CRÈME BRÛLÉE CHEESECAKE SQUARES

CRÈME BRÛLÉE CHEESECAKE SQUARES

Crust:
8 whole graham cracker crumbs, crushed
4 tablespoons butter, melted
Filling:
2 8-ounce packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 tablespoons heavy cream or milk
1 ½ teaspoons vanilla extract
¼ teaspoon salt
Topping:
3 tablespoons granulated sugar

Preheat oven to 350°F. Line 8-inch by 8-inch baking dish with parchment or foil. In large bowl combine cracker crumbs and butter; pat mixture into prepared pan. Bake for 8 minutes until just set. Remove from oven.

Meanwhile, reduce oven temperature to 300°F. In large bowl of electric mixer, beat cream cheese and sugar on medium speed until well blended and smooth. Add eggs, heavy cream, vanilla and salt. Pour mixture into prepared pan. Bake until sides are set and center not completely firm. Remove to rack to cool completely. Chill until firm.

To serve, cut cheesecake into 16 squares. Sprinkle squares with sugar. With a kitchen torch, torch the tops of cheesecake until sugar turns a deep, amber color. Also, you can carefully broil the top of cheesecake (be careful as it burns quickly). Refrigerate until ready to serve. Makes 16 cheesecake squares.