SALTED CARAMEL SWIRLED PUMPKIN CHEESECAKE BARS

Name: SALTED CARAMEL SWIRLED PUMPKIN CHEESECAKE BARS
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: Lots
Cuisine: American
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

Salted Caramel Swirled Pumpkin Cheesecake Bars Recipe

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By Tuesday Cooks
@TuesdayCooks

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

Rating:

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Comments:

1 Comment

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
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How to Make SALTED CARAMEL SWIRLED PUMPKIN CHEESECAKE BARS

Step-by-Step

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.
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.
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.
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.
Add the flour and mix just to incorporate.
Do not overmix.
Pour the filling into the crust.
Top with caramel sauce .. swirled in a fanciful design.
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.)
Cool bars in pan for 1 hour before lifting out, using the foil overhang, and slicing.
HINT: They are best when served chilled.