Description
A delightful blend of creamy cheesecake infused with pumpkin and warm spices, topped with a crispy caramelized sugar layer.
Ingredients
Scale
- 450 grams (16 oz) cream cheese, softened
- 240 grams (1 cup) pumpkin puree
- 200 grams (1 cup) granulated sugar, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 240 ml (1 cup) heavy cream
- 150 grams (1 ½ cups) graham cracker crumbs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 75 grams (5 tablespoons) unsalted butter, melted
- Additional granulated sugar for caramelizing the top
Instructions
- Preheat your oven to 175°C (350°F).
- In a medium bowl, combine graham cracker crumbs, melted butter, 50 grams (¼ cup) of granulated sugar, ground cinnamon, and a pinch of salt. Press into the bottom of a 23 cm (9-inch) springform pan and bake for 10 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the remaining 150 grams (¾ cup) of granulated sugar, then mix in pumpkin puree, vanilla extract, and ground nutmeg. Add eggs one at a time, mixing well after each addition.
- Slowly pour in the heavy cream and mix until smooth.
- Pour the pumpkin cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, until edges are set and center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle granulated sugar over the top and caramelize using a kitchen torch or broiler.
- Allow the caramelized topping to cool before slicing and serving chilled.
Notes
- For gluten-free, use gluten-free graham crackers.
- For a dairy-free option, substitute cream cheese with cashew cream.
- Consider using a sugar substitute for a lower sugar option.
- Garnish with whipped cream and a sprinkle of cinnamon for presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Pumpkin, Cheesecake, Crème Brûlée, Dessert, Fall, Thanksgiving