Creme Brulee Pumpkin Cheesecake
Indulge in the delightful flavors of fall with this Creme Brulee Pumpkin Cheesecake Recipe! This exquisite dessert marries the creamy richness of pumpkin cheesecake with a delightful caramelized sugar topping, creating an unforgettable treat that is perfect for any gathering or cozy night in. The crunchy ginger snap crust adds a spicy depth that beautifully complements the creamy filling. Suitable for any occasion, from family dinners to festive celebrations, this recipe is surprisingly easy to prepare, allowing you to impress your guests without spending hours in the kitchen.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 14 oz ginger snap cookies (pulsed to crumbles)
- 1 tsp pumpkin pie spice
- 5 Tbsp unsalted butter (melted)
- 1–2 oz ginger snap cookies (chopped)
- 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
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- For the crust, mix crushed ginger snap cookies with melted butter until it resembles wet sand. Press firmly into the bottom of the pan.
- In another bowl, beat softened cream cheese and sour cream until smooth. Add eggs one at a time, then stir in pumpkin puree, sugar, cornstarch, and spices until well combined.
- Pour the filling over the crust and smooth the top. Place in a larger roasting pan filled with hot water halfway up the sides of the springform.
- Bake for about 85 minutes or until set but slightly jiggly in the center.
- Cool gradually in the oven, then refrigerate for at least four hours or overnight.
- Before serving, sprinkle superfine sugar on top and use a culinary blow torch to caramelize.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg