How to Make a Crème Brulee Pumpkin Cheesecake

Try this delicious Cheesecake for the Thanksgiving holiday, a combination of three popular desserts.
Learn how to "Brulee"

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Cup Ginger Snap Cookie Crumbs
• 2oz Melted Butter
• 1oz Sugar
• Spring form pan
• 1 lb Cream Cheese, softened
• 8oz Sugar
• 16oz Pureed Pumpkin
• 2 Eggs
• 1/2 Tsp Cinnamon
• 1/2 Tsp Ginger
• 1/2 Tsp Nutmeg
• Pinch of salt
• Foil
• 3oz Light Brown Sugar
• 3oz White Sugar

1. Mix together the 3oz of Brown and White sugars, place on a cookie sheet and dry out completely. Either in a low, low oven or a nice warm place near the stove.
   After drying, could take up to 24 hours, pass through a sieve or pulse until very fine in a food processor.
   Set aside for the "Brulee"

2. 
    
   Ginger Snap Crumbs

   Prepare the crust by combining the ginger snap cookie crumbs, melted butter and 1oz of sugar together.
   Press into a foil wrapped, spring form cheesecake pan.
   Bake 5 minutes in a pre-heated 350 degree oven.
   Cool.

3. 
    
   Mix well

   Beat the softened cream cheese and the 8oz of sugar until light and creamy.
   Add the spices, salt and pumpkin puree, (fresh* or canned).
   Add the eggs one at a time beating between each addition.

4. 
    
   Chill before

   Pour into the crumb lined pan and bake at 350 degrees for approximately 55-65 minutes.
   Check with a wooden skewer or toothpick for done-ness.
   After removing from the oven, cool and refrigerate until well chilled.

5. 
    
   Under the broiler

   For the "Brulee', remove the Pumpkin Cheesecake from the pan and place on a heat proof serving platter.
   Dust the top with the sugar mix and either with a torch or under the broiler, caramelize the top.
   Now you are ready to try the Creme Brulee Pumpkin Cheesecake.

Tips & Warnings

• If using a torch to "Brulee" use a back and forward motion or the sugar will burn.
• Please see my article on "How to Remove the flesh from Pumpkins using your dishwasher."
• Sugar can burn you, so be careful when caramelizing the sugars.

[cookiecook]

on 11/22/2009 Yum! Yum!