Pumpkin cheesecake with crème brulee

Ingredients:

• 8 honey graham crackers
• 1 tbsp (15 g) butter, melted
• 350 g low-fat cottage cheese at room temperature
• 1/2 cup brown sugar
• 1/3 cup and 3 tablespoons of granulated sugar
• 1/2 tsp salt
• 2/3 cup low-fat (2%) plain yogurt
• 2 large eggs at room temperature
• 2 large egg whites at room temperature
• 450 gr. pumpkin puree
• 2 tablespoons of wheat flour
• 1 tablespoon pumpkin pie spice
• 1 tbsp vanilla extract

Preparation:

1. Position one rack in the center of the oven and one rack in the bottom third of the oven. Fill a heatproof bowl halfway with water and place it on the bottom rack. This will create a moist environment for the cheesecake and help prevent cracking.
   
   Preheat oven to 170°C.
2. Spray a 9-inch springform pan with nonstick spray. Place the graham crackers and 1 tablespoon of sugar in a food processor and pulse until smooth. Add the butter and 2 tablespoons of water and pulse until smooth. Press the crumbs into the bottom of the prepared pan to form a crust. Bake until set and golden brown, about 10 minutes. Cool completely.
3. Combine cream cheese, brown sugar, 1/3 cup all-purpose sugar, and salt in a large bowl. Beat with an electric mixer on medium speed until fluffy. Add the yogurt, eggs, and egg whites, reduce mixer speed to low, and continue mixing until smooth.
   
   Add pumpkin, flour, vanilla and pumpkin pie spice mixMix on the lowest speed until the ingredients are combined. Stir a few times with a rubber spatula to ensure all ingredients are combined and to remove any air bubbles that could cause the cheesecake to crack.
4. Pour the batter into the prepared crust and tap the pan on the countertop a few times to release any remaining air bubbles. Place the cheesecake on the center rack in the oven.
   
   Bake until dough is set, 1 hour to 1 hour 10 minutes.
   
   Turn off the oven and open the door. Leave the cheesecake in the oven for 15 minutes, then transfer it to a wire rack to cool. Run a thin, sharp knife between the cheesecake and the pan to make it easier to remove. Let it cool completely, then refrigerate for at least 4 hours or overnight.
5. Before serving, remove the cheesecake from the refrigerator and loosen the sides of the pan. Remove the cheesecake. Sprinkle with the remaining 2 tablespoons of sugar and caramelize the crust by melting the sugar with a kitchen torch or in the oven under the broiler.