Brûlée Pumpkin Swirl Cheesecake

The key to a successful Friendsgiving is delicious Thanksgiving themed desserts, even if no one actually eats them. So I took three of my favorite desserts, combined them together and voila! 

Makes: 1 9" round cake               Prep time: 15 minutes               Bake time: 55 minutes

INGREDIENTS

• Crust
• 1 1/2 cup graham cracker crumbs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/3 cup butter, melted
• Cheesecake Filling
• 2 packages of cream cheese, room temperature
• 1/3 cup + 2 tablespoons sugar
• 2 tablespoons heavy cream
• 1 egg
• 1 cup canned pumpkin
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• Brûlée Top
• 1/4 cup sugar

Step 1: Mix together the graham cracker crumbs, cinnamon, nutmeg, allspice and butter until fully combined. Press onto the bottom of a greased spring form pan and place in the fridge until filling is ready.

Step 2: With an electric beater, whip together the cream cheese, heavy cream and egg until smooth.  Scoop out 1/2 cup of the mixture and set aside.

Step 3: Add in the pumpkin, brown sugar, cinnamon, nutmeg and allspice to the rest of the cheesecake mixture.

Step 4: Once combined, pour into the pan on top of the crust. Dollop the extra cream cheese mixture onto the pumpkin filling and swirl with a fork or knife until it's all swirled and the top of the cheesecake if flat.

Step 5: Bake for 55 minutes until golden on top, but still jiggly in the middle.

Step 6: Let the cheesecake cool for at least 8 hours in the fridge until serving. Just before serving sprinkle 1/4 cup sugar evenly over the top of the cheesecake and caramelize with a kitchen torch. Serve immediately.