Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Pumpkin Crème Brûlée Cookie Bars
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- Level: Intermediate
- Total: 5 hr 30 min (includes chilling)
- Active: 40 min
- Yield: 24 bar cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 286
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 77 mg
- Sodium
- 187 mg
These bars layer spiced pumpkin cheesecake over a buttery graham cracker crust, then finish the treat with a shatteringly crisp cap of caramelized sugar. They deliver the cozy flavors of pumpkin pie and cheesecake with the brûléed flair of classic crème brûlée — all in convenient bar form, no spoon needed! Despite their impressive look and flavor, they’re surprisingly easy to make ahead for holidays, parties or even a festive cookie plate.
- Level: Intermediate
- Total: 5 hr 30 min (includes chilling)
- Active: 40 min
- Yield: 24 bar cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 286
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 77 mg
- Sodium
- 187 mg
Ingredients
Crust:
Pumpkin Cheesecake Filling:
Brûlée:
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Directions
Special equipment:
a kitchen torch- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil.
- For the crust: Mix the melted butter, cracker crumbs and sugar together in a bowl. Press the mixture evenly over the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
- For the pumpkin cheesecake filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, pumpkin, vanilla, pumpkin spice and salt; beat until combined, about 1 minute. Pour the filling over the crust and smooth with a spatula.
- Bake until the filling is set around the edges but still very slightly jiggly in the center, about 35 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 4 hours or up to overnight.
- Run an offset spatula or paring knife around the edges of the pan, then lift the bars onto a cutting board using the foil overhang. Slice into 24 squares.
- For the brûlée: Sprinkle the sugar evenly over the tops of the squares, or just sprinkle 1 teaspoon each on top of as many bars as you want to prepare at once. Starting in the center of a square, hold a kitchen torch 2 inches above the surface and move the flame in a circular motion to caramelize the sugar as you work out to the edges. Continue until all the bars are crunchy and caramelized.
- Enjoy the caramelized bars immediately for the signature crunchy top. You can store bars before sprinkling on the sugar and torching the tops in an airtight container in the fridge for up to 3 days; sprinkle each with 1 teaspoon sugar and caramelize them just before serving.
