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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 1 teaspoon cinnamon - 16 oz cream cheese, softened - 1 cup pumpkin puree - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin spice - ½ teaspoon salt - 1 cup granulated sugar - 6 tablespoons unsalted butter, cut into cubes - ½ cup heavy cream - 1 teaspoon sea salt I love how simple these ingredients come together to create magic. For the crust, you need graham cracker crumbs, melted butter, brown sugar, and cinnamon. The graham crackers add a nice crunch, while the butter gives it richness. Brown sugar and cinnamon bring warmth to the mix. Next, for the cheesecake filling, grab cream cheese, pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin spice, and salt. Cream cheese is key; it gives that smooth texture. Pumpkin puree adds flavor and color, while eggs help it set perfectly. The spices make it taste like fall. Finally, you'll make the salted caramel sauce. This needs granulated sugar, unsalted butter, heavy cream, and sea salt. The sugar melts down to create that sweet, rich caramel. Butter adds creaminess, and heavy cream gives it a smooth finish. A touch of sea salt balances the sweetness just right. These ingredients work together to create a dessert that's both tasty and beautiful. You’ll love how they combine to make salted caramel pumpkin cheesecake bars that shine at any gathering. First, set your oven to 350°F (175°C). This is the perfect temperature for baking these bars. Next, take a 9x9 inch baking pan. Grease it well, then line it with parchment paper. This helps with easy removal later. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, ¼ cup of brown sugar, and 1 teaspoon of cinnamon. Mix it until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake it for 8 to 10 minutes. You want it to be set. After baking, let it cool completely. Grab a large mixing bowl. Beat 16 oz of softened cream cheese with an electric mixer until it is smooth. Add in 1 cup of pumpkin puree, 1 cup of granulated sugar, 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin spice, and ½ teaspoon of salt. Mix until it is creamy and well blended. Now, pour this filling over the cooled crust. Use a spatula to smooth the top. In a medium saucepan, heat 1 cup of granulated sugar over medium heat. Stir it constantly until it melts into a golden amber color. Once it melts, carefully add in 6 tablespoons of cubed unsalted butter. Whisk until smooth. Slowly pour in ½ cup of heavy cream while whisking. This helps to mix it well. Finally, sprinkle in 1 teaspoon of sea salt and mix again. After the cheesecake cools to room temperature, pour the salted caramel sauce over the top. Spread it evenly. Now, place the bars in the refrigerator for at least 2 hours. This allows them to set fully. Once chilled, remove the bars from the pan using the parchment paper. Cut them into squares. Drizzle any remaining caramel sauce over the top before serving. Enjoy! To make the best cheesecake bars, you must beat the cream cheese well. Start with softened cream cheese. This helps it mix smoothly and prevents lumps. Use an electric mixer on medium speed for about 2-3 minutes. You want it creamy and light. Using room temperature ingredients is also key. Let your eggs and pumpkin puree sit out before you bake. Cold ingredients can make your batter too thick. This step helps blend everything together nicely. When making salted caramel, avoid common mistakes. Don't walk away while the sugar melts. Stir constantly to keep it from burning. Watch for the sugar to turn a golden amber color. This is when it's ready for the butter and cream. If you want to try an easier method, use a microwave. Combine sugar and butter in a bowl. Heat in short bursts, stirring in between. Then add the cream slowly. For a beautiful presentation, garnish with whipped cream. A sprinkle of sea salt on top adds a nice touch. You can also serve with fresh apple slices or a scoop of vanilla ice cream. Try cutting the bars into fun shapes using cookie cutters. This makes them great for parties. Remember, a drizzle of extra caramel sauce can make these bars shine! {{image_2}} You can change the flavor of your salted caramel pumpkin cheesecake bars with some easy swaps. First, consider using different spices. Instead of pumpkin spice, try nutmeg or ginger for a new twist. You can even mix in a dash of cardamom for a warm, unique flavor. Next, think about alternative sweeteners. If you prefer a healthier option, use maple syrup or honey instead of granulated sugar. This can add a nice depth of flavor. Just remember, these swaps may change the texture a bit. If you need gluten-free options, you can use gluten-free graham crackers for the crust. They work just as well and still taste great. You can also make your crust with almond flour or ground oats. For dairy-free alternatives, use vegan cream cheese and coconut milk instead of heavy cream in the caramel. This way, everyone can enjoy the bars without missing out on flavor. Fall is all about flavor, so why not add other seasonal flavors? You can mix in some chopped pecans or walnuts for crunch. Or, add a swirl of apple butter to the cheesecake filling for a fruity surprise. For holiday variations, consider topping the bars with crushed peppermint for a festive look. You can also use eggnog spice instead of pumpkin spice for a holiday feel. These simple changes will make your bars special for any occasion. For short-term storage, keep your salted caramel pumpkin cheesecake bars in the fridge. Use an airtight container to keep them fresh. This way, they will last about 5 to 7 days. If you want to avoid sogginess, place a paper towel in the container. It will absorb moisture and keep the crust crispy. If you want to save some bars for later, freezing is a great option. First, cut the bars into squares and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe container or a zip-top bag. They can stay frozen for up to 3 months. When you are ready to eat them, take the bars out of the freezer. Let them thaw in the fridge overnight. This keeps them nice and creamy. Avoid thawing them at room temperature, as this can change their texture. You can tell cheesecake bars are done by checking the edges and the center. The edges should look firm, while the center should have a slight jiggle. This means it is still creamy and soft. If the center moves too much, it needs more time. Look for a light golden color on the edges for visual cues. Yes, you can make the salted caramel sauce ahead of time. Store it in an airtight container in the fridge for up to two weeks. To reheat, place it in a small saucepan over low heat. Stir it gently until it warms up and becomes smooth again. You can also use a microwave, heating in short bursts. These cheesecake bars pair well with whipped cream or a scoop of vanilla ice cream. Try serving them with coffee or hot cider for a cozy treat. You can also offer a slice of apple pie or pumpkin bread to complement the flavors. Enjoy these ideas to enhance your dessert spread! This recipe takes simple ingredients and turns them into a delicious treat. You learned how to make a tasty crust, creamy filling, and rich caramel sauce. Each step matters for the best results. Perfecting texture and choosing the right spices make all the difference. Consider trying different flavors or storage tips to enjoy this dish longer. Remember, your kitchen can be a place for creativity. Have fun with it! Enjoy sharing your yummy salted caramel pumpkin cheesecake bars with friends and family!

Salted Caramel Pumpkin Cheesecake Bars

Indulge in the exquisite flavors of Salted Caramel Pumpkin Cheesecake Bars! These creamy bars combine a buttery graham cracker crust with rich pumpkin cheesecake and a luscious salted caramel drizzle. Perfect for fall gatherings or cozy nights at home, this recipe is a must-try. Click to discover step-by-step instructions and treat yourself to a slice of autumn bliss! #PumpkinDessert #CheesecakeBars #FallBaking #DessertRecipes
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 teaspoon cinnamon

For the cheesecake filling:

16 oz cream cheese, softened

1 cup pumpkin puree

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin spice

½ teaspoon salt

For the salted caramel sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into cubes

½ cup heavy cream

1 teaspoon sea salt

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper to ensure easy removal.

    Make the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set. Allow to cool.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in pumpkin puree, sugar, eggs, vanilla extract, pumpkin spice, and salt. Mix until well blended and creamy.

        Pour the filling: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.

          Bake the cheesecake bars: Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center has a slight jiggle. Remove from the oven and let it cool in the pan for about 1 hour.

            Make the salted caramel sauce: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a golden amber color. Once melted, carefully add the cubed butter and whisk until melted and smooth. Slowly pour in the cream, whisking until fully incorporated. Remove from heat and sprinkle in the sea salt, mixing well.

              Chill the bars: Once the cheesecake has cooled to room temperature, pour the salted caramel sauce over the top, spreading it evenly. Place the bars in the refrigerator for at least 2 hours or until fully set.

                Slice and serve: Once chilled, remove the cheesecake bars from the pan using the parchment paper. Cut into squares and drizzle any remaining caramel sauce over the top before serving.

                  Prep Time: 30 minutes | Total Time: 4 hours | Servings: 16 bars