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Chocolate Pumpkin Brulee Cheesecake Bars #Choctoberfest



Happy 4th day of Choctoberfest everybody! Have you been keeping up with all the amazing recipes? More importantly, have you entered the giveaway? Go go go! You still have a few days left to get those entries in.


Today, I have for you a show-stopper, jaw-dropper, one of a kind cheesecake. It's Fall inspired, because even though this week is all about the chocolate, we still have to pay homage to the pumpkin.


And since pumpkin and cream cheese go together so well already, I just made them into a cheesecake. Then, I sandwiched that cheesecake between a layer of chocolate ganache and a layer of crunchy melted sugar. Hoooolyyyy.


Shout out to Imperial Sugar who graciously provided me with the sugar to make these bars with! Did you know Imperial Sugar products are made from non-GMO cane sugar? Well now you know!


And top quality sugar always results in top quality desserts.

EVERYONE, and I mean everyone, who tasted this proclaimed it to be a winner. Also, can we just always make cheesecake into bars from now on? Like, how much cuter are these perfect little portions?

Chocolate Pumpkin Brulee Cheesecake Bars

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Yield: 16 squares

Ingredients:

For the graham cracker crust:
1 and 1/3 cups graham cracker crumbs
2 tablespoons granulated sugar (I always use Imperial Sugar)
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the chocolate ganache:
3 oz milk chocolate, chopped (I used Lindt CLASSIC RECIPE)
3 oz dark chocolate, chopped (I used Lindt EXCELLENCE)
1/2 cup heavy cream

For the cheesecake:
Two 8 oz. packages cream cheese, room temperature
1/2 cup packed light-brown sugar
6 tablespoons granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3 large eggs, room temperature
1/4 cup sour cream
1 cup pumpkin puree

granulated sugar, for topping

Directions:

Preheat oven to 350 degrees F. Spray an 8x8 inch glass baking dish with non-stick spray, then line with parchment paper and spray again.

In a small bowl, mix together graham cracker crumbs, sugar, and cinnamon to combine. Pour in melted butter and mix together with a fork until all crumbs are evenly moistened. Press the mixture onto the bottom of prepared baking dish. Use the bottom of a measuring cup or any flat-bottomed object to press down and compact the crumbs into an even layer.

Bake for 10 minutes in preheated oven. Reduce oven temperature to 325 degrees F.

Place chopped milk and dark chocolate in a small heat-safe bowl. Heat heavy cream in a saucepan until simmering, then pour over chopped chocolate. Let sit for one minute, then stir gently until chocolate is completely melted. Spread chocolate ganache over baked graham cracker crust. Transfer to the fridge while you prepare the cheesecake.

To the bowl of a food processor, add cream cheese, sugars, flour, pumpkin pie spice and vanilla and process until mixture is creamy, smooth, and absolutely no lumps remain. Add eggs, one at a time, processing just until incorporated. Add sour cream and pumpkin puree and process just until combined.

Remove food processor blade and use a spatula to fold the mixture a few times, before pouring over the cooled chocolate ganache-covered crust.

Bake cheesecake for 45-55 minutes, or until the edges are set but the center jiggles slightly. Transfer to a wire rack to cool to room temperature, then refrigerate for at least 4 hours, best if overnight.

Before serving, cut cheesecake into squares and sprinkle each square with a generous amount of sugar. Use a culinary torch to melt the sugar until it caramelizes and turns golden brown.

Adapted from Cooking Classy 



Disclosure: I was provided with free samples from Lindt and Imperial Sugar to create this post. However, no additional compensation was given and all opinions expressed are my own.

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