salted caramel swirled pumpkin cheesecake bars

How To Make salted caramel swirled pumpkin cheesecake bars

• 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.
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