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- Essential ingredients for the crust - 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - Key ingredients for the cheesecake filling - 1 can (15 oz) pure pumpkin puree - 16 oz cream cheese, softened - ¾ cup brown sugar - ½ cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - Final touches with salted caramel and garnish - 1 cup salted caramel sauce (store-bought or homemade) - Sea salt for garnish These ingredients come together to create a flavor-packed dessert. The crust is sweet and buttery. The filling is creamy, with warm spices that sing of fall. The salted caramel adds a rich finish. Each bar is a perfect bite of sweet and salty. Choosing quality ingredients makes a big difference. Use fresh spices for a stronger flavor. If you want to make it even better, try homemade caramel. It’s a fun twist that impresses everyone! - Prepping the baking dish and crust Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking dish. Line it with parchment paper. Let some paper hang over the edges. This helps with easy removal later. - Mixing and baking the crust In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ⅓ cup of granulated sugar. Pour in ½ cup of melted butter. Mix until the crumbs are moist. Press this mixture into the bottom of your baking dish. Bake for 10 minutes. Let it cool slightly after baking. - Creating the cheesecake filling In a large bowl, beat 16 oz of softened cream cheese with a hand mixer until smooth. This takes about 2-3 minutes. Now add 1 can of pure pumpkin puree, ¾ cup of brown sugar, and ½ cup of granulated sugar. Add 3 large eggs, one at a time. Mix in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Beat until everything is smooth and well mixed. - Pouring and swirling the salted caramel Pour the pumpkin cheesecake batter over your cooled crust. Use a spatula to smooth the top. Drizzle 1 cup of salted caramel sauce over the batter. Use a toothpick or knife to swirl the caramel gently into the filling. - Baking time and temperature guidelines Bake the bars for 35-40 minutes. The edges should be set, but the center should still jiggle a bit. This is key for a creamy texture. - Cooling and chilling instructions Once done, remove the bars from the oven. Let them cool at room temperature. After cooling, refrigerate for at least 4 hours, but overnight is best. This helps the bars fully set. Enjoy the process, and remember to savor every step! To get a smooth filling texture, start with softened cream cheese. Cold cream cheese can create lumps. Let it sit out for 30 minutes before mixing. This helps it blend better with other ingredients. For temperature tips, always check the cream cheese. It should feel soft and creamy. If not, it won't mix well. A hand mixer helps blend everything smoothly in about 2-3 minutes. To achieve the perfect swirl with caramel, drizzle half of the salted caramel sauce on top. Use a toothpick or knife to swirl it gently. Don’t overdo it; you want defined lines of caramel in your bars. You can serve the bars in many fun ways. Cut them into squares or rectangles. Add a dollop of whipped cream for a nice touch. Drizzle more salted caramel on top right before serving. For flavor pairings, think about vanilla ice cream. It balances the rich pumpkin and caramel well. You can also serve them with coffee or spiced chai for a cozy treat. For presentation, use a pretty platter. Add some pumpkin seeds or a sprinkle of cinnamon for color. These small details make your dessert look more inviting. {{image_2}} You can change this recipe in fun ways. First, try different spices. Instead of just cinnamon, nutmeg, and ginger, add a pinch of allspice or cardamom for more warmth. You can also mix in some cocoa powder for a chocolate twist. Next, think about the crust. While graham cracker crumbs work great, nut-based crusts can add a new flavor. Almond or pecan flour can give you a nutty taste. Just mix it with melted butter and press it into your pan. Lastly, consider using different types of caramel. You can try a dark caramel for a deeper flavor. Or, make a maple caramel for a unique twist. Just pick the one that excites your taste buds! If you need gluten-free options, swap graham cracker crumbs with gluten-free crumbs. There are many brands available at grocery stores. They work just as well and taste great! For vegan versions, use plant-based cream cheese and eggs. You can replace eggs with flaxseed meal mixed with water. This will keep the mixture together without using eggs. If you want to cut back on sugar, use natural sweeteners like maple syrup or agave. Just adjust the amount since these sweeteners can be sweeter than sugar. You can enjoy these cheesecake bars while sticking to your dietary needs! To keep your salted caramel pumpkin cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. They will stay good for about five days. You can also wrap them tightly in plastic wrap before putting them in the container. If you want to keep them longer, freezing is a great option. For freezing, cut the bars into pieces. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. They can stay in the freezer for up to three months. Make sure to label the bag with the date so you can keep track. When you're ready to enjoy your bars again, reheating is simple. Take a piece out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, use a microwave. Heat each bar for about 15-20 seconds. This keeps them warm without drying them out. If you want to heat them in the oven, preheat it to 350°F (175°C). Place the bars on a baking sheet and heat for about 10 minutes. This method helps keep the texture smooth and the flavor rich. Enjoy your delicious treat! How long can salted caramel pumpkin cheesecake bars last? These bars can last about 5 days in the fridge. Keep them in an airtight container. If you want to store them longer, you can freeze them. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just roast and puree it until smooth. Make sure it’s not too watery. What to do if the cheesecake cracks? If your cheesecake cracks, don’t worry! It will still taste great. You can cover cracks with salted caramel or whipped cream. How to make homemade salted caramel? To make homemade salted caramel: - In a saucepan, heat 1 cup of sugar over medium heat. - Stir until it melts into a golden liquid. - Add 6 tablespoons of butter and stir until melted. - Remove from heat and slowly add ½ cup of heavy cream. - Stir in 1 teaspoon of sea salt. Can these bars be made ahead of time? Absolutely! These bars are great to make a day or two ahead. Just chill them in the fridge until you’re ready to serve. To make salted caramel pumpkin cheesecake bars, start with the right ingredients for the crust and filling. Follow the step-by-step guide for mixing, baking, and chilling. Use tips for perfect texture and serving styles. Experiment with flavors and dietary needs to suit your taste. Store leftovers properly and know how to reheat them to keep your bars delicious. With these insights, you can create some amazing treats. Enjoy baking and sharing these delightful cheesecake bars with friends and family!

Salted Caramel Pumpkin Cheesecake Bars

Indulge in the ultimate fall dessert with these Salted Caramel Pumpkin Cheesecake Bars! Featuring a creamy pumpkin filling on a buttery graham cracker crust, these bars are drizzled with luscious salted caramel and topped with a sprinkle of sea salt for an extra treat. Perfect for gatherings or a cozy night in, these bars are easy to make and absolutely delicious. Click through to explore the full recipe and bring this seasonal delight to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

1 can (15 oz) pure pumpkin puree

16 oz cream cheese, softened

¾ cup brown sugar

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup salted caramel sauce (store-bought or homemade)

Sea salt for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.

    In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are fully moistened.

      Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

        In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes.

          Add the pumpkin puree, brown sugar, granulated sugar, eggs (one at a time), vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese. Beat until all ingredients are well incorporated and the mixture is smooth.

            Pour the pumpkin cheesecake batter over the cooled crust. Smooth the top with a spatula.

              Drizzle half of the salted caramel sauce over the top of the cheesecake batter, and use a toothpick or knife to swirl it gently into the filling.

                Bake in the oven for 35-40 minutes or until the edges of the cheesecake are set but the center still slightly jiggles.

                  Remove from the oven and let cool at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to fully set.

                    Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into bars and drizzle with additional salted caramel sauce. Sprinkle with sea salt on top for a finishing touch.

                      Prep Time: 30 min | Total Time: 5 hr | Servings: 12 bars

                        - Presentation Tips: Serve the bars on a beautiful platter and garnish with a dollop of whipped cream and a drizzle of salted caramel. Add some pumpkin seeds for a festive touch!