Ingredients

The following ingredients have 6 Servings
  • 1 1/3 cups (140g) finely crushed graham crackers (about 10 1/2 full sheets)
  • 2 Tbsp (30g) packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 6 Tbsp (3 oz) unsalted butter, (melted)
  • 1/2 cup (110g) packed light-brown sugar
  • 6 Tbsp (80g) granulated sugar
  • 3 Tbsp (28g) 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 (8 oz) pkgs. cream cheese, (softened)
  • 3 large eggs
  • 1/4 cup (60g) sour cream
  • 1 tsp vanilla extract
  • 1 1/3 cups (326g) pumpkin puree
  • 6 Tbsp (80g) granulated sugar*
  • Whipped cream, (pecans, mint leaves and cinnamon/nutmeg blend, for garnish (optional))

Instruction

  • For the crust: Preheat oven to 350 degrees. Butter and line a 9 by 9-inch baking sheet with two sheet of parchment paper, leaving a 2-inch overhang on all sides. Butter parchment, set aside.
  • In a medium mixing bowl whisk together crushed graham crackers, brown sugar and cinnamon.
  •  Pour in melted butter and mix with a fork until evenly moistened. Pour into prepared baking dish and press firmly into an evenly layer. Bake in preheated oven 10 minutes, remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees.
  • For the filling: In a mixing bowl whisk together brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg and allspice (using fingertips to break up clumps of brown sugar as needed). 
  • Add cream cheese and using an electric hand mixer, blend just until cream cheese is smooth, about 20 - 30 seconds. Mix in eggs one at a time, mixing just until combined, then blend in sour cream and vanilla. 
  • Lay out several layers of paper towels and pour pumpkin onto paper towels then wrap paper towels over pumpkin to remove some of the excess moisture until you have removed 1/3 cup of the moisture, you should now have 1 cup pumpkin puree. 
  • Pour pumpkin into cream cheese mixture and blend just until combined. Tap bowl against countertop about 10 times to release large air pockets, then pour over crust and spread evenly. 
  • Bake in preheated oven 40 - 45 minutes, edges should be set but center should still jiggle slightly. Cool on wire rack 30 minutes then transfer to refrigerator and chill at least 4 hours (this portion can be made a day in advance).
  • Lift from pan using all sides of parchment overhang. Cut into bars and remove from parchment.
  • For the topping: Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (I did a few thin layers to get a thicker, more even shell and I'd fill the spaces where the sugar didn't melt. Melt sugar within several hours of serving because the sugar shell will start to soften).
  • Return to refrigerator and chill 30 - 60 minutes, or until that top layer that was heated from torching has set again. 
  • Pipe or spoon a small dollop of whipped cream over top, then add a pecan, sprinkle lightly with cinnamon/nutmeg blend and garnish with mint (garnish just before serving).