Description
This Pumpkin Crème Brûlée Cheesecake combines the creamy richness of cheesecake with the delightful flavors of pumpkin and a crispy brûlée topping. Perfect for fall celebrations or any special occasion, this dessert will impress your family and friends.
Ingredients
Scale
- 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: 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. Wrap the outer edges of the pan with heavy-duty aluminum foil if concerned about water seeping in.
- Prepare the Crust: Pulse the ginger snaps into fine crumbs in a food processor. In a small bowl, mix the crumbs, melted butter, and pumpkin spice extract until well combined. Press evenly over the bottom of the springform pan and spread broken cookie chunks over the crust.
- Make the Cheesecake Batter: In a stand mixer, beat the softened cream cheese on medium-high speed until smooth. Add sugar and beat for 2 more minutes. Add the eggs one at a time, mixing well after each. Mix in pumpkin puree, pumpkin spice extract, and sour cream until combined. Reduce speed to low, add cinnamon and cornstarch, and mix until smooth.
- Assemble and Bake: Pour the cheesecake batter over the crust. Place the springform pan inside the roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 80-85 minutes, until set around the edges with a slightly jiggly center.
- Cool the Cheesecake: Turn off the oven, crack the door, and let the cheesecake rest for 10 minutes. Remove from the water bath, let cool on the counter for 20 minutes, then run a knife around the edges. Cool for 1 hour on the counter, then refrigerate for at least 4 hours or overnight.
- Crème Brûlée Topping: Once chilled, remove the springform pan. Evenly spread super fine sugar over the top. Use a culinary blow torch to melt the sugar until golden brown. Allow to cool for about 5 minutes before slicing.
Notes
- For best results, let the cheesecake chill overnight.
- Make sure to use super fine sugar for the brûlée topping for easier melting.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg