Introduction

This Creme Brulee Pumpkin Cheesecake is a luscious dessert that combines creamy cheesecake with seasonal pumpkin flavor and a crisp, caramelized topping. Perfect for autumn gatherings, it offers comforting spices layered on a crunchy ginger snap crust.

A close-up image of a slice of cheesecake with three visible layers: the top layer is golden brown with a smooth, slightly shiny texture, the middle layer is creamy light beige with a dense and soft consistency, and the bottom layer is a medium brown crumbly crust. Behind the slice, the remaining cheesecake shows the same layers and texture. The slice sits on a silver spatula over a dark wooden surface with some crumbs around. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

44 ginger snap cookies
1 tsp pumpkin spice extract
5 Tbsp. melted unsalted butter
20 ginger snap cookies (broken up)
32 oz cream cheese (softened)
½ cup sour cream
2 eggs
1 ¼ cup pumpkin puree
¾ cup white granulated sugar
2 Tbsp. cornstarch
2 tsp pumpkin spice extract
2 tsp ground cinnamon
1/3 cup super fine sugar

Instructions

Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a large roasting pan that can fit the springform pan with some space around it. Wrap the outside of the springform pan with heavy-duty aluminum foil up to the sides to prevent water leaks.
Step 2: For the crust, pulse 44 ginger snap cookies in a food processor until finely crumbled.
Step 3: In a small bowl, combine the ginger snap crumbs, melted butter, and 1 teaspoon of pumpkin spice extract until fully mixed.
Step 4: Press the crust mixture evenly into the bottom of the springform pan. Then scatter the broken pieces of 20 ginger snaps evenly over the crust.
Step 5: In an electric mixer bowl, beat the softened cream cheese on medium-high speed until smooth and fluffy. Scrape down the sides and add the sugar, then beat for another few minutes.
Step 6: Add eggs one at a time, beating well after each addition.
Step 7: Mix in the pumpkin puree, pumpkin spice extract, and sour cream until incorporated, scraping the bowl as needed.
Step 8: Lower the mixer speed and add cinnamon and cornstarch. Beat just until combined and smooth, scraping the bowl again.
Step 9: Pour the cheesecake batter over the crust and cookie chunks in the springform pan.
Step 10: Place the springform pan inside the 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.
Step 11: Bake for 80–85 minutes. Then, turn off the oven and open the door halfway. Let the cheesecake rest inside for about 10 minutes before removing it from the oven and water bath.
Step 12: Let the cheesecake sit at room temperature for 20 minutes. Run a greased butter knife gently between the cake’s edges and the pan to loosen it, but keep it in the pan until ready to serve.
Step 13: Cool the cheesecake for an hour, then refrigerate for at least 4 hours or overnight for best texture.
Step 14: When ready to serve, remove the springform ring. Spread 1/3 cup of super fine sugar evenly over the cheesecake’s top.
Step 15: Using a culinary blow torch, caramelize the sugar until golden brown and crisp. Let it stand about 5 minutes to set before slicing and serving.

Tips & Variations

Wrap the springform pan with foil before baking to prevent water from seeping in during the water bath.
Use super fine sugar for a smooth, even caramelized crust on top.
For a deeper spice flavor, add a pinch of ground nutmeg or cloves to the cheesecake batter.
Substitute pumpkin spice extract with homemade spice blend if unavailable, using cinnamon, ginger, nutmeg, and cloves.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the caramelized topping intact by loosely covering the cake with foil or plastic wrap. Reheat slices briefly under a kitchen torch if the topping softens, or serve chilled for the best texture.

How to Serve

The image shows a thick golden brown cheesecake with a shiny, slightly browned top layer that looks creamy and smooth. One slice is cut out but still partly inside the cake, revealing a dense and creamy yellowish layer underneath the browned surface. The cheesecake edges are straight and firm, showing its thick height and rich texture. The cake sits on a silver round base with a knife handle visible underneath, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better the next day as the flavors meld. Prepare it one day in advance and store it in the refrigerator after baking and chilling.

What can I use if I don’t have a blow torch?

If you don’t have a culinary blow torch, you can briefly place the sugared top under a high broiler, watching carefully to prevent burning. However, a torch gives the best control and a crisp evenly caramelized crust.