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Creme Brulee Pumpkin Cheesecake Recipe

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★★★★★

4.5 from 132 reviews

This Creme Brulee Pumpkin Cheesecake combines creamy pumpkin-spiced cheesecake with a crunchy ginger snap cookie crust, topped with a perfectly caramelized sugar crust using a culinary blowtorch. Baked in a water bath for a silky smooth texture, this festive dessert is ideal for autumn and holiday gatherings.

Ingredients

Scale

Crust:

  • 44 ginger snap cookies
  • 1 tsp pumpkin spice extract
  • 5 Tbsp melted unsalted butter
  • 20 ginger snap cookies (broken into small chunks)

Cheesecake:

  • 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

Topping:

  • 1/3 cup superfine sugar
  • Culinary blowtorch (equipment, not ingredient)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a large roasting pan that can hold the springform pan and fill it later with water for a water bath. Wrap the outside of the springform pan with heavy-duty aluminum foil for protection if desired.
  2. Make Crust Base: Pulse 44 ginger snap cookies in a food processor until they become fine crumbs.
  3. Mix Crust: In a small bowl, combine the ginger snap crumbs, melted unsalted butter, and 1 tsp pumpkin spice extract until fully combined.
  4. Form Crust: Press this crust mixture evenly into the bottom of the springform pan to form a solid base.
  5. Add Ginger Snap Chunks: Break 20 additional ginger snap cookies into small chunks and evenly distribute them over the pressed crust, adding texture and flavor.
  6. Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese on medium-high speed until smooth and fluffy. Scrape down the bowl as needed.
  7. Add Sugar: Add the white granulated sugar to the cream cheese and beat for another 2 minutes to combine thoroughly.
  8. Add Eggs: Add eggs one at a time, mixing well after each addition to ensure a smooth mixture.
  9. Incorporate Pumpkin Mixture: Beat in pumpkin puree, pumpkin spice extract, and sour cream until well combined. Scrape the bowl sides and bottom as needed.
  10. Add Spices and Cornstarch: Reduce mixer speed and add ground cinnamon and cornstarch. Mix just until fully incorporated and smooth.
  11. Assemble Cheesecake: Pour the cheesecake batter over the crust and crushed cookies in the springform pan, smoothing the top gently.
  12. Prepare Water Bath: 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 to create a water bath for gentle baking.
  13. Bake: Bake in the preheated oven for 80 to 85 minutes. Once done, turn off the oven and prop the door open halfway. Let the cheesecake rest inside the oven for 10 minutes.
  14. Cool and Remove Foil: Remove the springform pan from the water bath. Carefully remove the aluminum foil from the outside of the pan, then let the cheesecake rest at room temperature for 20 minutes.
  15. Loosen Sides: Run a buttered knife gently around the edge between the cheesecake and the springform pan to loosen it, but keep it in the pan for now.
  16. Chill: Allow the cheesecake to cool for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight for best results.
  17. Apply Topping: Before serving, remove the springform sides. Evenly sprinkle the superfine sugar over the top of the chilled cheesecake.
  18. Caramelize Sugar: Using a culinary blowtorch, carefully melt and caramelize the sugar until it forms a golden brown, crisp crust, similar to creme brulee. Let it stand for 5 minutes before slicing and serving.

Notes

  • Wrapping the springform pan with heavy-duty foil prevents water from seeping in during the water bath baking.
  • Use room temperature cream cheese for smooth, lump-free batter.
  • Superfine sugar caramelizes more evenly and quickly under the torch.
  • If you don’t have a blowtorch, you can use the oven’s broiler to caramelize the sugar, but watch carefully to avoid burning.
  • Allow the cheesecake to chill thoroughly to ensure it sets properly before topping and serving.

Keywords: pumpkin cheesecake, creme brulee cheesecake, pumpkin spice dessert, fall desserts, holiday cheesecake, ginger snap crust, caramelized sugar topping

Find it online: https://dailysimplerecipe.com/creme-brulee-pumpkin-cheesecake-recipe/