Crème Brûlée Pumpkin Cheesecake is a show-stopping dessert that combines the smooth richness of cheesecake with the seasonal flavors of pumpkin and the irresistible crunch of a crème brûlée topping. Perfect for holiday gatherings or special occasions, this dessert will impress your guests with its stunning presentation and delightful taste.
Why You’ll Love This Recipe
- Elegant and Unique: Combines two classic desserts—cheesecake and crème brûlée—for a luxurious treat.
- Seasonal Flavors: The warm spices and pumpkin make it perfect for fall and winter holidays.
- Show-Stopping Topping: The caramelized sugar crust adds texture and a dramatic flair.
- Make-Ahead Friendly: Refrigerate overnight to save time on busy celebration days.
- Customizable Crust: Ginger snap cookies give a spiced base, but you can experiment with other cookies.
Ingredients
Crust:
- 44 ginger snap cookies (about 2 cups of crumbs)
- 1 tsp pumpkin spice extract
- 5 tbsp melted unsalted butter
- 20 ginger snap cookies, broken into chunks
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
Topping:
- 1/3 cup super fine sugar (for the brûlée topping)
- Culinary blow torch
Kitchen Equipment Needed
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Large roasting pan
- Heavy-duty aluminum foil
- Culinary blow torch
Step-by-Step Directions
Step 1: Prepare the Crust
Preheat your oven to 325°F and grease a 9-inch springform pan.
Pulse 44 ginger snap cookies in a food processor until finely crumbled. Transfer to a mixing bowl and combine with melted butter and pumpkin spice extract until evenly mixed.
Press the mixture evenly into the bottom of the springform pan. Sprinkle the broken ginger snap cookie chunks on top of the pressed crust.
Step 2: Make the Cheesecake Batter
In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and fluffy, scraping down the sides and bottom of the bowl as needed. Add the sugar and continue to beat until well combined.
Add the eggs one at a time, beating after each addition. Mix in the pumpkin puree, pumpkin spice extract, and sour cream until fully incorporated.
Lower the mixer speed and add the cinnamon and cornstarch. Beat until the batter is smooth and all ingredients are evenly combined.
Step 3: Assemble the Cheesecake
Pour the cheesecake batter over the prepared crust and cookie chunks in the springform pan. Place the springform pan inside a large roasting pan. Carefully pour water into the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
Step 4: Bake
Bake the cheesecake for 80–85 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven, crack the door open halfway, and let the cheesecake rest in the oven for 10 minutes.
Remove the cheesecake from the roasting pan and foil, then cool on the counter for 20 minutes. Run a greased butter knife gently around the edges to loosen it from the pan. Cool for 1 hour, then refrigerate for at least 4 hours or overnight.
Step 5: Add the Crème Brûlée Topping
Remove the side of the springform pan. Sprinkle the superfine sugar evenly over the top of the chilled cheesecake. Using a culinary blow torch, melt the sugar until it forms a golden, crispy crust. Let the topping set for about 5 minutes before slicing and serving.
Serving and Storage Tips
- Serving: Slice with a sharp knife warmed under hot water and wiped dry for clean cuts. Serve on its own or with a dollop of whipped cream.
- Storage: Store leftovers in the refrigerator for up to 4 days. Cover tightly to prevent the brûlée topping from softening.
Variations
- Cookie Swap: Use graham crackers, vanilla wafers, or speculoos cookies instead of ginger snaps for the crust.
- Spiced Up: Add nutmeg or allspice to the cheesecake batter for extra holiday flavor.
- No Blow Torch? Broil the sugar-topped cheesecake under the oven broiler for a few seconds, watching closely to avoid burning.
Helpful Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Use heavy-duty foil to wrap the pan securely and prevent water from seeping into the cheesecake.
- Superfine sugar caramelizes quickly and evenly, making it ideal for the brûlée topping.
Tips from Well-Known Chefs
- Mary Berry: “A water bath is essential for an evenly baked, crack-free cheesecake.”
- Ina Garten: “Always scrape down the sides of your mixing bowl to ensure all ingredients are fully incorporated.”
- Paul Hollywood: “Let the cheesecake cool gradually to avoid a sudden temperature change that can cause cracking.”
Frequently Asked Questions
1. Can I skip the water bath?
The water bath ensures even baking and a creamy texture, but you can skip it if needed. Be aware that the cheesecake may crack.
2. Can I make this cheesecake ahead of time?
Yes! The cheesecake can be made up to 2 days ahead. Add the brûlée topping just before serving.
3. What’s the best way to caramelize the sugar without a blow torch?
Use the broiler in your oven. Keep a close eye on it to prevent burning and rotate the cheesecake as needed for even caramelization.
4. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced, which will alter the recipe’s flavor and texture. Stick with pure pumpkin puree.
5. Can I freeze this cheesecake?
Yes, but freeze it without the brûlée topping. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator before adding the sugar topping and caramelizing.
This Crème Brûlée Pumpkin Cheesecake is the perfect dessert to bring a touch of elegance and warmth to your holiday table. Its rich flavors and crisp caramel topping are sure to make it the highlight of any celebration!
