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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
