Pumpkin Brulee Cheesecake

Name: Pumpkin Brulee Cheesecake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 425 grams pumpkin puree; 2 larges egg whites, at room temperature; 2 larges eggs, at room temperature; 2 Tbsps all-purpose flour; 8 sheets honey graham crackers; 79 milliliters granulated sugar; 1 teaspoons kosher salt; 118 milliliters light brown sugar, packed; 158 milliliters low-fat (2%) Greek style plain yogurt; 1 Tbsp pumpkin pie spice; 1 Tbsp unsalted butter, melted; 1 Tbsp vanilla extract

This vegetarian recipe serves 12. One serving contains 168 calories, 5g of protein, and 6g of fat. If you have granulated sugar, 3rd less fat cream cheese, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Oven

Coat a 9-inch springform pan with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine.

Ingredients you will need

Granulated Sugar

Graham Crackers

Equipment you will use

Food Processor

Bowl

Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan.

Ingredients you will need

Butter

Water

Equipment you will use

Springform Pan

Bake until set and golden brown,about 10 minutes. Cool completely.

Equipment you will use

Oven

Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy.

Ingredients you will need

Granulated Sugar

Cream Cheese

Brown Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended.

Ingredients you will need

Egg Whites

Yogurt

Egg

Equipment you will use

Blender

Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.

Ingredients you will need

Pumpkin Pie Spice

Pumpkin

Vanilla

All Purpose Flour

Equipment you will use

Spatula

Blender

Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Place the cheesecake on the center rack in the oven.

Equipment you will use

Oven

Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open.

Equipment you will use

Oven

Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight.

Equipment you will use

Wire Rack

Knife

Oven

Frying Pan

Before serving, remove the cheesecake from the refrigerator and release the sides of the pan.

Equipment you will use

Frying Pan

Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds.

Ingredients you will need

Sugar

Equipment you will use

Broiler