Pumpkin Crème Brûlée Cheesecake: A Delightful Fall Treat

Introduction

As the leaves begin to change and the air turns crisp, the comforting flavors of fall beckon. This Pumpkin Crème Brûlée Cheesecake is the perfect centerpiece for any autumn gathering, combining the creamy richness of cheesecake with the nostalgic flavors of pumpkin and spices. I made this for a family gathering last weekend, and it was an instant hit! Everyone loved the crunchy sugar topping contrasted with the smooth filling, and it sparked conversations about holiday traditions and favorite desserts. Whether you’re celebrating a special occasion or just indulging in the flavors of the season, this cheesecake will surely impress your guests and leave them asking for seconds.

Ingredients

For the Crust:

• 44 ginger snap cookies, pulsed into crumbs (about 2 cups)
• 1 tsp pumpkin spice extract
• 5 Tbsp unsalted butter, melted
• 20 ginger snap cookies, broken into chunks

For the Cheesecake:

• 32 oz cream cheese, softened
• ½ cup sour cream
• 2 large eggs
• 1¼ cup pumpkin puree
• ¾ cup granulated sugar
• 2 Tbsp cornstarch
• 2 tsp pumpkin spice extract
• 2 tsp ground cinnamon

For the Topping:

• ⅓ cup super fine sugar
• Culinary blow torch

Instructions

Preheat the Oven

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Prepare a large roasting pan that will fit your springform pan comfortably. If you’re concerned about water seeping into your springform pan, wrap the outer edges of the pan with heavy-duty aluminum foil.

Prepare the Crust

2. Pulse 44 ginger snaps in a food processor until they turn into fine crumbs.
3. In a small bowl, mix the ginger snap crumbs, melted butter, and pumpkin spice extract until well combined.
4. Press the crust mixture evenly over the bottom of the springform pan.
5. Spread the 20 broken cookie chunks evenly over the crust to add texture.

Make the Cheesecake Batter

6. In a stand mixer, beat the softened cream cheese on medium-high speed until smooth and fluffy. Scrape down the sides of the bowl.
7. Add sugar and continue beating for 2 more minutes.
8. Add the eggs, one at a time, mixing well after each addition.
9. Mix in the pumpkin puree, pumpkin spice extract, and sour cream until well combined. Scrape down the sides of the bowl.
10. Reduce the mixer speed to low and add the cinnamon and cornstarch. Mix until everything is fully incorporated and smooth.

Assemble and Bake

11. Pour the cheesecake batter over the prepared crust in the springform pan.
12. Place the springform pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
13. Bake for 80-85 minutes. The cheesecake should be set around the edges with a slightly jiggly center.

Cool the Cheesecake

14. Turn off the oven, crack the oven door halfway, and let the cheesecake rest inside for about 10 minutes.
15. Remove the springform pan from the water bath and allow the cheesecake to rest on the counter for 20 minutes.
16. Run a greased butter knife gently around the edges of the cheesecake to loosen it from the pan.
17. Cool the cheesecake for 1 hour on the counter, then refrigerate for at least 4 hours, or overnight for best results.

Crème Brûlée Topping

18. Once the cheesecake is fully chilled, remove the side of the springform pan.
19. Evenly spread super fine sugar over the top of the cheesecake.
20. Using a culinary blow torch, carefully melt the sugar until it turns golden brown and forms a crispy layer. Allow the topping to cool and set for about 5 minutes before slicing.

Nutrition Facts

• Servings: 10-12
• Calories per serving: Approximately 350
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 320mg
• Total Carbohydrates: 31g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 6g

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 85 minutes
• Chill Time: 4+ hours

How to Serve

• Slice the cheesecake into wedges and serve chilled.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Drizzle with caramel sauce or a sprinkle of cinnamon for extra flavor.

Additional Tips

1. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to achieve a smooth batter without lumps.
2. Don’t Overmix: Mix just until combined to prevent incorporating too much air, which can cause cracks in the cheesecake.
3. Test for Doneness: The cheesecake should have a slightly jiggly center when you take it out. It will continue to set as it cools.
4. Use Super Fine Sugar: This sugar melts more easily, creating a better brûlée top without large granules.
5. Experiment with Flavors: Consider adding chocolate chips or nuts to the crust for added texture.

Recipe Variations

• Spice Variation: Try different spices such as nutmeg or ginger for a unique flavor profile.
• Nut Crust: Substitute half of the ginger snap cookies with crushed pecans or walnuts for a nutty crust.
• Sugar-Free Option: Use a sugar substitute for the sugar in the filling and topping if you want to make a lower-sugar version.
• Pumpkin Pie Flavor: Add a little more pumpkin spice extract to enhance the pumpkin flavor even further.

Serving Suggestions

• Serve this cheesecake at holiday gatherings, potlucks, or family dinners.
• It pairs beautifully with hot drinks like chai tea or coffee.
• Add a side of fresh fruit for a refreshing contrast to the rich cheesecake.

Freezing and Storage

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecake (without the brûlée topping) for up to 3 months. Thaw in the refrigerator overnight before serving.
• Re-crème Brûlée: If freezing, you can brûlée the sugar topping just before serving for that fresh, crispy layer.

FAQ Section

1. Can I use a different type of cookie for the crust?

• Yes! You can substitute ginger snaps with graham crackers or Oreo cookies for a different flavor.

1. What if I don’t have a culinary blow torch?

• You can place the cheesecake under the broiler for a few minutes, but watch it closely to avoid burning.

1. Can I make this cheesecake without pumpkin?

• Yes! You can use a different fruit puree or simply vanilla for a classic cheesecake flavor.

1. How do I know when the cheesecake is done?

• The edges should be set, and the center should jiggle slightly. It will firm up as it cools.

1. Can I add toppings to the cheesecake?

• Absolutely! Consider caramel, chocolate sauce, or a fruit compote for added flavor.

1. Is this cheesecake gluten-free?

• If you use gluten-free cookies for the crust, then yes, it can be gluten-free.

1. How long does it take to chill the cheesecake?

• It’s best to chill for at least 4 hours, but overnight is ideal for the best texture.

1. Can I double the recipe?

• Yes, but make sure you have a larger pan and adjust the baking time as necessary.

1. What’s the best way to slice cheesecake?

• Dip your knife in hot water, then wipe it clean between slices for a cleaner cut.

1. How should I store leftover cheesecake?
   • Keep it in the refrigerator in an airtight container for up to 5 days.

Conclusion

The Pumpkin Crème Brûlée Cheesecake is a beautiful and indulgent dessert that captures the essence of fall in every bite. With its creamy pumpkin filling, crunchy ginger snap crust, and caramelized sugar topping, it’s sure to be a showstopper at your next gathering. Whether you’re celebrating the season or simply treating yourself, this cheesecake is a delightful way to savor the flavors of autumn. So, gather your ingredients, channel your inner pastry chef, and enjoy creating this delectable dessert!

Print