Pumpkin Cheesecake Bars {with Brulee Topping}
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Pumpkin Cheesecake Bars {with Brulee Topping}
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Decadent autumn inspired cheesecake bars! These are perfectly creamy, deliciously pumpkiny and spiced and finished with a caramelized crisp sugar shell. Three layers of utter bliss.
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Ingredients
Crust
- 1 1/3 cups (140g) graham crackers finely crushed, about 10 1/2 full sheets
- 2 Tbsp (30g) light brown sugar packed
- 1/4 tsp ground cinnamon
- 6 Tbsp (3 oz) unsalted butter melted
Filling
- 1/2 cup (110g) light brown sugar packed
- 6 Tbsp (80g) granulated sugar
- 3 Tbsp (28g) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice or cloves
- 2 (8 oz) pkgs. cream cheese softened
- 3 egg large
- 1/4 cup (60g) sour cream
- 1 tsp vanilla extract
- 1 1/3 cups (326g) pumpkin puree
Topping
- 6 Tbsp (80g) granulated sugar
- Whipped Cream pecans, mint leaves and cinnamon/nutmeg blend, for garnish (optional
Instructions
- For the crust: Preheat oven to 350 degrees. Butter and line a 9 by 9-inch baking sheet with two sheet of parchment paper, leaving a 2-inch overhang on all sides. Butter parchment, set aside.
- In a medium mixing bowl whisk together crushed graham crackers, brown sugar and cinnamon.
- Pour in melted butter and mix with a fork until evenly moistened. Pour into prepared baking dish and press firmly into an evenly layer. Bake in preheated oven 10 minutes, remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees.
- For the filling: In a mixing bowl whisk together brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg and allspice (using fingertips to break up clumps of brown sugar as needed).
- Add cream cheese and using an electric hand mixer, blend just until cream cheese is smooth, about 20 - 30 seconds. Mix in eggs one at a time, mixing just until combined, then blend in sour cream and vanilla.
- Lay out several layers of paper towels and pour pumpkin onto paper towels then wrap paper towels over pumpkin to remove some of the excess moisture until you have removed 1/3 cup of the moisture, you should now have 1 cup pumpkin puree.
- Pour pumpkin into cream cheese mixture and blend just until combined. Tap bowl against countertop about 10 times to release large air pockets, then pour over crust and spread evenly.
- Bake in preheated oven 40 - 45 minutes, edges should be set but center should still jiggle slightly. Cool on wire rack 30 minutes then transfer to refrigerator and chill at least 4 hours (this portion can be made a day in advance).
- Lift from pan using all sides of parchment overhang. Cut into bars and remove from parchment.
- For the topping: Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (I did a few thin layers to get a thicker, more even shell and I'd fill the spaces where the sugar didn't melt. Melt sugar within several hours of serving because the sugar shell will start to soften).
- Return to refrigerator and chill 30 - 60 minutes, or until that top layer that was heated from torching has set again.
- Pipe or spoon a small dollop of whipped cream over top, then add a pecan, sprinkle lightly with cinnamon/nutmeg blend and garnish with mint (garnish just before serving).
Notes
- *If you don't own a kitchen torch you can skip the brulee sugar topping and serve with a caramel sauce instead.
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