Pumpkin Creme Brûlée Cheesecake Bars

Pumpkin Creme Brûlée Cheesecake Bars

Melissa Garcia
PREP TIME: 40 BAKE TIME: 22 MIN TOTAL TIME: 62 MIN
Print Friendly and PDF

Let's just say you will go crazy for these cheesecakes!

Ingredients

The Crust

  • 1 Cup Biscoff Crumbs
  • 3 Tbsp Unsalted Melted Butter
  • 1 Tbsp Brown Sugar
  • 1/2 Tsp Cinnamon

Cheesecake Filling

  • 14oz Room Temp Cream Cheese
  • 1 Cup Granulated Sugar
  • 3 Tbsp Whole Fat Vanilla Yogurt
  • 1 Tbsp Heavy Whipping Cream
  • 2 Large Eggs
  • 1/2 Cup Pumpkin Puree
  • 1 Tsp Vanilla
  • 3/4 Tsp Cinnamon
  • 1/4 Tsp Ginger
  • 1/4 Tsp Nutmeg
  • Pinch of Cloves (Less than 1/8 Tsp)

    • Spice Custard Cream

  • 2 1/4 Cups Milk
  • 3 Egg Yolks
  • 1/2 Cup Granulated Sugar
  • 3 Tbsp Corn Starch
  • 1/2 Tbsp Vanilla Bean Paste
  • 1/4 Tsp Salt
  • 2 Tbsp Unsalted Butter
  • 1/2 Tsp Cinnamon
  • 1/8 Tsp Nutmeg

    • Instructions

    Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.
    1. Preheat oven to 325F and prepare a 9x5 loaf pan with non stick spray and parchment paper long enough on the sides to pull the cheesecake out in the end..
    2. Begin by making the crust adding the biscoff cookie crumbs and sugar into a bowl giving it a mix and adding the butter. Mix until combined it will be a sandy texture.
    3. Spread the crumbs evenly on the loaf pan pressing down firm. Bake for 5 mins and allow to cool while you prepare the cheesecake.
    4. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat the cream cheese and sugar for 3-4 minutes until combined and smooth.
    5. Add eggs one at a time mixing in slow speed until the eggs are mostly combined. Pat the pumpkin puree dry a few times until you have closer to 1/3 of a cup than add the pumpkin puree to the cream cheese and sugar mixture along with the yogurt, heavy whipping cream and spices. Beat on med-high speed until combined.
    6. Scrape the bottom and sides of the bowl then mix to combine one more time.
    8. Bake for 40-42 minutes until just slightly jiggly in the center and firm on the edges.
    9. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
    10. Make the custard after the cheesecake is prepared because this also has to set for atleast 6 hours.
    11. You will need to have a heat safe bowl, a strainer and plastic wrap ready. Once the custard is ready it will need to be run through a sift that should be above the bowl to get rid of anything additional lumps and you have a smooth custard. Then you will place the plastic wrap directly on top of the custard.
    12. Bring the eggs to room temp by putting them under warm water for a few minutes.
    13. Add the sugar, salt and corn starch to a small bown and whisk it to combine there shouldnt be any clumps.
    14. In a medium sauce pan add the milk, egg yolks, sugar, salt and corn starch mixture and the vanilla bean paste.
    15. Whisk until combined then turn heat on to Medium.
    16. Continue to mix this will take about 20 minutes total but it is important to stay on top of it so it doesnt get lumpy.
    17. Once the mixture begins to thicken add bubble allow it to boil for 45 seconds and add the butter and continue to mix until combined.
    18. Then add the spices and mix until combined.
    19. Remove the pan from the heat and run it through the sift above the bowl. Place the plastic wrap directly above it and allow it to cool for about 30 minutes then refrigerate for atleast 6 hours.
    20. Once youre ready to serve cut the cheesecake into 6-1" slices or 5 - 1 1/2" slices and pipe custard cream on top I used a small round tip but you can use a sole piping bag also.
    21. Add sugar on top and torch.
    22. Enjoy!

    TIPS

    1. You can keep these refrigerated for 5 days and take out your desired amount.
    2. Share your pics with me on social media! #sweetmelibakery
    Pumpkin Tres Leches Cupcakes

    Pumpkin Tres Leches Cupcakes