Pumpkin Crème Brûlée Cheesecake Bars Recipe
Delight in these Pumpkin Crème Brûlée Cheesecake Bars, a rich and creamy dessert that marries the smoothness of classic cheesecake with seasonal pumpkin flavor and a crisp brûléed sugar topping. Featuring a buttery Oreo cookie crust and infused with warm pumpkin pie spices, these bars are perfect for autumn gatherings or anytime you crave a festive, indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours (including cooling and chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- Cooking spray (for greasing pan)
- 1 1/2 cups finely crushed Oreos
- 5 tablespoons melted butter
- 1 tablespoon granulated sugar
- Pinch kosher salt
Filling
- 2 blocks (16 oz total) cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Topping
- 2 tablespoons superfine sugar (for caramelizing)
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). Grease an 8″ x 8″ baking pan lightly with cooking spray. In a medium bowl, combine the finely crushed Oreos, melted butter, one tablespoon granulated sugar, and a pinch of kosher salt. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Prepare the cheesecake filling: In a large bowl, use a hand mixer to beat together the softened cream cheese, pumpkin puree, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar until the mixture is smooth and lump-free. Add the whole egg and egg yolks, mixing briefly until incorporated. Stir in the vanilla extract, pumpkin pie spice, and 1/2 teaspoon kosher salt. Beat just until everything is combined, being careful not to overmix. Pour this filling evenly over the prepared Oreo crust.
- Bake in a water bath: Place your cheesecake pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake at 325°F for about 50 minutes, or until the filling is just slightly jiggly in the center. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
- Chill the bars: Remove the cheesecake pan from the water bath and carefully dry the outside. Refrigerate the bars until firm, at least 2 hours or overnight for best results.
- Caramelize the topping: When ready to serve, cut the chilled cheesecake into bars. Sprinkle an even layer of superfine sugar on top of each bar. Using a kitchen torch, carefully torch the sugar until it melts and caramelizes to a golden brown, forming a crisp brûlée crust. Serve immediately and enjoy!
Notes
- Using a water bath during baking helps prevent cracks and yields a creamy texture.
- Allow the bars to chill thoroughly to firm up the cheesecake before caramelizing the sugar topping.
- If you do not have a kitchen torch, you can place the bars under a broiler for a few moments, watching closely to avoid burning.
- Cool the cheesecake fully before cutting to achieve clean slices.
- Store leftover bars refrigerated and consume within 3-4 days for best taste and texture.