Receta Pumpkin Cheesecake Brulees
Pumpkin Cheesecake Brulees
Things are a little out of control here. Autumn foods tend toward higher calorie counts than those during warm weather and we’re taking full advantage. I don’t know about you but when September rolls around I’m craving heavier foods. In Chinese medicine, they say this tendency is the natural order of things and that the body wants to create insulation for the cold winter months. I can accept that, but I’m not crazy about the extra pounds I’ve picked up since late summer.
Only two people live in our house, so when I make a dish that serves six people, what’s a guy to do? If it’s something super delicious and it’s in the house, we have absolutely no willpower. When I made Blueberry Lemon Cupcakes we were literally like crack addicts! Most times, I’m forced to wrap up care packages and send them off with our friends.
However with all that said, holiday food is so important in our culture and I have full intentions of enjoying it. All bets are off for the next four or five weeks and extra pounds be damned!
You can make this recipe as one larger cheesecake if you don’t have mini-springform pans. Additionally, if you don’t have a kitchen torch, this cheesecake is perfectly delicious topped with whipped cream.
This variation on cheesecake is one of my favorites because it’s like a cross between cheesecake and creme brulee. The fall flavors of pumpkin with all the usual spices in a creamy cheesecake topped with crispy caramelized sugar makes this dessert an absolutely perfect way to end your Thanksgiving feast.
Pumpkin Cheesecake Brulees
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 4 tablespoons butter, melted
- 4 8 ounce packages cream cheese, room temperature
- 4 tablespoons sour cream
- 1 cup granulated sugar, plus 8 tablespoons
- 1 15 ounce can 100% pumpkin
- 2 teaspoons vanilla extract
- 4 eggs
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
1. Preheat oven to 325 degrees.
2. Mix graham cracker crumbs and brown sugar together. Add melted butter and blend well. Divide mixture evenly into eight mini-springform pans and press onto bottom with your fingers.
3. Place cream cheese, sour cream, and one cup of sugar in the bowl of an electric mixer. Mix at medium high speed until well blended. Add pumpkin and vanilla extract and continue mixing until well combined. With mixer still running, add one egg at a time blending well after each addition.
4. Add cream, cinnamon, allspice, nutmeg, and cloves, mixing until combined.
5. Divide filling evenly between pans. Tap each pan on the counter top to even out filling. Wrap outside of each pan with aluminum foil and place them in one large or two medium baking pans. Place pans in the oven and add boiling water to each baking pan so that the water is halfway up the side of the springform pans.
6. Bake for 40 to 45 minutes or until filling is set. The filling will be set when the pan is shaken and only the middle of the filling jiggles.
7. Remove the pans from the oven and cool on a rack for 20 to 30 minutes. Refrigerate the cheesecakes for three hours.
8. Before serving, sprinkle one tablespoon of granulated sugar over the top of each cheesecake. Using a kitchen torch and making small circles over the surface, melt the sugar until it is bubbling and browning slightly.
9. Serve immediately.
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http://www.southernboydishes.com/2013/11/26/pumpkin-cheesecake-brulees/
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