Creme Brulee Pumpkin Cheesecake
Indulge in the enchanting flavors of our Creme Brulee Pumpkin Cheesecake Recipe, a delightful fusion of creamy pumpkin cheesecake and a spiced ginger snap crust, crowned with a perfectly caramelized sugar topping. This dessert captures the essence of fall, evoking warm memories of cozy gatherings and festive celebrations. The rich, velvety filling made from cream cheese and pumpkin puree is both indulgent and light, while the crispy topping adds an irresistible crunch. Perfect for Thanksgiving or any gathering, this cheesecake promises to impress family and friends alike.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 14 oz ginger snap cookies (crumbled)
- 5 Tbsp unsalted butter (melted)
- 32 oz cream cheese (softened)
- ½ cup sour cream
- 2 large eggs (room temperature)
- 1 ¼ cup pumpkin puree
- ¾ cup white granulated sugar
- 2 Tbsp cornstarch
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- Superfine sugar for caramelizing
Instructions
- Preheat oven to 325°F (160°C). Grease a springform pan and place it inside a larger roasting pan.
- For the crust, mix crumbled ginger snap cookies with melted butter until well combined. Press firmly into the bottom of the springform pan.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add sour cream and then eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree, sugar, cornstarch, and spices until combined.
- Pour filling over the crust in the springform pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Bake for about 60-70 minutes until edges are set but center is slightly wobbly. Let cool completely before refrigerating for at least four hours or overnight.
- Before serving, sprinkle superfine sugar on top and use a culinary blowtorch to caramelize.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg