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These are the main ingredients you need for this tasty treat: - 1 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 3/4 cup brown sugar, packed - 1 cup pumpkin puree (not pumpkin pie filling) - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup caramel sauce, plus extra for drizzling These ingredients blend together to create a creamy filling that pairs perfectly with the graham cracker crust. You can add some fun extras to your cheesecake bars: - 1/4 cup chopped pecans or walnuts (for topping) - Extra caramel sauce for drizzling These toppings add crunch and flavor, making your bars even more special. You can swap some ingredients if you need to. Here are a few ideas: - Use gluten-free graham cracker crumbs for a gluten-free option. - Swap cream cheese for a dairy-free cream cheese alternative. - Replace granulated sugar with coconut sugar for a healthier sweetener. These substitutions help you tailor the recipe to your needs while keeping the flavor intact. Start by preheating your oven to 350°F (175°C). Grab an 8x8 inch baking pan. Line it with parchment paper, letting the edges hang over. This makes it easy to lift the bars out later. In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs with 1/4 cup of granulated sugar. Pour in 1/2 cup of melted unsalted butter. Stir until all crumbs are coated. Now, press this mixture firmly into the bottom of your lined pan. This will form a nice crust for your cheesecake bars. In a large mixing bowl, beat together 2 packages of softened cream cheese and 3/4 cup of packed brown sugar. Mix until smooth, about 2-3 minutes. Next, add in 1 cup of pumpkin puree, 2 large eggs, 1 teaspoon of vanilla extract, and your spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Beat this mixture until everything is well combined and smooth. This filling is rich and creamy, perfect for our bars. Pour half of the cheesecake mixture over the graham cracker crust. Spread it evenly with a spatula. Now, drizzle half of the 1 cup of caramel sauce over this layer. Use a knife or toothpick to swirl it gently for a marbled look. Carefully pour the rest of the cheesecake mixture on top and smooth it out. Drizzle the remaining caramel sauce on this layer and swirl again. Bake the pan in your preheated oven for 40-45 minutes. The center should set but jiggle slightly. Once done, take it out and let it cool at room temperature for about 1 hour. Then, refrigerate it for at least 4 hours, or overnight. This cooling time helps the bars firm up. When ready, lift the cheesecake out using the parchment paper, cut it into squares, and enjoy! To get a smooth and creamy texture, you must use softened cream cheese. Cold cream cheese makes it hard to mix. Mix the cream cheese and brown sugar well. I suggest beating them for 2-3 minutes. This helps to remove lumps and create a silky base. Also, do not overmix once you add the eggs. Just mix until combined. Overmixing can add too much air, which may cause cracks later. One common mistake is using pumpkin pie filling instead of pure pumpkin puree. Pumpkin pie filling has added spices and sugar that can change the taste. Another mistake is not cooling the bars long enough. Let the bars cool at room temp for one hour first. Then refrigerate for at least four hours. This helps the bars set properly. Lastly, make sure to swirl the caramel sauce gently. Too much mixing can blend the layers too much. Serve these bars chilled for the best taste. Drizzle extra caramel sauce over them just before serving. You can also add chopped pecans or walnuts on top. They add crunch and flavor. For a fun twist, serve with whipped cream or vanilla ice cream. A sprinkle of cinnamon also brings out the pumpkin flavor. These simple touches make each bite even better. {{image_2}} You can mix things up by adding new flavors. If you love chocolate, try adding cocoa powder. Use 1/4 cup of unsweetened cocoa powder to the cream cheese mix. This will give your bars a rich, chocolatey taste. You might also swap some pumpkin puree for maple syrup. Use 1/2 cup of maple syrup instead of 1/2 cup of pumpkin. This change will offer a sweet and warm flavor profile. Nuts add a nice crunch to these bars. You can use pecans or walnuts, as the recipe suggests. However, try other nuts like almonds or hazelnuts. Chop them up and sprinkle them on top before serving. You can also skip nuts if you want a smooth texture. Your guests will love the extra crunch or the clean finish. If you need gluten-free options, use gluten-free graham cracker crumbs. Most stores sell them, so they are easy to find. For a dairy-free version, swap cream cheese for a dairy-free cream cheese. Look for brands that taste great and are easy to work with. You can also use coconut cream for a unique flavor. Both changes will make your bars delicious and fit for various diets. To keep your caramel pumpkin cheesecake bars fresh, store them in an airtight container. You can also wrap them tightly with plastic wrap. If you plan to eat them within a few days, the fridge works well. If you want to keep them longer, freezing is a great option. These cheesecake bars will last about 5 days in the fridge. Make sure they stay covered. If you notice any changes in smell or texture, it’s best to toss them. Enjoy them while they are fresh for the best taste! You can freeze these bars for up to 3 months. Start by letting them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped bars in a freezer bag or container. When you’re ready to eat, thaw them in the fridge overnight. Drizzle with extra caramel sauce before serving! To make these bars, start by preheating your oven to 350°F (175°C). You will need an 8x8 inch baking pan lined with parchment paper. This helps with easy removal. Next, make the crust. In a medium bowl, mix 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted unsalted butter. Press this mix firmly into the bottom of your pan. Now, make the filling. In a large bowl, beat 2 packages of softened cream cheese with 3/4 cup of brown sugar until smooth. Add in 1 cup of pumpkin puree, 2 large eggs, 1 teaspoon of vanilla extract, and spices: 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Mix until well combined. Pour half the cheesecake mixture over the crust. Drizzle with 1/2 cup of caramel sauce and gently swirl it with a knife. Add the rest of the cheesecake mix on top and repeat the drizzle. Bake for 40-45 minutes, until the center sets. Cool at room temperature, then refrigerate for at least 4 hours. Lift out of the pan, cut, and enjoy! No, it’s best to use pumpkin puree, not canned pumpkin pie filling. Pumpkin pie filling has added sugars and spices. This can change the taste and texture of your bars. Puree gives you more control over the flavor. Always check the label to ensure you are using plain pumpkin puree. If your bars don’t set, they may need more time in the oven. Check if they jiggle in the center. If they do, bake for a few more minutes. After baking, let them cool and chill in the fridge. If they still seem soft after cooling, they might need to set longer in the fridge. If you follow these steps, you should have great bars! Caramel pumpkin cheesecake bars combine rich flavors and unique textures for a tasty treat. We explored key ingredients, easy steps, and helpful tips to ensure your bars shine. Remember to experiment with toppings and flavors for your perfect twist. Whether you opt for gluten-free or dairy-free, you can enjoy this dessert. Store them well to keep them fresh. Now, gather your ingredients and start baking. You’re ready to delight friends and family with this delicious recipe!

Caramel Pumpkin Cheesecake Bars

Indulge in the creamy delight of Caramel Pumpkin Cheesecake Bars, the perfect fall treat! Made with a buttery graham cracker crust and a delicious pumpkin cheesecake filling, these bars are drizzled with caramel and topped with nuts for an extra crunch. With simple ingredients and easy steps, you’ll impress everyone at your next gathering. Click through to explore this irresistible recipe and make these delightful bars today!
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Ingredients
  

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

3/4 cup brown sugar, packed

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup caramel sauce, plus extra for drizzling

1/4 cup chopped pecans or walnuts (optional, for topping)

Instructions
 

Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing the edges to hang over for easy removal later.

    In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared baking pan to create a crust.

      In a large mixing bowl, beat the softened cream cheese and brown sugar until smooth and creamy, about 2-3 minutes.

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

          Pour half of the cheesecake mixture over the graham cracker crust and spread it evenly with a spatula. Drizzle with half of the caramel sauce (about 1/2 cup) and swirl it gently using a knife or toothpick to create a marbled effect.

            Pour the remaining cheesecake mixture over the top and smooth it out. Drizzle the rest of the caramel sauce on top and swirl again slightly.

              Bake in the preheated oven for 40-45 minutes, or until the center is set and gently jiggles when shaken.

                Remove the pan from the oven and allow it to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours, or overnight for best results.

                  Once completely chilled, lift the cheesecake bars out of the pan using the parchment paper. Cut into squares and serve.

                    If desired, sprinkle with chopped pecans or walnuts and drizzle additional caramel sauce on top before serving.

                      Prep Time: 20 minutes | Total Time: 5 hours (including chill time) | Servings: 16 squares