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- 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - ½ cup granulated sugar - ½ cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ cup caramel sauce (store-bought or homemade) - ¼ cup chopped pecans (optional) I love how the ingredients come together to create this fall treat. The crust starts with graham cracker crumbs, which give a sweet and crunchy base. Mixing in sugar and melted butter holds everything together. This crust is easy and so satisfying! Next comes the cheesecake layer. Cream cheese is the star here, providing that rich and creamy texture. I add pumpkin puree, which gives a lovely color and flavor. The eggs help bind it all, while vanilla and pumpkin pie spice add warmth and sweetness. Each ingredient plays a role in making these bars rich and delightful. Finally, the caramel topping ties it all together. Drizzling caramel sauce on top adds a sweet finish. If you like nuts, sprinkle on some chopped pecans for a crunchy bite. These ingredients create a perfect blend of flavors and textures. Each bite offers a taste of fall that you can’t resist! - Preheat the oven to 350°F (175°C). - In a bowl, mix graham cracker crumbs, sugar, and melted butter until crumbly. To get a great crust, give it a good mix. You want it to feel like wet sand. This helps it hold together when baked. - Press the mixture into the baking dish and bake for 8-10 minutes. When baking, keep an eye on it. You want it to be lightly golden. This step gives your crust a nice crunch. - Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. Start with softened cream cheese for the best texture. Mix until it’s creamy and smooth. Take your time here; it makes a big difference. - Pour the mixture over the crust and bake for 25-30 minutes. Spread the mix evenly with a spatula. This helps it bake evenly. You’ll know it’s done when the center is set but still slightly jiggly. - Cool, chill, and top with caramel sauce and pecans. Let the bars cool at room temperature first. Then chill them for at least two hours. Drizzle warm caramel sauce on top before serving. Sprinkle with pecans for a nice crunch. Enjoy your fall treat! To make the crust just right, use fresh graham cracker crumbs. They give a better crunch and flavor. Melt the butter completely before mixing. This helps the crumbs stick together evenly. You can adjust the pumpkin pie spice to fit your taste. If you like a bolder flavor, add a bit more. A pinch of salt can also help balance the sweetness. It brings out the rich flavors in the cheesecake. For a smooth caramel drizzle, heat the caramel sauce slightly. This makes it easier to pour over the cheesecake. Don’t be afraid to try flavored sauces, like chocolate or vanilla. These can add a fun twist to your bars. {{image_2}} You can switch things up with fun flavors. Try making chocolate pumpkin cheesecake bars. Just add melted chocolate to the cheesecake mix. It gives a rich taste that many love. You can also use a spiced apple topping instead of caramel. Cook apples with cinnamon and sugar for a warm, cozy flavor. It adds a nice touch to the pumpkin base. If you need a gluten-free version, use gluten-free graham crackers. They work just as well in the crust. For those who want vegan options, substitute butter and cream cheese with plant-based versions. Vegan cream cheese and coconut oil can create a creamy texture. These changes make the dessert friendly for many diets. Serve these bars with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the pumpkin flavor perfectly. You can also pair them with a fall-spiced latte or hot apple cider. These drinks enhance the cozy feelings of fall. To keep your caramel pumpkin cheesecake bars fresh, place them in an airtight container. Store them in the refrigerator. This way, they stay moist and tasty. Enjoy them for up to five days. If you want to save some for later, freeze the bars. Wrap them tightly in plastic wrap or foil. You can freeze them for up to two months. This is great for making treats ahead of time! When you're ready to eat the frozen bars, thaw them in the refrigerator. Leave them overnight for the best results. This method keeps the texture just right. You can enjoy them chilled or at room temperature! Yes, these bars can be made a day or two in advance. I often prepare them the night before a gathering. This gives the flavors more time to develop. Plus, it saves time on the day of the event. Use a sharp knife and wipe it clean between cuts for cleaner edges. I find that a straight edge makes a big difference. It helps keep the bars looking neat and tidy. You want each piece to look as good as it tastes! The center should be set but still slightly jiggly; it will firm up as it cools. I usually check it after 25 minutes. If it seems too soft, give it a few more minutes. Remember, it will continue to cook a little while cooling. This blog post explained how to make delicious pumpkin cheesecake bars. We covered crust, cheesecake layer, and caramel topping ingredients, plus easy steps to assemble them. You can also try fun variations and tips to make them even better. Making these bars can be a joy. They’re perfect for any occasion. With simple ingredients and steps, anyone can enjoy this tasty treat. Remember to store leftovers properly or even freeze some for later. Enjoy your baking!

Caramel Pumpkin Cheesecake Bars

Indulge in the ultimate fall dessert with these Caramel Pumpkin Cheesecake Bars! This delicious recipe combines a buttery graham cracker crust with a creamy pumpkin cheesecake layer, topped with rich caramel and pecans for an extra crunch. Perfect for gatherings or cozy nights in, these bars are sure to impress. Click through to discover the simple steps to create your own delightful treat that captures the flavors of autumn!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake layer:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For the caramel topping:

½ cup caramel sauce (store-bought or homemade)

¼ cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with parchment paper, allowing some overhang for easy removal later.

    In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

      Press the crumb mixture into the bottom of the prepared baking dish to form an even layer. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and allow to cool.

        In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar and continue to beat until combined.

          Add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat on low speed until the mixture is smooth and ingredients are fully incorporated.

            Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let cool at room temperature for about 1 hour.

                Once cooled, drizzle the caramel sauce over the top of the cheesecake layer and sprinkle with chopped pecans if desired.

                  Refrigerate the cheesecake bars for at least 2 hours, or until fully chilled and set.

                    Once set, lift the bars out of the baking dish using the parchment paper overhang. Cut into squares and serve.

                      Prep Time: 20 mins | Total Time: 3 hrs | Servings: 16