Pumpkin Cognac Cheesecake Brulee

Preheat oven to 325 degrees F. Butter 1-cup ovenproof ramekins, line the bottoms with parchment paper, and butter the paper. Coat the ramekins with sugar, tapping to remove the excess.

Using the mixer with a paddle attachment, combine the cream cheese and butter. Gradually add the sugar and mix until smooth. Add the pumpkin and mix to blend.

Add the ginger, cinnamon, and nutmeg and mix to blend, occasionally scraping the bottom and sides of the bowl. Add the cognac and the cream and mix in. Add the eggs and egg yolk and mix just until incorporated.

Divide the batter among the prepared ramekins, filling each three-quarters full. Place the ramekins in a water bath and bake at 325 degrees F for about 45 minutes, until the cheesecakes are set.

Remove the ramekins from the water bath and allow to cool. Refrigerate for several hours or up to 3 days before serving.

To Brulee the Cheesecakes: Remove the cheesecakes from the ramekins by placing the chilled cakes in a 350 degrees F oven for one minute or dipping the ramekins in very hot water for one minute. Run the tip of a paring knife around the inside of the ramekin.

Turn each cake out in the palm of your hand, remove the parchment paper from the bottom, and place upside down in the center of individual desert plates.

Evenly spread about 1 1/2 teaspoons of sugar over the surface of each cake. Caramelize the top of each cake with a blowtorch until the sugar melts and turns golden brown. Sprinkle each cake with an additional 1 teaspoon sugar and repeat the caramelizing process.

Double bruleeing gives the cakes an extra crunchy caramel top. Allow to cool for a few minutes before serving.