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Welcome to the delightful world of autumn flavors! Today, we're diving into a recipe that captures the essence of the season: Autumn Delight Caramel Pecan Pumpkin Cheesecake Bars. These bars are more than just a dessert; they are a celebration of fall—combining the warm, earthy flavors of pumpkin and pecans with the rich, creamy texture of cheesecake. Perfect for family gatherings, holiday feasts, or a cozy night in, these bars are sure to please both dessert aficionados and those simply in search of a taste of autumn.

Caramel Pecan Pumpkin Cheesecake Bars

Get ready to savor the flavors of fall with these Autumn Delight Caramel Pecan Pumpkin Cheesecake Bars! This dessert is a luscious blend of creamy cheesecake, rich pumpkin, and crunchy pecans, all sitting atop a buttery graham cracker crust. Drizzled with gooey caramel and a touch of sea salt, each bite is a delicious celebration of autumn. Perfect for family gatherings, holiday feasts, or cozy nights at home, these bars will surely impress everyone at your table!
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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

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). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.

    Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and crumbly. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth and evenly mixed.

        Combine and Bake: Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set but slightly jiggly in the center. Remove from the oven and let it cool at room temperature.

          Add Caramel Pecan Topping: Once the cheesecake is cooled, sprinkle the chopped pecans evenly over the top. Drizzle the caramel sauce over the pecans, then sprinkle with sea salt.

            Chill and Serve: Cover the bars with plastic wrap or foil and refrigerate for at least 4 hours or overnight for best results. When ready to serve, use the parchment overhang to lift the bars from the pan. Cut into squares and enjoy!

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