Pumpkin Brulee Cheesecake Recipes

PUMPKIN BRULEE CHEESECAKE

Steps:

• Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F.
• Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely.
• Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
• Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight.
• Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

PUMPKIN BRULEE CHEESECAKE

Steps:

• Grease 9-inch springform pan; line side with parchment or waxed paper. Centre pan on square of heavy duty foil; press to side of pan.
• In bowl, combine cookie crumbs, pecans and butter; press evenly over bottom pan. Bake in 350°F oven for 10 minutes or until firm to the touch. Let cool on rack.
• Meanwhile, in large bowl, beat cream cheese with granulated sugar until smooth. Beat in eggs, 1 at a time; beat in sour cream. Beat in pumpkin, cinnamon, vanilla, ginger, nutmeg and cloves; pour over crust, smoothing top.
• Place pan in roasting pan; pour enough hot water into roasting pan to come 1-inch up side. Bake in 350°F oven for about 50 minutes or until edge is puffed and centre is just set.
• Turn oven off; let cool in water bath in oven, with door closed, for 1 hour. Remove pan from water. Remove foil; let cool completely in pan on rack. Cover and refrigerate for at least 4 hours or until chilled, or for up to 24 hours. Score into 12 servings.
• On greased foil-lined baking sheet, trace 9-inch circle; with spatula, spread brown sugar evenly over circle.
• With oven door ajar and watching closely, broil sugar for 2 to 3 minutes or until bubbling and starting to darken, rotating pan to melt evenly. With greased knife, immediately cut into 12 triangles; let harden. To serve, break along cuts; with tips at centre, stand long edge of each at 45 degree angle on scored lines.
• TIPS: Cheesecakes require gently heating, so they require cooking in a bain-marie (water bath) to ensure even, moist cooking.
• Even baking is also ensured by baking in a low oven, not opening the oven at all during the first 30 minutes of baking, and bringing the cake slowly to room temperature once baked. This means letting the cheesecake gently cool down in the oven for 1 hour, then letting it come to room temperature before chilling it overnight.
• Canadian Living Cooks Step by Step.