Pumpkin Cheesecake Brulee

I've always wanted to 'brulee' something with a real kitchen torch.  I think I made something before and used my husband's blow torch......and it scared me!  I think I need to practice a little more on my technique, but the outcome was delicious!!  Made kind of a crunchy sugar topping on this scrumptious pumpkin cheesecake.  It's really easy and has a wonderful flavor. I always have pumpkin on hand and am always looking for new pumpkin recipes.  This one is definitely a keeper!!!

PUMPKIN CHEESECAKE BRULEE

Makes 8 Servings = 7 PointsPlus® OR

Makes 10 Servings = 6 PointsPlus® OR

Makes 12 Servings = 5 PointsPlus®

8 sheets low-fat honey graham crackers
1 TBSP light butter, melted
12-oz Neufchatel cream cheese, room tempreature
½ cup light brown sugar
1/3 plus 1 TBSP Splenda granulated
½ tsp salt
2/3 cup fat-free plain Greek yogurt
2 eggs, room temperature
2 egg whites, room temperature
1 (15 oz) can pumpkin puree (NOT pie filling)
2 TBSP all-purpose flour
1 TBSP pumpkin pie spice
1 TBSP vanilla
2 TBSP sugar

Forgot to put the real sugar in this picture. Ugh!

Place your oven racks: 1 in the lower part of your oven and 1 in the center. Fill a roasting pan/dish about ¾ full of water and place on the lower rack. This will prevent the cheesecake from cracking. Preheat the oven to 325º. Lightly spray a 9-inch springform pan. Set aside.

Don't forget to spray your pan on the dishwasher door.....saves cleaning overspray!



Put the graham crackers in a plastic bag that zips closed. Use a rolling pin or meat mallet or even the side of a can to finely crumble the crackers. Pour into a small bowl. Add 1 TBSP Splenda, the melted butter and 2 TBSP water and mix until well combined. Press into the bottom of the sprayed springform pan. Bake @10 minutes. Cool completely on a wire rack.

I used my Mom's rolling pin.....believe it's an antique now!

In a large mixing bowl, combine the cream cheese, brown sugar, 1/3 cup Splenda granulated and salt. Beat with an electric mixer on medium speed until smooth. Add the yogurt, egg and egg whites with the mixer speed reduced to low; mix until well blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Continue to mix on low speed until combined. You may have to scrape the sides/bottom with a spatula to be sure all the ingredients are fully incorporated.

Pour the batter onto the crust. Rap the pan against the countertop a few times to bring any air bubbles to the top. Place the cheesecake on the center rack in the oven. Bake for 60 – 70 minutes until it's just set and the center wiggles slightly. Turn off the oven and crack open the door. Let sit in the oven for 15 minutes and then place on a wire rack to cool. If the edges look like they're 'sticking' to the sides of the pan, run a thin sharp knife between the cake and the pan to release the sides. Cool completely and then chill at least 4 hours.

 

 

Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the 2 TBSP of sugar over the top of the cheesecake and brulee the sugar with a kitchen torch (or under the broiler for a few seconds).

MY SPIN: You MUST use real sugar to brulee.....Splenda granulated won't work. This can be served 'as is' or with a dollop of fat-free whipped topping. You can also use fat-free egg substitute in place of the 2 eggs, but you'd have to re-figure the P+ value. I had eggs in the fridge for a change and decided to use them.

As is

With fat-free whipped topping



Enjoy!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan