Crème Brûlée Pumpkin Cheesecake Recipe
Introduction
This Crème Brûlée Pumpkin Cheesecake beautifully combines the creamy richness of cheesecake with the warm spices of pumpkin and a crisp, caramelized sugar topping. Perfect for fall gatherings or any time you crave a decadent dessert with a seasonal twist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for topping)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (for topping)
- Pinch of salt (for topping)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until evenly coated. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
- Step 2: In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree and 1 cup sugar, mixing well. Beat in eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined. Pour mixture over the cooled crust and smooth the top.
- Step 3: Place the springform pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and leave cheesecake inside for an additional hour.
- Step 4: Remove cheesecake from the oven and cool at room temperature for 30 minutes. Refrigerate for at least 4 hours or overnight to firm up completely.
- Step 5: In a small saucepan, heat heavy cream over medium heat until just simmering. Remove from heat and stir in vanilla extract and a pinch of salt. Pour the warm cream evenly over the chilled cheesecake.
- Step 6: Evenly sprinkle 1/4 cup granulated sugar over the cream layer. Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, place the cheesecake under a broiler for a few minutes, watching carefully to avoid burning.
- Step 7: Let the sugar topping harden for a few minutes before slicing. Serve chilled and enjoy your Crème Brûlée Pumpkin Cheesecake!
Tips & Variations
- For a nutty twist, add 1/2 cup finely chopped pecans to the crust mixture before baking.
- Use canned pumpkin puree labeled 100% pumpkin for the best flavor and texture.
- If you don’t have a kitchen torch, broiling the sugar works well, but watch closely to prevent burning.
- For extra spice, increase cinnamon to 1 1/2 teaspoons or add a pinch of ground cloves.
Storage
Store leftover cheesecake covered in the refrigerator for up to 4 days. The caramelized topping is best eaten fresh, as it can soften over time. Reheat briefly with a kitchen torch or under a broiler to refresh the crispy sugar layer before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, the cheesecake can be made a day in advance. Prepare through baking and chilling steps, then add the crème brûlée topping just before serving for the best texture.
What if I don’t have a springform pan?
A springform pan is ideal for easy removal, but if you don’t have one, use a regular cake pan lined with parchment paper and be extra gentle when removing the cheesecake.
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Crème Brûlée Pumpkin Cheesecake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10–12 servings 1x
Description
This Crème Brûlée Pumpkin Cheesecake combines the creamy texture and warm spices of pumpkin cheesecake with a delicate custard-like topping that is caramelized for a crisp, golden finish. Perfect for fall or holiday gatherings, this dessert features a buttery graham cracker crust, a rich pumpkin cream cheese filling, and a luscious brûléed topping that adds an elegant touch.
Ingredients
Scale
For the Pumpkin Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for topping)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
- Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree and 1 cup granulated sugar to the cream cheese, mixing until well combined. Add the eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt, mixing until smooth and fully incorporated. Pour the pumpkin cheesecake filling over the cooled graham cracker crust and smooth the top.
- Bake the Cheesecake: Place the springform pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let cool at room temperature for about 30 minutes. Refrigerate for at least 4 hours or overnight to set.
- Prepare the Crème Brûlée Topping: Heat the heavy cream over medium heat in a small saucepan until just simmering. Remove from heat and stir in the vanilla extract and a pinch of salt. Once the cheesecake is fully chilled, pour the warm cream mixture evenly over the top of the cheesecake.
- Caramelize the Sugar: Sprinkle the 1/4 cup granulated sugar evenly over the cream layer. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy layer. If you don’t have a torch, place the cheesecake under the broiler for a few minutes, watching closely to prevent burning.
- Serve: Allow the cheesecake to sit for a few minutes to let the sugar harden before slicing. Serve chilled and enjoy your delicious Crème Brûlée Pumpkin Cheesecake!
Notes
- Using a water bath helps to bake the cheesecake evenly and prevents cracking.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- If you don’t have a kitchen torch, the broiler method works well for caramelizing the sugar topping.
- Allowing the cheesecake to chill overnight improves flavor and texture.
- For best results, use canned pumpkin puree instead of pumpkin pie filling to control sweetness and spices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Crème Brûlée, Pumpkin Cheesecake, Fall Dessert, Holiday Dessert, Pumpkin Recipe, Cheesecake Recipe, Caramelized Sugar Topping
