Creme Brulee Pumpkin Cheesecake
Creme Brulee Pumpkin Cheesecake paired with Ziveli’s Isla, sounds divine!
Together, our dessert wine, Isla and this spectacular cheesecake would be the perfect treat for any fall occasion.
Love. Joy. Quality
- About 44 ginger snap pulsed to crumbles
- 1 teaspoon pumpkin pie spice extract
- 5 tablespoons melted, unsalted butter
- About 20 ginger snaps broken up
- 4 8oz. packs of cream cheese softened
- 1/2 cup sour cream
- 2 eggs
- 1 1/4 cup pumpkin puree
- 3/4 cup white granulated sugar
- 2 tablespoons corn starch
- 2 tablespoons pumpkin pie spice extract
- 2 teaspoons cinnamon
- About 1/3 cup super fine sugar
- You will need a culinary blow torch
Preheat the oven to 325 degrees and grease a 9 inch spring form pan. You will need a large roasting pan that is bigger and longer than the spring form pan.
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 evenly over the crust.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth. Scrape sides and bottom of the bowl, add sugar and beat for another couple minutes.
Add eggs, one at a time, beating after each addition.
Add pumpkin puree, pumpkin extract and sour cream, beat until incorporated. Scrape sides and bottom of 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 spring form pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
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).
Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecake and the spring form 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.
Take the side of the spring form off the cheesecake. Spread super fine sugar evenly over the top of the cheesecake. 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.