If you are searching for a dessert that combines the creamy richness of cheesecake with the warm, spiced allure of fall flavors, this Pumpkin Crème Brûlée Cheesecake Recipe is your next must-try. It beautifully marries the velvety texture of classic cheesecake with a luscious pumpkin-infused custard and the signature crisp sugar crust of crème brûlée. Every bite offers a cozy, indulgent experience that feels both festive and elegantly comforting. Whether you’re celebrating a holiday or simply craving something special, this recipe brings together crowd-pleasing flavors and impressive presentation in one unforgettable dish.

Pumpkin Crème Brûlée Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Pumpkin Crème Brûlée Cheesecake Recipe are simple yet essential, each playing a special role in building layers of flavor, texture, and aroma. From the spicy ginger snap crust to the smooth pumpkin-spiked filling and the caramelized sugar topping, every component contributes to an irresistible final dessert.

  • Ginger snap cookies (44 cookies): These are pulsed into fine crumbs to create a crunchy, spicy crust that perfectly complements the pumpkin filling.
  • Pumpkin spice extract (1 tsp + 2 tsp): This intensifies the warm autumn spices throughout the dish without overpowering it.
  • Unsalted butter (5 Tbsp): Melted and mixed with the cookie crumbs to bind the crust and add richness.
  • Broken ginger snap cookies (20 cookies): Added over the crust for extra crunch and texture contrast.
  • Cream cheese (32 oz, softened): The creamy base of the cheesecake that provides a luscious, smooth body.
  • Sour cream (½ cup): Adds moisture and slight tang to balance the sweet pumpkin and spices.
  • Large eggs (2): Essential for structure and helping the cheesecake set to the right firmness.
  • Pumpkin puree (1¼ cup): The star ingredient that gives the cheesecake its rich flavor and natural orange hue.
  • Granulated sugar (¾ cup): Sweetens the cheesecake filling evenly.
  • Cornstarch (2 Tbsp): Helps stabilize the filling for a smooth, creamy texture without cracks.
  • Ground cinnamon (2 tsp): Complementing the pumpkin spice for a warm, aromatic profile.
  • Super fine sugar (⅓ cup): Used for the iconic brûlée topping that adds a crackly, caramelized finish.
  • Culinary blow torch: The tool that helps achieve the perfect golden-brown crust on top.

How to Make Pumpkin Crème Brûlée Cheesecake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 325°F (165°C) and greasing a 9-inch springform pan to ensure easy release after baking. Arrange a large roasting pan that will comfortably fit your springform pan, and if you’re worried about water leaking in during the water bath, wrap the outside of the springform with heavy-duty aluminum foil. This sets the stage for a perfectly cooked cheesecake with delicate texture.

Step 2: Make the Ginger Snap Crust

Pulse the ginger snap cookies in a food processor until they become fine crumbs. Combine these crumbs with the melted butter and pumpkin spice extract in a small bowl, mixing until they form a uniform, fragrant mixture. Press this crumb mixture evenly into the bottom of your springform pan, and scatter the broken ginger snap chunks on top for an added crunch that will contrast delightfully with the smooth filling.

Step 3: Prepare the Cheesecake Filling

In a stand mixer, beat the softened cream cheese on medium-high until perfectly smooth. Gradually add the granulated sugar and mix for an additional two minutes to ensure a silky texture. Incorporate the eggs one at a time, blending thoroughly after each addition. Next, mix in pumpkin puree, pumpkin spice extract, and sour cream. Lower the mixer speed and stir in the ground cinnamon and cornstarch, creating a velvety batter packed with autumn flavors.

Step 4: Bake in a Water Bath

Pour your luscious pumpkin cheesecake batter over the prepared crust in the springform pan. Place it inside the roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. This water bath ensures gentle, even baking, preventing cracks and promoting a creamy texture. Bake for 80 to 85 minutes until the edges are set but the center still gently jiggles.

Step 5: Cool and Chill the Cheesecake

Turn off your oven, crack the door open slightly, and let the cheesecake rest inside for 10 minutes to stabilize. Remove the springform from the water bath and cool on the counter for about 20 minutes before running a knife around the edges to loosen. Continue cooling for an hour and then refrigerate for at least 4 hours or preferably overnight for the best texture and flavor melding.

Step 6: Add the Signature Crème Brûlée Top

When your cheesecake is thoroughly chilled, remove the springform rim and sprinkle an even layer of super fine sugar over the surface. Use a culinary blow torch to slowly melt and caramelize the sugar into a crackly amber topping. Let this top cool for approximately five minutes before slicing so the sugar hardens into the signature brûlée finish.

How to Serve Pumpkin Crème Brûlée Cheesecake Recipe

Pumpkin Crème Brûlée Cheesecake Recipe - Recipe Image

Garnishes

Adding a few garnishes can elevate this Pumpkin Crème Brûlée Cheesecake Recipe to an even more extraordinary experience. Consider fresh whipped cream with a hint of vanilla or a dusting of cinnamon on top for an inviting aroma. Toasted pecans or candied ginger bits scattered around the edges add texture and a burst of additional flavor.

Side Dishes

This cheesecake pairs wonderfully with simple sides that don’t compete with its rich flavors. A warm cup of spiced chai or rich espresso beautifully complements the dessert’s sweetness. For a fresher contrast, serve with a crisp apple or pear salad dressed lightly with lemon and honey.

Creative Ways to Present

Presentation is half the fun when indulging in a Pumpkin Crème Brûlée Cheesecake Recipe. Serve individual slices on rustic wooden plates, or scoop a bit of pumpkin ice cream alongside for an extra seasonal treat. You could also use mini torches to brûlée the sugar topping tableside for a bit of interactive fun that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep delicious for up to five days, giving you plenty of time to savor every bite.

Freezing

This Pumpkin Crème Brûlée Cheesecake Recipe also freezes well. Wrap it thoroughly in plastic wrap and then in aluminum foil to avoid freezer burn. Freeze for up to two months. When ready to enjoy, thaw it slowly overnight in the refrigerator to maintain its creamy texture.

Reheating

Since it’s a cheesecake, reheating is generally not recommended. If you prefer a slightly softer texture after refrigeration, let the slice sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving to keep the delicate texture intact.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is often more convenient. Just ensure it’s pure pumpkin without added spices or sugars for the best results in balancing flavors.

What can I substitute for pumpkin spice extract?

If you don’t have pumpkin spice extract, you can use a mixture of cinnamon, nutmeg, ginger, and cloves in the same amount to replicate the warm spice blend typically found in pumpkin spice.

Do I have to use a water bath for baking?

Yes, the water bath is crucial for this Pumpkin Crème Brûlée Cheesecake Recipe. It provides gentle, even heat that prevents cracks and results in the smooth, creamy texture that defines a great cheesecake.

Can I prepare the crust in advance?

Definitely. You can pulse the ginger snaps and combine the crust ingredients a day ahead, then refrigerate the crust mixture. When ready to bake, just press it into the pan and add the broken cookie chunks before pouring in the filling.

How long does it take to caramelize the sugar topping?

Using a culinary blow torch, caramelizing the sugar topping usually takes just a few minutes. Move the flame in small circles over the sugar until it melts and turns a beautiful golden brown. Be careful not to burn it!

Final Thoughts

This Pumpkin Crème Brûlée Cheesecake Recipe is one of those desserts that feels like a warm hug on a chilly day. Its combination of creamy cheesecake, spicy pumpkin, ginger snap crust, and crisp caramelized topping is irresistible. I encourage you to try this recipe for your next gathering or special occasion—you’ll not only impress your guests but also create a new seasonal favorite.

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Pumpkin Crème Brûlée Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 135 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 2 hours 50 minutes (including cooling and chilling time)
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Crème Brûlée Cheesecake is a decadent twist on classic cheesecake featuring a spiced ginger snap crust topped with a creamy pumpkin-infused filling. Finished with a crisp, caramelized sugar topping created with a culinary blow torch, this dessert blends fall flavors with the luxurious texture of crème brûlée for an unforgettable treat perfect for holiday gatherings or cozy evenings.


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 superfine sugar
  • Culinary blow torch


Instructions

  1. Preheat and prepare the pan: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Prepare a large roasting pan that will comfortably fit the springform pan. To prevent water from seeping in during baking, wrap the outer edges of the springform pan with heavy-duty aluminum foil.
  2. Make the crust: Use a food processor to pulse the ginger snap cookies into fine crumbs. In a small bowl, combine the cookie crumbs with melted butter and pumpkin spice extract; mix until well blended. Press this mixture evenly onto the bottom of the springform pan and scatter the broken ginger snap cookie chunks over the crust for extra texture.
  3. Prepare the cheesecake batter: In a stand mixer, beat the softened cream cheese on medium-high speed until smooth and creamy. Add granulated sugar and continue beating for 2 additional minutes to ensure it’s well combined. Add eggs one at a time, mixing thoroughly after each addition. Incorporate the pumpkin puree, pumpkin spice extract, and sour cream, mixing until fully integrated. Reduce mixer speed to low and add ground cinnamon and cornstarch; mix just until smooth and evenly combined.
  4. Assemble and bake in a water bath: Pour the cheesecake batter over the prepared crust in the springform pan. Place the springform pan inside the larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking. Bake for 80-85 minutes, or until the edges are set but the center remains slightly jiggly.
  5. Cool and chill the cheesecake: Turn off the oven and crack the door open; let the cheesecake rest inside for 10 minutes. Remove the springform pan from the water bath and allow it to cool on the countertop for 20 minutes. Run a knife gently around the edges to loosen it from the pan. Let it cool for an additional hour at room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set.
  6. Caramelize the topping: Once thoroughly chilled, remove the springform pan. Evenly sprinkle the superfine sugar over the surface of the cheesecake. Using a culinary blow torch, carefully melt and caramelize the sugar until it turns beautifully golden brown and forms a crisp crust similar to traditional crème brûlée. Allow the caramelized topping to cool and harden for about 5 minutes before slicing and serving.

Notes

  • If you don’t have pumpkin spice extract, substitute with 1 tsp pumpkin pie spice and a little vanilla extract.
  • Make sure to fully soften the cream cheese to avoid lumps in your cheesecake batter.
  • Be cautious when using the blow torch; keep it moving to evenly caramelize the sugar and avoid burning.
  • For best texture and flavor, chill the cheesecake overnight.
  • Use a sharp, hot knife to slice the cheesecake cleanly after caramelizing the topping.

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