FREE Shipping & LIFETIME GUARANTEE On All Orders! details
Restocks are on their way! Unfortunately due to high demand, we are unable to reserve or take preorders on any items. Sign up for restock notifications on the product page so you can be the first to know when an item is back! Thanks for your patience and we look forward to upgrading you to Tuxton soon!

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!: https://cookingwithmanuela.blogspot.com/2019/12/salted-caramel-pumpkin-cheesecake-bars.html

    BACK TO TOP