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Pumpkin Crème Brûlée Cheesecake Bars

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PHOTO: JULIA GARTLAND; FOOD STYLING: MAKINZE GORE
YIELDS:
16 SERVING(S)
Prep Time:
10 MINS
Total Time:
4 HRS
Cal/Serv:
156
NUTRITIONAL INFORMATION

Nutritional Information

Calories 2570 kcal
Fat 154 g
Saturated fat 88 g
Trans fat 3 g
Cholesterol 935 mg
Sodium 2924 mg
Carbohydrates 281 g
Fiber 8 g
Sugar 256 g
Protein 30 g
Vitamin D 3 µg
Calcium 482 mg
Iron 9 mg
Potassium 1136 mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Jump to Recipe

With a simple Oreo crust, these pumpkin crème brûlée cheesecake bars are EVERYTHING. Our pumpkin spice gooey bars are pretty spectacular, but the crème brûlée-inspired sugar topping will make these stand out above all the rest. The pumpkin bars stay creamy and rich, while the sugar topping becomes caramelized and lightly golden. They’re stunning to present, and even more incredible to eat. Say goodbye pumpkin pie—pumpkin crème brûlée cheesecake bars will be the new fall dessert staple at your Thanksgiving dinner and beyond.

Have you made these yet? Let us know how it went in the comments below!

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Ingredients

FOR THE CRUST

  • Cooking spray
  • 1.5 Cup finely crushed Oreos
  • 5 Tablespoon melted butter
  • 1 Tablespoon granulated sugar
  • Pinch kosher salt

FOR THE FILLING

  • 2 blocks cream cheese, softened
  • 1 Cup pumpkin puree
  • 0.5 Cup granulated sugar
  • 0.5 Cup packed brown sugar
  • 1 large egg
  • 2 large egg yolks
  • 1 Teaspoon pure vanilla extract
  • 1 Teaspoon pumpkin pie spice
  • Teaspoon kosher salt

FOR THE TOPPING

  • Tablespoon superfine sugar
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Directions

Step 1

Preheat oven to 325°. Grease an 8″-x-8″ pan with cooking spray. Make crust: In a medium bowl, combine crushed Oreos with melted butter, sugar, and salt. Press in an even layer into bottom of prepared pan.

Step 2

Make filling: In a large bowl using a hand mixer, beat cream cheese, pumpkin puree, and sugar together until no lumps remain. Add egg and egg yolks, then stir in vanilla. Add pumpkin spice and salt and beat until just combined. Pour mixture over crust.

Step 3

Place baking pan in a large roasting pan and pour in enough boiling water to come halfway up your baking pan. Bake until only slightly jiggly, about 50 minutes. Turn off oven and prop oven door open slightly. Let cool in oven 1 hour. Remove pan from water and refrigerate until firm, 2 hours, or up to overnight.

Step 4

When ready to serve, slice into bars. Sprinkle with an even layer of sugar and carefully use a kitchen torch torch sugar until lightly golden and caramelized.

This recipe was originally published in Delish US

PHOTO: JULIA GARTLAND; FOOD STYLING: MAKINZE GORE

Rian Handler

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