This dessert combines the velvety richness of pumpkin cheesecake with the signature burnt sugar crust of crème brûlée, all resting on a buttery gluten-free graham cracker base.
Ingredients:
For the Crust:
- 6 oz gluten-free graham cracker crumbs
- 1 tbsp sugar
- 3 tbsp butter, melted
For the Cheesecake:
- 32 oz cream cheese, room temperature
- 3 large eggs, room temperature
- 1 1/2 cups sugar
- 1 cup heavy cream
- 1/2 tbsp vanilla bean extract
- 15 oz can of pumpkin purée
- 1 tbsp pumpkin pie spice
For the Crème Brûlée Topping:
- 3 tbsp sugar
Instructions:
- Begin by preheating your oven to 350°F (175°C). Grease a 10-inch springform pan.
For the Crust:
- Pulse the graham crackers in a food processor until finely ground. Add the melted butter and sugar, pulsing until the mixture is well combined.
- Press the crust mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool. Lower the oven temperature to 320°F (160°C).
For the Cheesecake:
- With a paddle attachment, beat the cream cheese for 2 minutes on medium speed. Add the sugar and continue to beat for another 2 minutes.
- Mix in the vanilla bean extract. Add the eggs one at a time, beating just until combined after each addition.
- Blend in the heavy cream and pumpkin purée until combined, scraping down the cream cheese from the sides and bottom of the bowl with a spatula. Avoid overmixing to prevent the cheesecake from becoming watery.
- Pour the cheesecake batter over the crust. Wrap the outside of the springform pan tightly with heavy-duty foil to prevent water from seeping in.
- Place the springform pan into a larger baking pan. Fill the outer pan with water to a depth of 1/4 of the way up the side of the springform pan.
- Bake for 110-130 minutes until the center of the cheesecake is set but slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
- Move the cheesecake to a cooling rack and let it sit for another 2 hours, then refrigerate for at least 6 hours.
For the Crème Brûlée Topping:
- Once the cheesecake is thoroughly chilled, sprinkle the top evenly with sugar. Use a kitchen torch to caramelize the sugar until it forms a hard, golden crust.
This pumpkin crème brûlée cheesecake is a show-stopping dessert that’s perfect for the holidays or any special occasion. With its luxurious texture and deep autumnal flavors, it’s sure to satisfy any sweet tooth. Enjoy the contrast between the creamy cheesecake and the crackly sugar topping with each decadent bite.
