Creamy, rich pumpkin cheesecake with chewy gingersnap crust, topped with crumbly, buttery streusel and drizzled with caramel make these CARAMEL PUMPKIN CHEESECAKE BARS out-of-this-world delicious!
Seems like my tastebuds went to sweet side lately.
If you’ve read this blog long enough, then you already know that I made incredibly delicious Gingersnap Pumpkin Pie Bites. The crust on these bars is same. it’s. at. Made with gingersnap cookie crumbs, butter, and sugar – I could eat the whole thing straight up, no cheesecake layer required.
But the truth is that we are adding a cheesecake layer. And finally, a buttery, crumbly streusel topping, finished with caramel syrup.
Why? Because we can and it makes that GINGERSNAP crust just that much more incredible. Smooth and creamy pumpkin filling and crumbly buttery streusel topping, drizzled with caramel make these CARAMEL PUMPKIN CHEESECAKE BARS out-of-this-world delicious!
I made these incredibly delicious CARAMEL PUMPKIN CHEESECAKE BARS a few times during last 2 weeks and each time they disappeared in no time. Seriously, my family were complimenting me how tasty they were, not once, but a few times.
Sounds good ?
Ok, follow me to the kitchen and Let’s Make A new favorite FALL DESSERT.
Creamy, rich pumpkin cheesecake with chewy gingersnap crust, topped with crumbly, buttery streusel and drizzled with caramel make these CARAMEL PUMPKIN CHEESECAKE BARS out-of-this-world delicious!
Ingredients
- 2 cups gingersnap cookies, crumbed
- 4 tablespoons butter, melted
- 1/4 cup dark brown sugar
- PUMPKIN CHEESECAKE
- 16 oz cream cheese, softened
- 1/3 cup sugar
- 1/3 cup sour cream
- 2 large eggs
- 1 cup pumpkin puree
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon of vanilla
- BUTTERY STREUSEL
- 1/4 cup brown sugar
- 1/2 cup all purpose flour
- 4 tablespoons cold unsalted butter cut into pieces
- caramel sauce - optional
Instructions
- Preheat the oven to 350°F.
- Line a 8x8 glass pan or baking pan with foil, and lightly grease.
- In a bowl, mix gingersnap crumbs, melted butter, and dark brown sugar until completely combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes in the preheated oven. Remove from oven and let cool completely while you prepare the filling.
- Meanwhile, in a medium bowl, mix together cream cheese and powdered sugar until smooth.
- Whisk in sour cream, eggs, pumpkin puree, pumpkin pie spice and vanilla.
- Beat on medium-low speed until completely combined. Pour mixture onto gingersnap crust.
- In another bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly. Sprinkle mixture over the top of the cheesecake mixture.
- Bake for 40 - 50 minutes or until a toothpick inserted in center comes out mostly clean.
- Allow the bars to come to room temperature, then refrigerate until chilled, at least 2 hours.
- Using a very sharp knife, cut, drizzle with caramel sauce and serve.
- Enjoy!
Notes
