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Creamy Salted Caramel Pumpkin Cheesecake Bars

creamy salted caramel pumpkin cheesecake bars - featured image
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These bars feature a buttery shortbread crust topped with a creamy pumpkin cheesecake layer and finished with a luscious salted caramel drizzle. Perfect for fall gatherings and quick to make, they combine comfort and elegance in every bite.

Ingredients

Scale
  • 1 cup (130g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (90g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream, warm
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
  2. In a mixing bowl, combine 1 cup flour, 1/4 cup sugar, and a pinch of salt. Add cold cubed butter and blend until mixture resembles coarse crumbs.
  3. Press crust mixture evenly into the bottom of the pan. Bake for 15-18 minutes until edges are golden. Let cool.
  4. In a large bowl, beat 16 oz softened cream cheese until smooth. Add 1 cup pumpkin puree and 3/4 cup sugar; mix well.
  5. Beat in 2 eggs one at a time, then stir in vanilla extract, cinnamon, ginger, nutmeg, and a pinch of salt until silky and lightly spiced.
  6. Pour cheesecake filling over cooled crust and smooth the surface.
  7. Bake at 350°F (175°C) for 40-45 minutes until edges are set but center has a slight jiggle.
  8. Remove from oven and cool completely on a wire rack. Chill in refrigerator for at least 3 hours or overnight.
  9. To make salted caramel sauce, melt 1 cup sugar in a medium saucepan over medium heat, stirring constantly until amber-colored.
  10. Add 6 tablespoons butter carefully and stir until melted. Slowly whisk in 1/2 cup warm heavy cream and boil for 1 minute.
  11. Remove from heat and stir in 1 teaspoon flaky sea salt. Let cool slightly.
  12. Lift chilled bars from pan using parchment overhang and cut into 12 squares.
  13. Drizzle each bar generously with salted caramel sauce before serving.

Notes

Use medium heat and stir constantly when making caramel to avoid burning. Chill bars overnight for best texture and easier slicing. Warm knife before cutting for cleaner edges. For gluten-free, substitute almond flour in crust; for dairy-free, use coconut cream and vegan cream cheese. Caramel can be gently reheated if it thickens.

Nutrition

Keywords: pumpkin cheesecake bars, salted caramel, shortbread crust, fall dessert, easy pumpkin recipe, holiday baking, creamy cheesecake bars

Find it online: https://oracooks.com/creamy-salted-caramel-pumpkin-cheesecake-bars-easy-homemade-recipe/