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Spiced Cookie Crusted Pumpkin Burnt Basque Cheesecake Bars

ByLisa

Hear me out- spiced cookie crusted pumpkin burnt basque cheesecake bars. There’s no simpler way to call this sophisticated sweet and spicy snack. 🍪🧀🎃🍰🐸🍂

A burnt basque cheesecake is considerably the trendier way of making a cheesecake as opposed to the classical NY cheesecake. It calls for the same ingredients and batter preparation, but cooked at a high temp withOUT a steam bath. It leaves you with a beautiful bruleed top layer.

However, the burnt basque method doesn’t call for a graham cracker crust on the bottom. There’s actually no crust. And I don’t have a round cake pan nor graham crackers. Hence to make these bars feel more like bars, why not make the bottom layer a flaky buttery cookie?

Equipment: 🥣✨

  • electric hand whisk
  • large bowl
  • small bowl
  • rubber spatula
  • tiny off set spatula
  • 8 x 8 brownie pan
  • parchment paper
  • fork

Ingredients: 🥚🧈💕

Cookie Dough Crust 🍪🍂🫶

  • 125 g AP flour
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • pinch of sea salt
  • 113 g (1 stick) unsalted butter soften
  • 50 g white sugar
  • 1 medium egg

Pumpkin Cheesecake 🎃🧀🍰

  • 16 oz (450 g or 2 packs) cream cheese soften
  • 125 g white sugar
  • 125 g pumpkin puree
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1 tsp vanilla paste
  • 3 med or lg eggs room temp
  • 180 ml heavy whipping cream

Instructions: 🧑‍🍳📝

  1. Whisk butter and sugar in a large bowl. Add in egg, vanilla, spices and salt and continue to whisk. Add dry ingredients and combine. Proceed to step 2 or transfer to small bowl and refrigerate until ready to use.
  2. Preheat convection oven to 350 degrees F.
  3. Grease and line brownie pan with parchment paper. Dump in cookie dough and smear an even thin layer with off set spatula. Bake for 12-15 minutes. After taken out, poke small holes with a fork all over the cookie layer to release steam.
  4. Reset oven to 450 degrees F.
  5. Whisk cream cheese, then add pumpkin puree, sugar, spices, and salt. Whisk until incorporated. Add eggs and vanilla. Whisk until incorporated. Pour in heavy cream and whisk one last time until incorporated.
  6. Pour in cheesecake batter on top of the baked cookie layer. Smooth with off set spatula and gentle smack bottom to counter to evenly spread batter.
  7. Bake for 20-25 minutes. Allow to cool for at least 4 hours before consumption. Store in refrigerator for a week or freezer for a few months.