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Creme Brulee Pumpkin Cheesecake

Creme Brulee Pumpkin Cheesecake Recipe
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Indulge in the delightful fusion of flavors with this Creme Brulee Pumpkin Cheesecake Recipe. Combining the creamy richness of pumpkin cheesecake with a caramelized sugar topping, this dessert is perfect for fall gatherings and celebrations. The spiced ginger snap crust adds an extra layer of flavor, making each bite a creamy masterpiece that embodies the essence of the season. Whether you’re hosting Thanksgiving dinner or a cozy family gathering, this showstopper is sure to impress your loved ones and leave them craving more.

Ingredients

Scale
  • 14 oz ginger snap cookies (crushed)
  • 1 tsp pumpkin pie spice
  • 5 Tbsp unsalted butter (melted)
  • 32 oz cream cheese (softened)
  • ½ cup sour cream
  • 2 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
  • 1/3 cup superfine sugar (for topping)

Instructions

  1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set it inside a larger roasting pan.
  2. For the crust, mix crushed ginger snap cookies, melted butter, and pumpkin pie spice until combined. Press into the bottom of the springform pan and bake for 10 minutes.
  3. In a large bowl, beat together softened cream cheese and sour cream until smooth. Add eggs one at a time, then mix in pumpkin puree, sugar, cornstarch, pumpkin pie spice, and cinnamon until well blended.
  4. Pour the filling over the crust. Place the springform pan in the roasting pan filled halfway with boiling water. Bake for about 85 minutes until slightly jiggly in the center.
  5. Cool completely before refrigerating for several hours or overnight. Just before serving, sprinkle superfine sugar on top and use a culinary torch to caramelize until golden brown.

Nutrition

Find it online: https://simplyhomecooking.com/creme-brulee-pumpkin-cheesecake-recipe/