Monday, October 19, 2020

Salted Caramel Pumpkin Cheesecake Bars

Salted Caramel Pumpkin Cheesecake Bars

Create a fan club for these pumpkin and salted caramel cheesecake bars with a tangy ginger crust.


For the crushed cookie crust:

  • 2/3 stick (80 g) unsalted butter, melted
  • 1 3/4 cups (200 g) gingernut cookie crumbs (gluten free if needed, you can also use graham crackers, Biscoff cookies, or other cookies of your choice)

For the Pumpkin Cream Cheese Filling:

  • 2 tablespoons of cornstarch
  • 3 medium eggs, room temperature
  • 4 tbsp. (60 g) sour cream or yogurt
  • 1 1/2 cups (300 g) pumpkin puree
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon of ground cinnamon
  • 15 3/4 oz (450 g) cream cheese (I used Philadelphia)
  • 1 1/8 cups (225 g) light brown sugar
  • pinch of salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For the salted caramel sauce:

  • 1/2 stick (55 g) unsalted butter
  • pinch of salt
  • 3/4 cup (150 g) powdered / ultrafine sugar
  • 1/3 cup + 1 1/2 tsp. (100 mL) double / heavy cream


For the crushed cookie crust:

First, preheat oven to 355ºF (180ºC) and line an 8 x 8-inch (20 x 20 cm) square pan with parchment paper.

Then, you can increase the recipe without problem, but you will need to increase the cooking time slightly.

Combine ginger cookie crumbs and melted butter, then press into covered baking pan to form a firm, even layer.

Bake at 355ºF (180ºC) for 10 minutes, then remove from the oven and let cool slightly.

For the Pumpkin Cream Cheese Filling:

Reduce oven temperature to 320ºF (160ºC).

Combine all ingredients for the pumpkin cream cheese filling until smooth, then transfer the filling to the baked crushed cookie crust.

Bake at 320 ºF (160 ºC) for about 1 hour, or until the middle is still slightly wobbly when you shake the pan.

Let cool to room temperature, then transfer to refrigerator for at least 1 hour before pouring over salted caramel sauce (see below).

For the salted caramel sauce:

In a saucepan or saucepan, melt the sugar over medium-high heat, stirring constantly, until it turns a deep amber color.

Add the butter and mix well until the butter is melted and completely incorporated into the caramel. (Be careful, the caramel can bubble strongly when adding butter!)

Cook for 2 to 3 minutes.

Slowly add the double / heavy cream while mixing vigorously. (Be careful, because the caramel can bubble strongly and release steam when adding double cream!)

Add the salt and cook the salted caramel for 1 minute, then remove from the heat and let cool until hot.

Pour the hot salted caramel over the cooled cheesecake bars and return them to the refrigerator to chill for at least 4 hours or preferably overnight.


I recommend cutting the cheesecake bars straight out of the fridge, with a lightly greased knife to prevent the caramel from sticking. Happy Cooking Time.