Pumpkin Brulee Cheesecake Recipe

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Pumpkin Brulee Cheesecake
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Ingredients
14
Count
Nutrition
224
Calories
Total time
90
Minutes
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Ingredients:

  • 1 cup gingersnap crumbs (about 9 large cookies)
  • 1/2 cup finely chopped pecans
  • 2 (8 oz) packages cream cheese, softened
  • 3 eggs
  • 1/2 cup sour cream
  • 1 1/2 cups pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 pinch ground cloves
  • 1/3 cup packed brown sugar

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. On greased foil-lined baking sheet, trace 9-inch circle; with spatula, spread brown sugar evenly over circle.
  7. 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.
  8. TIPS: Cheesecakes require gently heating, so they require cooking in a bain-marie (water bath) to ensure even, moist cooking.
  9. 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.
  10. Canadian Living Cooks Step by Step.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.25 Kcal (939 kJ)
Calories from fat 134.3 Kcal
% Daily Value*
Total Fat 14.92g 23%
Cholesterol 59.64mg 20%
Sodium 40.11mg 2%
Potassium 95.37mg 2%
Total Carbs 21.36g 7%
Sugars 18.98g 76%
Dietary Fiber 1.02g 4%
Protein 3.15g 6%
Vitamin C 0.5mg 1%
Iron 0.6mg 3%
Calcium 41.6mg 4%
Amount Per 100 g
Calories 252.64 Kcal (1058 kJ)
Calories from fat 151.31 Kcal
% Daily Value*
Total Fat 16.81g 23%
Cholesterol 67.19mg 20%
Sodium 45.19mg 2%
Potassium 107.44mg 2%
Total Carbs 24.06g 7%
Sugars 21.38g 76%
Dietary Fiber 1.15g 4%
Protein 3.54g 6%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 2%
Iron 0.7mg 3%
Calcium 46.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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