Baking - Dessert - Entertaining

Salted Caramel Pumpkin Cheesecake Bars

November 20, 2014

Salted Caramel Pumpkin Cheesecake Bars - erinmadethis (2 of 3)

It’s about this time of year I start to get super jealous. Jealous of those Americans eating and drinking pumpkin spice everything. Seriously, what I’d give for a Pumpkin Spice Latte. I’ve never had one, but I am sure it tastes like Heaven.

It’s sort of the wrong time of year to be green with envy though, am I right? Thanksgiving, Christmas, Holidays etc. Although we don’t celebrate Thanksgiving here in Australia, it is my favourite. A whole day dedicated to food and gratitude? Yes please.

Salted Caramel Pumpkin Cheesecake Bars - erinmadethis (3 of 3)

I made these Salted Caramel Pumpkin Cheesecake Bars last year when a few of us at work decided to have a “Grateful Day” instead of Thanksgiving. They made me at least one hundred times more grateful for salted caramel. And pumpkin Spice. And cheesecake.

Salted Caramel Pumpkin Cheesecake Bars
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
FOR THE BASE
  1. 125g butter, melted
  2. 1/2 cup brown sugar
  3. 1 cup flour
  4. 1/2 cup desiccated coconut
FOR THE CHEESECAKE
  1. 500g cream cheese
  2. 3/4 cup brown sugar
  3. 3/4 cup pumpkin puree {about 400g of raw pumpkin, steamed then pureed}
  4. 2 tablespoons of flour
  5. 1 egg
  6. 2 teaspoons of pumpkin spice { I make a mix of 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon each of nutmeg and allspice then only use 2 teaspoons}
  7. 3 tablespoons of salted caramel
Instructions
  1. Line a 20 x 25cm slice tin with baking paper and preheat the oven to 180 degrees Celsius.
  2. Combine the base ingredients, then transfer into the tin.
  3. Pack firmly on the base and bake for 10 minutes while you prepare the filling.
  4. Place the cream cheese in the base of a stand mixer and beat with the brown sugar.
  5. Add the egg then the pumpkin spice and pumpkin.
  6. Beat until smooth then pour over the base.
  7. Pour over the salted caramel in lines then use a skewer to create swirls.
  8. Bake for about 30 minutes until firm in the centre.
Adapted from Averie Cooks
Adapted from Averie Cooks
erin made this http://erinmadethis.com/

I though it would be nice if you shared 3 things you’re grateful for to celebrate these cheesecake bars. Me?
1. Epic family/friends/colleagues/students
2. Car/House/Job/Phone
3. Monday morning coffee bought for me every week by my friend.

Go!

17 thoughts on “Salted Caramel Pumpkin Cheesecake Bars

  1. vegeTARAian

    HOLY MOLY. I’m also jealous of all the pumpkiny goodies those in the northern hemisphere get up to at this time of year. I’m tipping that a batch of this slice wouldn’t last long in front of me, looks wonderful!

    Reply
  2. Lucy @ Bake Play Smile

    Oh Erin!!!! What are you doing to me??? I’m going to be the size of a house by Christmas if I keep checking out your recipes! I love, love, LOVE the look of these bars. Thanks for joining our Fabulous Foodie Fridays party! Have a great weekend xx

    Reply
  3. Nicole - Champagne and Chips

    I am with you- I so want to try a pumpkin spice latte!! I’ve got to say, I’m pretty intrigued by these. I haven’t really done the pumpkin sweets but I’m feeling the urge. My 3 grateful things are:
    My dog’s wiggly bum
    Friends and family and new bloggy friends and all the love in the air this time of year
    Salted caramel

    Reply
  4. Kim @Landofzonkt

    Oh I agree, you can’t jump on Pintrest without seeing a pumpkin spiced something.
    The funny thing is I don’t remover this being a thing when I was in the US at Christmas visiting my aunt (many moons ago), cinnamon was huge though, cinnamon everything, cereal, gum you name it.
    These cheesecakes look incredible I’d happily make these first spiced pumpkin experience.

    Reply
  5. Bec

    I’m feeling you on the pumpkin spice jealousy thing…. so I am glad you’ve made a recipe us down under can make, and added salted caramel in too! Yep, passed this time. Lovely recipe and photos Erin x

    Reply
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