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Potato Crème Brûlée

Potato Crème Brûlée

A luxurious twist on classic crème brûlée, this Potato Crème Brûlée combines velvety sweet potato cheesecake layers with a crackly caramelized sugar topping. Rich, smooth, and deeply comforting, it’s the perfect balance of elegance and indulgence.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust
  • 11 graham crackers graham crackers, finely crushed (about 1½ cups)
  • 0.25 cup packed light brown sugar
  • 0.25 tsp kosher salt
  • 6 tbsp unsalted butter, melted
For the Filling
  • 32 oz cream cheese, softened
  • 2 cups granulated sugar, divided
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 15 oz sweet potato purée
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup granulated sugar for brûlée topping

Method
 

  1. Preheat oven to 300°F (150°C). Lightly grease a 13"x9" pan with cooking spray and line with parchment.
  2. In a bowl, mix crushed graham crackers, brown sugar, and salt. Add melted butter and stir to coat.
  3. Press mixture firmly into the bottom and slight sides of the pan.
  4. Beat cream cheese with 1½ cups (300 g) sugar on low until smooth.
  5. Add eggs one at a time, then mix in vanilla.
  6. Reserve 500 g of the mixture. To the rest, add sweet potato purée, cinnamon, and nutmeg.
  7. Spread sweet potato layer over crust and freeze for 45 minutes.
  8. Spoon the reserved plain mixture on top and smooth the layer.
  9. Bake 40–50 minutes until set but slightly jiggly. Cool in oven with door cracked for 2 hours.
  10. Cover and refrigerate at least 6 hours or overnight.
  11. Slice into squares, sprinkle with sugar, and torch until caramelized.

Notes

No torch? Use your broiler briefly. Keep a close eye on it! For variation, substitute pumpkin purée or add a pinch of ginger for warmth.