Pumpkin Caramel Cheesecake Bars

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and line a 23cm×23cm (9”×9”) square baking tin with baking parchment.

2. Prepare the Base

Grind 200 grams of digestive biscuits using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crushed biscuits with 2 tablespoons of brown sugar, ½ teaspoon of ground cinnamon, and 80 grams of melted butter until well combined.

Press the biscuit mixture evenly into the bottom of the prepared tin to form the base layer.

3. Prebake the Base

Bake the base in the preheated oven for approximately 8-10 minutes, or until lightly golden. Once baked, let it cool for a few minutes.

4. Spread the Caramel Layer

Pour 200 grams of caramel sauce thinly over the base and smooth it out. Place it in the refrigerator to set while you prepare the cheesecake filling.

5. Prepare the Cheesecake Filling

In a large mixing bowl, mix 225 grams of softened cream cheese and 100 grams of caster sugar until smooth and creamy.

Add 150 grams of pumpkin purée, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, and 1 tablespoon plain flour. Mix until the ingredients are well combined and smooth.

Pour the cheesecake filling over the cooled caramel layer.

6. Prepare the Streusel Topping

In a mixing bowl, combine 80 grams of plain flour, 50 grams of rolled oats, 60 grams of brown sugar, ½ teaspoon of ground cinnamon, and 80 grams of unsalted butter.

Using a pastry cutter or your fingers, work in the butter until the mixture resembles coarse crumbs.

Spread the streusel evenly over the cheesecake filling.

7. Bake the Bars

Bake the Pumpkin Caramel Cheesecake Bars for 35-40 minutes, until the filling is set but still slightly wobbly in the centre.

Once baked, remove the bars from the oven and let them cool to room temperature. Then place them in the refrigerator for at least 2 hours so that the filling is completely set.

8. Serve

Once the filling is set, drizzle 3 tablespoons of caramel sauce over the streusel. Cut into bars and enjoy!

Tips for Perfect Pumpkin Caramel Cheesecake Bars

Prebake the Base: Prebaking the base prevents it from becoming soggy after adding the caramel layer and the cheesecake filling. Make sure the base is lightly golden for the best flavour and texture.

Caramel Consistency: When adding the caramel layer, make sure the caramel sauce is thick enough so that it sets without running. If it’s too liquid, it could seep into the crust.

Avoid Overmixing: Mix the filling until well combined. Overmixing can absorb too much air, which can cause cracking during baking.

Proper Storage

In the Refrigerator: Store the Pumpkin Caramel Cheesecake Bars in an airtight container in the refrigerator. They can be kept for up to a week while retaining their freshness and taste.

In the Freezer: For longer storage, freeze the bars. Wrap them individually in cling film and store in a freezer-safe container for up to 2 months. Thaw the bars in the refrigerator before serving.

Variations

Pumpkin Spice Fusion: Add additional spices like cloves, allspice, or a touch of cardamom to the cheesecake filling to enhance the pumpkin flavour.

Chocolate Swirl: To achieve a marbled effect and rich flavour, gently stir chocolate ganache or cocoa powder into the cheesecake filling.

Walnut Layer: For added crunch and flavour, add a layer of toasted walnuts between the caramel layer and cheesecake filling.

Related Recipes

Looking for more simple yet delicious recipes to incorporate pumpkin purée or caramel? Check out the following recipes:

Pumpkin Buns

Pumpkin Muffins with Streusel

Caramel Walnut Bars

Spiced Apple Cake with Caramel Drizzle

Conclusion

With every bite of these Pumpkin Caramel Cheesecake Bars, you’ll enjoy the harmony of rich caramel, spiced pumpkin, and buttery streusel. Perfect for sharing or enjoying on your own, these bars are sure to become a seasonal favourite. So grab a cup of coffee or tea and enjoy the cosy flavours of autumn with this irresistible dessert.