Salted Caramel Pumpkin Cheesecake Bars

Pumpkin Cheesecake bars are one of those dessert recipes that is just perfect for the Fall season. These easy-to-make and delicious treats will satisfy all your cravings while leaving you with a big smile on your face!.

The “pioneer woman pumpkin cheesecake bars” is a recipe from the Pioneer Woman. The recipe includes salted caramel and has a pumpkin layer in it.

WELCOME TO WEDNESDAY, PEOPLE. And, oh, what a joyful Wednesday it is with these salted caramel pumpkin cheesecake bars that are to die for (no, really).

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You heard what I said, honey. These bars include a zingy gingersnap crust, velvety pumpkin cheesecake, and a handmade salted caramel sauce that tastes just how it sounds. These three layers combine to provide delectable, exquisitely spiced, salty sweet pieces of bliss.

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You in?

Let’s get started.

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Cheesecake has always been one of those sweets that has eluded and enchanted me. Do you understand what I’m saying? How is it possible that the Cheesecake Factory’s cheesecake is so creamy and delicious? I was always afraid that my cheesecakes would be thick or curdled, and that the tops would crumble.

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Homemade cheesecake, on the other hand, isn’t all that difficult to create if you follow a few simple guidelines! Especially when you’re baking cheesecake bars with a luscious handmade salted caramel sauce that will hide any flaws.

And they’re DELICIOUS to eat.

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To make silky smooth caramel pumpkin cheesecake bars, follow these instructions:

  1. Always use room temperature ingredients: Everything will be able to blend together into a creamy, luscious pumpkin cheesecake. Your cheesecake will be unpleasant and clumpy if you don’t use room temperature ingredients. For the greatest results, use components that are at room temperature.
  2. Strain the filling to capture any additional clumps or flaws before they find their way into your cheesecake!
  3. Allow the cheesecake to cool gradually: Listen, I’m probably more eager than you, so I completely understand the want to put your hot cheesecake in the fridge or freezer to chill it down so you can start devouring it right away. But don’t go through with it. It will cause condensation, which will make the top of your cheesecake seem strange when you pour salted caramel on top of it.

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These caramel pumpkin cheesecake treats are forming a fan club. If you wish to participate as well, leave a remark lol.

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These salted caramel pumpkin cheesecake bars with a zingy gingersnap crust are gaining a following. Applications for membership are now being accepted.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to cook: 1 hour + 1 hour + 1 hour + 1 hour + 1 hour + 1 hour + 1
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • French cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to cook: 1 hour + 1 hour + 1 hour + 1 hour + 1 hour + 1 hour + 1
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • French cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to cook: 1 hour + 1 hour + 1 hour + 1 hour + 1 hour + 1 hour + 1
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • French cuisine

Ingredients

in order to make the gingersnap crust

  • 1 1/2 cups crumbled gingersnap cookies
  • 2/3 cup flour (all-purpose)
  • melted 1/2 cup unsalted butter
  • a sprinkle of salt

for the pumpkin caramel cheesecake

  • 24 ounces room temperature cream cheese
  • 1 cup brown sugar, packed
  • 4 room temperature eggs
  • 1 tblsp. cinnamon powder
  • 1 1/2 tablespoons ginger powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon all-spice powder
  • a third teaspoon of ground cloves
  • 15 oz. pureed pumpkin (1 can)
  • 1/4 cup greek yogurt (nonfat)
  • 1 tblsp vanilla bean extract
  • 1 recipe for the greatest salted caramel sauce you’ve ever had
  • sea salt that is flaky (optional)

Instructions

in order to make the gingersnap crust

  1. Preheat the oven to 325 degrees Fahrenheit. All sides of a 9 × 9″ pan should be lined with parchment paper.
  2. Combine gingersnap cookie crumbs, flour, salt, and melted butter in a small mixing dish. Set aside after pressing evenly onto the bottom of the pan.

for the cheesecake made with pumpkin

  1. Softened cream cheese and brown sugar are beaten together in a stand mixer fitted with the paddle attachment until light and fluffy, approximately 3 minutes. One at a time, add the room temperature eggs, beating well after each addition.
  2. Combine the cinnamon, ginger, nutmeg, allspice, cloves, pumpkin puree, Greek yogurt, and vanilla essence in a large mixing bowl. Beat for another minute, or until everything is well blended and there are no clumps.
  3. Pour the mixture into the prepared pan via a fine sieve. To remove any bubbles, smack the pan on a hard surface a few times.
  4. Preheat oven to 350°F and bake for 1 hour, or until mostly set. Allow the cheesecake to cool for approximately 30 minutes inside the oven before removing it and setting it on a wire rack to cool fully. Place the cheesecake in the fridge to set after it has reached room temperature.
  5. Make the handmade salted caramel according to the guidelines while the cheesecake cools. Allow at least one hour in the fridge to thicken before using.
  6. Over the cheesecake bars, pour the cooled caramel sauce. Refrigerate for at least one night to allow the flavors to meld. Before serving, cut into 16 squares and sprinkle with sea salt!

easy, holiday, pumpkin, spiced, salty sweet, homemade, fast and easy Keywords: easy, holiday, pumpkin, spiced, salty sweet, homemade, quick and easy

Notes

*Make the caramel sauce ahead of time and store in an airtight jar in the refrigerator until ready to use!

Salted-Caramel-Pumpkin-Cheesecake-Bars

The “easy pumpkin cheesecake bars” is an easy recipe for a sweet treat. The recipe is made with cream cheese, canned pumpkin, brown sugar, and spices that are baked in a pan.

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