These salted caramel pumpkin cheesecake bars are the PERFECT fall dessert. From their crunchy ginger biscuit crust to the creamy pumpkin cheesecake filling, the textures and flavours are simply divine. And let’s not forget the luxurious salted caramel layer, which takes this pumpkin dessert to a whole new level.
Pre-heat the oven to 355 ºF (180 ºC) and line an 8 x 8 inch (20 x 20 cm) square baking tin with baking/greaseproof paper.
You can scale up the recipe with no problems, but you will have to increase the baking time slightly.
Mix together the gingernut cookie crumbs and melted butter, then press them into the lined baking tin to form a firm, even layer.
Bake at 355 ºF (180 ºC) for 10 minutes, then remove from the oven and allow to cool slightly.
Reduce the oven temperature to 320 ºF (160 ºC).
Mix all the pumpkin cream cheese filling ingredients together until smooth, then transfer the filling on top of the baked crushed cookie crust.
Bake at 320 ºF (160 ºC) for about 1 hour, or until the middle is still slightly wobbly when you shake the baking tin.
Allow to cool at room temperature, then transfer into the fridge for at least 1 hour before pouring over the salted caramel sauce (see below).
In a pot or saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep amber colour.
Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!)
Allow to cook for 2 - 3 minutes.
Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)
Add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool until warm.
Pour the warm salted caramel over the chilled cheesecake bars, and return them to the fridge to chill for a minimum of 4 hours or preferably overnight.
I recommend cutting the cheesecake bars directly out of the fridge, with a lightly greased knife to prevent the caramel from sticking.
The salted caramel pumpkin cheesecake bars keep well in an airtight container in the fridge for 4 - 5 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).