Caramelized Pumpkin Cheesecake Bars Irresistible Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons brown sugar
• 0.5 teaspoon cinnamon
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 0.75 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon nutmeg
• 0.25 teaspoon allspice
• 1 cup granulated sugar for caramel
• 6 tablespoons unsalted butter for caramel
• 0.5 cups heavy cream
• 1 pinch salt

Instructions

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until crumbly. Press the mixture firmly into the bottom of a lined 9x9-inch baking pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.
2. In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add in the pumpkin puree and sugar, mixing until well combined. Add in the eggs, one at a time, incorporating them fully. Then mix in the vanilla, cinnamon, nutmeg, and allspice until smooth.
3. Pour the pumpkin cheesecake mixture over the cooled crust and spread it evenly. Bake in the preheated oven for 35-40 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the bars cool in the oven with the door ajar for about 1 hour. Once cool, refrigerate for at least 4 hours or overnight.
4. In a medium saucepan over medium heat, combine the granulated sugar. Stir constantly until it melts into a light amber color. Carefully add the butter (it will bubble), stirring until melted and combined. Gradually whisk in the heavy cream and a pinch of salt, cooking for another minute or so until smooth. Remove from heat and allow to cool slightly.
5. Once the cheesecake is set and chilled, cut it into squares or bars. Drizzle the warm caramel sauce over the top of each bar just before serving.