Crème Brûlée Pumpkin Cheesecake is a delightful dessert that combines the rich flavors of pumpkin cheesecake with a creamy crème brûlée topping. This elegant dessert is perfect for fall gatherings, holiday celebrations, or any special occasion!

Ingredients

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

Timing

Making Crème Brûlée Pumpkin Cheesecake takes about 30 minutes for preparation and 60 minutes for baking, plus cooling time.

Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press into Pan: 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.

Step 2: Make the Pumpkin Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Pumpkin and Sugar: Add the pumpkin puree and 1 cup granulated sugar to the cream cheese. Mix until well combined.
3. Add Eggs and Spices: Add the eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully incorporated.
4. Pour Filling into Crust: Pour the pumpkin cheesecake filling over the cooled graham cracker crust and smooth the top.

Step 3: Bake the Cheesecake

1. Prepare Water Bath: Place the springform pan in a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the springform pan.
2. Bake: 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.
3. Cool: Remove from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to set.

Step 4: Prepare the Crème Brûlée Topping

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and stir in the vanilla extract and a pinch of salt.
2. Pour Over Cheesecake: Once the cheesecake is fully chilled, pour the warm cream mixture over the top of the cheesecake, spreading it evenly.

Step 5: Caramelize the Sugar

1. Add Sugar: Sprinkle the 1/4 cup of granulated sugar evenly over the cream layer.
2. Brûlée the Sugar: Use a kitchen torch to caramelize the sugar until it forms a golden, crispy layer. If you don’t have a torch, you can place the cheesecake under the broiler for a few minutes—watching closely to prevent burning.

Step 6: Serve

1. Slice and Enjoy: 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!

Nutritional Information

Here’s a quick overview of the nutritional content of Crème Brûlée Pumpkin Cheesecake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	350
Protein	6g
Fat	22g
Carbohydrates	35g
Sugar	18g

Tips for Customization

• Spice Variations: Adjust the spices to your liking; add more cinnamon or try adding cloves for a different flavor.
• Nut Crust: Substitute part of the graham cracker crumbs with finely chopped nuts for added texture.
• Whipped Cream: Serve with a dollop of whipped cream for extra creaminess.

Storage Instructions

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The sugar topping may lose its crispness over time.

Conclusion

Crème Brûlée Pumpkin Cheesecake is a stunning dessert that combines the flavors of classic pumpkin pie with the luxurious texture of cheesecake and the fun of a brûlée topping. Perfect for fall festivities or holiday gatherings, this recipe is sure to impress!

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just keep it refrigerated until ready to serve.

Is it necessary to use a water bath?

Using a water bath helps to prevent the cheesecake from cracking and ensures even baking, but if you don’t have a large enough pan, you can bake it without one.