Description
If you’re searching for a show-stopping dessert that beautifully combines the rich, velvety texture of cheesecake with the warm, comforting flavors of pumpkin spice, look no further than this delightful Creme Brulee Pumpkin Cheesecake Recipe. This dessert is perfect for any occasion—from cozy family gatherings to festive celebrations. The impressive caramelized topping adds an elegant touch that will leave your guests in awe.
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 (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine crushed ginger snap cookies, melted butter, and pumpkin pie spice. Press into the bottom of the springform pan.
- In another bowl, beat softened cream cheese and sugar until smooth. Add sour cream, pumpkin puree, eggs, cornstarch, and spices; mix until combined.
- Pour filling over crust; place the springform pan in a larger roasting pan filled halfway with hot water. Bake for about 85 minutes or until set but slightly wobbly in the center.
- Cool at room temperature before refrigerating overnight. Before serving, sprinkle superfine sugar on top and use a culinary blow torch to caramelize.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 24g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg