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