Bruleéd Pumpkin Cheesecake with Gingersnap Crust
 
Ingredients
  • For The Crust:
  • 1¼ cups crushed gingersnap crumbs
  • ¼ cup sugar
  • 4 tablespoons unsalted butter, melted
  • For The Filling:
  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1¼ cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • For Bruleéd Top- Sugar for sprinkling
  • and a Kitchen torch
Instructions
  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  2. Make the crust: In a medium bowl, mix gingersnap crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top.
  5. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  6. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours.
  7. Unmold before serving and if you want the bruleéd top- sprinkle generously with sugar and then melt it with the kitchen torch until sugar is caramelized, brown and bubbly.
Recipe by The Baker Chick at https://www.thebakerchick.com/bruleed-pumpkin-cheesecake-with-gingersnap-crust/