Pumpkin Caramel Cheesecake Bars With A Streusel Topping

Imported by CMRad

Recipe from Alli Leah. These Pumpkin Cheesecake Bars feature a cinnamon graham cracker crust, two layers of creamy cheesecake, and a streusel topping drizzled with caramel sauce. Perfect for any gathering, they’re sure to be a hit!

Original Recipe
Servings: 24
Prep Time: 20 min
Cook Time: 63 min
Total Time: 1 hr 23 min
Ingredients
  • 12 Sheets Cinnamon Graham Crackers (Crumbled)
  • 1/4 Cup Dark Brown Sugar
  • 8 Tablespoons Unsalted Butter (Melted)
  • 4 (8 Ounce) Packages Cream Cheese (At Room Temperature)
  • 1 1/2 Cups Granulated Sugar
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  • 4 Large Eggs
  • 1 (15 Ounce) Can Pumpkin
  • 1 Teaspoon Ground Cinnamon
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Cup Dark Brown Sugar (Firmly Packed)
  • 1 Cup Flour
  • 1/2 Cup Quick Oats
  • 1/2 Teaspoon Ground Cinnamon
  • 8 Tablespoons Unsalted Butter (Softened)
  • 2 Teaspoons Vanilla Extract
  • Salted Or Plain Caramel (To Top Bars)
Instructions
  1. Ensure cream cheese is left at room temperature at least one hour before baking for a smooth texture. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper (leave an overhang to pull out bars easily).
  2. In a bowl, combine crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9x13 pan. Bake for 8 minutes, remove, and allow to cool.
  3. In another bowl, combine room-temperature cream cheese, granulated sugar, salt, and vanilla. Beat with a hand mixer until completely smooth and creamy. Add eggs, one at a time, and beat until each is combined. 
  4. Remove half this mixture and pour on top of the prepared crust in the baking pan.
  5. Add 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. Bake for 30 minutes at 350°F.
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