If you’re searching for a show-stopping dessert that perfectly balances creamy richness with autumnal spices, look no further than this Pumpkin Crème Brûlée Cheesecake Recipe. This decadent dessert marries the velvety texture of classic cheesecake with the warm flavors of pumpkin and cinnamon, all crowned by a satisfyingly crisp brûléed sugar topping. Every bite takes you on a delightful journey—from the buttery ginger snap crust to the smooth pumpkin-infused filling and the caramelized sugar crunch. It’s a guaranteed crowd-pleaser and an absolute must-try for pumpkin lovers everywhere.
Ingredients You’ll Need
The beauty of this Pumpkin Crème Brûlée Cheesecake Recipe is how straightforward the ingredients are, each serving a special purpose to create layers of flavor and texture. From the spiced ginger snap crust to the luscious pumpkin cheesecake filling and the crispy sugar topping, these simple essentials come together like magic.
- Ginger snap cookies: Provide a sweet and spicy foundation for the crust with a perfect crunch.
- Pumpkin spice extract: Adds a concentrated pumpkin pie aroma without extra moisture.
- Unsalted butter: Binds the crust crumbs and lends richness.
- Cream cheese: The creamy base of the cheesecake that gives it smoothness.
- Sour cream: Enhances the cheesecake’s creaminess and adds slight tang.
- Large eggs: Provide structure and help set the cheesecake.
- Pumpkin puree: Infuses the dessert with vibrant color and natural pumpkin flavor.
- Granulated sugar: Sweetens the batter evenly and creates that classic brûlée topping.
- Cornstarch: Thickens the filling and ensures a creamy, not runny, texture.
- Ground cinnamon: Adds warmth and depth to the pumpkin flavor profile.
- Super fine sugar: Essential for achieving the perfect caramelized crust on top.
- Culinary blow torch: For creating the signature brûlée finish with precision.
How to Make Pumpkin Crème Brûlée Cheesecake Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by preheating your oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly to prevent sticking. Next, set up a large roasting pan that can comfortably hold your springform pan for a water bath—this bath will help your cheesecake bake gently and evenly. Wrapping the pan edges with heavy-duty aluminum foil prevents any water from seeping in, a simple trick for a flawless bake.
Step 2: Prepare the Crust
Pulse 44 ginger snap cookies in a food processor until you get fine crumbs. Combine these crumbs with 5 tablespoons of melted unsalted butter and 1 teaspoon of pumpkin spice extract, mixing until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the springform pan to form a sturdy crust. For an added texture burst, sprinkle 20 broken ginger snap chunks on top of the crust before baking.
Step 3: Make the Cheesecake Batter
In a stand mixer, beat 32 ounces of softened cream cheese on medium-high speed until perfectly smooth. Gradually add ¾ cup granulated sugar and continue beating for two more minutes to ensure it is fully incorporated. Crack in 2 large eggs, one at a time, mixing well after each addition. Then, add 1¼ cups pumpkin puree, 2 teaspoons pumpkin spice extract, and ½ cup sour cream, mixing just until combined. Reduce the mixer speed, fold in 2 teaspoons ground cinnamon and 2 tablespoons cornstarch, then beat until the filling is silky and lump-free.
Step 4: Assemble and Bake
Pour your luscious cheesecake batter evenly over the prepared crust. Place the springform pan inside the roasting pan, then carefully pour hot water into the roasting pan so it reaches halfway up the sides of the cheesecake pan. This water bath method gently cooks the cheesecake, preventing cracks and overbaking. Bake for 80-85 minutes or until the edges are set but the center still jiggles slightly when shaken.
Step 5: Cool the Cheesecake
Once baked, turn off the oven and slightly crack the door open. Let the cheesecake rest inside for 10 minutes to gradually cool. Carefully remove the pan from the water bath and place it on the counter for another 20 minutes. Run a knife lightly around the edges to loosen the cake, then letting it rest for an hour on the countertop before refrigerating for at least 4 hours or overnight to set completely.
Step 6: Add the Crème Brûlée Topping
After your cheesecake is perfectly chilled, remove the springform pan’s sides. Evenly sprinkle ⅓ cup super fine sugar across the top. Using a culinary blow torch, carefully melt the sugar until it caramelizes to a golden-brown, crisp shell. Let the topping cool and harden for about 5 minutes before slicing for serving. This brûlée finish adds that magical crackle and sweetness that elevates the whole dessert experience.
How to Serve Pumpkin Crème Brûlée Cheesecake Recipe
Garnishes
While this cheesecake shines on its own, simple garnishes like a dollop of freshly whipped cream or a sprinkle of ground cinnamon can heighten its appeal. Toasted pecans or a drizzle of maple syrup add inviting textures and flavors that perfectly complement the pumpkin spice notes.
Side Dishes
Pair this dessert with a warm cup of chai tea or a bold coffee to balance its creamy sweetness. For a festive touch, serve alongside spiced apple compote or lightly roasted autumn fruits to bring seasonal warmth to your table.
Creative Ways to Present
For holiday parties, serve individual slices on pretty plates with a leaf-shaped cinnamon sugar cookie on the side. You can also turn this cheesecake into cupcakes by baking the batter in lined muffin tins and torching the brûlée topping for delightful single servings.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Crème Brûlée Cheesecake Recipe needs to be refrigerated in an airtight container to maintain its delicate texture and flavor. It will keep well for up to 4 days, allowing you to enjoy this treat long after the initial celebration.
Freezing
You can freeze this cheesecake, but it’s a good idea to skip the brûlée topping before freezing. Wrap the cheesecake tightly in plastic wrap and aluminum foil to protect against freezer burn. When ready, thaw overnight in the refrigerator — torch the sugar topping fresh before serving.
Reheating
This cheesecake is best enjoyed chilled, so reheating is not recommended. If you want to warm it slightly, allow it to sit at room temperature for about 15 minutes, but avoid microwaves to preserve texture. Torch the sugar topping right before serving to maintain that perfect crunch.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works wonderfully in this Pumpkin Crème Brûlée Cheesecake Recipe, providing consistent texture and flavor without any extra moisture.
What if I don’t have pumpkin spice extract?
You can substitute with an equal amount of vanilla extract and a teaspoon of pumpkin pie spice for a similar warm flavor profile, though the extract adds a more concentrated pumpkin aroma.
How do I prevent cracks from forming on my cheesecake?
Using the water bath method to bake the cheesecake gently helps prevent cracks by evenly distributing heat and maintaining moisture. Also, avoid overmixing and don’t open the oven door during baking.
Can I use a regular oven instead of a water bath?
A water bath is highly recommended for this recipe to ensure a smooth, crack-free texture. If you don’t have a roasting pan, try placing a pan of hot water on the lower rack of the oven instead.
What kind of blow torch should I use for the brûlée topping?
A small culinary blow torch designed for kitchen use works best for evenly caramelizing the sugar without burning. Make sure to carefully follow safety instructions to achieve that perfect crisp topping.
Final Thoughts
This Pumpkin Crème Brûlée Cheesecake Recipe brings together the best parts of fall flavors and rich, creamy cheesecake into one unforgettable dessert. It’s a fantastic treat to whip up for family gatherings, holiday dinners, or when you simply want to indulge in something comforting and elegant. Trust me, once you try this recipe, it will become your go-to show-stopper for years to come!
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Pumpkin Crème Brûlée Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 6 hours 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Crème Brûlée Cheesecake combines the smooth, rich texture of classic cheesecake with the warm flavors of pumpkin and pumpkin spice. Featuring a ginger snap cookie crust topped with crunchy cookie chunks and finished with a caramelized brûlée sugar topping, this decadent dessert is perfect for autumn celebrations or holiday gatherings.
Ingredients
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 the springform pan comfortably. Wrap the outer edges of the springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath baking.
- Prepare the Crust: Pulse the ginger snap cookies into fine crumbs using a food processor. In a small bowl, combine the crumbs with melted butter and pumpkin spice extract until the mixture is well blended. Press this mixture evenly over the bottom of the springform pan. Then, scatter the broken ginger snap cookie chunks evenly over the pressed crust for added texture.
- Make the Cheesecake Batter: In a stand mixer, beat the softened cream cheese on medium-high speed until smooth and creamy. Add the granulated sugar and continue beating for two more minutes until well combined. Incorporate the eggs one at a time, mixing thoroughly after each addition. Add the pumpkin puree, pumpkin spice extract, and sour cream, mixing until fully combined. Reduce the mixer speed to low, then add ground cinnamon and cornstarch, mixing until the batter is smooth.
- Assemble and Bake: Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan inside the prepared roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in the preheated oven for 80-85 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
- Cool the Cheesecake: Turn off the oven and crack the door open, letting the cheesecake rest inside for 10 minutes. Carefully remove the springform pan from the water bath and let it cool on the counter for 20 minutes. Run a knife around the edges to loosen the cake, then allow it to cool for an additional hour at room temperature before refrigerating for at least 4 hours or overnight to set completely.
- Crème Brûlée Topping: Once chilled, remove the cheesecake from the springform pan and evenly sprinkle the superfine sugar over the top. Using a culinary blow torch, caramelize the sugar by heating it until it melts and turns a golden brown color, creating the signature brûlée crust. Allow the sugar topping to cool and harden for about 5 minutes before slicing and serving.
Notes
- Ensure the cream cheese is properly softened to avoid lumps in the batter.
- Using a water bath prevents cracking and helps the cheesecake bake evenly.
- Wrap the springform pan with foil tightly to prevent water from leaking inside during baking.
- Superfine sugar is best for the brûlée topping as it melts evenly without burning quickly.
- Allow the cheesecake to chill overnight for best texture and flavor.
- Use a sharp knife dipped in hot water and wiped dry to cut clean slices.
