Sugar and spice and everything nice! These Pumpkin Cheesecake Bars start with layers of pumpkin pie and creamy cheesecake on a crispy gingersnap crust and are finished off with a decadent caramel pecan sauce.
Gingersnap Pumpkin Pie Cheesecake Bars | Life, Love, and Good Food
Having trouble deciding on a dessert to take to your Thanksgiving potluck? You can’t go wrong with traditional pumpkin pie topped with a big dollop of whipped cream, but if you’re interested in mixing it up a little this year, try my Gingersnap Pumpkin Pie Cheesecake Bars.
This dessert is like serving a ginger cookie, pumpkin pie, and cheesecake all in one fabulous dessert! There’s nothing like covering all the bases!
Praline Crumb Caramel Cheesecake Bars 🍰
Hey, Dessert Lovers! Get ready for a flavor explosion with this Praline Crumb Caramel Cheesecake Bars – a delectable treat that’s a dance of textures and tastes in every bite!
Ingredients:
the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/2 cup butter, melted
the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
the Praline Topping:
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1/2 cup chopped pecans
the Caramel Drizzle:
- 1/4 cup caramel topping
Instructions:
Preheat the Oven: Heat the oven to 325°F (163°C). Line a 13×9-inch baking pan with foil, leaving edges hanging over the sides for easy removal.
Prepare the Crust: In a medium bowl, mix graham cracker crumbs, finely chopped pecans, and melted butter. Press firmly into the bottom of the prepared pan.
Make the Cheesecake Filling: In a large bowl, beat cream cheese, granulated sugar, and vanilla with an electric mixer on medium speed until smooth. Add the eggs, one at a time, beating after each addition. Spread over the crust.
Create the Praline Topping: In a small bowl, mix brown sugar, melted butter, and chopped pecans. Sprinkle evenly over the cheesecake layer.
Bake to Perfection: Bake for 45 to 55 minutes or until set. Cool completely in the pan on a cooling rack, about 2 hours.
Drizzle with Caramel: Drizzle caramel topping over bars. For bars, cut into 6 rows by 4 rows. Store covered in the refrigerator.