Caramel Pumpkin Cheesecake Bars
Jump to recipeFor times this fall when you want to get extra decadent with your dessert, look no further than these Caramel Pumpkin Cheesecake Bars. As if the graham cracker crust and filling made with pumpkin puree and Werther’s® Original® Soft Caramels wasn’t tempting enough, there’s a streusel topping with (bonus) a caramel drizzle. Need we say more?
Made these yet? Let us know what you think in the comments!
Ingredients
For the crust
Cooking spray
- 9
graham crackers (1 sleeve), crushed into fine crumbs
- 6 Tbsp.
unsalted butter, melted
- 1/4 cup
sugar
Pinch of kosher salt
for the filling
- 2
(8 oz.) blocks cream cheese, softened
- 1 cup
pumpkin puree
- 1/4 cup
granulated sugar
- 20
Werther’s® Original® Soft Caramels, unwrapped
- 1 Tbsp.
whole milk
- 2
large eggs
- 1 Tbsp.
all-purpose flour
- 1 tsp.
pure vanilla extract
- 1 tsp.
pumpkin spice
- 1/4 tsp.
kosher salt
for the streusel topping
- 1/2 cup
packed light brown sugar
- 2 Tbsp.
granulated sugar
- 1/3 cup
all-purpose flour
- 1/3 cup
old-fashioned oats
- 4 Tbsp.
unsalted butter, softened
- 1/4 tsp.
pumpkin spice
for the caramel drizzle
- 12
Werther’s® Original® Soft Caramels, unwrapped
- 1/2 tsp.
half and half
Directions
- Step 1Preheat oven to 350°. Line a 8 X 8” baking pan with parchment paper and grease with cooking spray.
- Step 2Make the crust: In a large bowl, stir together graham crackers, butter, sugar and salt until completely combined and moist. Press crust into bottom of baking dish and set aside.
- Step 3Make filling: In a large bowl using a hand mixer, beat cream cheese, pumpkin puree, and sugar together until no lumps remain.
- Step 4In a medium microwave safe bowl, combine the caramels and milk and microwave until melted, about 1 minute. Stir until completely combined. Drizzle caramel mixture into cream cheese mixture and beat until well combined.
- Step 5Add the eggs to the cream cheese mixture, then beat in the flour, vanilla, pumpkin spice, and salt. Pour mixture over crust.
- Step 6Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
- Step 7Scatter streusel on top of cheesecake mixture.
- Step 8Bake until the cheesecake is only slightly jiggly in the center, about 1 hour to 1 hour and 15 minutes. Let cool completely, then refrigerate for at least 2 hours until well chilled.
- Step 9Make the caramel drizzle: In a small microwave safe bowl, combine the caramels and half and half and microwave until melted, about 30 seconds. Stir until well combined and then drizzle over top of chilled cheesecake. Let set at least 15 minutes, then slice into bars and serve.
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