Print

Creme Brulee Pumpkin Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This Creme Brulee Pumpkin Cheesecake combines the rich creaminess of classic cheesecake with the warm spices of pumpkin pie, all topped with a crisp caramelized sugar crust. The ginger snap cookie crust adds a delightful spiced crunch, making it a perfect decadent dessert for fall or holiday gatherings.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 7 hours 25 minutes (including chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 14 oz ginger snap cookies, pulsed to crumbles
  • 1 tsp pumpkin pie spice
  • 5 Tbsp unsalted butter, melted
  • 1-2 oz ginger snap cookies, chopped

Pumpkin Cheesecake Filling

  • 32 oz cream cheese, softened
  • ½ cup sour cream
  • 2 eggs, room temperature
  • 1 ¼ cup pumpkin puree
  • ¾ cup white granulated sugar
  • 2 Tbsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon

Brulee Topping

  • 1/3 cup superfine sugar
  • 1 culinary blow torch

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 325℉. Grease a 9-inch springform pan. Place the pan inside a larger roasting pan. Wrap the springform pan with heavy-duty aluminum foil from the bottom up the sides to protect it from water if necessary.
  2. Make the Crust: Pulse ginger snap cookies in a food processor to fine crumbs. Mix crumbs with melted butter and pumpkin pie spice until evenly combined. Press the mixture firmly onto the bottom of the springform pan. Spread chopped ginger snap cookies evenly over the crust.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese on medium-high until smooth and fluffy, scraping down the bowl. Add sugar and beat for a couple more minutes. Add eggs one at a time, beating well after each. Mix in pumpkin puree and sour cream until incorporated, scraping down the sides.
  4. Add Spices and Cornstarch: Reduce mixer speed and add cinnamon, pumpkin pie spice, and cornstarch. Beat until ingredients are fully combined and batter is smooth.
  5. Assemble and Bake in Water Bath: Pour the batter over the crust in the springform pan. Carefully set the pan inside the roasting pan and add hot water halfway up the springform pan’s sides, avoiding splashing water onto the cheesecake. Bake for 80-85 minutes.
  6. Cool the Cheesecake: Turn off the oven and open the door halfway, letting the cheesecake rest for 10-15 minutes. Remove the cheesecake from the water bath and foil. Let it rest 20 minutes at room temperature. Run a greased butter knife along the pan sides to loosen. Cool for 1 hour, cover airtight, then refrigerate at least 4 hours or overnight.
  7. Prepare the Brulee Topping: Remove cheesecake from fridge and let it warm for 30 minutes. Remove any condensation with a paper towel. Take off the springform side. Evenly sprinkle superfine sugar over the top.
  8. Torch the Sugar: Use a culinary blow torch to melt the sugar until golden brown and crisp. Let it rest about 5 minutes before slicing and serving.

Notes

  • Wrapping the springform pan in foil prevents water from leaking into the cheesecake during the water bath bake.
  • Using room temperature eggs and cream cheese ensures a smooth, lump-free batter.
  • Be careful not to splash water on the cheesecake to avoid soggy crust.
  • The blow torch caramelizes the sugar quickly without warming the cheesecake excessively.
  • The cheesecake can be prepared a day ahead; just brulee the topping before serving.

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