Pumpkin Brulee Cheesecake Bars

Ingredients

• 1 1/3 cups finely crushed graham crackers
• 2 Tbsp packed light brown sugar
• 1/4 tsp ground cinnamon
• 6 Tbsp unsalted butter, melted
• 1/2 cup packed light-brown sugar
• 6 Tbsp granulated sugar
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice or cloves
• 2 pkgs. cream cheese, softened
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 1/3 cups pumpkin puree
• Whipped cream, pecans, mint leaves and cinnamon/nutmeg blend, for garnish, optional

Directions

1. For the crust: Heat the oven to 350 degrees. Butter a 9 by 9-inch baking sheet, then line it with 2 sheets of parchment paper so there is a 2-inch overhang on all sides. Butter the parchment too, and set the pan aside. In a medium bowl, whisk the crushed graham crackers with the brown sugar and cinnamon. Add the melted butter and stir with a fork until the crumbs are evenly damp. Transfer the mixture to the prepared pan and press it down firmly into an even layer. Bake for 10 minutes, then take it out and let it cool on a wire cooling rack. Lower the oven to 325 degrees.
2. For the filling: In a mixing bowl, whisk the brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg and allspice together, using your fingertips to crush any brown sugar lumps if they show up. Add the cream cheese and beat with an electric hand mixer only until smooth, about 20 – 30 seconds. Beat in the eggs 1 at a time, mixing only until each one disappears, then mix in the sour cream and vanilla.
3. Spread several layers of paper towels on the counter and spoon the pumpkin onto them. Fold the towels over the pumpkin and press out some of the extra liquid until you have removed 1/3 cup of moisture; you should be left with 1 cup pumpkin puree. Add the pumpkin to the cream cheese mixture and mix just until it is incorporated. Tap the bowl on the countertop about 10 times to bring up large air bubbles, then pour the filling over the crust and smooth it into an even layer.
4. Bake at 325 degrees for 40 – 45 minutes, until the sides look set but the middle still has a gentle wobble. Let the pan cool on a wire rack for 30 minutes, then move it to the refrigerator and chill for at least 4 hours. This part can be made a day in advance. Use the parchment overhang on all sides to lift the slab out of the pan. Slice into bars and peel them away from the parchment.
5. For the topping: Dust each square with an even layer of sugar, then caramelize it with a culinary torch. For a thicker, more even crust, you can torch a few thin layers, filling in any spots where the sugar has not melted. Torch the sugar within several hours of serving, since the crisp shell will begin to soften. Return the bars to the refrigerator for 30 – 60 minutes, or until the top layer warmed by the torch has firmed again.
6. Pipe or spoon a small dollop of whipped cream on top of each bar, then finish with a pecan, a light dusting of the cinnamon/nutmeg blend and mint. Add the garnish just before serving.