Tuesday, October 29, 2013

Chocolate Caramel Pumpkin Cheesecake Bars


I have a confessions to make.  It's about my six-pack.  My six-pack of canned pumpkin, that is. (Why?  What did you think I was talking about?) It's almost gone and I'm thinking about going back to Costco and buying another one. Is that wrong?


These Chocolate Caramel Pumpkin Cheesecake Bars are a perfect alternative to pie.  And we all know that pie month is just around the corner!  They start with an Oreo crust. And an Oreo crust, my friends, is a perfect reason to make just about anything! Simply pulse the entire package with some melted butter in a food processor.


Or if you don't have a food processor, like me (I know, it's shocking), simply put them in a gallon freezer ziploc bag and beat them into submission with a rolling pin. Either way works. It's all good.


Pat the Oreos into a parchment lined 9x13 baking pan. It just makes scooping out the pieces that much easier. Mix the filling mixture until creamy and smooth and pour it on top of the crust.


Bake at 350 degrees for about 30 minutes or until set.  It's creamy and delicious and tastes great just like it is, but go that extra step and add the caramel sauce. The sweet notes of the caramel give a lovely counterpoint to the dark chocolate crust


Simply add 2 tablespoons of milk to a bag of caramel nibs and microwave for 1 minute. Stir.


Continue to microwave in 30 second intervals, stirring between each, until you have a smooth and drippy sauce.


How beautiful is that?




Chocolate Caramel Pumpkin Cheesecake Bars

Crust:

1 14 ounce package Oreos, crushed
2 tablespoons butter, melted.


Filling:

2 8-ounce packages cream cheese
1 1/2 cups sugar
1 cup canned pumpkin
4 eggs
2 teaspoons vanilla extract
1 tablespoon cinnamon
1 teaspoon allspice
pinch of salt

Cream sugar and cream cheese.  Add pumpkin, vanilla, cinnamon, allspice and salt.  Mix until well blended.  Add eggs, one at a time until incorporated.

Pour filling on top of Oreo crust.  Bake at 350 degrees for 30 - 35 minutes or until set.

Chill and serve with Caramel Sauce.  Keep refrigerated.

Caramel Sauce:
1 bag Caramel Nibs
2 tablespoons milk

In a microwave safe bowl, mix caramel and milk.  Microwave 1 minute on high.  Stir.  Microwave for 30 more seconds.  Stir.  Repeat until melted and combined.  Drizzle over Chocolate Pumpkin Cheesecake Bars.



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4 comments:

  1. That looks SO amazingly delicious. I love pumpkin and caramel together and have been indulging in a few too many pumpkin salted caramel shakes from Culver's... maybe I should just make these bars. :)

    ReplyDelete
  2. Your Cheesecake Bars will be a very special treat! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. This looks pretty decadent, but the pumpkin keeps it healthy right? Never seen caramel nibs, where did you find those?
    Jenna

    ReplyDelete
  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Miz Helen

    ReplyDelete