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
Scale
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.
