Desserts

November 4, 2021

Perfect Salted Caramel Pumpkin Cheesecake Bars

Why Make Homemade Caramel?


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


Ways to Make Your Caramel Perfect


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!


What Makes These Salted Caramel Pumpkin Cheesecake Bars So Special?


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.


Perfect Salted Caramel Pumpkin Cheesecake Bars

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.

Author:

Jessica Jenkins

Prep:

30

min

cook:

90

min

total:

180

min

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Ingredients

Crust:

  • 1 cup Biscoff cookies (crushed)
  • ⅔ cup graham crackers (crushed)
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter (melted)


Pumpkin Cheesecake:

  • 2 (4oz) cream cheese (room temperature)
  • 1 cup dark brown sugar
  • 4 eggs (room temperature)
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp pumpkin spice
  • 1 tbsp vanilla extract
  • 15 oz pumpkin puree 
  • ¼ cup greek yogurt (buttermilk works too)
  • ½ cup the easiest salted caramel recipe

Instructions

For the crust:

  1. Preheat the oven to 325° and line a 9x9 or 9x12 inch pan with parchment paper.
  2. Combine crushed Biscoff cookies, graham crackers, and sugar then, mix in the melted butter. Press evenly to the bottom of the pan. Set aside.


For the pumpkin cheesecake:

  1. In a stand mixer fitted with a paddle attachment cream the cream cheese and brown sugar together until light and fluffy. Add in the eggs 1 at a time, wait until each one is fully incorporated before adding the next one. Next, mix in all of the spices and vanilla extract. Add the pumpkin puree and Greek yogurt.
  2. Pour your cheesecake batter into your prepared pan, whack the pan against your counter (or a hard surface) to release any air bubbles, bake for 1 hour or until mostly set, open the oven door and leave to cool inside, once completely cooled place in refrigerator to completely set. Although not required for delicious pumpkin cheesecake bars I suggest letting this treat rest in the refrigerator overnight for an EVEN better dessert.
  3. Make one recipe of homemade caramel and allow it to set completely before pouring on top of the cooled cheesecake, cut into squares (about 16), and top with sea salt. Enjoy!

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November 3, 2021
bob
this is a great recipe
June 20, 2021
Anthony Deane
I had no expectations for this, except Keep an open mind. This wIll now be staple of fall. It was so, so good. I may experiment next time and add smoked gouda cheese, YUM!!!