salted caramel swirled pumpkin cheesecake bars
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This delicious dessert was prepared by Vicki Pollitt, a Curious Cuisiners member, for the November 2014 regular meeting.
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yield
serving(s)
prep time
20 Min
cook time
1 Hr 40 Min
method
Bake
Ingredients For salted caramel swirled pumpkin cheesecake bars
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1 stickunsalted butter
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1 cgraham cracker crumbs
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3/4 clight brown sugar, packed
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1 Tbspcornstarch
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1egg
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6 ozsoft cream cheese
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1/2 csugar
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1/3 cpumpkin puree
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2-1/2 tsppumpkin pie spice
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1 tspvanilla
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2 Tbspall-purpose flour
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1/2 cthick salted caramel sauce
How To Make salted caramel swirled pumpkin cheesecake bars
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1Preheat oven to 350. Line an 8x8' baking pan with aluminum foil, leaving an overhang on 2 sides, and spray with cooking spray. Set aside.
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2CRUST: In a medium bowl, melt the butter. Add the graham cracker crumbs, brown sugar, cornstarch and salt (optional). Mix well with a fork to combine.
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3Pour the crumbs into the prepared pan, and use a spatula to pack the mixture firmly into the pan in an even, flat layer. Set aside.
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4FILLING: In a medium bowl, combine egg, cream cheese, sugar, pumpkin, spice, and vanilla. Whisk (or use a mixer) until smooth and ombined. HINT: The softer the cream cheese, the easier the mixture comes together.
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5Add the flour and mix just to incorporate. Do not overmix.
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6Pour the filling into the crust. Top with caramel sauce .. swirled in a fanciful design.
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7Bake 40 minutes or until center is set with very little jiggle (some looseness is OK, but there should be no sloshing in the center.)
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8Cool bars in pan for 1 hour before lifting out, using the foil overhang, and slicing. HINT: They are best when served chilled.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for SALTED CARAMEL SWIRLED PUMPKIN CHEESECAKE BARS:
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