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Salted Caramel Pumpkin Cheesecake Bars

Bars + Cheesecake —
November 20, 2019
Bars + Cheesecake —
November 20, 2019

Salted Caramel Pumpkin Cheesecake Bars

HAPPY WEDNESDAY PEOPLE. And, oh what a happy Wednesday it really is with these to die for (no like really),

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  7. Salted Caramel Pumpkin Cheesecake Bars

Salted Caramel Pumpkin Cheesecake Bars

Starting a fan club for these salted caramel pumpkin cheesecake bars with a zingy gingersnap crust. Accepting applications to join me :)

HAPPY WEDNESDAY PEOPLE. And, oh what a happy Wednesday it really is with these to die for (no like really), salted caramel pumpkin cheesecake bars.

Starting a fan club for these salted caramel pumpkin cheesecake bars with a zing gingersnap crust. Accepting applications to join me :)

Uh huh, honey, you heard me. These bars are made with a zingy gingersnap crust, silky pumpkin cheesecake, and covered in a homemade salted caramel sauce that tastes just as good as it sounds. Those three layer come together into decadent, perfectly spiced, salty sweet squares of heaven.

Starting a fan club for these salted caramel pumpkin cheesecake bars with a zing gingersnap crust. Accepting applications to join me :)

You in?

Let’s get to it.

Sinfully delicious salted caramel pumpkin cheesecake bars with a bite taken out

Cheesecake is one of those desserts that has always seemed elusive and magical to me. You know what I’m saying? Like, how is it possibly that creamy and delicious at the Cheesecake factory? I was always so scared that my cheesecakes would turn out dense or curdled with cracked tops.

Starting a fan club for these salted caramel pumpkin cheesecake bars with a zing gingersnap crust. Accepting applications to join me :)

But, homemade cheesecake actually isn’t all that hard to make if you follow a few key tips! Especially when you’re making  cheesecake bars smothered in thicccc homemade salted caramel sauce, which will cover any imperfections 🙂

And also taste DELICIOUS.

overhead shot of caramel pumpkin cheesecake

Tips for making silky smooth caramel pumpkin cheesecake bars:

  1. Use room temperature ingredients ALWAYS: This will allow everything to beat together into creamy, dreamy pumpkin cheesecake. If you do not use room temperature ingredients your cheesecake will be gross and clumpy. Use truly room temperature ingredients for the best results!
  2. Strain the filling: This will help to catch any extra clumps or imperfections before they make it into your cheesecake!
  3. Let the cheesecake cool gradually: Listen, I’m probably more impatient than you are, so I deeply understand the urge to pop your hot cheesecake in the fridge or freezer to cool it down and get down to inhaling it as soon as possible. but don’t do it. It will create condensation, which can make the top of your cheesecake weird for pouring salted caramel over.

stack of pumpkin cheesecake bars

We’re starting a fan club for these caramel pumpkin cheesecake bars. Leave us a comment if you want to join too hehe.

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Caramel Pumpkin Cheesecake Bars

★★★★★ 5 from 1 reviews

Starting a fan club for these salted caramel pumpkin cheesecake bars with a zingy gingersnap crust. Accepting applications to join 🙂

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Starting a fan club for these salted caramel pumpkin cheesecake bars with a zingy gingersnap crust. Accepting applications to join 🙂

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  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 1 hour + cool overnight
  • Total Time: 3 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: french
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 1 hour + cool overnight
  • Total Time: 3 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: french
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 1 hour + cool overnight
  • Total Time: 3 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: french

Ingredients

for the gingersnap crust

  • 1 1/2 cups gingersnap cookies, crushed
  • 2/3 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • pinch of salt

for the caramel pumpkin cheesecake

  • 24 ounces cream cheese, room temperature
  • 1 cup packed brown sugar
  • 4 eggs, room temperature
  • 1 Tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground all spice
  • 1/3 teaspoon ground cloves
  • 15 ounces pumpkin puree (1 can)
  • 1/4 cup nonfat greek yogurt
  • 1 Tablespoon vanilla extract
  • 1 recipe for the best homemade salted caramel sauce
  • flaky sea salt (optional)

Instructions

for the gingersnap crust

  1. Preheat oven to 325°F. Line a 9 x 9 ” pan with parchment paper on all sides.
  2. In a small bowl, combine gingersnap cookie crumbs, flour, salt, and melted butter. Press evenly into the bottom of the pan and set aside.

for the pumpkin cheesecake

  1. In a stand mixer fit with the paddle attachment beat the softened cream cheese with the brown sugar until light and fluffy, about 3 minutes. Add in the room temperature eggs, one at a time, beating between each addition.
  2. Add the cinnamon, ginger, nutmeg, all spice, cloves, pumpkin puree, greek yogurt, and vanilla extract. Beat for 1 more minute, until everything is combined and no clumps remain.
  3. Pour the mixture through a fine sieve into prepared pan. Whack the pan against a hard surface a few times to get out any bubbles.
  4. Bake for 1 hour or until mostly set. Open the oven door slightly, and allow cheesecake to cool (about 30 minutes) inside the oven before removing and placing on wire rack to cool completely. Once cheesecake is room temperature place in the fridge to set.
  5. While the cheesecake cools, make the homemade salted caramel, according to directions.* Allow to cool in fridge until thick before using, at least one hour.
  6. Pour the cooled caramel sauce over the cheesecake bars. Place in the fridge overnight to set completely. Slice into 16 squares and top with sea salt before serving!

Keywords: easy, holiday, pumpkin, spiced, salty sweet, homemade, quick and easy

Notes

*You can always make the caramel sauce in advance and keep in an airtight container in the fridge until read to use!

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— STILL HUNGRY? —

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  1. I have a convection oven, and I was wondering if I should lower the temp by 25 F to bake these? Or does that not matter for cheesecakes?

    Reply

  2. Any tips on converting this to a full cheesecake instead of bars? Definitely whipping this one out for thanksgiving!

    Reply

  3. Any recommendations for making this for a gluten free friend? Is subbing the flour for almond flour 1:1 okay? I haven’t done any GF baking before.

    Reply