If you love classic cheesecake and crave the seasonal warmth of pumpkin spice, this Pumpkin Crème Brûlée Cheesecake is the ultimate dessert. It combines smooth, creamy pumpkin cheesecake with a crisp, caramelized sugar topping, all in one elegant dish. Ideal for holiday dinners, or cozy fall evenings, this cheesecake impresses with flavor and presentation without being overly complicated.
Why You’ll Love This Recipe
- Combines creamy pumpkin cheesecake with a caramelized brûlée topping
- Perfect make-ahead dessert for holidays or gatherings
- Smooth, rich texture with a hint of warm pumpkin spice
- Elegant presentation with minimal effort
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup pumpkin purée
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Topping:
- 1/4 cup granulated sugar (for brûlée)
Step-by-Step Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan base. Bake 8 minutes and cool.
- Beat cream cheese and sugar until smooth. Add pumpkin purée, eggs, vanilla, pumpkin pie spice, and salt. Mix until creamy.
- Pour filling over crust and smooth the top.
- Bake 55–65 minutes until set but slightly wobbly in the center.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Sprinkle sugar evenly on top and caramelize with a kitchen torch or broiler.
- Slice and serve immediately.
Tips & Variations
- For a deeper flavor, add a pinch of nutmeg or ginger to the filling.
- Use half graham cracker, half gingersnap crumbs for a spiced crust.
- Top with whipped cream or toasted pecans for added texture and flavor.
Storage & Make-Ahead Instructions
- Can be prepared up to 2 days in advance; refrigerate covered.
- Brûlée sugar topping should be caramelized just before serving for best results.
Serving & Pairing Ideas
- Serve with a dollop of whipped cream or a drizzle of caramel sauce.
- Pairs perfectly with spiced coffee, chai tea, or a warm apple cider.
- Ideal dessert for Thanksgiving, fall gatherings, or elegant dinner parties.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! Prepare the cheesecake and refrigerate it for up to 2 days. Caramelize the topping just before serving.
Do I need a kitchen torch for the brûlée topping?
No, you can also use your oven broiler. Watch closely to prevent burning.
Can I use canned pumpkin purée?
Absolutely! Canned pumpkin works perfectly and saves time.
Can I freeze this cheesecake?
It’s best enjoyed fresh or refrigerated. Freezing may alter the creamy texture.
Ready to Make It?
This Pumpkin Crème Brûlée Cheesecake is creamy, festive, and perfect for fall or holiday celebrations. Save this recipe now and impress your guests with a dessert that tastes as luxurious as it looks!
You Might Also Like
- Pumpkin Upside Down Cake – Sweet and spiced twist.
- Pumpkin Crème Brûlée – Smooth, custardy, and seasonal.
- Pumpkin Dump Cake – Easy fall dessert.
- Chocolate Pumpkin Bread – Rich and moist.
Pumpkin Crème Brûlée Cheesecake
- Total Time: 7 hours 25 minutes (including chilling)
- Yield: 12 servings 1x
Description
Pumpkin Crème Brûlée Cheesecake combines creamy pumpkin cheesecake with a caramelized sugar topping — the ultimate fall dessert for holidays and gatherings.
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup pumpkin purée
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Topping:
1/4 cup granulated sugar (for brûlée)
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into pan base. Bake 8 minutes and cool.
3. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, pumpkin pie spice, and salt. Mix until creamy.
4. Pour filling over crust and smooth top.
5. Bake 55–65 minutes until set but slightly wobbly in the center.
6. Cool to room temperature, then refrigerate at least 4 hours or overnight.
7. Sprinkle sugar evenly on top and caramelize with a torch or broiler.
8. Slice and serve immediately.
Notes
Make-Ahead: Prepare cheesecake up to 2 days ahead and refrigerate.
Brûlée sugar topping just before serving for best crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg