Caramel-Pumpkin Cheesecake Squares

By Ingrid Gangestad
The shortbread crust provides a base for a caramely pumpkin cheesecake. Top it off with a sprinkle of sea salt for a unique and indulgent, seasonal dessert.
  • Course: Dessert


  • All Purpose Flour
  • Butter
  • canned pumpkin
  • Caramels
  • Cream cheese
  • Egg
  • flaked sea salt
  • milk
  • pumpkie pie spice
  • sugar


  1. Heat oven to 400°F. In medium bowl, beat butter and 1/4th cup sugar with electric mixer until blended. Stir in flour until crumbly. Press firmly into 8-inch square pan. Bake 15 minutes or until golden and firm. Reduce oven to 350°F.
  2. Place all but 8 caramels in microwavable bowl. Add 2 tablespoons milk. Microwave on High 1 minute 30 seconds, stirring halfway through, until melted. Pour over baked crust.
  3. In large bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until smooth. Add pumpkin, egg and pumpkin pie spice
  4. Bake 25 to 30 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. To serve, in microwavable bowl, heat remaining caramels with the 2 teaspoons milk 30 seconds