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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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.
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.
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.
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.
5Add the flour and mix just to incorporate.
Do not overmix.
6Pour the filling into the crust.
Top with caramel sauce .. swirled in a fanciful design.
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.)
8Cool 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