Bourbon Crème Brûlée Cheesecake comes together with a few simple ingredients that pack a punch of flavor. Here’s everything you’ll need:

For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup maple syrup (use the real stuff)
- 2 tbsp bourbon
- 1 tsp vanilla extract
For the crème brûlée topping:
- ¼ cup granulated sugar
- Optional: pinch of flaky sea salt for garnish

Each ingredient plays a special role, from the buttery graham cracker crust to the silky filling and caramelized sugar topping. Feel free to use your favorite brand of maple syrup and bourbon for added personalization.

Equipment Needed

9-inch springform pan
Large mixing bowl
Electric mixer (or stand mixer)
Rubber spatula
Baking sheet
Aluminum foil
Blow torch (or oven broiler)
Cooling rack

If you don’t have a springform pan, you can use a deep pie dish, though the presentation might differ slightly. A blow torch makes caramelizing the sugar easier, but your oven broiler will work just fine too!

Preparation Method

Prepare the crust: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl until evenly combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
Make the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the maple syrup, bourbon, and vanilla extract until smooth.
Pour and bake: Pour the filling over the cooled crust. Wrap the outside of the springform pan with aluminum foil to prevent leaks and place it in a larger baking dish. Fill the dish with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes, or until the edges are set but the center jiggles slightly.
Cool and chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover and refrigerate overnight for the best flavor and texture.
Add the crème brûlée topping: Sprinkle an even layer of sugar on top of the cheesecake. Use a blow torch to caramelize the sugar until golden and crackly. If using a broiler, place the cheesecake under high heat for 1-2 minutes, watching closely to avoid burning.
Serve: Let the caramelized topping cool for a few minutes before slicing. Optional: sprinkle with flaky sea salt for extra flair.

Pro tip: If your sugar isn’t caramelizing evenly, adjust the torch angle or broiler rack placement for better results!

Cooking Tips & Techniques

Room temperature ingredients: Make sure your cream cheese, eggs, and other ingredients are at room temperature. This ensures a smooth, lump-free filling.
Don’t skip the water bath: It helps prevent cracks and keeps the cheesecake moist and creamy.
Caramelizing the sugar: Go slow with the blow torch to get an even, golden crust—don’t rush or you might burn it!
Chill overnight: Cheesecake is always better the next day. The flavors deepen and the texture becomes velvety.
Cut neatly: Dip a sharp knife in hot water before slicing to get clean, beautiful cheesecake slices.

These simple tips make all the difference between a good cheesecake and a great one!

Variations & Adaptations

Alcohol-free option: Skip the bourbon and use a splash of almond extract for added flavor.
Seasonal twist: Add a teaspoon of pumpkin spice to the filling for a fall-inspired version.
Gluten-free crust: Swap graham crackers for gluten-free cookies or almond flour.
Sweetness adjustment: Reduce the sugar slightly if you prefer a less sweet dessert.
Mini cheesecakes: Make individual portions by using a muffin tin lined with cupcake wrappers.

I once swapped the maple syrup with honey for a floral twist—it turned out wonderfully! Feel free to experiment and make this recipe your own.

Serving & Storage Suggestions

To serve, slice the cheesecake with a warm knife for clean edges. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with fresh berries for a pop of color. It’s best enjoyed slightly chilled, but not directly out of the fridge—let it sit for 10-15 minutes before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. As the flavors meld over time, this cheesecake becomes even more irresistible!

Nutritional Information & Benefits

Each slice of this Maple Bourbon Crème Brûlée Cheesecake is approximately 450 calories, with 8g of protein, 30g of fat, and 35g of carbohydrates. The cream cheese provides a source of calcium and protein, while the maple syrup offers a natural sweetness. If you’re looking for a gluten-free option, simply swap the crust for a gluten-free alternative.

This dessert is indulgent, but it’s also a treat worth savoring—perfect for celebrating special occasions or treating yourself!

Conclusion

This Maple Bourbon Crème Brûlée Cheesecake is a dessert you’ll come back to again and again. The creamy texture, bold flavors, and caramelized topping make it unforgettable. Plus, it’s easy to adapt to fit your needs and preferences.

I love how this recipe brings people together. It’s the kind of dessert that sparks conversation and leaves everyone smiling. So go ahead—grab your springform pan and make this cheesecake today!

If you tried this recipe, let me know in the comments below. I’d love to hear your thoughts and any creative twists you added. Don’t forget to share it with your friends and pin it for later!

FAQs

Can I use a different type of syrup?

Yes! While maple syrup is the star, you can try honey or agave syrup for a different flavor profile.

Do I need a blow torch for the topping?

No, you can use your oven broiler. Just keep a close eye on it to prevent burning.

Can I make this cheesecake ahead of time?

Absolutely! Cheesecake tastes even better after chilling overnight, making it a great make-ahead dessert.

How do I prevent cracks in my cheesecake?

Use a water bath to maintain consistent baking temperature and avoid overmixing the batter.

Can I freeze the cheesecake?

Yes, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.