Name: Caramel Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray -; 9 graham crackers (1 sleeve), crushed into fine crumbs -; 6 tbsp. unsalted butter, melted -; 1/4 c. sugar -; Pinch of kosher salt -; 2 (8 oz.) blocks cream cheese, softened -; 1 c. pumpkin puree -; 1/4 c. granulated sugar -; 20 Werther’s® Original® Soft Caramels, unwrapped -; 1 tbsp. whole milk -; 2 large eggs -; 1 tbsp. all-purpose flour -; 1 tsp. pure vanilla extract -; 1 tsp. pumpkin spice -; 1/4 tsp. kosher salt -; 1/2 c. packed light brown sugar -; 2 tbsp. granulated sugar -; 1/3 c. all-purpose flour -; 1/3 c. old-fashioned oats -; 4 tbsp. unsalted butter, softened -; 1/4 tsp. pumpkin spice -; 12 Werther’s® Original® Soft Caramels, unwrapped -; 1/2 tsp. half and half -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Pumpkin Cheesecake Bars

1. Cooking spray -

2. 9 graham crackers (1 sleeve), crushed into fine crumbs -

3. 6 tbsp. unsalted butter, melted -

4. 1/4 c. sugar -

5. Pinch of kosher salt -

6. 2 (8 oz.) blocks cream cheese, softened -

7. 1 c. pumpkin puree -

8. 1/4 c. granulated sugar -

9. 20 Werther’s® Original® Soft Caramels, unwrapped -

10. 1 tbsp. whole milk -

11. 2 large eggs -

12. 1 tbsp. all-purpose flour -

13. 1 tsp. pure vanilla extract -

14. 1 tsp. pumpkin spice -

15. 1/4 tsp. kosher salt -

16. 1/2 c. packed light brown sugar -

17. 2 tbsp. granulated sugar -

18. 1/3 c. all-purpose flour -

19. 1/3 c. old-fashioned oats -

20. 4 tbsp. unsalted butter, softened -

21. 1/4 tsp. pumpkin spice -

22. 12 Werther’s® Original® Soft Caramels, unwrapped -

23. 1/2 tsp. half and half -

How to cook deliciously - Caramel Pumpkin Cheesecake Bars

1. Stage

Preheat oven to 350°. Line a 8 X 8” baking pan with parchment paper and grease with cooking spray.

2. Stage

Make the crust: In a large bowl, stir together graham crackers, butter, sugar and salt until completely combined and moist. Press crust into bottom of baking dish and set aside.

3. Stage

Make filling: In a large bowl using a hand mixer, beat cream cheese, pumpkin puree, and sugar together until no lumps remain.

4. Stage

In a medium microwave safe bowl, combine the caramels and milk and microwave until melted, about 1 minute. Stir until completely combined. Drizzle caramel mixture into cream cheese mixture and beat until well combined.

5. Stage

Add the eggs to the cream cheese mixture, then beat in the flour, vanilla, pumpkin spice, and salt. Pour mixture over crust.

6. Stage

Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.

7. Stage

Scatter streusel on top of cheesecake mixture.

8. Stage

Bake until the cheesecake is only slightly jiggly in the center, about 1 hour to 1 hour and 15 minutes. Let cool completely, then refrigerate for at least 2 hours until well chilled.

9. Stage

Make the caramel drizzle: In a small microwave safe bowl, combine the caramels and half and half and microwave until melted, about 30 seconds. Stir until well combined and then drizzle over top of chilled cheesecake. Let set at least 15 minutes, then slice into bars and serve.