Salted Caramel Pumpkin Cheesecake Bars


PREPARATION:


TIME: 20 minutes to prepare, 60 minutes to bake, 4 hours inactive


    Preheat the oven to 350 degrees F(175 C). Line an 8×8 inch (20 cm) baking pan with parchment paper.

    In a food processor, add the graham crackers and ginger snaps and pulse until finely ground.


    Add the melted butter and and sugar, and pulse until all moist. Transfer to the prepared pan, make an even layer and press to the bottom with the bottom of a cup or glass.


    Bake for 10 minutes. Remove from the oven and set aside.
    In the meantime prepare the filling. In a large bowl, mix the cream cheese with the sugar until light and fluffy. You can use a stand mixer or an hand held one. Beat well.
    Beat in  the pumpkin puree.
    Beat in the eggs one at a time.


    Add the vanilla, cinnamon, nutmeg, corn starch and salt. And beat until combined. Don’t overbeat. Pour into the pan. level.


    And bake for 60 minutes or until the middle is mostly set. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for 30 minutes. Cool for an hour.

    Make the caramel sauce: In a saucepan melt the sugar over medium-high heat while stirring constantly When it’s deep amber color, add the butter and mix. Cook for 2 minutes and add the cream while mixing (careful with the hot bubbles). Add the salt and cook for one minute.


    Remove form the heat and cool for  a couple of minutes and pour over the cheesecake. Cool the cheesecake and refrigerate for at least 4 hours or overnight.
    Cut in squares and serve!

    PRINTABLE RECIPE CARD: Salted Caramel Pumpkin Cheesecake Bars.

    Salted Caramel Pumpkin Cheesecake Bars

    Salted Caramel Pumpkin Cheesecake Bars
    Yield: 8-inch (20 cm) square dessert cut into 16 small bars

    Author: Manuela Mazzocco

    Prep time: 20 MinCook time: 1 HourInactive time: 4 HourTotal time: 5 H & 20 M

    Decadent and indulgent salted caramel-pumpkin cheesecake bars

    Ingredients

    • For the crust:
    • 9 graham cracker sheets, crushed (140 gr)
    • 9 ginger snap cookies (80 gr)
    • 3 oz (80 gr) unsalted butter, melted
    • 2 tablespoon brown sugar
    • For the filling:
    • 24 oz (680 gr) cream cheese
    • 1 cup packed (180 gr) brown sugar
    • 1 1/2 cups (420 gr) pumpkin puree
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 2 tablespoons cornstarch
    • For the caramel sauce:
    • 3/4 cup (150 gr) sugar
    • 2 oz (55 gr) unsalted butter
    • 4 oz (120 ml) heavy cream
    • 1/4 teaspoon sea salt

    Instructions

    1. Preheat the oven to 350 degrees F(175 C). Line an 8×8 inch (20 cm) baking pan with parchment paper.
    2. In a food processor, add the graham crackers and ginger snaps and pulse until finely ground. Add the melted butter and and sugar, and pulse until all moist. 
    3. Transfer to the prepared pan, make an even layer and press to the bottom with the bottom of a cup or glass.
    4. Bake for 10 minutes. Remove from the oven and set aside.
    5. In the meantime prepare the filling. In a large bowl, mix the cream cheese with the sugar until light and fluffy. You can use a stand mixer or an hand held one. Beat well. 
    6. Beat in the pumpkin puree. 
    7. Beat in the eggs one at a time.
    8. Add the vanilla, cinnamon, nutmeg, corn starch and salt. And beat until combined. Don’t overbeat. Pour into the pan. level.
    9. And bake at 350F for 60 minutes or until the middle is mostly set. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for 30 minutes. Cool for an hour.
    10. Make the caramel sauce: In a saucepan melt the sugar over medium-high heat while stirring constantly When it’s deep amber color, add the butter and mix. Cook for 2 minutes and add the cream while mixing (careful with the hot bubbles). Add the salt and cook for one minute.
    11. Remove form the heat and cool for a couple of minutes and pour over the cheesecake. Cool the cheesecake and refrigerate for at least 4 hours or overnight. Cut in squares and serve!
    Did you make this recipe?


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