Pumpkin Crème Brûlée Cheesecake Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
Cooking spray, for greasing the pan
02 -
180 grams finely crushed Oreo cookies
03 -
70 grams unsalted butter, melted
04 -
13 grams granulated sugar
05 -
Pinch of kosher salt
→ Filling
06 -
450 grams cream cheese, softened
07 -
240 grams pumpkin puree
08 -
100 grams granulated sugar
09 -
55 grams packed brown sugar
10 -
1 large egg
11 -
2 large egg yolks
12 -
5 millilitres pure vanilla extract
13 -
5 millilitres pumpkin pie spice
14 -
2.5 millilitres kosher salt
→ Topping
15 -
25 grams superfine or granulated sugar
# Step-by-Step Directions:
01 -
Preheat oven to 165°C. Grease an 20x20 cm baking pan with cooking spray.
02 -
Combine finely crushed Oreo cookies with melted butter, granulated sugar, and a pinch of salt in a medium bowl. Press mixture evenly into the base of the prepared pan to form a compact crust.
03 -
In a large bowl, beat softened cream cheese, pumpkin puree, granulated sugar, and brown sugar until smooth and creamy. Add the egg and egg yolks, mixing until fully incorporated. Stir in vanilla extract, pumpkin pie spice, and kosher salt, blending until just combined.
04 -
Pour filling over the prepared crust, smoothing the top with a spatula.
05 -
Place the baking pan inside a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the inner pan. Bake at 165°C for about 50 minutes, until the centre is just slightly set and jiggly.
06 -
Turn off the oven and prop the door open slightly. Let bars cool in the oven for 1 hour to prevent cracking.
07 -
Remove the baking pan from the water bath. Refrigerate bars until fully set, for at least 2 hours or overnight.
08 -
When ready to serve, slice cheesecake into bars. Sprinkle a thin, even layer of superfine or granulated sugar over each bar. Use a kitchen torch to caramelize the sugar until golden and crisp.
# Helpful Notes:
01 -
For a clean cut, wipe the knife blade between slices.
02 -
Ensure the water bath does not overflow into the baking pan for best texture.