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To make Caramelized Pumpkin Cheesecake Bars, you will need a mix of sweet and creamy ingredients. Here’s the complete list:

Caramelized Pumpkin Cheesecake Bars

If you’re a pumpkin lover, indulge in these irresistible Caramelized Pumpkin Cheesecake Bars! With a creamy filling, rich caramel drizzle, and a crunchy graham cracker crust, this dessert is sure to impress at any gathering. Follow our simple step-by-step guide to create these delightful treats that blend flavors perfectly. Click through to explore the full recipe and tips to make these bars your new favorite dessert!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 cups cream cheese, softened

1 cup canned pumpkin puree

¾ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

Pinch of salt

½ cup caramel sauce (store-bought or homemade)

Whipped cream (for serving, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and let it cool.

      Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and brown sugar with an electric mixer until smooth and creamy. Add the pumpkin puree, vanilla extract, eggs, cinnamon, nutmeg, ginger, and salt. Mix until just combined and smooth, being careful not to overmix.

        Combine Layers: Pour the pumpkin cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.

          Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the center is set but still slightly jiggly. The edges may puff slightly while the center will firm up as it cools.

            Add Caramel Sauce: Once the bars are out of the oven, allow them to cool at room temperature for about 10 minutes. Drizzle caramel sauce over the top while still warm, letting it seep into the cheesecake.

              Chill: Refrigerate the bars for at least 4 hours, or overnight for best results. Once chilled, lift the cheesecake out of the pan using the parchment overhang and cut into squares.

                Serve: Serve individual bars topped with a dollop of whipped cream and an extra drizzle of caramel sauce if desired.

                  Prep Time: 20 minutes | Total Time: 5 hours (includes chilling) | Servings: 16 bars