Did someone say dessert? Today is National Dessert Day and that can only mean that we should get a day off to eat cake, right? Kidding! We’ll settle for this Pumpkin Caramel Cheesecake Bar instead (yes, you heard that correctly). This recipe makes our mouth water for cheesy seasonal goodness. Thanks to Chelsea of Chelsea’s Messy Apron for this tasty treat!
INGREDIENTS
Crust
· 1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
· 1/4 cup white sugar
· 1 tablespoon brown sugar
· 6 tablespoons butter, melted
Cheesecake
· 2 packages (8 ounces each) full fat cream cheese, at room temperature
· 1/2 cup + 2 tablespoons white sugar
· 1 teaspoon vanilla extract
· 2 large eggs
· 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling, not entire can)
· 1/2 teaspoon cinnamon
· 1 teaspoon pumpkin pie spice
Streusel and Topping
· 1/2 cup brown sugar, packed
· 1/2 cup white flour
· 1/4 cup quick cooking oats
· 1/4 teaspoon cinnamon
· 1/4 cup butter, softened (not melted)
· 1 teaspoon vanilla extract
· Salted or plain caramel to top bars with
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan.
3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
4. Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
5. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
6. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.
7.
Streusel
1. In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Add in the butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
2. Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
3. Allow to cool for about an hour and then place in the fridge for 1-2 hours.
4. Top each bar with caramel topping of choice.
