There is simply nothing quite as delightfully indulgent as this Pumpkin Crème Brûlée Cheesecake Recipe—a luscious fusion of the silky richness of cheesecake, the warm cozy flavors of pumpkin and spices, and the elegant caramelized sugar topping reminiscent of classic crème brûlée. This decadent dessert will instantly become your autumn favorite, perfect for sharing with friends and family or as a show-stopping finale to any special dinner. Its creamy texture paired with that crispy, crackly top is a heavenly combination that invites you to savor each bite with joy.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is all it takes to create a Pumpkin Crème Brûlée Cheesecake Recipe that’s bursting with flavor and just the right density. Each element, from the ginger snap crust to the creamy pumpkin filling and the brûléed topping, plays a crucial role in crafting this dessert’s irresistible taste and texture.
- Ginger snap cookies (44, pulsed into crumbs): These add a spicy, crunchy base that perfectly complements pumpkin’s sweetness.
- Pumpkin spice extract (1 tsp + 2 tsp): Delivers that signature autumn warmth, enhancing every bite with a cozy spice blend.
- Unsalted butter (5 Tbsp, melted): Binds the crust together while providing richness without overpowering flavors.
- Extra ginger snap cookies (20, broken into chunks): Sprinkled over the crust for added texture and a delightful crunch surprise.
- Cream cheese (32 oz, softened): Creates the cheesecake’s creamy, smooth body—the heart of this dessert.
- Sour cream (½ cup): Adds a subtle tang and balances sweetness while ensuring a velvety finish.
- Large eggs (2): Essential for giving structure and stability to the cheesecake filling.
- Pumpkin puree (1¼ cup): The star ingredient that infuses this cheesecake with natural sweetness and vibrant color.
- Granulated sugar (¾ cup): Sweetens the filling to perfection without masking the pumpkin’s natural flavor.
- Cornstarch (2 Tbsp): Helps set the cheesecake just right so it’s creamy yet sliceable.
- Ground cinnamon (2 tsp): Complements the pumpkin with its warm, fragrant spice.
- Super fine sugar (⅓ cup): Creates the signature hard, crackly top when caramelized.
- Culinary blow torch: Needed to melt and caramelize the sugar topping for that perfect brûlée finish.
How to Make Pumpkin Crème Brûlée Cheesecake Recipe
Step 1: Prepare the Pan and Water Bath
Begin by preheating your oven to 325°F (165°C) and generously greasing a 9-inch springform pan. Setting up a water bath is crucial to baking a smooth, crack-free cheesecake, so prepare a large roasting pan where the springform pan will fit comfortably. To avoid any water leaks into your cheesecake, wrap the springform pan’s edges with heavy-duty aluminum foil – this extra step preserves the moisture and ensures a perfectly creamy bake.
Step 2: Make the Ginger Snap Crust
Using a food processor, pulse those 44 ginger snap cookies until they transform into fine crumbs. Then mix them with the melted butter and a teaspoon of pumpkin spice extract—this blend gives your crust warmth and complexity. Press this mixture firmly into the bottom of the springform pan, creating a sturdy and flavorful base. Scatter the broken ginger snap chunks evenly over the crust for delightful bursts of crunch in every slice.
Step 3: Craft the Pumpkin Cheesecake Filling
In your stand mixer, whip the softened cream cheese at medium-high speed until it’s incredibly smooth. Gradually incorporate the sugar, beating for an additional two minutes to ensure it’s fully incorporated and silky. Add the eggs one by one, mixing well after each to keep the texture even. The pumpkin puree, pumpkin spice extract, and sour cream come next—blend these in until the mixture is just combined. Lower the speed and gently fold in cinnamon and cornstarch, which will lend structure and that classic spiced aroma.
Step 4: Bake the Cheesecake in the Water Bath
Pour the luscious pumpkin filling over your prepared ginger snap crust. Nestle the springform pan inside the roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the cheesecake’s sides. This gentle baking method produces a moist, creamy cheesecake with a silken texture. Bake uncovered for 80-85 minutes, keeping an eye out for firm edges and a slightly wobbly center—just like a perfect crème brûlée.
Step 5: Cool and Chill the Cheesecake
Once baking is complete, turn off the oven and crack the door open to let the cheesecake rest inside for 10 minutes—this prevents cracking from sudden temperature changes. Remove the springform pan from the water bath and let it cool on the counter for 20 minutes. Run a knife around the edges to help release it, and then cool for an additional hour before refrigerating for at least 4 hours or overnight to set completely.
Step 6: Brûlée the Sugar Topping
With the cheesecake fully chilled and firm, carefully remove the springform pan. Evenly sprinkle the superfine sugar across the top. Using a culinary blow torch, melt and caramelize the sugar until it forms a glossy, golden-brown crust. Allow it to cool for about 5 minutes, letting the sugar harden into that signature crackly, sweet shell that makes this Pumpkin Crème Brûlée Cheesecake Recipe so unforgettable.
How to Serve Pumpkin Crème Brûlée Cheesecake Recipe
Garnishes
For a finishing touch, sprinkle a few toasted pecans around the edges or dust with a light sprinkle of cinnamon or pumpkin spice for an inviting aroma. A dollop of freshly whipped cream or a drizzle of caramel sauce adds richness and visual appeal that makes every slice look as good as it tastes.
Side Dishes
This cheesecake pairs beautifully with fresh fruit such as sliced pears or berries, which provide a burst of brightness to counterbalance the richness. A hot cup of spiced chai or a creamy latte also makes the perfect cozy companion to enjoy with this dessert on chilly days.
Creative Ways to Present
Serve individual portions in small ramekins with the brûlée topping freshly torched just before serving for a stunning presentation. Alternatively, decorate the platter with edible autumn leaves or sprinkle crushed ginger snaps around. The rustic elegance of this dessert blends beautifully with any seasonal celebration table.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Crème Brûlée Cheesecake Recipe slices should be tightly covered with plastic wrap or stored in an airtight container to maintain their moisture and texture. Keep refrigerated and consume within 4-5 days for optimal freshness and flavor.
Freezing
This cheesecake freezes wonderfully! Slice into portions, wrap each piece individually in plastic wrap, then foil, and place in a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge. Note that the caramelized topping’s texture may soften slightly after freezing, but the taste remains exceptional.
Reheating
Since this is a chilled dessert, reheating isn’t typically necessary. However, if you prefer your cheesecake slightly softer, let slices sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can cause the texture to become grainy.
FAQs
Can I substitute the ginger snap crust with graham crackers?
Absolutely! Graham crackers make a great alternative and will provide a milder, buttery base. If you want to keep the cozy spice notes, consider adding a pinch of cinnamon or pumpkin spice to the crust mixture.
What if I don’t have a culinary blow torch? Can I caramelize the sugar without it?
A blow torch is ideal for the perfect brûlée crust, but you can also broil the cheesecake’s top in the oven for 1-2 minutes. Watch carefully to avoid burning, and be prepared for a slightly less even caramelization.
Is it possible to make this cheesecake gluten-free?
Yes! Use gluten-free ginger snap cookies or a gluten-free spice cookie crust to replicate the ginger snap flavor without gluten. Just ensure all other ingredients like pumpkin spice extracts are gluten-free.
Can I use canned pumpkin puree in this recipe?
Canned pumpkin puree works wonderfully and is often the most convenient choice. Just be sure it’s pure pumpkin rather than pumpkin pie filling, which contains added sugars and spices.
How do I know when the cheesecake is done baking?
Look for firm, set edges with a center that still jiggles slightly—like classic crème brûlée. The cheesecake will continue to set as it cools, giving you that silky and dense consistency.
Final Thoughts
There’s something truly magical about making and sharing this Pumpkin Crème Brûlée Cheesecake Recipe. It’s a celebration of fall’s flavors wrapped up in a luxuriously creamy dessert that impresses every time. Whether for a holiday gathering or just a special treat, this cheesecake promises smiles with every crackly, spiced, buttery bite. I encourage you to dive in and make it your own—you’ll be so glad you did!
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Pumpkin Crème Brûlée Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 3 hours 50 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with seasonal pumpkin and warm spices, topped with a caramelized sugar crust for a delightful texture contrast. Perfect for autumn gatherings, this elegant dessert features a ginger snap crust layered with cookie chunks and a smooth pumpkin-spiced filling, finished with a crisp, torch-browned sugar topping.
Ingredients
For the 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 chunks
For the 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
For the Topping:
- ⅓ cup super fine sugar
- Culinary blow torch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Prepare a large roasting pan to hold the springform pan. Wrap the roasting pan sides with heavy-duty aluminum foil to prevent water leaks during the water bath.
- Make the Crust: Pulse the ginger snaps into fine crumbs in a food processor. Combine the crumbs with melted butter and pumpkin spice extract until well mixed. Press this mixture evenly over the bottom of the springform pan. Scatter broken ginger snap cookie chunks evenly over the crust layer.
- Prepare the Cheesecake Batter: In a stand mixer, beat the softened cream cheese on medium-high speed until smooth. Add sugar and continue beating for 2 minutes. Add the eggs one at a time, mixing well after each addition. Blend in pumpkin puree, pumpkin spice extract, and sour cream until combined. Reduce mixer speed to low and mix in cinnamon and cornstarch until smooth and uniform.
- Assemble and Bake: Pour the cheesecake batter over the prepared crust. Place the springform pan inside the roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan for a water bath. Bake for 80-85 minutes until the edges are set and the center is slightly jiggly.
- Cool the Cheesecake: Turn off the oven, crack the door, and let the cheesecake rest inside for 10 minutes. Remove from the water bath, then cool on the counter for 20 minutes. Run a knife around the edges to loosen, cool for an additional hour on the counter, and then refrigerate for at least 4 hours or overnight to fully set.
- Caramelize the Sugar Topping: Remove the cheesecake from the springform pan once chilled. Evenly sprinkle the super fine sugar on top. Use a culinary blow torch to melt and caramelize the sugar until it forms a golden brown, crisp crust. Allow to cool for about 5 minutes before slicing and serving.
Notes
- Use room temperature cream cheese for a smooth batter without lumps.
- Ensure the water bath’s foil is sealed well to avoid water leaking into the cheesecake.
- Allow the cheesecake to chill overnight for best texture and flavor development.
- Use super fine sugar for an even and quick caramelized topping.
- If a culinary blow torch is unavailable, briefly broil the sugar under a high heat oven rack, watching closely to avoid burning.
