Pumpkin Caramel Cheesecake Bars

Pumpkin Caramel Cheesecake Bars

So, remember how I was talking about the Eggnog Doughnut Cookies being a great, light alternative to all the heavy Christmas goodies? Well, this is exactly what I was talking about. These bars are so rich and delicious that by the time I finished “testing” them I was so full! I had to, though, for your benefit. I couldn’t post a recipe that wasn’t 100% delicious and this one really is. I’d go as far as to say that it’s my favourite baked good of the holiday season. I could eat this all day long, but then I’d weigh 300 pounds. Sigh.

PumpCheeseBars

I actually can’t get over how easy this was. It took next to no time to prepare and it doesn’t have the dreaded streusel topping. Now, don’t get me wrong, I love a good streusel topping but making it is annoying. Ask my husband, I always get him to cut in the butter because I hate it. This way was just as tasty and it took all of 10 seconds to sprinkle the Skor bits and walnut pieces on top.

Ingredients 

This recipe makes one 9×13 baking dish worth of cheesecake.  

Crust

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1 tablespoon brown sugar
  • 1/3 cup butter, melted

Cheesecake

  • 2 packages room temperature cream cheese
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 540mL can pumpkin pie filling

Topping

  • 1/2 package of Skor bits
  • 1/2 package of walnut pieces
  • Caramel syrup for drizzle

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Directions 

  1. Preheat oven to 350° and line your baking pan with parchment paper or grease very well.
  2. Mix dry crust ingredients together until combined and then stir in the melted butter. Press the mixture into the bottom of the dish and then bake for 10 minutes.
  3. Mix together all the cheesecake ingredients except the pumpkin pie filling and pour 2/3 on top of the crust. Mix the remaining cheesecake mixture with the pumpkin pie filling and then spread on top of the cheesecake. Do not mix the two layers of cheesecake together.
  4. Sprinkle the Skor bits and walnut pieces on top and pop the dish in the oven for 50-55 minutes or until the cheesecake has set.
  5. Allow to cool for an hour and then refrigerate. When ready to serve, cut the cheesecake into small squares and then drizzle with the caramel syrup.
  6. Eat.

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Yummmm…. So delicious. I’ve already eaten way too many of these.

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