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To make these delicious bars, you need a few key ingredients: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 2 cups cream cheese, softened - 1 cup pumpkin puree - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 cup heavy whipping cream - 1/2 cup caramel sauce, plus extra for topping - A pinch of sea salt Each ingredient plays an important role. The graham cracker crumbs form a sweet crust. The cream cheese and pumpkin give the filling a rich and creamy texture. The caramel sauce adds a sweet touch on top. If you need to make changes, here are some easy swaps: - Use crushed digestive biscuits instead of graham crackers for a different crust flavor. - Replace the unsalted butter with coconut oil for a dairy-free option. - Try Greek yogurt instead of cream cheese for a lighter filling. - Maple syrup can replace powdered sugar if you want natural sweetness. - You can use almond milk or oat cream instead of heavy cream for a dairy-free version. These substitutions can help you customize the recipe to your taste. To ensure the best taste, use fresh and high-quality ingredients: - Choose real pumpkin puree, not pumpkin pie filling. It should be pure and smooth. - Look for full-fat cream cheese. This gives a creamy and rich filling. - Use fresh spices. They add a stronger flavor to your bars. - Opt for high-quality caramel sauce. A good sauce enhances the overall taste. Quality ingredients make a big difference here. They help create a treat that everyone will enjoy. To start, gather your ingredients for the crust. You need: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar. Stir until it looks like wet sand. This mixture forms a tasty base for your cheesecake. Next, press it firmly into a greased 9x9-inch baking dish. Make sure to spread it evenly. Once done, place the dish in the refrigerator. Let it chill while you make the filling. Now it’s time for the filling. You will need: - 2 cups cream cheese, softened - 1 cup pumpkin puree - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 cup heavy whipping cream - 1/2 cup caramel sauce, plus extra for topping - A pinch of sea salt In a large bowl, beat the softened cream cheese until it’s smooth. This step ensures a creamy texture. Then, add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until everything is well combined. In another bowl, whip the heavy cream until stiff peaks form. This makes the filling light and fluffy. Gently fold the whipped cream into the pumpkin mixture. Be careful not to deflate it. Pour the pumpkin cheesecake filling over the chilled crust. Spread it evenly to the edges. Now, for a fun touch, drizzle caramel sauce on top in a swirling pattern. Use a knife to create swirls or marbling. This adds both flavor and a beautiful look. Sprinkle a pinch of sea salt on top for contrast. Cover the dish with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or until it sets nicely. Once set, cut the bars into squares. Drizzle more caramel sauce over each piece before serving. Enjoy your delicious, no-bake treat! To get the best texture for your cheesecake bars, focus on the cream cheese. Make sure it is soft. This helps it blend smoothly. Beat it well before adding other ingredients. When mixing in the pumpkin puree, ensure there are no lumps. Whipping the heavy cream is key. Beat it until stiff peaks form, then fold it gently into the pumpkin mixture. This step adds air, making the bars light and fluffy. You want them creamy but not too dense. One common mistake is not chilling the bars long enough. You must refrigerate them for at least four hours. If you cut them too soon, they will fall apart. Another mistake is skipping the sea salt. A pinch of salt brings out the flavors. Without it, the bars may taste flat. Lastly, avoid over-mixing your filling after adding the whipped cream. This can deflate the mixture and change the texture. To add more flavor, try using fresh spices. Instead of just pumpkin pie spice, add a bit of cinnamon or nutmeg. This can give the bars a warm, cozy taste. You can also mix in chopped nuts or chocolate chips for a fun twist. Drizzling extra caramel on top adds sweetness and richness. If you want a more decadent flavor, consider using cream cheese with a hint of vanilla. This small change can elevate the whole dessert. {{image_2}} You can play with flavors in your cheesecake bars. Think about chocolate, berry, or mint. For a chocolate version, mix in cocoa powder with the cream cheese. For berry flavors, swirl in pureed raspberries or strawberries. You can also try adding a hint of coffee for a mocha twist. Each flavor adds a fun spin to your bars. Want to make your bars a bit healthier? Try using Greek yogurt instead of cream cheese. It adds protein and keeps the texture creamy. You can swap out the brown sugar for honey or maple syrup. This change lowers refined sugar while adding unique flavors. For a gluten-free option, use almond flour instead of graham cracker crumbs. These swaps keep your dessert tasty and lighter. You can change the bars for each season. In fall, add apple pie spice for an autumn vibe. For winter, mix in peppermint extract for a festive flavor. In spring, try adding lemon zest for a fresh taste. Each season offers new ideas to keep your dessert exciting. Don't forget to top with seasonal fruits for a colorful touch! Storing your no bake caramel pumpkin cheesecake bars is easy. Keep them in the fridge. Use an airtight container to keep them fresh. You can also cover the dish tightly with plastic wrap. Make sure the bars are fully chilled before storing. This helps maintain their creamy texture. You can freeze these cheesecake bars for later. First, cut them into squares. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag. Press out as much air as you can. They will stay fresh for up to three months. When you're ready to eat them, thaw them in the fridge overnight. These cheesecake bars taste best within a week. They will stay good for up to five days in the fridge. After that, the texture may change. If you freeze them, they remain good for three months. Always check for any signs of spoilage before serving. Enjoy your tasty treat! Yes, you can use homemade caramel sauce. Making it at home can add a personal touch. Just ensure it’s thick enough to drizzle. Homemade sauce often tastes fresher and richer. You can adjust the sweetness to your liking too. If you don’t have heavy cream, try using whipped coconut cream. It gives a similar texture and taste. You can also use half-and-half or evaporated milk. These options may change the taste slightly, but the bars will still be delicious. Chill the bars for at least four hours. This helps them set properly. If you have time, chilling them overnight is even better. The flavors meld together as they chill, making each bite even more delightful. You learned how to make no-bake caramel pumpkin cheesecake bars with easy steps. I shared tips on choosing the best ingredients, along with fun variations. Storing and freezing information helps keep your dessert fresh. Remember to avoid common mistakes for perfect results. These bars are not just tasty; they are fun to make for any occasion. Enjoy experimenting with flavors and enjoy your sweet treat!

No Bake Caramel Pumpkin Cheesecake Bars

Indulge in the perfect fall treat with these No Bake Caramel Pumpkin Cheesecake Bars! This easy recipe combines creamy pumpkin filling with a buttery graham cracker crust, all drizzled with rich caramel. Discover how to make these delicious dessert bars in just 20 minutes of prep time and impress your guests. Ready to dive into this autumn delight? Click through for the full recipe and enjoy a slice of sweetness today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

2 cups cream cheese, softened

1 cup pumpkin puree

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 cup heavy whipping cream

1/2 cup caramel sauce, plus extra for topping

A pinch of sea salt

Instructions
 

In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until well combined and resembles wet sand.

    Press the crumb mixture evenly into the bottom of a greased 9x9-inch square baking dish to create the crust. Place in the refrigerator to set while preparing the filling.

      In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

        Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the bowl. Mix until all ingredients are well incorporated.

          In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin cheesecake mixture until smooth and well combined.

            Pour the pumpkin cheesecake filling over the crust, spreading it evenly to the edges.

              Drizzle the caramel sauce over the top of the cheesecake filling in a swirling pattern, then use a knife to create marbled effects.

                Top with a sprinkle of sea salt for a hint of contrast.

                  Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set.

                    Once set, cut into bars and drizzle additional caramel sauce over each piece before serving.

                      Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 16 bars