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Pumpkin crème brûlée cheesecake bars blend the creamy richness of cheesecake with autumn flavors and a crackly caramelized topping. The easy Oreo crust anchors a smooth pumpkin filling that tastes like a cross between pumpkin pie and custard. Finished with a sugar brûlée, these bars make any gathering feel special and are sure to be the first dessert to disappear.
I remember serving these at a fall family dinner and watching everyone, from my little niece to my grandfather, tap their forks on the golden sugar before diving in. They felt like a celebration in each bite.
Ingredients
- Cooking spray: Easy pan release so every bar comes out clean
- Finely crushed Oreos: Rich chocolate flavor and deep color for the crust Choose classic Oreos for best texture
- Melted butter: Helps bind crust and adds richness Use real butter for maximum flavor
- Granulated sugar: Adds subtle sweetness to the crust
- Kosher salt: Enhances crust flavors and balances sweetness
- Cream cheese: Softened for smooth mixing and creamy filling Make sure it’s full-fat and at room temperature
- Pumpkin puree: True pumpkin flavor and creamy texture Use pure pumpkin not pie filling
- Brown sugar: For more depth and a hint of molasses in the filling
- Large eggs and yolks: Provide structure and rich custardy feel
- Pure vanilla extract: Adds warmth and complexity to the cheesecake
- Pumpkin pie spice: Signature cozy aroma of cinnamon and fall spices Use a fresh blend for lively flavor
- Superfine or granulated sugar: Caramelizes beautifully for the brûlée topping Superfine melts faster for a crispier top
Step-by-Step Instructions
- Prepare the Pan and Crust:
- Grease an eight-inch square baking pan thoroughly with cooking spray to prevent sticking which makes serving bars easier later. In a medium bowl combine finely crushed Oreos, melted butter, granulated sugar, and a pinch of kosher salt. Stir until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the prepared pan making sure to reach all corners for an even base.
- Mix the Filling:
- In a large bowl use a hand mixer to beat softened cream cheese, pumpkin puree, granulated sugar, and brown sugar until the mixture is completely smooth without lumps. Add in one large egg and two egg yolks then beat until just combined to avoid over-mixing. Stir in pure vanilla extract, pumpkin pie spice, and kosher salt until filling is evenly blended. Pour the filling over the crust and smooth out the top.
- Bake with a Water Bath:
- Place the filled baking pan inside a larger roasting pan. Pour boiling water into the larger pan until it comes halfway up the sides of the cheesecake pan. Bake at three hundred twenty-five degrees Fahrenheit until the center is only slightly jiggly which should take around fifty minutes. Turn off the oven leaving the door propped open slightly and let the cheesecake cool gently in the oven for one hour. This prevents cracks.
- Chill Until Set:
- After cooling remove the cheesecake pan from the water bath. Place it in the refrigerator uncovered at least two hours or up to overnight until the bars are completely firm. This chill is essential for perfect, creamy slices.
- Caramelize the Sugar Topping:
- When ready to serve slice the bars cleanly. Sprinkle each piece with an even, thin layer of superfine or granulated sugar over the top. Use a small kitchen torch holding it a few inches above the sugar to gently melt and caramelize the surface until it turns golden and crisp. Let the brûlée cool for a minute before serving for a true crackly effect.
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The pumpkin pie spice is my favorite part in these bars because it ties together creamy cheese and sweet sugar with a burst of warmth. My nieces always race to shatter the caramel top with their spoons just like the classic French dessert we once had together in Paris.
Storage Tips
Keep bars tightly covered in the refrigerator for up to four days. For best texture wait to brûlée the top with sugar until you plan to serve so the caramelized layer stays crisp. If needed bars can be frozen before the brûlée step for up to one month then thawed in the fridge before topping and torching.
Ingredient Substitutions
If you prefer a lighter crust try graham crackers or speculoos cookies instead of Oreos. For an egg-free version try your favorite egg replacement product. In place of pumpkin pie spice you can blend cinnamon nutmeg and ginger for a similar result.
Serving Suggestions
Serve pumpkin crème brûlée cheesecake bars alone or with a dollop of whipped cream. For extra flair sprinkle a bit of flaky salt on top just after torching the sugar. They look beautiful on a holiday buffet next to a pile of cinnamon sticks or miniature pumpkins.
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Commonly Asked Questions
- → Can I use store-bought pumpkin puree?
Yes, store-bought pumpkin puree works well for these bars. Just ensure it's pure pumpkin and not pumpkin pie filling for the best texture and flavor.
- → How do I achieve the caramelized sugar topping?
After the bars are chilled and sliced, sprinkle a thin layer of sugar on top and carefully caramelize it with a kitchen torch until golden and crisp.
- → Is a water bath necessary for baking?
Baking the bars in a water bath helps prevent cracks and promotes a creamy, smooth texture. It yields the best results but can be skipped if needed—just monitor closely.
- → Can these bars be made ahead?
Absolutely. Prepare and chill the bars up to a day ahead. Add the caramelized sugar topping just before serving for optimum crunch.
- → What is the best way to cut clean bars?
Use a sharp knife dipped in hot water and wiped dry between each cut to ensure neat, smooth slices without crumbling the topping.