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

Scale

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

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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.