Salted Caramel Pumpkin Spice Cheesecake Bars

Can you believe that the holidays are almost here? I sure can’t! But I’m not going to deny the fact that it’s time to get my holiday recipes gathered together and Salted Caramel Pumpkin Spice Cheesecake Bars will be on the top of my stack of recipes! Every bite of creamy pumpkin cheesecake is kissed by the warm holiday flavor of pumpkin pie spice and elevated to a level of bliss with a buttery cinnamon graham crust!  Bring on the holidays and bring on Salted Caramel Pumpkin Spice Cheesecake Bars!

Salted Caramel Pumpkin Spice Cheesecake Bars

2016-11-13 21:38:35

Yields 18

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254 calories

29 g

68 g

15 g

3 g

8 g

86 g

110 g

23 g

0 g

5 g

Nutrition Facts

Serving Size

86g

Yields

18

Amount Per Serving

Calories 254

Calories from Fat 128

% Daily Value *

Total Fat 15g

22%

Saturated Fat 8g

40%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 68mg

23%

Sodium 110mg

5%

Total Carbohydrates 29g

10%

Dietary Fiber 1g

3%

Sugars 23g

Protein 3g

Vitamin A

52%

Vitamin C

1%

Calcium

5%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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CRUST

1. 2 cups graham cracker crumbs
2. 2/3 cup granulated sugar
3. 1 tsp. ground cinnamon
4. 8 Tbs. (1/2 cup) butter, melted

CHEESECAKE

1. 2 pkgs. (8 ounces each) cream cheese, at room temperature
2. 1 cup granulated sugar
3. 3 eggs
4. 1 Tbs. vanilla extract
5. 1 cup 100% pure pumpkin puree
6. 1 cup sour cream
7. 4 tsp. pumpkin pie spice

TOPPING

1. 1/2 cup salted caramel topping*, Smucker's
2. 1 cup whipped topping
3. 18 sugar pumpkins, Wilton

Instructions

1. Preheat oven to 325F. Line a 9-inch x 13-inch baking pan with foil, leaving a 2-inch overhang, and coat with non-stick cooking spray.
2. CRUST: In bowl combine graham cracker crumbs. 2/3 cup sugar and cinnamon. Stir in melted butter until moistened. Press crumbs onto bottom of prepared baking pan.
3. CHEESECAKE: With mixer on medium-high speed, beat cream cheese and 1 cup sugar until smooth and creamy, about 2 minutes.
4. Add eggs and vanilla and beat until blended, scraping sides of bowl occasionally.
5. Add pumpkin puree, sour cream and pumpkin pie spice and beat on medium speed until smooth and blended.
6. Pour cheesecake mixture evenly over crust and bake 45 minutes or until center is just set.
7. Cool to room temperature on wire rack. Refrigerate at least 4 hours or overnight until chilled.
8. TOPPING: Using foil overhang, lift cheesecake out of pan. Cut into 18 pieces and drizzle with caramel topping. Garnish each cheesecake bar with a dollop of whipped topping and a sugar pumpkin.

Notes

1. *Can't find salted caramel topping? Just drizzle caramel topping and sprinkle with sea salt!

By GG

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calories

254

fat

15g

protein

3g

carbs

29g

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