Pumpkin Brulee Cheesecake Bars
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!
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