Pumpkin Cheesecake Brulée Recipe

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine graham cracker (or ginger snap) crumbs, 2 tsp sugar and 1/2 tsp cinnamon. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to compact it firmly.

Bake crust for 8–10 minutes until fragrant. Remove from oven and set aside to cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Place a rack in the lower third of the oven. Prepare a large roasting pan for a water bath (bain-marie) large enough to hold the springform pan.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add the granulated sugar and brown sugar and beat on medium-low until combined and slightly glossy, about 1–2 minutes. Scrape down the bowl.

Add pumpkin puree, sour cream, heavy cream, vanilla, spices (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves) and 1/2 tsp salt. Mix on low until evenly incorporated.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix only until each egg is incorporated—do not overbeat to avoid excess air.

Pour the filling onto the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan into the prepared roasting pan and pour enough hot (but not boiling) water into the roasting pan to come halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly wobbles when the pan is gently shaken. Rotate the pan halfway through baking for even color if your oven has hot spots.

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 45 minutes to an hour to reduce cracking. After that, remove from the water bath and discard foil. Run a thin knife around the edge to loosen (do not remove the springform sides yet).

Refrigerate the cheesecake, still in the springform, at least 6 hours or preferably overnight to fully set and chill.

When the chilled cheesecake is ready to serve, remove it from the refrigerator and release it from the springform pan. Place the cake on a heatproof serving plate.

Evenly sprinkle 1/2 cup granulated sugar over the top of the cheesecake, using a fine-mesh sieve for uniform coverage. Tilt and tap to remove excess so you have a thin, even layer.

Using a kitchen torch, move in slow circular motions to melt and caramelize the sugar until it forms an even, deep amber crackly crust. If you don’t have a torch, place the cake under a very hot broiler on the top rack for 2–4 minutes, watching constantly to avoid burning. Let the caramelized sugar cool and harden for 3–5 minutes.

While cheesecake chills (or up to three days ahead), make the cranberry compote. In a small saucepan over medium heat combine cranberries, maple syrup, 2 tbsp sugar, orange juice, orange zest and 1/4 tsp cinnamon.

Bring to a gentle boil, then reduce heat and simmer for 8–12 minutes, stirring occasionally, until most cranberries have burst and mixture has thickened to a jammy consistency. Mash a few berries with the back of a spoon if you prefer a smoother compote.

Taste and adjust sweetness with more maple syrup or sugar if desired. Remove from heat and cool to room temperature; the compote will thicken further as it cools. Refrigerate until ready to serve (keeps up to 5 days refrigerated).

For the maple whipped cream, chill a medium metal bowl and whisk (or the bowl/whisk of a stand mixer) for 10–15 minutes in the freezer for best volume.

Add cold heavy cream, 2 tbsp maple syrup, 1/2 tsp vanilla and 1/8 tsp salt to the chilled bowl. Whisk on medium-high until soft peaks form, about 2–3 minutes. Do not overwhip.

To serve: spoon or pipe a ring or dollops of maple whipped cream around the base of the caramelized surface or on individual slices. Spoon 1–2 generous tablespoons of cranberry compote on top of each slice or serve alongside.

Optionally garnish with a light dusting of ground cinnamon or a few whole cranberries and a small maple-syrup drizzle over the cream.