Recipes

Salted Caramel Pumpkin Cheesecake Bars

Ready to make your holiday sweeter with these decadent and indulgent salted caramel-pumpkin cheesecake bars?!
This post is written in collaboration with Tuxton Home. All opinions are mine alone.

Surprise, surprise! 🎉It’s GIVEAWAY Time🎉
I’m so excited to share this post with you today. To celebrate the holiday season I’ve teamed up with Tuxton Home to give ONE lucky WINNER a $200 GIFT CARD to shop on their amazing selection of kitchen products. Make sure to head over to my Instagram account to ENTER! Announcing the winner on December 24, so HURRY UP! 
So sorry for all the YELLING …  sometimes I just get really excited.
Here is where you can enter. 

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🎉It’s GIVEAWAY Time🎉 I’m so excited to share this post with you today. To celebrate the holiday season I’ve teamed up with @tuxtonhome to give ONE lucky WINNER a $200 GIFT CARD 💝to shop on their amazing selection of kitchen products 🎉🥳 To enter:⠀ 1️⃣ ❤️ this photo⠀ 2️⃣ Follow @tuxtonhome and @cookwithmanuela 😘⠀ 3️⃣ Tag a friend (1 tag per comment, no duplicates, unlimited entries)🙌🏻 Winner will be randomly selected on December 24th. US residents only . Now tell me, don’t you wish that was your hand holding this adorable plate, grabbing the little fork and digging right into this slice of heaven?!? Even in the silence of my own kitchen I can hear your gentle sounds of approval 🤣 This pumpkin cheesecake is quite hard to resist. Look at the rich and luscious, thick and comforting filling, topped with an indulgent layer of homemade salted caramel, over a gingersnap buttery and crumbly crust. With its cinnamon and nutmeg aroma, this dessert will make your kitchen smell like the holidays and get you singing Christmas carols in no time 🎄💃🏻💝 . NEW #recipe on the blog #linkinbio #cheesecake #holiday #gift #giveaway #tuxtonhome #greatful #thankyou #giftcard
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Now tell me, don’t you wish that was your hand holding this adorable plate, grabbing the little fork and digging right into this slice of heaven?!? Even in the silence of my own kitchen I can hear your gentle sounds of approval.

This pumpkin cheesecake is quite hard to resist. Look at the rich and luscious, thick and comforting filling, topped with an indulgent layer of homemade salted caramel, over a gingersnap buttery and crumbly crust. 
With its cinnamon and nutmeg aroma, this dessert will make your kitchen smell like the holidays and get you singing Christmas carols in no time! 

Look at the stunning plates in which I’ve served up my dessert. This is the Tuxton  Concentrix 12-piece dinnerware set in cobalt blue and white. I love the simple and bright design. This set comes with four 10-inch dinner plates, four 7-inch salad plates and four 13-oz bowls. It’s available in 7 different colors, so you can decorate your table based on the current mood. 
Make sure to check out their website to see all they have to offer. Thank you Tuxton Home for the amazing present! 
Now, enough with the talking. Let’s get baking!

INGREDIENTS:

YIELD: 8-inch (20 cm) square dessert cut into 16 small bars
    For the crust:
    • 9 graham cracker sheets, crushed (140 gr)
    • 9 ginger snap cookies (80 gr)  
    • 3 oz (80 gr) unsalted butter, melted
    • 2 tablespoon brown sugar

    For the filling:
    • 24 oz (680 gr) cream cheese
    • 1 cup packed (180 gr) brown sugar  
    • 1 1/2 cups (420 gr) pumpkin puree
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 2 tablespoons cornstarch
    For the caramel sauce:
    • 3/4 cup (150 gr) sugar
    • 2 oz (55 gr) unsalted butter
    • 4 oz (120 ml) heavy cream
    • 1/4 teaspoon sea salt 

    PREPARATION:

    TIME: 20 minutes to prepare, 60 minutes to bake, 4 hours inactive

      Preheat the oven to 350 degrees F(175 C). Line an 8×8 inch (20 cm) baking pan with parchment paper.

      In a food processor, add the graham crackers and ginger snaps and pulse until finely ground.

      Add the melted butter and and sugar, and pulse until all moist. Transfer to the prepared pan, make an even layer and press to the bottom with the bottom of a cup or glass.

      Bake for 10 minutes. Remove from the oven and set aside.
      In the meantime prepare the filling. In a large bowl, mix the cream cheese with the sugar until light and fluffy. You can use a stand mixer or an hand held one. Beat well.
      Beat in  the pumpkin puree.
      Beat in the eggs one at a time.

      Add the vanilla, cinnamon, nutmeg, corn starch and salt. And beat until combined. Don’t overbeat. Pour into the pan. level.

      And bake for 60 minutes or until the middle is mostly set. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for 30 minutes. Cool for an hour.

      Make the caramel sauce: In a saucepan melt the sugar over medium-high heat while stirring constantly When it’s deep amber color, add the butter and mix. Cook for 2 minutes and add the cream while mixing (careful with the hot bubbles). Add the salt and cook for one minute.

      Remove form the heat and cool for  a couple of minutes and pour over the cheesecake. Cool the cheesecake and refrigerate for at least 4 hours or overnight.
      Cut in squares and serve!

      READ MORE:   Screaming Chocolate Covered Pretzels
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