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Maple Pumpkin Brulee Cheesecake

October 29, 2013 By Naomi Robinson | Bakers Royale 14 Comments

I know, I’m on a pumpkin kick. What blogger isn’t right? Tis the season, but more so, it’s one of the few flavors I can really enjoy right now, even if it’s just in small doses. With that, I thought I would share one of our family favorites—and that is saying a lot, considering how the boys aren’t sweet eaters.

Pumpkin Brulee Cheesecake via Bakers Royale

What they love about this dish, the crunchy brulee’d top. I’ll admit that’s mine too, but along with that the maple paired against the pumpkin are particularly good in a subtle way.  For the recipe hit the jump here.

Pumpkin Brulee Cheesecake from Bakers Royale

 

Lastly, and as always, if I can please–if you are going to pin any of the images please do so from Better Homes and Gardens and not here, since the recipes reside over there. Thanks!

Filed Under: Custards, Sweet

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Comments

  1. molly yeh says

    October 29, 2013 at 8:39 am

    omg. this makes me want to brulee EVERYTHING!

  2. Belinda @themoonblushbaker says

    October 29, 2013 at 8:43 am

    god this amazing! I might not be on pumpkin kick right now, but I have obsession with southern sweet potato and sweet potato pie. Oh well it is the season for indulgence isn’t?

  3. Heather @ French Press says

    October 29, 2013 at 9:00 am

    gorgeous, and brulee is the way to go!

  4. Averie @ Averie Cooks says

    October 29, 2013 at 9:14 am

    Beautiful and pinned from there!

  5. Stephanie @ PlainChicken says

    October 29, 2013 at 9:26 am

    LOVE the brûlée top!

  6. Kelli @ The Corner Kitchen says

    October 29, 2013 at 11:44 am

    Luvvv the brulee top! Such a fun take on traditional pumpkin cheesecake!

  7. Erin @ The Spiffy Cookie says

    October 29, 2013 at 1:41 pm

    I love the idea of a bruleed top for a cheesecake!

  8. Katrina @ Warm Vanilla Sugar says

    October 29, 2013 at 3:17 pm

    Keep this pumpkin kick up! LOVE it!

  9. Laura (Tutti Dolci) says

    October 29, 2013 at 4:48 pm

    Love that brulee topping, so good!

  10. Liz @ Tip Top Shape says

    October 29, 2013 at 5:01 pm

    I can’t even handle this recipe. You BRULEED a a cheesecake!!!!!

  11. Tieghan says

    October 29, 2013 at 5:59 pm

    That brulee topping!! Wow! So good! 🙂

  12. Laura says

    October 31, 2013 at 10:16 am

    This is such a beautiful cheesecake!

  13. Carrie @ Bakeaholic Mama says

    November 3, 2013 at 7:27 am

    Holy cow! Gorgeous, and three of my favorite things, pumpkin, brulee and cheesecake! Going to BHG to get the recipe.

  14. Brian @ A Thought For Food says

    November 8, 2013 at 12:32 pm

    It doesn’t take much for me to fall in love with a cheesecake, but I’m totally drooling over this beauty.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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Serves 12 

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1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
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1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

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Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

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