Description
This Pumpkin Crème Brûlée Cheesecake is a decadent fall dessert combining creamy pumpkin-flavored cheesecake with a crisp caramelized sugar topping. Perfect for holiday gatherings, it features a spiced graham cracker crust and a smooth, luscious filling infused with warm spices like cinnamon, ginger, and nutmeg. The brûlée topping adds an elegant finish that provides a satisfying crackle with every bite.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin purée
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the brûlée topping:
- ¼ cup granulated sugar (for torching)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake the crust for 8 to 10 minutes, then remove from oven and set aside to cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add the sugar and continue beating until fully integrated. Add the pumpkin purée and mix well. Incorporate eggs one at a time, beating gently after each addition. Stir in vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until the filling is completely smooth.
- Assemble and bake cheesecake: Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles. Place the cheesecake in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly when shaken.
- Cool the cheesecake: Once baking is complete, turn off the oven and slightly crack the oven door. Allow the cheesecake to cool gradually inside the oven for 1 hour, which helps prevent cracks. Then refrigerate the cheesecake uncovered for at least 4 hours or preferably overnight to fully set and chill.
- Add the brûlée topping: Just before serving, evenly sprinkle ¼ cup granulated sugar over the top of the chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and forms a golden, crisp layer. Let it sit for a few minutes to harden.
- Serve: Slice and serve this rich, creamy cheesecake with a crunchy brûlée topping as a perfect festive dessert.
Notes
- If you don’t have a kitchen torch, you can place sugar-topped slices under a hot broiler for 1–2 minutes, but watch closely to avoid burning.
- For the best texture and flavor, allow the cheesecake to chill overnight before adding the brûlée topping.
