Crème Brûlée Pumpkin Cheesecake 🍮🎃🍰

Crème Brûlée Pumpkin Cheesecake 🍮🎃🍰

Delicious Recipe & Simple Steps Below 👇

Indulge in the exquisite fusion of flavors with this Crème Brûlée Pumpkin Cheesecake, featuring a ginger snap cookie crust, a creamy pumpkin filling, and a delightfully caramelized crème brûlée topping. This dessert combines the essence of autumn with the sophistication of French patisserie, making it the perfect centerpiece for your holiday gatherings.

📋Ingredients:

For the Ginger Snap 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 small chunks

For the Pumpkin Cheesecake Filling:

32 oz cream cheese, softened

1/2 cup sour cream

2 large eggs

1 1/4 cups pumpkin puree

3/4 cup granulated sugar

2 Tbsp cornstarch

2 tsp pumpkin spice extract

2 tsp ground cinnamon

For the Crème Brûlée Topping:

1/3 cup super fine sugar

Culinary blow torch (for caramelizing the sugar)

👩‍🍳Directions:

Preheat Oven and Prepare the Pan:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and prepare it for a water bath. Wrap the outside of the pan with heavy-duty aluminum foil to prevent leaks.

Make the Ginger Snap Crust:

Combine ginger snap crumbs, pumpkin spice extract, and melted butter. Press evenly into the bottom of the prepared pan. Sprinkle the broken cookie chunks over the crust.

Prepare the Pumpkin Cheesecake Filling:

In an electric mixer, beat the cream cheese until smooth. Add sugar, then eggs one at a time, mixing well after each. Add pumpkin puree, pumpkin spice, and sour cream. On low speed, add cinnamon and cornstarch until just combined.

Assemble the Cheesecake and Bake:

Pour the filling over the crust. Set the springform in a roasting pan and add hot water halfway up the sides of the springform. Bake for 80-85 minutes until set but slightly jiggly in the center. Turn off the oven, open the door halfway, and let rest for 10 minutes.

Cool and Chill:

Remove from oven and water bath, remove foil, and cool on a rack for 20 minutes. Loosen edges with a butter knife and cool to room temperature, then refrigerate for 4 hours or overnight.

Crème Brûlée Topping:

Sprinkle super fine sugar over the chilled cheesecake. Use a blow torch to caramelize the sugar until golden and crispy.

Serve:

Let stand 5 minutes, then slice and serve. Enjoy the rich layers of flavors and textures!

🕒 Prep Time: 15 minutes

🕒 Cook Time: 95 minutes (includes resting)

🕒 Total Time: About 6 hours (includes chilling)

🍽️ Servings: 12-16

This Crème Brûlée Pumpkin Cheesecake is not only a delicious treat but also a showstopper that will impress your guests with its beautiful layers and sophisticated flavors. Perfect for any fall celebration!

#PumpkinCheesecake #CremeBrulee #FallDesserts #PumpkinSpice #HolidayBaking