Crème Brûlée Cheesecake

The holidays are just around the corner, so I decided to make cheesecake with a twist. I made two types; the first is a classic crème brûlée cheesecake, and the second is a pumpkin crème brûlée cheesecake.




For both cheesecakes I used a cinnamon graham cracker crust and Madagascar vanilla beans because I always focus on using high quality ingredients when making my desserts. Finally, I torched the top of the cheesecake with sugar. That?s where the "brûlée" part comes from, French for "burnt." They both turned out beautifully.




I would love to post recipes, but you'll be thrilled to learn that I am currently putting together an M Patisserie cookbook, meaning all my recipes are on lockdown until it gets published. I am so excited and looking forward to that day, and I will let you know just as soon as the book is available.