Salted Pumpkin Caramel Cheesecake Bars

  • Servings: bars
  • Serving Size: 16
  • Nutrition: See Below
  • Prep Time: 25 Minutes
  • Cook Time: 45 Minutes

Ingredients

  • CRUST
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup salted mini pretzels
  • 3 whole graham crackers
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons butter
  • FILLING
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (15 oz.) can pumpkin
  • 1 (8 oz.) package light cream cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup salted mini pretzels
  • 1/3 cup dry roasted peanuts
  • 1/4 cup mini chocolate chips

Instructions

  • For Crust: HEAT oven to 350°F. Line 8x8-inch baking pan with foil, extending foil over edges. Spray with no-stick cooking spray. Pulverize pretzels, graham crackers, brown sugar and cinnamon into a fine crumb in food processor. Transfer to medium bowl and stir in butter. Mix well. Press evenly in bottom of prepared pan.
  • For Filling: MIX eggs and brown sugar in large bowl with electric mixer. Add sweetened condensed milk, pumpkin, cream cheese, salt, cloves and nutmeg. Mix until smooth; pour on top of crust. Top with pretzel pieces, peanuts and chocolate chips. Cover pan with foil. Bake 20 minutes. Remove foil and bake an additional 20 to 25 minutes until filling is set. Refrigerate at least 2 1/2 hours. Remove from pan using foil. Remove foil and cut into bars.
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