Salted Caramel Swirled Pumpkin Cheesecake Bars Recipe

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SALTED CARAMEL SWIRLED PUMPKIN CHEESECAKE BARS

Tuesday Cooks

By
@TuesdayCooks

This delicious dessert was prepared by Vicki Pollitt, a Curious Cuisiners member, for the November 2014 regular meeting.


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Rating:

Comments:

Serves:

Lots

Prep:

20 Min

Cook:

1 Hr 40 Min

Method:

Bake

Ingredients

1 stick
unsalted butter
1 c
graham cracker crumbs
3/4 c
light brown sugar, packed
1 Tbsp
cornstarch
1
egg
6 oz
soft cream cheese
1/2 c
sugar
1/3 c
pumpkin puree
2-1/2 tsp
pumpkin pie spice
1 tsp
vanilla
2 Tbsp
all-purpose flour
1/2 c
thick salted caramel sauce

Directions Step-By-Step

1
Preheat oven to 350.
Line an 8x8' baking pan with aluminum foil, leaving an overhang on 2 sides, and spray with cooking spray.
Set aside.
2
CRUST:
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.
3
Pour 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.
4
FILLING:
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.
5
Add the flour and mix just to incorporate.
Do not overmix.
6
Pour the filling into the crust.
Top with caramel sauce .. swirled in a fanciful design.
7
Bake 40 minutes or until center is set with very little jiggle (some looseness is OK, but there should be no sloshing in the center.)
8
Cool bars in pan for 1 hour before lifting out, using the foil overhang, and slicing.
HINT: They are best when served chilled.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American