An elegant balance of creamy pumpkin and crisp caramel defines this Pumpkin Brulee Cheesecake. Silky pumpkin-spiced filling sits on a buttery graham base, finished with a glassy brûlée that snaps under the spoon. The technique—baked, chilled, then torched—creates refined contrasts of texture and temperature. For a lighter autumn table, consider a related bite-sized version like no‑bake pumpkin cheesecake balls for variety.
Why Make This Recipe
- Effortless Yet Elegant — The steps are straightforward, but the brûlée finish elevates the presentation with minimal extra work.
- Minimal Ingredients — Pantry-friendly staples and a single spice blend keep the ingredient list concise.
- Impressive Flavor — Rich cream cheese and real pumpkin concentrate aroma and mouthfeel; the caramelized sugar adds a brittle, bittersweet counterpoint.
This version leans on technique rather than complexity: a water bath for an even bake, careful chilling for clean slices, and a torching step that transforms a classic cheesecake into something ceremonious.
Ingredients
Base
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted and cooled (room temperature butter)
Filling
- 24 oz (680 g) full‑fat cream cheese, softened to room temperature (no lumps)
- 1 cup (240 g) canned pumpkin purée (not pumpkin pie mix)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg (mixed)
- 1/2 cup (120 ml) sour cream or heavy cream, room temperature
Brûlée topping
- 1/3–1/2 cup (65–100 g) superfine granulated sugar (for caramelizing; fine sugar melts evenly)
Topping & garnish
- Whipped cream or crème fraîche (optional), toasted pepitas, and a light dusting of cinnamon
How to Make Pumpkin Brulee Cheesecake:
- Prepare the crust: Preheat oven to 325°F (160°C). Mix graham crumbs and melted butter until moist and sandy. Press firmly into a 9‑inch springform pan, building a slight lip. Bake 8–10 minutes until golden at the edges; cool slightly. (Mini‑tip: use the bottom of a measuring cup to compress the crust for a uniform base.)
- Make the filling: Beat softened cream cheese until utterly smooth and creamy, about 2–3 minutes. Add sugars and mix until light and slightly aerated. Scrape the bowl; texture should be glossy and free of lumps.
- Add pumpkin and spices: Blend in pumpkin purée, vanilla, and the spice mix until homogeneous. Fold in eggs one at a time, mixing just until incorporated to avoid over‑aeration. Stir in sour cream (or cream) for silkiness—the batter should be thick, velvety, and deep orange.
- Assemble and bake in a water bath: Pour filling over the cooled crust. Wrap the pan bottom in foil and place it in a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the springform. Bake 55–70 minutes until edges are set and center still has a gentle jiggle. (Mini‑tip: the water bath ensures even baking and prevents cracking.)
- Cool and chill: Turn off oven, crack door, and let the cheesecake rest 30 minutes to avoid shocks. Remove from oven, cool to room temperature, then chill uncovered in the refrigerator at least 6 hours, preferably overnight. The chilled surface should be firm to the touch.
- Brûlée the top: Just before serving, sprinkle an even layer of superfine sugar over the chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar into a thin, amber crust that snaps. Alternatively, place under a very hot broiler for 1–3 minutes, watching closely for color. (Mini‑tip: torch in short bursts to avoid heating the filling; caramel should be deep amber, not black.)
- Rest and slice: Let the caramel cool and harden 5 minutes. Run a hot, dry knife under warm water, wipe dry, and slice cleanly between passes for glossy, neat wedges.
How to Serve Pumpkin Brulee Cheesecake:
Serve slices on chilled plates to preserve texture. Place a small quenelle of lightly sweetened whipped cream or a spoon of crème fraîche beside each slice, then scatter toasted pepitas or a thin tuile for crunch and contrast. A delicate drizzle of spiced maple or a few candied orange segments complement the pumpkin’s warmth. For a brunch table that pairs well, consider serving alongside blueberry cheesecake crumble muffins.
How to Store Pumpkin Brulee Cheesecake:
- Refrigerate: Cover the cheesecake loosely with plastic wrap or a cake dome and refrigerate up to 4–5 days. Keep the brûlée crisp by adding the caramel layer only just before serving.
- Freeze: Wrap individual slices tightly in plastic then foil; freeze up to 2 months. Thaw in the refrigerator overnight.
- Recrisping sugar: If stored with the caramel, it may soften; re-sprinkle and torch sugar just before serving to restore the crisp top.
Tips to Make Pumpkin Brulee Cheesecake:
- Room temperature ingredients: Bring cream cheese, eggs, and dairy to room temperature for a lump‑free, silkier batter.
- Avoid overbaking: Look for a slight jiggle in the center; carryover heat will finish the set without drying the custard.
- Use superfine sugar for brûlée: It melts faster and produces a smoother caramel crust.
- Clean slices: Warm your knife under hot water and wipe dry between cuts to keep edges pristine.
Variation (if any)
- Maple‑Pecan Brûlée: Replace pepitas with toasted pecans and fold 2 tbsp pure maple syrup into the filling.
- Ginger‑Molasses Crust: Mix crushed gingersnaps into the crust and add 1 tbsp molasses to the filling for deeper spice.
- Mini Individual Cheesecakes: Bake in a muffin tin lined with parchment for elegant single-serve portions—finish each with its own brûlée.
FAQs
How long should I chill the cheesecake before torching?
Chill at least 6 hours, ideally overnight. A thoroughly cold center prevents the torch from warming the filling while you caramelize the sugar.
Can I use canned pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling contains added sugar and spices that will alter sweetness and balance. Use plain pumpkin purée for control over flavor.
What if I don’t have a kitchen torch?
Use the broiler: position the oven rack close to the heat source, preheat the broiler, and watch closely—caramelization happens quickly and can go from amber to burnt.
How do I prevent the top from cracking?
Bake in a water bath, avoid overmixing (which incorporates air), and cool slowly—these steps minimize cracks and keep the surface smooth.
Conclusion
This Pumpkin Brulee Cheesecake marries the plush, spiced richness of pumpkin custard with the refined drama of a crisp caramel surface. The recipe rewards modest effort with a show‑stopping finale—simple techniques, thoughtful chilling, and a careful brûlée transform familiar ingredients into an upscale dessert. For another interpretation that inspired elements of this approach, see Creme Brulee Pumpkin Cheesecake – Will Cook For Smiles. How would you make this dish your own? Share your variations and plating ideas in the comments and tag your photos when you try it.
Print
Pumpkin Brulee Cheesecake
- Total Time: 395 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An elegant balance of creamy pumpkin and crisp caramel defines this Pumpkin Brulee Cheesecake, featuring a silky pumpkin-spiced filling on a buttery graham base, finished with a glassy brûlée.
Ingredients
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 24 oz (680 g) full-fat cream cheese, softened to room temperature
- 1 cup (240 g) canned pumpkin purée
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup (120 ml) sour cream or heavy cream, room temperature
- 1/3–1/2 cup (65–100 g) superfine granulated sugar (for caramelizing)
- Whipped cream or crème fraîche (optional), toasted pepitas, and a light dusting of cinnamon for garnish
Instructions
- Preheat oven to 325°F (160°C). Mix graham crumbs and melted butter until moist and sandy. Press firmly into a 9-inch springform pan, and bake for 8–10 minutes until golden. Cool slightly.
- Beat softened cream cheese until smooth, about 2–3 minutes. Add sugars and mix until light and slightly aerated.
- Blend in pumpkin purée, vanilla, and spices until homogeneous. Fold in eggs one at a time, then stir in sour cream for silkiness.
- Pour filling over the cooled crust in a water bath (use a larger roasting pan with hot water). Bake for 55–70 minutes until edges are set.
- Cool and chill for at least 6 hours or overnight.
- Just before serving, sprinkle superfine sugar over the cheesecake and caramelize with a kitchen torch or under a broiler.
- Let the caramel cool for 5 minutes before slicing with a warm knife for clean edges.
Notes
For a lighter option, consider serving alongside bite-sized no-bake pumpkin cheesecake balls. For best results, use room temperature ingredients and avoid overbaking.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg