Crème Brûlée Pumpkin Cheesecake

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Luscious and silky, this dessert is to die for! The crunchy crust is made from crushed buttery graham crackers layered with a creamy rich cheesecake, all topped with burnt caramelized sugar; a mix from heaven and a wonderful show-stopper for your holiday table!

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Crème Brûlée Pumpkin Cheesecake

Yield: 8

Author: Fida Milki

Ingredients

For the crust

• 2 cups crumbled graham crackers
• 1/2 tsp nutmeg powder
• 1/2 tsp cinnamon powder
• 5 tbsp butter melted

For the cheesecake

• 32 oz cream cheese at room temperature
• 1/2 cup Greek yogurt
• 2 eggs
• 1 1/4 cups pumpkin purée
• 3/4 cup sugar
• 2 tbsp corn starch
• 2 tsp cinnamon powder
• 2 tsp ground cloves

For the topping

• 1/3 cup extra fine sugar

Instructions

1. Preheat the oven to 325 degrees F (165 C).
2. Grease a 9-inch round springform cake pan.
3. Pulse the graham crackers in a food processor until super fine.
4. Transfer them to a bowl and add the nutmeg ,cinnamon and melted butter.
5. Mix until well combined then spread the mixture all over the bottom of the prepared pan.
6. Make the cheesecake: In the bowl of an electric mixer, beat the cream cheese with the yogurt on medium- high until smooth and fluffy scraping off the edges of the bowl with a spatula as you go. Add the eggs one at time whisking after each addition. Stir in the pumpkin purée and sugar then lower the speed and mix in the corn starch, cinnamon and cloves.
7. Pour the cheesecake batter evenly over the graham crust in the pan.
8. Place the pan in a larger roasting container then pour warm water to reach half way up the springform pan.
9. Bake in the heated oven for around 80 minutes or until a toothpick inserted in the center comes out clean.
10. Turn the oven off and open the oven door half way. Let the cheesecake rest inside for 10 minutes then take it out from the oven and let it rest for another 20 minutes on the counter.
11. Run a sharp knife around the edges then carefully release the cheesecake from the pan.
12. Let it cool completely at room temperature then place it in the fridge for at least 4 hours or up to overnight.
13. Right before serving, spread the sugar evenly over the top of the cheesecake.
14. If you have a torch, melt the sugar until golden brown otherwise place the cake on the top rack of the oven and broil until golden brown.
15. Let rest for 5 minutes then slice and serve.