Pumpkin Brulee Cheesecake Bars


Pumpkin Brulee Cheesecake Bars | Cooking Classy

At least once during fall you need to make pumpkin cheesecake right? This year I decided to go with a bruleed version because I remember last year seeing bruleed pumpkin pies and cheesecakes all over the place and they always looked amazing! Well these Pumpkin Bruleed Cheesecake bars are just that and more! The most definitely will not disappoint!

I made these two times to try and get that perfect cheesecake consistency. The trick was in reducing the liquid in the pumpkin puree simply by wrapping it in paper towels to remove some of the excess moisture. It’s a trick I like to do with pumpkin on occasion when I’m baking because it has such a high water content so sometimes it just helps to take some of that out. It took the batter from a runny soup to a batter more similar to a regular cheesecake, meaning it gave a better end result. If you don’t have a culinary torch another good alternative on these cheesecake bars would be serving them covered in a generous amount of salted caramel sauce (I have a salted caramel sauce recipe with step-by-step photos here). If you are considering buying a culinary torch I highly recommend having one! I use mine quite a bit, for torching meringue and bruleeing just about anything I can (have you tried bruleed oatmeal? So good!). They are a must have kitchen tool in my book.

Save this recipe because you’ll want to take them to any and every get together this fall, they’ll be the talk of the party! They have a perfectly spiced pumpkin flavor and the contrast of that crisp bruleed sugar shell next to the luscious creamy texture of the cheesecake is divine! Trust me, you don’t want to miss out on these!

Pumpkin Brulee Cheesecake Bars | Cooking ClassyPumpkin Brulee Cheesecake Bars | Cooking ClassyPumpkin Brulee Cheesecake Bars | Cooking Classy

Pumpkin Brulee Cheesecake Bars

Yield: About 12 bars

Pumpkin Brulee Cheesecake Bars


  • 1 1/3 cups (140g) finely crushed graham crackers (about 10 1/2 full sheets)
  • 2 Tbsp (30g) packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 6 Tbsp (3 oz) unsalted butter, diced into 1 Tbsp pieces and melted
  • Filling
  • 1/2 cup (110g) packed light-brown sugar
  • 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 large eggs
  • 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)


  • Fro 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 (use fingertips to break up clumps of brown sugar as needed). 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. Then 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).
  • Recipe source: Cooking Classy

Pumpkin Brulee Cheesecake Bars | Cooking Classy



  • June @ How to Philosophize with Cake: What pretty bars! Love the idea of bruleeing some sugar on top of the cheesecake, bet the crunch of the sugar goes really well with the creamy cheesecake :) September 27, 2015 at 5:39pm Reply

  • Laura (Tutti Dolci): These are the prettiest bars, that brûlée topping is perfection! September 28, 2015 at 12:06am Reply

  • Tori: OMG, I’m going to have to go out and find a torch right this second so I can make these asap! These are so gorgeous!!! September 28, 2015 at 3:36am Reply

  • Cathleen @ A Taste Of Madness: What a genius idea!! This looks amazing! September 28, 2015 at 7:05am Reply

  • Medeja: They looks irresistible! September 28, 2015 at 7:51am Reply

  • Shinee: I’ve already had my first pumpkin cheesecake for the season. In fact, I’m pretty sure I’ve tried everything pumpkin already, but not these bruleed cheesecake bars. Adding it to my weekend baking list. Love it!! September 28, 2015 at 9:25am Reply

  • cupcakes: I can’t wait till I get a bite of these sweet cheesecake, the flavor of vanilla will gives them an irresistible taste September 28, 2015 at 1:55pm Reply

  • Shawn @ I Wash You Dry: I’ll have to make a double batch, I’m pretty sure I’d eat the whole first one by myself! September 28, 2015 at 5:11pm Reply

  • Shari Kelley: These are so pretty, and must taste amazing with the melted sugar on top and the spices. I am excited to try them. I have a torch and have only used it once so only seems fitting that I make these! :) September 28, 2015 at 9:23pm Reply

  • Bogi: I love it! Beautiful! :) September 30, 2015 at 8:36am Reply

  • Alma Cerezo: May i know what frosting tip you used on this cheesecake bars? thanks! October 1, 2015 at 6:18pm Reply

  • Laura Dembowski: Gotta love that crackly sugar topping! The would be perfect for thanksgiving. October 4, 2015 at 6:38am Reply

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