Pumpkin Cheesecake with Brûlée Top
Pumpkin spiced cheesecake is crowned with a crispy burnt sugar topping.
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Servings: 12
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 butter, melted
Pumpkin Cheesecake
- 16 oz cream cheese, room temperature
- 12 oz sour cream
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin seasoning
- 1 egg
- 2 egg yolks
- 1 1/4 cups Javamelts Caramel Flavored Sugar
- 3 tbsp vanilla extracts
Topping
- 1/2 cup Javamelts Caramel Flavored Sugar
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!
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