Spiced Pumpkin Crème Brûlée Cheesecake Bars

If you ask me, cheesecake bars are one of the best desserts to bring to a party.

These pumpkin crème brûlée cheesecake bars combine three favorite fall desserts into one easy-to-serve treat. Creamy pumpkin cheesecake sits on top of a chocolate Oreo crust, finished with a crackling caramelized sugar top.

The filling gets its flavor from real pumpkin puree and warm pumpkin pie spice. A torch (or your broiler) creates that signature brûlée crust that cracks when you tap it with a spoon.

They’re easier than making a whole cheesecake and way more fun to eat. Perfect for Thanksgiving or any time you want something a little special.

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What Kind of Cream Cheese Should I Use?

For these cheesecake bars, you’ll want to stick with full-fat cream cheese blocks – not the spreadable kind that comes in a tub. The block-style cream cheese has the right consistency to create that smooth, creamy cheesecake texture we’re going for. Make sure your cream cheese is truly softened before you start mixing, which means leaving it out on the counter for about 30 to 45 minutes before you begin. If your cream cheese is too cold, you’ll end up with lumps in your batter, and nobody wants that. Store brands work just as well as name brands here, so feel free to save a few bucks if you’d like.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Oreos: Graham crackers make a great substitute for the Oreo crust – you’ll need about the same amount of finely crushed crackers. You can also try gingersnaps for a spicier kick that pairs nicely with the pumpkin.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, sweet potato puree works in a pinch and gives you a similar texture and color.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves to make your own blend.
• Cream cheese: Stick with full-fat cream cheese for this recipe – low-fat or fat-free versions won’t give you the right texture or richness that these bars need.
• Brown sugar: If you’re out of brown sugar, you can use all granulated sugar instead. You’ll lose a bit of that caramel flavor, but the bars will still taste great.
• Superfine sugar: Regular granulated sugar works fine for the brûlée topping. If you want it to caramelize more evenly, just pulse your regular sugar in a food processor for a few seconds.

Watch Out for These Mistakes While Baking

The biggest mistake when making these bars is not letting your cream cheese come to full room temperature, which leads to lumpy filling instead of the smooth, creamy texture you’re after – leave it out for at least an hour before mixing.

Overbaking is another common issue that causes cracks and a dry texture, so pull the bars from the oven when the edges are set but the center still has a slight jiggle (it will firm up as it cools).

Make sure you’re using pure pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar that will throw off the recipe’s balance.

When it comes time to torch the sugar topping, work quickly and keep the flame moving to avoid burning spots, and if you don’t have a kitchen torch, you can use your oven’s broiler on high for 1-2 minutes while watching it carefully.

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What to Serve With Pumpkin Crème Brûlée Cheesecake Bars?

These bars are pretty rich and decadent on their own, so I like to keep things simple when serving them. A hot cup of coffee or spiced chai latte is perfect alongside these – the warm spices in the drink really complement the pumpkin flavors. If you’re serving these at a party or holiday gathering, they pair nicely with vanilla ice cream or a dollop of whipped cream on the side. You could also set out some fresh berries like raspberries or blackberries, which add a nice tart contrast to the sweet, creamy bars.

Storage Instructions

Store: Keep these bars in the fridge in an airtight container for up to 5 days. I like to wait to add the caramelized sugar topping until right before serving, so the bars stay nice and crispy on top. If you’ve already torched the sugar, they’ll still taste great but the topping might soften a bit.

Freeze: You can freeze these bars without the brûlée topping for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer bag. When you’re ready to eat them, thaw in the fridge overnight and add the sugar topping fresh.

Serve: These are best served cold, straight from the fridge. If you haven’t added the brûlée topping yet, just sprinkle the superfine sugar on top and use a kitchen torch to caramelize it right before serving. Let it sit for a minute so the sugar hardens into that satisfying crackly layer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 32-38 g
• Fat: 185-210 g
• Carbohydrates: 300-340 g

Ingredients

For the crust:

• pinch kosher salt
• 1.5 cups crushed Oreos (finely ground)
• 1 tbsp granulated sugar
• 5 tbsp melted butter (I use Kerrygold for richness)

For the filling:

• 1/2 tsp kosher salt
• 1 cup pumpkin puree (I use Libby’s)
• 1 tsp vanilla extract (optional but recommended)
• 1/2 cup granulated sugar
• 2 large egg yolks
• 16 oz cream cheese (room temperature)
• 1 tsp pumpkin pie spice
• 1 large egg
• 1/4 cup brown sugar (packed)

For the topping:

• 2 tbsp superfine sugar (for caramelizing)

Step 1: Prepare the Oven and Oreo Crust

• 1.5 cups crushed Oreos
• 1 tbsp granulated sugar
• pinch kosher salt
• 5 tbsp melted butter

Preheat your oven to 325°F (160°C) and lightly grease an 8-inch baking pan.

In a medium bowl, combine the finely crushed Oreos, 1 tablespoon of granulated sugar, and a pinch of kosher salt.

Pour in the melted butter and mix until all the crumbs are evenly moistened.

Press this mixture firmly into the bottom of your prepared pan to form an even crust.

I like to use the bottom of a flat glass or measuring cup to get a really compact crust.

Step 2: Mix the Pumpkin Cheesecake Filling

• 16 oz cream cheese
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt

In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy.

Gradually add the brown sugar, 1/2 cup granulated sugar, pumpkin puree, pumpkin pie spice, and 1/2 teaspoon kosher salt, mixing until well combined.

Scrape down the sides of the bowl to ensure no lumps.

I always make sure my cream cheese is truly at room temperature for the smoothest filling.

Step 3: Incorporate Eggs and Prepare for Baking

• 1 large egg
• 2 large egg yolks
• 1 tsp vanilla extract

Beat in the large egg, then the two large egg yolks, and finally the vanilla extract until just incorporated.

Be careful not to overmix at this stage; overmixing can introduce too much air, leading to cracks in your cheesecake.

Pour the pumpkin cheesecake filling evenly over the prepared Oreo crust in the pan.

Prepare a roasting pan by placing your cheesecake pan inside it, then carefully pour boiling water into the roasting pan, ensuring it reaches halfway up the sides of the cheesecake pan.

Step 4: Bake, Cool, and Chill

Carefully transfer the roasting pan with the cheesecake to the preheated oven.

Bake for 50 minutes.

After 50 minutes, turn off the oven, open the door slightly, and let the cheesecake cool gradually in the oven for 1 hour.

This slow cooling prevents cracking.

Remove the cheesecake from the water bath and allow it to cool completely on a wire rack before chilling it in the refrigerator for at least 2 hours, or until firm.

For best results, I recommend chilling overnight.

Step 5: Slice and Caramelize

• 2 tbsp superfine sugar

Once fully chilled and firm, carefully remove the cheesecake from the pan and slice it into individual bars.

Before serving, sprinkle the top of each bar generously with superfine sugar.

Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crackly crust.

Serve immediately to enjoy the delightful contrast of the crisp topping and creamy filling.

Spiced Pumpkin Crème Brûlée Cheesecake Bars

Delicious Spiced Pumpkin Crème Brûlée Cheesecake Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 4

Calories 3050 kcal

Ingredients

  

For the crust:

• pinch kosher salt
• 1.5 cups crushed Oreos (finely ground)
• 1 tbsp granulated sugar
• 5 tbsp melted butter (I use Kerrygold for richness)

For the filling:

• 1/2 tsp kosher salt
• 1 cup pumpkin puree (I use Libby's)
• 1 tsp vanilla extract (optional but recommended)
• 1/2 cup granulated sugar
• 2 large egg yolks
• 16 oz cream cheese (room temperature)
• 1 tsp pumpkin pie spice
• 1 large egg
• 1/4 cup brown sugar (packed)

For the topping:

• 2 tbsp superfine sugar (for caramelizing)

Instructions

 

• Preheat your oven to 325°F (160°C) and lightly grease an 8-inch baking pan. In a medium bowl, combine the finely crushed Oreos, 1 tablespoon of granulated sugar, and a pinch of kosher salt. Pour in the melted butter and mix until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan to form an even crust. I like to use the bottom of a flat glass or measuring cup to get a really compact crust.
• In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the brown sugar, 1/2 cup granulated sugar, pumpkin puree, pumpkin pie spice, and 1/2 teaspoon kosher salt, mixing until well combined. Scrape down the sides of the bowl to ensure no lumps. I always make sure my cream cheese is truly at room temperature for the smoothest filling.
• Beat in the large egg, then the two large egg yolks, and finally the vanilla extract until just incorporated. Be careful not to overmix at this stage; overmixing can introduce too much air, leading to cracks in your cheesecake. Pour the pumpkin cheesecake filling evenly over the prepared Oreo crust in the pan. Prepare a roasting pan by placing your cheesecake pan inside it, then carefully pour boiling water into the roasting pan, ensuring it reaches halfway up the sides of the cheesecake pan.
• Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50 minutes. After 50 minutes, turn off the oven, open the door slightly, and let the cheesecake cool gradually in the oven for 1 hour. This slow cooling prevents cracking. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack before chilling it in the refrigerator for at least 2 hours, or until firm. For best results, I recommend chilling overnight.
• Once fully chilled and firm, carefully remove the cheesecake from the pan and slice it into individual bars. Before serving, sprinkle the top of each bar generously with superfine sugar. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crackly crust. Serve immediately to enjoy the delightful contrast of the crisp topping and creamy filling.