How long does pumpkin cheesecake last?

Pumpkin cheesecake, including these Pumpkin Crème Brûlée Cheesecake Bars, stays fresh in the refrigerator for 4 to 5 days. Store them in an airtight container to keep the texture and flavor at their best.

Can you crème brûlée cheesecake?

Yes! You can absolutely crème brûlée cheesecake—and it’s amazing. These bars prove that torching a sugar topping adds irresistible texture and a caramelized finish to creamy pumpkin cheesecake.

How long can you freeze crème brûlée cheesecake?

You can freeze crème brûlée cheesecake (without torching) for up to 1 month. For best results, wrap the bars tightly, freeze them, then add the brûlée topping after thawing to maintain the crispy sugar shell.

How do you not overcook cheesecake?

The key to perfect Pumpkin Crème Brûlée Cheesecake Bars is baking until the center still jiggles slightly. Overbaking causes cracks and dryness. Always chill thoroughly after baking to finish setting the texture gently.

7 Secrets To Perfect Pumpkin Crème Brûlée Cheesecake Bars

Description

Pumpkin Crème Brûlée Cheesecake Bars combine creamy pumpkin spice cheesecake, a chocolate-lined graham cracker crust, and a crisp brûléed sugar topping. A crowd-pleasing fall dessert made to impress with easy steps.

Ingredients

Scale

For the crust:

9 (135 grams) whole graham crackers
5 tablespoons (71 grams) unsalted butter, melted
2 cups (340 grams) semisweet chocolate chips

For the filling:

2 (8 ounce) packages cream cheese, softened
1 cup (200 grams) granulated sugar
1 cup (244 grams) pure pumpkin puree
2 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves

For the brûlée topping:

1/4 cup (50 grams) granulated sugar

Instructions

Preheat oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang.
Pulse graham crackers in food processor until fine. Add melted butter. Press into pan and bake 8 minutes.
Sprinkle chocolate chips on crust and bake 2 more minutes. Spread melted chocolate evenly. Cool completely.
Lower oven to 300°F. In food processor, blend cream cheese until smooth. Add sugar, pumpkin, eggs, yolk, vanilla, flour, salt, and spices. Blend until combined, not overmixed.
Pour over crust. Bake 45 minutes until center is set but jiggly. Cool completely. Chill at least 2 hours.
Lift out with foil. Slice into squares.
Sprinkle tops with sugar. Torch or broil until deep amber. Let cool. Serve at room temperature.

Notes

Let bars sit 15–20 minutes at room temp before serving for best chocolate texture.
Make ahead: Refrigerate up to 5 days or freeze without brûlée topping for 1 month.
Brûlée just before serving for best crackle.

Prep Time: 20 mins
Cook Time: 47 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 285
Sugar: 12g
Sodium: 140mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: pumpkin cheesecake bars, brûlée topping, fall desserts