Pumpkin Brulee Cheesecake

By: Jill

In October, I hosted a fantastic book club I belong to and decided to make a Pumpkin Brulee Cheesecake for dessert! I loved the added component of a brown sugar flambe crust on top of the cheesecake.

First, I whipped together the cream cheese and spices.

Then I added the pumpkin!

The crust for the cheesecake was especially appealing to me: gingersnaps and roasted pecans!

After the crust was done, I poured the filling over the crust.

Then, I put the cheesecake into the oven in a water bath.

An hour and forty-five minutes later: perfection!

I sprinkled some brown sugar on top and, using a blow torch, toasted the brown sugar!

I was thrilled at how perfect this came out. Everyone at the party loved the cheesecake!