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Salted Caramel Pumpkin Cheesecake Bars with Manuela

CookThis weekend we are living for Cooking with Manuela's 

Salted Caramel Pumpkin Cheesecake Bars

plated on our Concentrix White and Cobalt Blue collections! They are a great decadent dessert to round out any dinner party, and the recipe can easily be made into individual portions and baked in our single-serving ramekins!


What You'll Need:

YIELD: 8-inch (20 cm) square dessert cut into 16 small bars
    For the crust:
    • 9 graham cracker sheets, crushed (140 gr)
    • 9 ginger snap cookies (80 gr)  
    • 3 oz (80 gr) unsalted butter, melted
    • 2 tablespoon brown sugar
    For the filling:
    • 24 oz (680 gr) cream cheese
    • 1 cup packed (180 gr) brown sugar  
    • 1 1/2 cups (420 gr) pumpkin puree
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 2 tablespoons cornstarch
    For the caramel sauce:
    • 3/4 cup (150 gr) sugar
    • 2 oz (55 gr) unsalted butter
    • 4 oz (120 ml) heavy cream
    • 1/4 teaspoon sea salt 

    Head over to Cooking with Manuela to get the deets!: