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There’s something about a pumpkin cheesecake that just belongs on a fall dessert table, but we wanted this one to be a little different. Instead of a traditional baked cheesecake, we went with a creamy no-bake filling and kept the spices simple so the pumpkin really comes through.

Then we borrowed our favorite part of crème brûlée and added a thin layer of caramelized sugar on top. That crisp, crackly sugar against the cold pumpkin cheesecake is what makes this recipe so much fun, as well as giving it a little something extra for Thanksgiving!

And, like our other no-bake desserts, most of the work is done ahead of time. The cheesecake chills overnight, and when you’re ready to serve, all that’s left is sprinkling on the sugar and pulling out the kitchen torch. 😉

A Few Things to Know Before You Start

There aren’t a lot of ingredients in this cheesecake, but a few of them (and how you use them!) make a difference.

Pumpkin purée: Be sure you’re using pure pumpkin purée rather than pumpkin pie filling. We use a full 1½ cups, which gives the cheesecake plenty of pumpkin flavor without needing a long list of spices.

Cream cheese: Unlike most cheesecake recipes, you don’t want the cream cheese completely at room temperature. We like it cold but soft enough to beat smooth with the sour cream.

Heavy cream: The whipped cream does more than make the filling creamy. Since there are no eggs or gelatin, it also helps give the cheesecake the structure it needs to set.

Granulated sugar: Regular granulated sugar works beautifully for the brûléed top. The important part is sprinkling it in a thin, even layer so it caramelizes evenly.

From there, the cheesecake comes together in three simple parts: the graham cracker crust, the pumpkin filling, and that crackly brûléed finish.

Start With the Graham Cracker Crust

We kept the crust simple with graham cracker crumbs, sugar, salt, and melted butter. Its buttery flavor works especially well with pumpkin, while the crust adds a nice contrast to the creamy filling.

Since this is a no-bake crust, make sure you pack the crumbs firmly into the bottom of the springform pan. A flat-bottomed measuring cup or a tamper works well for pressing everything into a tight, even layer.

Make the Pumpkin Cheesecake Filling

The filling starts by whipping cold heavy cream to medium-stiff peaks. You want it firm enough to hold its shape, but stop before it becomes stiff or grainy.

In a separate bowl, beat the cream cheese and sour cream until completely smooth before adding the sugar and cinnamon. Starting with a smooth cream cheese mixture is important because any little lumps become much harder to work out once the other ingredients are added.

Next comes the pumpkin purée. Rather than adding it all at once, add it gradually and mix until smooth after each addition. Pumpkin brings quite a bit of moisture to the filling, and working it in gradually makes it easier to keep everything smooth and evenly blended.

Stir in the vanilla, then gently fold in the whipped cream. Folding rather than beating keeps the air you’ve whipped into the cream and gives the no-bake filling the structure it needs to set.

Give It Time to Chill

Spoon the filling over the prepared crust, cover the cheesecake, and refrigerate it overnight.

There’s no gelatin or baked egg mixture setting this cheesecake, so that overnight chill is important! It gives the filling plenty of time to firm up before you remove the springform pan and slice it.

Finish With the Brûléed Sugar

Once the cheesecake is chilled and removed from the springform pan, sprinkle 3 tablespoons of granulated sugar evenly over the surface.

Use a kitchen torch to melt and caramelize the sugar, keeping the flame moving across the top. You’ll see the sugar melt and bubble before it begins to turn golden brown. Avoid holding the torch in one spot for too long, which can scorch the sugar rather than caramelize it.

Give the topping a few minutes to cool. As it does, the melted sugar hardens into a thin, glassy shell that cracks against the creamy cheesecake underneath.

Brûlée the cheesecake shortly before serving. The caramelized sugar will eventually absorb moisture from the filling and soften, so this is one part of the recipe you don’t want to make ahead.

Our Tips for the Best Brûléed Pumpkin Cheesecake

• Pack the crust firmly. Because it isn’t baked, a tightly packed crust is important for slices that hold together.
• Don’t overwhip the cream. Medium-stiff peaks give you the structure you need while still folding easily into the filling.
• Give it the full overnight chill. With plenty of pumpkin and no gelatin or eggs, the cheesecake needs that time in the refrigerator to set.
• Keep the sugar layer thin and even. This gives you a delicate, crisp caramel shell instead of thick patches of hardened sugar.
• Save the torch for serving time. You’ll get the best contrast between the cold, creamy cheesecake and freshly caramelized sugar.

Make Ahead & Storage

You can make the cheesecake the day before you plan to serve it. In fact, that’s exactly what we recommend. Assemble it, cover it, and let it chill overnight. Remove it from the springform pan and brûlée the top shortly before serving!

Store any leftover cheesecake covered in the refrigerator. The brûléed sugar will gradually soften as it sits, so leftovers won’t have quite the same crisp topping, but the cheesecake itself keeps beautifully.

When you make this Bruleed Pumpkin Cheesecake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

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