With Thanksgiving just around the corner, menu planning and festivities are in full swing. Whether you're serving up a stunning glazed ham or stuffed turkey roulade, everyone is always looking towards a show stopping dessert at the end of the meal to cap off the celebration. This Dairy Free Pumpkin Cheesecake with Brûlée Top is sure to be the highlight of your Thanksgiving feast.
Whether you're hosting a holiday meal or looking for a sweet treat to bring to friends and family, this creamy and decadent cheesecake is sure to be a dish everyone will love. Decadent and bursting with warm spices, it's guaranteed to disappear quickly.
Ingredients
When it comes to creating Gluten and Dairy Free dishes such as this Dairy Free Pumpkin Cheesecake with Brûlée Top they should be something that the entire family will love. Part of the secret is picking the right ingredients. The secret to the depth of flavor in this luxurious cheesecake is Javamelts Caramel Flavored Sugar.
- Gluten Free Gingersnaps - Brings a taste of the season to the warm spiced crust.
- Dairy Free Butter - Helps bind the crust together and give it richness.
- Dairy Free Cream Cheese - Tang and luxurious, this gives the cheesecake its trademark texture and flavor.
- Dairy Free Sour Cream - Adds tang to the cheesecake and helps make it light and creamy.
- Pumpkin Puree - Adds the delicate sweetness of pumpkin.
- Pumpkin Seasoning - Perfumes every bite with the combination of warm spices.
- Egg - Makes the cheesecake light and fluffy.
- Egg Yolks - Adds to the texture while giving it richness.
- Vanilla - The better the quality the vanilla, the more flavor you will have. Using more vanilla balances the flavor of Dairy Free products.
- Javamelts Caramel Flavored Sugar - This sugar is made from 100% pure cane sugar. It adds a smooth, buttery caramel flavor and is completely free of artificial flavors and ingredients. It's used both in the cheesecake itself and also the brulee topping.
How to Make Dairy Free Pumpkin Cheesecake with Brûlée Top
The hardest part of making this decadent pumpkin cheesecake is the anticipation of cutting into it while it refrigerates. This is sure to become a new family tradition during the holidays.
Time needed: 8 hours and 30 minutes.
Skip the traditional pumpkin pie and serve up this sumptuous cheesecake this holiday season.
- In Crust We Trust
Add your gingersnap cookies to a blender or food processor and blend until they are a fine sand like texture. Pour them into a bowl along with the melted butter. Mix to combine.
Press the crust mixture into a 9" springform pan. Allow the crust to refrigerate while you prepare the rest of the filling. - Prep
Preheat your oven to 325 degrees. This cheesecake bakes at a lower heat.
- Mix
Add the sugar, eggs, and vanilla to a mixer and mix on high for 5 minutes. It will be light, airy, and lighter in color. Add the remaining ingredients and mix until combined. The mixture will be extremely creamy.
- Bake
Pour the filling mixture into the prepared crust. Allow it to bake on the center rack in the center of the oven for 55 minutes. Do not open the oven door at any point during this process.
- Chill
Remove the cheesecake from the oven and allow it to sit on the counter for an hour, letting it come to room temperature. Transfer the cheesecake to the refrigerator and allow it to chill for at least 6 hours. This cheesecake can be made the day before making it the perfect make ahead.
- Finishing Touch
Sprinkle half a cup of the Javamelts Caramel sugar over the top of the cooled cheesecake. Use a kitchen torch to melt it.
Substitutions
Using canned pumpkin makes this cheesecake extra easy. However, if you have any leftover roasted pumpkin, you can use it in place of the pumpkin puree.
Tools
- Blender/Food Processor - Helps to make a fine grain of the gingerbread cookies for the crust.
- Mixer - When it comes to cheesecake, texture is everything. Use either a stand mixer or hand mixer to achieve that super creamy filling.
- 9" Springform Pan - Using a springform pans allows you to easily release the cheecake.
- Kitchen Torch - This helps you achieve that glossy, crisp, melted sugar top. You can also put the cheesecake under the broiler for a minute or two but keep an eye on it. You just want to melt the sugar.
Top Tip for Dairy Free Pumpkin Cheesecake with Brûlée Top
While this cheesecake it as easy as it is delicious, it does require patience. Don't rush any part of the process. Don't open the oven door as it's baking. That will cause an immediate drop in temperature that will cause the cheesecake to deflate and the top to possibly break. Also allow it to fully chill in the refrigerator. This will allow you to cut beautiful slices. If not refrigerated long enough the texture will be a little runny.
Dairy Free Pumpkin Cheesecake with Brûlée Top
Equipment
- 1 Blender/food processor
- 1 mixer/mixing bowl
- 1 9" springform pan
- 1 kitchen torch
Ingredients
Gingersnap Crust
- 8 oz Gluten Free gingersnap cookies
- 6 tbsp Dairy Free butter, melted
Pumpkin Cheesecake
- 16 oz Dairy Free cream cheese, room temperature
- 12 oz Dairy Free sour cream
- 1 cup pumpkin puree
- 1 ½ tsp pumpkin seasoning
- 1 egg
- 2 egg yolks
- 1 ¼ cups Javamelts Caramel Flavored Sugar
- 3 tbsp vanilla extracts
Topping
Instructions
- Place the gingersnap cookies into a blender or food processor. Pulse until they are a fine sand.
- Add the crushed gingersnaps to a bowl along with the melted butter. Mix to combine.
- Press the crust mixture into a 9" springform pan. Allow it to refrigerate while you prepare the filling.
- Preheat the oven to 325 degrees.
- Mix the eggs, sugar, and vanilla on how for 5 minutes. It will become lighter in color, airy, and the sugar will mostly dissolve.
- Add the remaining ingredients and continue to mix on high. It will be super creamy.
- Pour the cheesecake mixture into the prepared crust.
- Place the cheesecake in the center of the oven in the center rack. Allow it to bake for 55 minutes. Do not open the oven door!
- Remove the cheesecake from the oven and allow it to rest on the count for an hour.
- Transfer the cooled cheesecake to the refrigerator. Allow it to refrigerate for at least 6 hours.
- Before serving, sprinkle half a cup of the caramel sugar over the top of the cheesecake. Use a kitchen torch to lightly melt and toast the sugar.
- Slice an enjoy!
Leave a Reply