Chocolate Pumpkin Brulee Cheesecake Bars

Yield: 16 squares

Ingredients:

For the graham cracker crust: 1 and 1/3 cups graham cracker crumbs 2 tablespoons granulated sugar (I always use Imperial Sugar) 1/4 teaspoon ground cinnamon 6 tablespoons unsalted butter, melted For the chocolate ganache: 3 oz milk chocolate, chopped (I used Lindt CLASSIC RECIPE) 3 oz dark chocolate, chopped (I used Lindt EXCELLENCE) 1/2 cup heavy cream For the cheesecake: Two 8 oz. packages cream cheese, room temperature 1/2 cup packed light-brown sugar 6 tablespoons granulated sugar 3 tablespoons all-purpose flour 1 teaspoon pumpkin pie spice pinch of vanilla powder (or 1 teaspoon vanilla extract) 3 large eggs, room temperature 1/4 cup sour cream 1 cup pumpkin puree granulated sugar, for topping

Directions:

Preheat oven to 350 degrees F. Spray an 8x8 inch glass baking dish with non-stick spray, then line with parchment paper and spray again. In a small bowl, mix together graham cracker crumbs, sugar, and cinnamon to combine. Pour in melted butter and mix together with a fork until all crumbs are evenly moistened. Press the mixture onto the bottom of prepared baking dish. Use the bottom of a measuring cup or any flat-bottomed object to press down and compact the crumbs into an even layer. Bake for 10 minutes in preheated oven. Reduce oven temperature to 325 degrees F. Place chopped milk and dark chocolate in a small heat-safe bowl. Heat heavy cream in a saucepan until simmering, then pour over chopped chocolate. Let sit for one minute, then stir gently until chocolate is completely melted. Spread chocolate ganache over baked graham cracker crust. Transfer to the fridge while you prepare the cheesecake. To the bowl of a food processor, add cream cheese, sugars, flour, pumpkin pie spice and vanilla and process until mixture is creamy, smooth, and absolutely no lumps remain. Add eggs, one at a time, processing just until incorporated. Add sour cream and pumpkin puree and process just until combined. Remove food processor blade and use a spatula to fold the mixture a few times, before pouring over the cooled chocolate ganache-covered crust. Bake cheesecake for 45-55 minutes, or until the edges are set but the center jiggles slightly. Transfer to a wire rack to cool to room temperature, then refrigerate for at least 4 hours, best if overnight. Before serving, cut cheesecake into squares and sprinkle each square with a generous amount of sugar. Use a culinary torch to melt the sugar until it caramelizes and turns golden brown.

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