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Home » Dessert » Cheesecake » Creme Brulee Pumpkin Cheesecake

Creme Brulee Pumpkin Cheesecake

Created: August 28, 2017 Updated: October 6, 2020 by Lyuba Brooke 14 Comments

13.9K shares
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New Creme Brulee Pumpkin Cheesecake will make your dreams come true! This smooth, silky pumpkin cheesecake is made with the ginger snap cookie crust, extra cookies on the bottom, heavenly pumpkin cheesecake, and crunchy, caramelized sugar on top.

Creme Brulee Pumpkin Cheesecake slice on a table with the rest of the cheesecake in the background

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Creme Brulee Pumpkin Cheesecake

What is the BEST thing about Crème Brulee?

Every time I think about Crème Brulee, I imagine that the beautiful crunch that you get when the spoon goes through the top layer of caramelized sugar. That “crunch” you heat, that is just perfection. It only gets better from there, when you take a bite of a smooth, creamy custard along with some crunchy caramelized sugar bits. It’s just heaven.

This Crème Brulee Pumpkin cheesecake is just as heavenly! I paired this smooth pumpkin cheesecake with ginger snap cookies. It thought that the flavors would compliment each other very well, and they absolutely do. The beautiful, buttery crust of this cheesecake is made from crushed ginger snaps cookies and I also broke apart some extra ginger snaps and just layered them in between the crust and the cheesecake filling.

Using a torch, melting the sugar on the cheessecake to golden brown as it forms a crispy top

Cutting a piece of Creme Brulee Pumpkin Cheesecake on a wood table

To make the cheesecake absolutely perfect, it has a crunchy caramelized sugar topping. The topping is prepared right before serving by spreading superfine sugar on top of the chilled cheesecake and then using a blow torch to burn the sugar to a golden, caramelized topping.

My little man calls it a “sweet lollipop” on top of a cookie cheesecake. It’s the cutest description for an amazing cheesecake. This cheesecake would definitely make the perfect dessert for any fall holiday or celebration.

slice of Creme Brulee Pumpkin Cheesecake on a pie spatula on a wood table with the rest of the cheesecake in the background

 

Creme Brulee Pumpkin Cheesecake

This smooth, silky pumpkin cheesecake is made with the ginger snap cookie crust, extra cookies on the bottom, heavenly pumpkin cheesecake and crunchy, caramelized sugar on top.
5 from 3 votes
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Course: Dessert
Cuisine: American
Prep Time: 6 hours
Cook Time: 1 hour 25 minutes
Total Time: 7 hours 25 minutes
Servings: 10
Calories: 698kcal
Author: Lyuba Brooke

Ingredients

  • Crust:
  • 44 ginger snap cookies pulsed to crumbles (cookies I used were about 1 inch in diameter) That equaled to about 2 cups of cookie crumbs
  • 1 tsp pumpkin spice extract
  • 5 Tbsp. melted unsalted butter
  • 20 ginger snap cookies broken up
  • Cheesecake:
  • 32 oz cream cheese softened
  • ½ cup sour cream
  • 2 eggs
  • 1 ¼ cup pumpkin puree
  • ¾ cup white granulated sugar
  • 2 Tbsp. cornstarch
  • 2 tsp pumpkin spice extract
  • 2 tsp ground cinnamon
  • Topping:
  • 1/3 cup super fine sugar
  • You will need a culinary blow torch

Instructions

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
  • Crust:
  • Pulse about 44 ginger snaps in a food processor until all cookies are crumbles.
  • In a small mixing bowl, mix ginger snap crumbles, melted butter, and pumpkin spice extract until evenly incorporated.
  • Spread the crust mixture all over the bottom of the spring form and press it down.
  • Break up about 20 cookies into small chunks and spread them even over the crust.
  • Cheesecake:
  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl, add sugar and beat for another couple of minutes.
  • Add eggs, one at the time, beating after each addition.
  • Add pumpkin puree, pumpkin extract, and sour cream, beat until incorporated. Scrape sides and bottom on the bowl.
  • Lower speed and add cinnamon and corn starch. Make sure that all ingredients are well combined. Scrape sides and bottom of the bowl and beat for a few more seconds, until all smooth.
  • Pour the cheesecake batter into the pan with crust, over the crushed cookies.
  • Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 80-85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes before taking it out. Take it out of the oven (out of the roasting pan and carefully take off the foil).
  • Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour and then place in the refrigerator. Refrigerate for at least 4 hours or even overnight.
  • Topping:
  • Take the side of the spring form off the cheesecake.
  • Spread super fine sugar evenly over the top of the cheesecake, evenly. Using a torch, melt the sugar to golden brown as it forms a crispy top. Let it stand for about 5 minutes before cutting and serving.

Nutrition

Calories: 698kcal | Carbohydrates: 67g | Protein: 10g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 599mg | Potassium: 368mg | Fiber: 2g | Sugar: 35g | Vitamin A: 6290IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

lefting a piece of Creme Brulee Pumpkin Cheesecake up with a pie spatula with the rest of the cheesecake below it

slice of Creme Brulee Pumpkin Cheesecake on a table with rest of the cheesecake on the table with the torch

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collage of Creme Brulee Pumpkin Cheesecake first picture is of full cheesecake on table, 2nd is torch browning on top of cheese cake, last picture is slice of cheesecake on a table

Some More Pumpkin Recipes From Me:

Pumpkin Cheesecake Doughnuts with Gingersnap Crumb on top of a cooling rack.

Stuffed Pumpkin Cheesecake Doughnuts

holding a Pumpkin Spice Rum Ball in my hand with a glass full of them in the background.

Pumpkin Spice Rum Balls

Layered Oreo Pumpkin Cheesecake on a wood table with the rest of the pie in the background

Oreo Pumpkin Cheesecake

 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

13.9K shares

Filed Under: Cheesecake, Dessert, Pumpkin

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Mel says

    January 1, 2023 at 10:28 pm

    Made the pumpkin brûlée cheesecake but the texture wasn’t creamy. I used drained, canned Libby’s pumpkin. The recipe doesn’t really tell me what is ‘purée’.
    There were NO leftovers!!!!

    Reply
    • LyubaB says

      January 3, 2023 at 12:00 pm

      Hi Mel,

      You need to use canned pumpkin puree undrained.

      Reply
  2. Maria says

    November 5, 2022 at 11:13 am

    When you torch the top of the cheesecake are you doing it inside the pan or after you’ve already take it out? And would you do this before you refrigerate for the first time or before you’re about to serve it? I’m excited to make this for my works thanksgiving potluck!!

    Reply
  3. Dr. J. A. Meador says

    November 6, 2021 at 10:26 am

    L,
    Your recipes are wonderful ! Thank you so much for all you do to help us along. Cooking, no matter how much you love it after 60 years I need inspiration and help. You provide it wonderfully. Please DO NOT STOP!
    Sincerely,
    Dr. J. A. M

    Reply
    • LyubaB says

      November 8, 2021 at 1:53 pm

      Wow! Thank you so much for the compliment I am so glad you like it!

      Reply
  4. Brianna says

    November 20, 2018 at 11:48 am

    5 stars
    I made this (loved it!!) but the bottom crust part did not get cooked/crisp up at all. Any ideas on how to fix that?

    Reply
    • lyuba says

      November 21, 2018 at 12:51 pm

      HI Brianna!
      The crust doesn’t actually get crisp, but there may also been a little leak in the pan. Sometimes, my pan leaks in a little water, even after it’s been wrapped in foil. Did it seem like that’s what happened?

      Reply
  5. Tara says

    October 12, 2018 at 9:04 pm

    Hi! I see the recipe calls for pumpkin spice “extract.” So would this be a liquid, like vanilla extract, and not the dry pumpkin spice seasoning?

    Reply
    • lyuba says

      October 15, 2018 at 11:03 am

      Hi Tara!
      Yes, the extract is liquid, like the vanilla extract. It’s usually quite strong so it adds a lot of pumpkin spice flavor. If you can’t find any, you can definitely use an extra teaspoon or so of the dry spice. 🙂

      Reply
      • Tara says

        October 16, 2018 at 5:19 pm

        Awesome, thank you so much, I’ll be making it Thursday! =)

        Reply
  6. Savannah Pryor says

    November 8, 2017 at 2:47 pm

    I want to make this for thanksgiving. How does it hold up being baked, frozen, and then thawed?

    Reply
    • lyuba says

      November 13, 2017 at 4:08 pm

      Hi Savannah,
      I have actually never frozen a cheesecake before. BUT, after a quick search, I found these tips on freezing a cheesecake: http://www.rachaelray.com/2011/10/13/can-you-freeze-cheesecake/
      I really hope it works and I hope you enjoy it!!

      Reply
  7. Ellie Sibley says

    August 28, 2017 at 10:36 pm

    I would love to make your pumpkin spice rum balls – but I do not have any rumchata – is there a substitute I can use?

    Reply
    • Lyuba says

      September 17, 2017 at 11:44 am

      Ellie, do you mean the pumpkin spice cookie balls? If so, you can use extra cinnamon and a creme liquor like Baileys.

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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