Salted Caramel Pumpkin Cheesecake Bars

Hello Fall! The ultimate Autumn dessert — graham cracker crust, creamy pumpkin cheesecake flavors topped with salted caramel : )

One of my absolute favorite Fall desserts! Creamy, luscious and the first bite is the best. If you like pumpkin pie or cheesecake, this Fall dessert is perfect!!

Helpful tip: allow cheesecake to sit at room temperature for 1 hr, you’ll get that perfect creamy delicious texture. Happy 1st day of Fall πŸ§‘πŸ‚

Recipe by The Loopy Whisk

For crushed cookie crust:

  • 1 3/4 cup (200 g) gingernut cookie crumbs (gluten free if necessary, you can also use graham crackers, Biscoff biscuits or other cookies of choice)
  • 2/3 stick (80 g) unsalted butter, melted

For pumpkin cream cheese filling:

  • 15 3/4 oz (450 g) cream cheese (I used Philadelphia)
  • 1 1/2 cup (300 g) pumpkin puree
  • 3 medium eggs, room temperature
  • 1 1/8 cup (225 g) light brown sugar
  • 4 tbsp (60 g) sour cream or yogurt
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of salt

For salted caramel sauce:

  • 3/4 cup (150 g) caster/superfine sugar
  • 1/2 stick (55 g) unsalted butter
  • 1/3 cup + 1 1/2 tbsp (100 mL) double/heavy cream
  • pinch of salt

6 thoughts on “Salted Caramel Pumpkin Cheesecake Bars

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