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- Graham Cracker Crust: - 1 ½ cups graham cracker crumbs - ½ cup melted unsalted butter - Pumpkin Cheesecake Filling: - 1 cup pumpkin puree - 8 oz cream cheese (softened) - 1 cup granulated sugar - Flavor Enhancers: - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - Topping: - ½ cup caramel sauce - Optional whipped cream for serving I love using simple, fresh ingredients for my Caramel Pumpkin Cheesecake Bars. Each one plays a key role in creating that rich, creamy texture. For the crust, I prefer using graham cracker crumbs. They give that nice crunch. The melted butter helps hold it all together. Next, the pumpkin cheesecake filling is where the magic happens. I use pure pumpkin puree, not the spiced kind, for better flavor. Softened cream cheese is vital. It blends easily with sugar and gives a velvety texture. Now, the flavor enhancers really boost the taste. I add two large eggs to help the bars set nicely. Vanilla extract gives a warm note, while cinnamon, nutmeg, and ginger add that cozy autumn feel. A pinch of salt balances all the sweetness. Finally, I like to drizzle caramel sauce on top. It adds a sweet finish that pairs wonderfully with the pumpkin. If you want, a dollop of whipped cream adds an extra touch of creaminess. Each ingredient brings something special to the table, making these bars a must-try! 1. First, preheat your oven to 350°F (175°C). 2. Next, line a 9x9-inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later. 3. In a bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until the crumbs are coated. 4. Press the crumb mixture firmly into the bottom of the pan. Make it even and flat. 5. Bake the crust for about 10 minutes. It should turn lightly golden. Once done, remove it and let it cool. 1. In a large bowl, beat 8 oz of softened cream cheese with 1 cup of granulated sugar. Keep beating until it’s creamy and smooth. 2. Add 1 cup of pumpkin puree, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. 3. Mix everything together until it’s all smooth. 1. Pour the cheesecake filling over the cooled crust. Spread it evenly across the top. 2. Drizzle ½ cup of caramel sauce over the cheesecake mixture. Use a knife to swirl it in. This creates a pretty marbled effect. 3. Bake the bars for 30-35 minutes. The edges should set, but the center can still jiggle slightly. 4. After baking, let the bars cool at room temperature for about 1 hour. Then, transfer them to the fridge. Chill for at least 2 hours or overnight. 5. Once chilled, lift the bars out using the parchment paper. Slice them into squares and serve. You can add whipped cream and more caramel sauce on top if you like. To make a great crust, use a measuring cup. This helps you press the crust firmly and evenly. A well-pressed crust gives a nice base. Make sure your butter is fully melted. This step improves the texture and holds everything together. To check for doneness, look at the edges. They should be set, while the center can jiggle a bit. This means it's not overcooked. For a smooth filling, beat the cream cheese and sugar well. Use an electric mixer if you have one. This makes mixing easier and faster. Let the bars cool at room temperature first. This step is important for the right texture. After cooling, chill them overnight for the best flavor. The longer they chill, the better they taste when you slice them. {{image_2}} You can easily change the flavor of your bars. Adding chocolate chips gives a nice twist. You can also sprinkle chopped pecans on top for a crunchy bite. Try different spices to make it your own. Use cardamom or allspice for a warm flavor. You can even add a pinch of cayenne for a spicy kick! If you need a gluten-free option, swap the graham crackers for gluten-free crumbs. You can find these at most stores. For a vegan version, use dairy-free cream cheese and coconut cream instead of regular cream. Just make sure the caramel sauce is also dairy-free. These bars are perfect for any occasion. Serve them at fall parties or family gatherings. Pair them with a scoop of vanilla ice cream for a fun treat. Drizzle extra caramel sauce on top for added sweetness. You can also add a sprinkle of sea salt to enhance the flavors. To keep your caramel pumpkin cheesecake bars fresh, store them in the refrigerator. Place them in an airtight container. This will help maintain their taste and texture. You can also freeze them for longer storage. Wrap the bars tightly in plastic wrap or foil, then place them in a freezer-safe bag. This protects against freezer burn. These bars last about 5 to 7 days in the fridge. After that, their quality may drop. Look for signs of spoilage, like a change in color or a sour smell. If you see any mold, it's best to toss them out. If you freeze the bars, thaw them in the fridge overnight. This slow method keeps them from becoming too soft. Before serving, you can refresh the texture by warming them slightly in the oven. Set the oven to 350°F and heat for about 10 minutes. This makes them taste fresh again and enhances the caramel flavor. Yes, you can use fresh pumpkin. Fresh pumpkin gives a richer flavor. To prepare, first, cut the pumpkin. Remove the seeds and stringy parts. Then, chop it into pieces and boil or steam until soft. After cooking, mash the pumpkin until smooth. You need about one cup for this recipe. This fresh puree will make your bars even tastier. To cut cheesecake bars cleanly, use a sharp knife. Dip the knife in warm water, then wipe it dry. This method helps the knife glide through the bars. Cut straight down and pull the knife straight out. Repeat this process for each slice. You will get neat, beautiful pieces every time. Yes, you can prepare these bars a day in advance. Make the bars, cool them, and then chill in the fridge. They will taste even better after resting overnight. This is perfect if you have a party or a big meal planned. Just slice and serve when you are ready. This recipe for pumpkin cheesecake bars is simple and fun. You learned how to make a tasty graham cracker crust and a creamy filling from scratch. I shared tips to get the best texture and flavor. Whether you want to add chocolate or go vegan, the options are endless. Remember, proper storage keeps your bars fresh. Enjoying these treats will bring joy to any occasion. With just a few steps, you can impress your friends and family with these delicious bars. Happy baking!

Caramel Pumpkin Cheesecake Bars

Indulge in the delectable taste of Caramel Pumpkin Cheesecake Bars! This easy recipe combines creamy pumpkin cheesecake with a buttery graham cracker crust and a luscious caramel swirl. Perfect for fall gatherings, these bars are sure to impress your family and friends. Discover how simple it is to create this sweet treat that captures the essence of the season. Click through for the full recipe and make your dessert table shine!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup pumpkin puree

8 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

½ cup caramel sauce (store-bought or homemade)

Whipped cream (for serving, optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

    In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are fully coated. Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake the crust in the preheated oven for about 10 minutes until lightly golden. Remove and let cool.

      In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. You can use an electric mixer or a whisk for this step.

        Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat until all the ingredients are well combined and the mixture is smooth.

          Pour the pumpkin cheesecake layer over the cooled crust, spreading it evenly.

            Drizzle the caramel sauce over the cheesecake mixture. Use a knife or skewer to swirl the caramel into the mixture for a marbled effect.

              Bake in the oven for 30-35 minutes, or until the edges are set, but the center may still slightly jiggle.

                Remove the bars from the oven and let them cool at room temperature for about 1 hour. Once cooled, transfer to the refrigerator and chill for at least 2 hours, or overnight, for easier slicing.

                  Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve. If desired, top with whipped cream and an additional drizzle of caramel sauce.

                    Prep Time: 20 minutes | Total Time: 3 hours (including chill time) | Servings: 12 bars