Ok, I know I know. Making homemade caramel can be so scary, most of the time it is so difficult to make a good homemade caramel but don’t worry because I have the EASIEST homemade caramel recipe, and believe me, it’s foolproof.
Although you can easily buy your own caramel from the store taking the extra bit of time to make your own, you will not regret it.
Homemade caramel affects the flavor and texture of the overall pumpkin cheesecake bars. The caramel provides a richer flavor that balances the pumpkin cheesecake.
GET THE HOMEMADE CARAMEL RECIPE
Be patient, let the sugar melt, and don’t try to turn the heat up to make it go faster. If you turn the heat up the sugar will burn, trust me it’s horrible.
Move fast, once your sugar has melted now it’s go time. Have a whisk at hand and move FAST. whisk in the butter and heavy cream very quickly. Because they are at a different temperature than the sugar, the sugar will start to freeze and group together. So whisk whisk WHISK.
Let it cool completely, when you take your caramel off of the heat it will be very runny. Don’t try to cook it for longer just put it in a jar and wait for it to cool. It will thicken up and be utter PERFECTION!
So before I totally fangirl over these pumpkin cheesecake bars how about we start from the bottom up, shall we?
Unlike the normal cheesecake crust that uses just plain graham crackers, I decided to take it to the NEXT level. I added in the holy grail of biscuits. Biscoff. Combining the graham crackers and Biscoff crackers together creates a crunchy buttery crust like nonother.
Now let’s talk about the main subject here, the creamy pumpkin cheesecake. I’m a huge cheesecake lover, so adding pumpkin to my beloved cheesecake was a huge step and now I’m a superfan. In this recipe, the pumpkin is so light and perfectly balanced with the classic, creamy cheesecake it’s so heavenly. You can eat these right after they have fully cooled after baking but if your want a denser, richer, and almost fudgier cheesecake, let it cool in the refrigerator overnight.
And finally, let’s discuss the crown atop this queen of a dessert. The homemade caramel, now if you want to hear me fangirl over this, even more, see the first several paragraphs. The homemade salted caramel brings so much flavor and glory to this dessert it’s unreal.
Get this, pumpkin Cheesecake TOPPED with homemade salted caramel! I don’t know about you but after making these I’m ready to hunker down and eat them all autumn long.
I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.
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