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Name: Salted Caramel Swirled-Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Crust; 1/2 cup unsalted butter melted; 1 cup graham cracker crumbs; 3/4 cup light brown sugar packed; 1 tablespoon cornstarch; pinch salt optional and to taste; Filling; 1 large egg; 6 ounces cream cheese at room temperature and very soft (light is okay, micro for 10-15 seconds if you forgot to set it out to soften); 1/2 cup granulated sugar; heaping 1/3 cup pumpin puree (not pumpkin pie fill; 2 1/2 teaspoons pumpkin pie spice (if you don’t have it add pinches of cinnamon, allspice, ginger, nutmeg and cloves); 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; heaping 1/3 cup salted caramel sauce (don’t ise ic thicker is better or make homemade salted caramel

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INGREDIENTS

Crust
1/2 cup unsalted butter ; melted
1 cup graham cracker crumbs
3/4 cup light brown sugar ; packed
1 tablespoon cornstarch
pinch salt optional and ; to taste
Filling
1 large egg
6 ounces cream cheese ; at room temperature and very soft (light is okay, micro for 10-15 seconds if you forgot to set it out to soften)
1/2 cup granulated sugar
heaping 1/3 cup pumpin puree (not pumpkin pie fill
2 1/2 teaspoons pumpkin pie spice (if you don’t have it ; add pinches of cinnamon, allspice, ginger, nutmeg and cloves)
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
heaping 1/3 cup salted caramel sauce (don’t ise ic ; thicker is better or make homemade salted caramel

INSTRUCTIONS

Preheat over to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

For the Crust – In a medium microwave-safe bowl, melt the butter, about 1 minute on high power.

Add all remaining crust ingredients and mix with a fork to combine.

Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer; set pan aside.

For the Filling – In the same mixing bowl (no need to wash it), combine egg, cream cheese, sugar, pumpkin puree, pumpkin pie spice, vanilla, and whisk until smooth and combined, or beat with an electric mixer. The softer the cream cheese is, the easier the mixture comes together.

Add the flour and mix to just incorporate; don’t overmix.

Pour filling over crust.

Drizzle salted caramel sauce over batter to create swirls. To create the marbled pattern shown, drizzle caramel over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the caramel. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.

Bake for about 40 minutes, or until center is set with very little jiggle; some looseness and a very slight jiggle is okay, but there should not be sloshing in the center. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for about 1 hour before lifting out with foil overhang and slicing. I prefer to serve these bars chilled. Cover the pan with foil to prevent fridge smells, and refrigerate for at least 2 hours, or overnight, or until chilled before slicing and serving. Bars will keep airtight in the refrigerator for up to 1 week.

NOTES

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Salted Caramel Swirled-Pumpkin Cheesecake Bars

Crust
1/2 cup unsalted butter melted
1 cup graham cracker crumbs
3/4 cup light brown sugar packed
1 tablespoon cornstarch
 pinch salt optional and to taste
 Filling
1 large egg
6 ounces cream cheese at room temperature and very soft (light is okay, micro for 10-15 seconds if you forgot to set it out to soften)
1/2 cup granulated sugar
 heaping 1/3 cup pumpin puree (not pumpkin pie fill
2 1/2 teaspoons pumpkin pie spice (if you don’t have it add pinches of cinnamon, allspice, ginger, nutmeg and cloves)
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
 heaping 1/3 cup salted caramel sauce (don’t ise ic thicker is better or make homemade salted caramel

Preheat over to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
For the Crust – In a medium microwave-safe bowl, melt the butter, about 1 minute on high power.
Add all remaining crust ingredients and mix with a fork to combine.
Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer; set pan aside.
For the Filling – In the same mixing bowl (no need to wash it), combine egg, cream cheese, sugar, pumpkin puree, pumpkin pie spice, vanilla, and whisk until smooth and combined, or beat with an electric mixer. The softer the cream cheese is, the easier the mixture comes together.
Add the flour and mix to just incorporate; don’t overmix.
Pour filling over crust.
Drizzle salted caramel sauce over batter to create swirls. To create the marbled pattern shown, drizzle caramel over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the caramel. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.
Bake for about 40 minutes, or until center is set with very little jiggle; some looseness and a very slight jiggle is okay, but there should not be sloshing in the center. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for about 1 hour before lifting out with foil overhang and slicing. I prefer to serve these bars chilled. Cover the pan with foil to prevent fridge smells, and refrigerate for at least 2 hours, or overnight, or until chilled before slicing and serving. Bars will keep airtight in the refrigerator for up to 1 week.

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Nutrition

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Serving Size: 1 (890g)
Recipe Makes: 1

Calories: 3620
Calories from Fat: 2167 (60%)

Amt Per Serving		% DV

	Total Fat 240.8g	321 %
	Saturated Fat 118.8g	594 %
	Monounsaturated Fat 74.5g
	Polyunsanturated Fat 26.3g
Cholesterol 687.7mg		212 %
Sodium 2387mg		82 %
Potassium 927.6mg		24 %
Total Carbohydrate 337g		99 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 327.6g
Protein 37.7g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3620

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