Description
Rich pumpkin cheesecake bars with a buttery crust and a caramel topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until crumbs are moistened. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven and set aside.
- In a medium bowl, beat the cream cheese and 1/2 cup sugar until smooth.
- Beat in the pumpkin puree, egg, vanilla extract, cinnamon, ginger, and nutmeg until just combined. Do not overmix.
- Pour the cream cheese mixture over the baked crust.
- Bake for 25 to 30 minutes, or until the center is mostly set.
- Let the bars cool completely on a wire rack.
- Once cool, drizzle the caramel sauce evenly over the top of the cheesecake layer.
- Chill the bars in the refrigerator for at least 2 hours before cutting into squares.
Notes
- For easier removal, use the parchment paper overhang to lift the cooled bars from the pan.
- If you prefer a thicker caramel layer, use slightly more sauce.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin, cheesecake, bars, caramel, graham cracker, fall dessert, spiced