| Prep Time | 15 minutes |
| Cook Time | 80 minutes |
| Servings |
12 servings
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Ingredients
- 6 cups graham cracker crumbs
- 1 tablespoon butter melted
- 12 ounces cream cheese at room temperature
- 1/2 cup brown sugar
- 1/3 + 1/8 cup white sugar divided
- 1/2 teaspoon Salt
- 2/3 cup plain greek yogurt
- 2 eggs at room temperature
- 2 egg whites at room temperature
- 15 ounces canned pumpkin puree
- 2 tablespoons all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
Whipped cream
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Ingredients
Whipped cream
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Instructions
For the Brulé
- Preheat the oven to 325°F. Grease ramekins with nonstick cooking spray. Set it aside.
- Fill in 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.
- In a bowl, combine melted butter, 3 tablespoons of white sugar, and graham cracker crumbs. Fill 2 tablespoons of graham cracker crumbs mixture into the bottom of ramekins to make the crust. Bake crust for 10 minutes or until golden brown. Remove from the oven to cool.
- Meantime, combine the cream cheese, brown sugar, 1/3 cup of sugar, and salt in a large bowl. Beat, with an electric mixer at medium speed, until smooth and fluffy. Add yogurt, egg, and egg whites, reduce the mixer speed to low, and continue to beat until blended.
- 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.
- Pour the batter over the crust and tap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then remove to cool.
For the Whipped Cream
- Put a large metal bowl into the refrigerator to chill for at least 15-30 minutes.
- Add heavy cream, powdered sugar, and vanilla extract to the chilled bowl.
- Using a hand mixer, beat the ingredients together, starting at a low speed and increasing to high slowly as it begins to firm up.
- Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl. Top brule with whipped cream.
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