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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 16 oz cream cheese, softened - 1 cup pumpkin puree - ¾ cup sugar - 2 eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup pecans, chopped - ½ cup caramel sauce (plus extra for drizzling) To make my caramel pecan pumpkin cheesecake bars, I gather my ingredients first. I love this step. It sets the stage for the fun ahead! I use graham cracker crumbs for the crust. They give a sweet crunch that pairs well with the creamy filling. Melting the unsalted butter helps stick the crumbs together. Brown sugar adds a nice depth to the crust. For the filling, I use softened cream cheese. It blends smoothly with pumpkin puree, creating a rich base. I add sugar to sweeten it up just right. Two eggs help the filling set while keeping it creamy. Next, I mix in vanilla extract and spices. Ground cinnamon, nutmeg, and ginger bring warmth and flavor. Finally, I fold in chopped pecans for a lovely crunch. The caramel sauce is the star. I drizzle it over the top after baking. This adds a sweet finish. Each bite of these bars is a mix of flavors and textures. You’ll want to share them, but you might not want to! 1. Preheat your oven to 350°F (175°C). This step is key. It helps the cheesecake bake evenly. 2. Line an 8x8-inch baking pan with parchment paper. Leave some overhang on the sides. This makes it easy to lift the bars out later. 3. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of brown sugar. Stir until the crumbs look like wet sand. 4. Press the crumb mixture firmly into the bottom of the pan. Make sure it is even. Bake for 10 minutes and then let it cool slightly. 1. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until it is smooth. 2. Add in 1 cup of pumpkin puree, ¾ cup of sugar, 2 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Mix until everything is well combined and creamy. 3. Stir in 1 cup of chopped pecans. Make sure they are evenly spread throughout the mixture. 1. Pour the cheesecake mixture over the cooled crust. Spread it evenly across the top. 2. Bake for 30-35 minutes. The edges should be set, but the center can still jiggle a little. This is fine. 3. Remove it from the oven and let it cool to room temperature. 4. Drizzle ½ cup of caramel sauce over the top. Refrigerate for at least 2 hours to firm up. 5. After chilling, lift the bars out of the pan using the parchment overhang. Cut them into squares. To make a firm and tasty crust, mix the graham cracker crumbs, melted butter, and brown sugar well. Press this mixture into the bottom of the pan using your fingers. Make sure it is even and compact. Bake it for ten minutes. This step sets the crust, so it holds up well. To know if the cheesecake is done, look for the edges. They should be firm while the center still jiggles slightly. It may seem undercooked, but it will firm up as it cools. Let it cool at room temperature before chilling. To boost the flavor, try adding more spices. You can mix in a pinch of ground cloves or allspice for a warm touch. You might also add a splash of maple syrup for extra sweetness. For a fun twist, use different nuts. Walnuts or almonds can replace pecans. You can also top the bars with chocolate chips or a sprinkle of sea salt for contrast. These small changes can make each bite extra special! {{image_2}} You can change the flavor of your cheesecake bars easily. For a twist, try using sweet potato puree instead of pumpkin. This gives a nice, sweet taste. You can also mix in chocolate or espresso to make a richer dessert. A bit of melted chocolate swirled into the filling adds depth. Espresso gives it a nice coffee kick. These options keep the bars exciting and new. If you want a different crust, consider using Oreo crumbs. They add a fun chocolate flavor. You can also make a nut-based crust using almonds or pecans. Just grind the nuts finely and mix them with melted butter. This gives a unique and tasty base for your cheesecake bars. Serving these bars can be fun! Pair them with a scoop of vanilla ice cream for extra creaminess. Whipped cream also works well on top. For a festive look, serve the bars on a rustic wooden platter. Add some extra pecans and a drizzle of caramel on top. This makes the dessert even more inviting and beautiful. To store leftover cheesecake bars, cover them tightly with plastic wrap or foil. You can also place them in an airtight container. This keeps them fresh and tasty. I recommend storing them in the fridge. The bars will stay good for about 4 to 5 days. After that, they may lose their flavor and texture. If you want to keep the cheesecake bars for longer, freezing is a great option. First, let the bars cool completely. Then, wrap them tightly in plastic wrap. Next, place them in a freezer-safe container or bag. This helps prevent freezer burn. You can freeze them for up to 3 months. When you're ready to enjoy them, thaw the bars in the fridge overnight. This way, they stay creamy and delicious. After thawing, you can drizzle some fresh caramel sauce on top for a special touch. Can I use store-bought crust instead? Yes, you can use a store-bought crust for this recipe. It saves time and effort. Look for a graham cracker crust in the baking aisle. Just make sure it fits your pan size. This allows you to focus on the creamy filling. Is there a way to make this recipe gluten-free? Absolutely! To make it gluten-free, use gluten-free graham cracker crumbs for the crust. You can find these at most grocery stores. Also, check your other ingredients for gluten-free labels to keep it safe. How can I adjust the sweetness of the cheesecake filling? You can tweak the sweetness by adding more or less sugar. Start with the full amount in the recipe. Taste the filling before baking. If you want it sweeter, add a bit more sugar. If it's too sweet, reduce it slightly. Best way to cut cheesecake bars To cut these bars neatly, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps make clean cuts. Cut the bars into squares for easy serving. Can these bars be made in advance? Yes, these cheesecake bars can be made ahead of time. They keep well in the fridge for up to five days. Make them a day or two early for a stress-free dessert. Just remember to drizzle the caramel sauce right before serving for extra flavor. In this post, we explored a delicious pumpkin cheesecake bars recipe. We covered the ingredients, preparation steps, baking tips, and variations. You learned how to enhance flavors and store your creation. These bars are a fun and tasty treat for any occasion. Try making them with your own twists to impress your guests. With simple adjustments, you can find the perfect taste for everyone. Enjoy your baking adventure with these pumpkin cheesecake bars!

Caramel Pecan Pumpkin Cheesecake Bars

Indulge in the flavors of fall with these Caramel Pecan Pumpkin Cheesecake Bars! This delightful recipe combines a creamy pumpkin cheesecake filling with a buttery graham cracker crust and crunchy pecans, all drizzled with rich caramel. Perfect for gatherings or a cozy night in, these bars are a must-try! Click through to discover the full recipe and impress your friends and family with this delicious dessert creation.
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

16 oz cream cheese, softened

1 cup pumpkin puree

¾ cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pecans, chopped

½ cup caramel sauce (plus extra for drizzling)

Instructions
 

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

    In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are well-coated and resemble wet sand.

      Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth.

          Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger to the bowl. Mix until fully combined and creamy.

            Stir in the chopped pecans until evenly distributed throughout the cheesecake mixture.

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

                Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let it cool to room temperature.

                  Once cooled, drizzle caramel sauce over the top and refrigerate for at least 2 hours to firm up.

                    After chilling, lift the bars out of the pan using the parchment overhang and cut into squares.

                      Prep Time: 20 minutes | Total Time: 2 hours 55 minutes | Servings: 16 bars

                        - Presentation Tips: Serve the cheesecake bars on a rustic wooden platter, garnished with additional pecans and a drizzle of caramel sauce on top for an eye-catching finish.