Pumpkin Creme Brulee Cheesecakes
Prep time
Cook time
Total time
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Holiday, Thanksgiving, Vegan
Serves: 6 servings
Ingredients
- 6 mini pumpkins
- 12 oz vegan cream cheese, room temperature
- ½ can pumpkin
- 1 can Nature’s Charm whipping cream, chilled
- 1 can Nature’s Charm sweetened condensed milk
- ¼ cup corn starch
- 2 tsp vanilla paste or extract
- 2 Tbsp pumpkin pie spice
- ½ cup sugar, finely ground
Instructions
- Preheat the oven to 350F. Slice the tops off the pumpkins and scoop out the insides.
- Meanwhile, in a large mixing bowl, beat the whipping cream for 3 minutes until fluffy. In a separate bowl, beat together the pumpkin, cream cheese, condensed milk, corn starch and pumpkin pie spice.
- Add the pumpkin mixture to the whipped cream. Whip until well combined, stopping to scrape down the sides. Spoon the cheesecake mixture into the pumpkin and level out the tops. Do not overfill as the cheesecakes will rise a bit. Bake for 60 minutes in a deep pan halfway full of water. Transfer the remaining pumpkin mixture into a dish with a lid. Freeze it to make pumpkin cheesecake ice cream!
- Pulse the sugar in a food processor until finely ground. Remove the pumpkin cheesecakes from the oven. Let them cool completely, then place in the fridge for at least two hours to set. Freeze for one hour before caramelizing the tops so the cheesecake remains firm and cold while under the broiler.
- Set your oven to broil. Cover the tops of the cheesecake with 2 Tbsp sugar each in an even layer. Place the pumpkins back on the sheet pan. Broil on the top rack for 1-3 minutes or until the sugar caramelizes. Remove from the oven and let cool for 10 minutes before serving.
Notes
Make sure the top of the cheesecakes are very flat so the sugar caramelizes evenly. Press down any lifted or rounded areas if needed.
I broiled my cheesecakes 1-2 at a time so I could place the pumpkins directly under the flames. Keep a close eye on the process so they don't burn.
I broiled my cheesecakes 1-2 at a time so I could place the pumpkins directly under the flames. Keep a close eye on the process so they don't burn.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/pumpkin-creme-brulee-cheesecakes-no-torch/