Here’s a crowd favorite dessert that I end up making during the holidays every year. Even people who don’t typically like pumpkin, love this recipe. What makes it extra special is the caramelized burnt sugar (or brûlée) that tops off the creamy cheesecake. If you don’t have a brûlée torch, it is well worth the small investment. For variations, you can do cheesecake squares or individual size cheesecakes. From Halloween until New Years, it will be a recipe you would want to make over and over again!
PUMPKIN-CHEESECAKE BRULEE RECIPE
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can 100% pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup granulated sugar (for topping)
Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, vanilla and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Use a strainer to spread the sugar evenly on top of the cheesecake. Use a brûlée torch to burn the sugar till golden brown. The sugar will harden as it cools. Let cool for 5 minutes before serving.