Pumpkin Turtle Cheesecake Bars

  • 1 ½ c. graham cracker crumbs
  • ¼ c. butter, melted
  • 1 (8 oz.) pkg. cream cheese
  • ½ c. granulated sugar
  • 1 egg
  • 1 c. Greek yogurt
  • ½ c. pumpkin puree
  • 1 tsp. cornstarch
  • 1 tsp. cinnamon
  • ⅛ tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1 c. caramel sauce (I used a salted caramel ice cream sauce I like)
  • 1 c. praline pecans or regular pecans, chopped
  • 1 c. dark chocolate chips
  • 1 T. coconut oil

Preheat the oven to 300° F. Prepare a small baking pan by spraying it with cooking spray.

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into on the bottom of the baking pan; bake for 15 - 20 minutes.

While the crust is baking, combine the cream cheese and sugar. Mix until well combined with an electric mixer. Add the egg and mix again. Add the Greek yogurt, pumpkin puree, cornstarch, cinnamon, nutmeg, and vanilla extract. Mix until well combined with an electric mixer.

Bake the bars for about 25 minutes until the center does not jiggle. Cool completely.

To top the bars, drizzle the caramel sauce generously over the top of the bars. If desired, sprinkle the top of the caramel on the bars with praline pecans or chopped pecans. Combine the chocolate chips and coconut oil in a small bowl and microwave at 30 second intervals until fully melted; drizzle the melted chocolate over the caramel on the bars. Cool completely in the refrigerator before slicing and serving. Store any unused bars covered in the refrigerator.

  • Yields: 12 servings
  • Preparation Time: 1 hour