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As the leaves begin to turn and the air fills with the crisp scent of autumn, our cravings shift towards the warm and comforting flavors of the season. Among these flavors, pumpkin reigns supreme, embodying the essence of fall with its rich, earthy sweetness. The Autumn Delight Caramel Pecan Pumpkin Cheesecake Bars are the perfect embodiment of this time of year. This delectable treat marries the creamy texture of cheesecake with the seasonal favorites of pumpkin and caramel, all enhanced by the crunch of toasted pecans, creating a dessert that is not only satisfying but also visually stunning.

Caramel Pecan Pumpkin Cheesecake Bars

Indulge in the flavors of fall with Autumn Delight Caramel Pecan Pumpkin Cheesecake Bars. These delightful treats combine creamy cheesecake, rich pumpkin, and sweet caramel, topped with crunchy pecans for the perfect autumn dessert. Ideal for family gatherings or cozy nights in, this recipe brings warmth and comfort to any occasion. Discover the joy of baking this seasonal favorite and create delicious memories with loved ones while savoring every delicious bite.
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Layer:

16 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 cup canned pumpkin puree

2 large eggs

½ tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp salt

For the Caramel Pecan Topping:

1 cup pecans, chopped

½ cup caramel sauce (store-bought or homemade)

¼ tsp sea salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with parchment paper, ensuring there’s an overhang on the sides. This will make it easier to lift the bars out later.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until all ingredients are well combined and resemble wet sand. Press the mixture evenly into the bottom of the prepared baking pan to form a compact crust. Bake in the preheated oven for 10 minutes, then remove from the oven and allow it to cool slightly.

      Prepare the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy. Gradually add in the powdered sugar, mixing well after each addition until fully incorporated. Next, add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix on medium speed until the mixture is smooth and evenly blended, scraping down the sides as necessary.

        Combine and Bake: Carefully pour the cheesecake mixture over the cooled crust, using a spatula to spread it out evenly. Bake in the oven for 30-35 minutes, or until the cheesecake is mostly set but slightly jiggly in the center. Once done, remove from the oven and let it cool at room temperature for about 30 minutes.

          Add Caramel Pecan Topping: After the cheesecake has cooled, evenly sprinkle the chopped pecans over the top. Drizzle the caramel sauce over the pecans, ensuring it’s distributed nicely. Finally, sprinkle the sea salt over everything for a touch of flavor enhancement.

            Chill and Serve: Cover the baking pan with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best results. When you’re ready to serve, use the parchment overhang to gently lift the bars out of the pan. Cut into squares and serve chilled, savoring the delightful blend of flavors!

              Prep Time: 20 minutes | Total Time: 5 hours (including chill time) | Servings: 12-16 bars

                Presentation Tips: For an appealing presentation, serve the bars on a decorative platter, and consider garnishing each piece with a drizzle of caramel and a sprinkle of chopped pecans on top.