Pumpkin Crème Brûlée Cheesecake
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This Pumpkin Crème Brûlée Cheesecake combines everything people love about classic pumpkin cheesecake with that crisp caramelized sugar topping that makes crème brûlée so good. It’s creamy, rich, full of warm pumpkin spice, and finished with that crackly golden top that makes every slice feel extra special. If you’re looking for a holiday dessert that feels impressive without being complicated, this one always steals the show.
Why You’ll Love Pumpkin Crème Brûlée Cheesecake
- Crisp Brûlée Topping: That crackly caramelized sugar layer adds the perfect contrast to the creamy cheesecake.
- Rich Pumpkin Flavor: Every bite is filled with warm pumpkin spice flavor.
- Perfect Holiday Dessert: A beautiful centerpiece dessert for Thanksgiving and fall gatherings.
- Make Ahead Friendly: This cheesecake tastes even better after chilling overnight.
- Easier Than It Looks: The torch finish makes it feel fancy, but the process is simple.
Ingredients Needed To Make Pumpkin Crème Brûlée Cheesecake
Gingersnap Crust
- Gingersnap cookies
- Melted butter
Pumpkin Cheesecake Filling
- Cream cheese
- Sour cream
- Pumpkin puree
- Granulated sugar
- Pumpkin pie spice
- Eggs
- Egg yolks
- Vanilla extract
Brûlée Topping
- Granulated sugar
How to Make Pumpkin Crème Brûlée Cheesecake
Make the crust
- Pulse the gingersnaps into fine crumbs.
- Mix with melted butter.
- Press into a 9-inch springform pan.
- Chill while preparing the filling.
2. Prep oven
- Preheat oven to 325°F.
3. Beat eggs and sugar
- Beat until light and slightly fluffy.
4. Add remaining filling ingredients
- Mix until smooth and creamy.
- Do not overmix.
5. Bake
- Pour filling into crust.
- Bake for 55 minutes.
- The center should still have a slight jiggle.
6. Cool completely
- Let sit at room temperature for 1 hour.
- Refrigerate at least 6 hours.
- Overnight is best.
7. Brûlée the top
- Sprinkle sugar evenly over chilled cheesecake.
- Use a kitchen torch until golden and crisp.
- Let cool 1–2 minutes before slicing.
Tips for the Best Pumpkin Crème Brûlée Cheesecake
- Don’t overbake
- Chill completely before torching
- Use even sugar coverage
- Torch slowly for an even caramelized crust
- Slice with a warm knife
Storage and Reheating
- Store covered in the refrigerator for up to 5 days.
- For best texture, brûlée individual slices before serving if making ahead.
- Do not freeze after brûléeing.
Let’s Talk About Dairy Free Cheesecake Jiggle
I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.
Pumpkin Crème Brûlée Cheesecake
Equipment
- 1 Blender/food processor
- 1 Mixer/mixing bowl
- 1 9-inch springform pan
- 1 kitchen torch
Ingredients
Gingersnap Crust
- 8 oz gingersnap cookies
- 6 tbsp melted butter
Pumpkin Cheesecake
- 16 oz cream cheese (room temperature)
- 12 oz sour cream
- 1 cup pumpkin puree
- 1 1/4 cups granulated sugar
- 1 1/2 tsp pumpkin pie seasoning
- 1 egg
- 2 egg yolks
- 3 tbsp vanilla extracts
Topping
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 325°F.
- Add the gingersnap cookies to a food processor and pulse until they become fine crumbs.
- Pour the crumbs into a bowl. Add the melted butter and stir until the mixture looks like wet sand.
- Press the crust firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator while you make the filling.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sour cream, pumpkin puree, sugar, pumpkin pie spice, eggs, egg yolks, and vanilla. Mix until creamy and fully combined. Scrape down the sides of the bowl as needed.
- Pour the cheesecake filling over the chilled crust and smooth the top.
- Bake for 55 minutes, or until the edges are set and the center still has a gentle jiggle.
- Turn the oven off and crack the oven door open. Let the cheesecake sit in the oven for 30 minutes.
- Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.
- Refrigerate for at least 6 hours, or overnight.
- Before serving, sprinkle the sugar evenly over the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and crisp. Let it sit for 2 minutes before slicing.
- Slice and serve.
Nutrition
Commonly Asked Questions
The edges should look set, but the center should still have a soft jiggle when you gently move the pan. It should not look liquid, but it also should not look completely firm. The cheesecake will continue to set as it cools and chills.
Cheesecake usually cracks from overbaking, sudden temperature changes, or mixing too much air into the filling. Letting it cool slowly helps prevent cracks, but the brûlée topping will also cover small imperfections.
Yes. This is a great make-ahead dessert because it needs several hours to chill. Make it the day before, then add the brûlée topping right before serving.
Add the sugar topping right before serving. If you brûlée it too far ahead of time, the crisp sugar layer can soften in the refrigerator.
A kitchen torch works best, but you can use the broiler carefully. Place the cheesecake under the broiler for 1–2 minutes and watch it the entire time so the sugar caramelizes without burning.
Yes. A graham cracker crust works if you do not want to use gingersnaps. The gingersnaps add more fall spice, but graham crackers will still taste great.
You can. Use dairy free cream cheese, dairy free sour cream, and dairy free butter. The cheesecake may have a slightly softer texture, so make sure it chills fully before slicing.
You can freeze the cheesecake before adding the brûlée topping. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then add and torch the sugar topping before serving.
I had planned to make this for a party Thursday- my javamelt sugar was supposed to arrive on Saturday and still hasn’t arrived. Could I substitute ight or dark brown sugar?
You can use light or granulated sugar