Pumpkin Caramel Cheesecake Bars with a Streusel Topping

Delicious pumpkin cheesecake bars � two layers of cheesecake on a delicious cinnamon graham cracker crust all topped with an easy streusel and caramel sauce.

Ingredients

Crust

• 1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
• 1/4 cup white sugar
• 1 tablespoon brown sugar
• 6 tablespoons butter melted

Cheesecake

• 2 packages (8 ounces each) full fat cream cheese at room temperature
• 1/2 cup + 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not entire can)
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Streusel and Topping

• 1/2 cup brown sugar packed
• 1/2 cup white flour
• 1/4 cup quick cooking oats
• 1/4 teaspoon cinnamon
• 1/4 cup butter softened (not melted)
• 1 teaspoon vanilla extract
• Salted or plain caramel to top bars with

Instructions 

1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan.
3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
4. Visit Pumpkin Caramel Cheesecake Bars with a Streusel Topping @ chelseasmessyapron.com For Recipe Instructions.

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