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Perfect Brown Butter Pumpkin Cheesecake Bars

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These Perfect Brown Butter Pumpkin Cheesecake Bars are a fall dessert that combines a buttery graham cracker crust, a creamy pumpkin cheesecake filling, and a nutty brown butter swirl. They are quick to prepare, use simple ingredients, and are perfect for gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + ½ teaspoon ginger + ¼ teaspoon nutmeg + ¼ teaspoon cloves)
  • 1 tablespoon all-purpose flour
  • ½ cup unsalted butter
  • 2 tablespoons brown sugar, packed
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with two strips of parchment paper, crossing them like a plus sign, leaving overhang on the sides. Lightly grease the parchment with butter or nonstick spray.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt. Pour in 6 tablespoons melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. While the crust is baking, make the brown butter. Place ½ cup unsalted butter in a small saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a golden amber color with brown specks, about 5-7 minutes. Remove from heat immediately and pour into a small heatproof bowl. Stir in 2 tablespoons brown sugar, ½ teaspoon vanilla extract, and a pinch of salt. Set aside to cool.
  4. In a large bowl, beat the softened cream cheese with ¾ cup granulated sugar until smooth and creamy, about 2 minutes. Scrape down the sides. Add pumpkin puree and mix until combined. Add eggs one at a time, mixing on low speed after each addition. Add 1 teaspoon vanilla extract, 1 ½ teaspoons pumpkin pie spice, and 1 tablespoon flour, and mix just until smooth.
  5. Pour the pumpkin cheesecake filling over the pre-baked crust and spread evenly. Drizzle the cooled brown butter mixture over the top in a zigzag pattern. Use a knife or toothpick to swirl gently into the filling, creating a marbled effect.
  6. Bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still have a slight jiggle when shaken. Turn off the oven, crack the door open, and let the bars sit inside for 10 minutes. Then remove and cool completely on a wire rack.
  7. Once at room temperature, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight. Lift the bars out using the parchment sling, slice into 16 squares with a sharp knife (wiping clean between cuts), and serve.

Notes

Don’t rush the brown butter; watch for amber color and nutty smell. Use room temperature ingredients for a smooth batter. The jiggle test is key for doneness. Let bars cool gradually in the oven to prevent cracking. Chill for at least 4 hours before slicing for clean cuts.

Nutrition

Keywords: pumpkin cheesecake bars, brown butter, fall dessert, pumpkin bars, cheesecake bars, Thanksgiving dessert

Find it online: https://sagestirs.com/perfect-brown-butter-pumpkin-cheesecake-bars-recipe/