Caramel Creams® Pumpkin Spice Cheesecake Bars
October 25, 2020
Happy National Caramel Month!
I have officially discovered the secret ingredient you have been missing from all of your caramel recipes… Caramel Creams® candies!! When Goetze Candy reached out and asked me to create a recipe for them for National Caramel Month I couldn’t wait to get started, they sent me some of their famous candy to test out and let me tell you this recipe might be my best recipe ever!
These cheesecake bars are anything but ordinary. A salty sweet cinnamon graham cracker crust with a creamy layer of cheesecake and swirls of a pumpkin spiced caramel made with Caramel Creams® candy. These bars are seriously showstoppers! Give this recipe a try, and thank me later!
Yields: 9-12 bars
Prep Time: 30 mins
Cook Time: 40 mins
Chill Time: 2-3 hrs
2 (8-ounce) blocks of full fat cream cheese
1 cup granulated sugar
2 tablespoons sour cream
1/4 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons cornstarch
Graham Cracker Crust
1 ¼ cups graham cracker crumbs
3 tablespoons brown sugar
6 tablespoons salted butter
½ teaspoon cinnamon powder
¼ teaspoon salt
Pumpkin Spice Caramel Swirl
15 Caramel Creams® candies
5 tablespoons brown sugar
¼ cup heavy cream
3 tablespoons salted butter
1 teaspoon pumpkin spice seasoning
¼ teaspoon salt
Preheat the oven to 350°F and prepare a 9x9 or similar size baking dish by lining with parchment paper.
In a microwave safe bowl, melt 6 tablespoons of butter. Add the melted butter to a bowl with the graham cracker crumbs, 2 tablespoons brown sugar, ½ teaspoon cinnamon powder, and ¼ teaspoon of salt. Mix well.
Press the crumb mixture firmly and in an even layer into the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes, then remove and let cool.
Reduce the oven heat to 325°F.
While the crust is cooling, prepare the caramel sauce by adding all of the caramel ingredients into a small saucepan. Heat the caramel ingredients over medium heat while stirring continuously until all of the Caramel Creams® candies have melted.
Once melted, remove from heat and set aside.
In a large bowl, or the bowl of a stand mixer, add the cream cheese and 1 cup granulated sugar.
Beat the cream cheese and sugar with an electric mixer or stand mixer until smooth.
Add the 2 eggs, and beat again until smooth, add the remaining cheesecake ingredients and beat one last time until everything is combined and smooth.
Pour the cheesecake mixture over the cooled crust, and spread into an even layer.
Take tablespoons of the caramel sauce and dot the top of the cheesecake gently so that the caramel sits on top. Make sure to leave about an inch in between the spoonfuls of caramel. You will not use all of the caramel, save any leftover caramel to serve with the finished bars.
Use a chopstick, straw, toothpick, or other similar utensil to drag lines vertically and horizontally through the caramel and cheesecake to create a swirl pattern.
Bake the cheesecake in the 325°F oven for 30-40 minutes or until the center reaches 150°F.
When done baking, remove from the oven and let cool before placing in the fridge to chill for at least 2-3 hours before serving.
When ready to serve, lift the cheesecake bars out of the baking dish and slice into 6-12 squares. Reheat the leftover caramel, and drizzle over the bars. Add a dollop of whipped cream and a Caramel Creams® candy for a special finishing touch!
#NationalCaramelMonth #GoetzeCandy #CaramelCreams
Paid Partnership with Goetze Candy through Collins + Co