Name: Pumpkin Brulee Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 6 h 35 min
Cuisine: American
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

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

Scale

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

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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