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Caramel Pumpkin Cheesecake Bars

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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 -20

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!