Description
Pumpkin Caramel Cheesecake Bars are a delightful dessert that combines creamy cheesecake, warm spices, and a luscious caramel swirl, perfect for any occasion.
Ingredients
- Cream cheese: 450 grams (16 oz), softened
- Pumpkin puree: 240 grams (1 cup)
- Granulated sugar: 150 grams (3/4 cup)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Graham cracker crumbs: 150 grams (1 1/2 cups)
- Unsalted butter: 75 grams (1/3 cup), melted
- Caramel sauce: 120 ml (1/2 cup), plus extra for drizzling
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, and salt, then press into a lined baking pan and bake for 8-10 minutes.
- Make the cheesecake filling by beating softened cream cheese, then gradually adding sugar, pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour half of the cheesecake batter over the cooled crust and spread evenly.
- Drizzle half of the caramel sauce over the cheesecake batter and swirl it in with a knife.
- Repeat with the remaining cheesecake batter and caramel sauce, creating a marbled effect.
- Bake in a preheated oven for 30-35 minutes until edges are set and center is slightly jiggly.
- Cool at room temperature for about an hour, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh pumpkin puree for the best flavor.
- Ensure cream cheese is softened to avoid lumps.
- Avoid overmixing the batter to prevent cracks.
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin, Caramel, Cheesecake, Bars, Dessert