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Perfect Brown Butter Pumpkin Cheesecake Bar Recipe

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Three layers of fall perfection: a buttery shortbread crust, creamy cheesecake, and spiced pumpkin pie filling, all elevated with nutty brown butter. These bars are make-ahead friendly, require no water bath, and deliver bakery-quality results every time.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter (for browning)
  • 8 ounces cream cheese, softened to room temperature (full-fat brick)
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons browned butter (reserved from browning)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, pinch cloves)
  • ½ teaspoon vanilla extract
  • Remaining browned butter (about 4-5 tablespoons)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, foam, and turn golden with brown specks. Once it smells nutty and turns warm amber (5-7 minutes), remove from heat. Pour into a heat-safe bowl and cool for 10 minutes.
  2. Make the crust: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. In a medium bowl, combine flour, ½ cup sugar, and salt. Add cold butter cubes and work into flour with a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter bits. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden. Cool completely on a wire rack.
  3. Make the cheesecake layer: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes). Add ¼ cup sugar and beat until combined. Add 1 egg and 1 teaspoon vanilla, mixing on low just until incorporated. Stir in 2 tablespoons cooled browned butter. Do not overmix. Spread evenly over cooled crust.
  4. Make the pumpkin layer: In another bowl, whisk together pumpkin puree, brown sugar, 2 eggs, heavy cream, pumpkin pie spice, and ½ teaspoon vanilla until smooth. Pour in remaining browned butter (about 4-5 tablespoons) and whisk until fully combined. Mixture should be thick but pourable.
  5. Layer and swirl: Gently pour pumpkin mixture over cheesecake layer. Use a spatula to spread evenly. Take a butter knife and gently swirl through both layers in a figure-eight pattern (3-4 swirls only).
  6. Bake: Place pan in preheated oven and bake for 40-45 minutes. Edges should look set and slightly puffed, but center will still jiggle slightly. If top browns too quickly around minute 30, tent loosely with foil.
  7. Cool and chill: Let bars cool on counter for 1 hour. Transfer to refrigerator and chill for at least 4 hours, preferably overnight.
  8. Slice and serve: Once fully chilled, use parchment overhang to lift entire block out of pan. Place on cutting board and slice into 16 squares with a sharp knife. Wipe knife clean between cuts for cleanest edges.

Notes

Room temperature ingredients are crucial—set cream cheese, eggs, and other dairy out 30 minutes before starting. Don’t overbake; the center should wobble like jello when removed. Let brown butter cool completely before adding to egg mixtures to avoid scrambling. If pumpkin puree seems watery, blot with paper towels. Bars taste better the next day after flavors meld. Store in airtight container in refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, brown butter, fall dessert, Thanksgiving dessert, cheesecake bars, pumpkin bars, shortbread crust, no water bath cheesecake

Find it online: https://forkifyfun.com/perfect-brown-butter-pumpkin-cheesecake-bar-recipe/