SALTED CARAMEL SWIRLED PUMPKIN CHEESECAKE BARS
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- 1 stick
- unsalted butter
- 1 c
- graham cracker crumbs
- 3/4 c
- light brown sugar, packed
- 1 Tbsp
- 6 oz
- soft cream cheese
- 1/2 c
- 1/3 c
- pumpkin puree
- 2-1/2 tsp
- pumpkin pie spice
- 1 tsp
- 2 Tbsp
- all-purpose flour
- 1/2 c
- thick salted caramel sauce
1Preheat oven to 350.
Line an 8x8' baking pan with aluminum foil, leaving an overhang on 2 sides, and spray with cooking spray.
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.
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.