Pumpkin-Caramel Cheesecake Bars Recipe

Name: Pumpkin-Caramel Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups Bisquick reduced-fat baking mix; 2 cups packed brown sugar; ¼ cup chopped pecans, toasted*; ¼ cup firm butter or ¼ cup margarine; 2 (8 ounce) packages reduced-fat cream cheese, softened; 2 tablespoons Bisquick reduced-fat baking mix; 1 cup non-fat vanilla yogurt; 1 (15 ounce) can pumpkin (not pumpkin pie mix); ¾ cup egg substitute; ¼ cup fat-free caramel topping; chopped pecans; additional caramel topping, if desired

Servings: persons

1 ⅓ cups Bisquick reduced-fat baking mix
2 cups packed brown sugar
¼ cup chopped pecans, toasted*
¼ cup firm butter or ¼ cup margarine
2 (8 ounce) packages reduced-fat cream cheese, softened
2 tablespoons Bisquick reduced-fat baking mix
1 cup non-fat vanilla yogurt
1 (15 ounce) can pumpkin (not pumpkin pie mix)
¾ cup egg substitute
¼ cup fat-free caramel topping
chopped pecans
additional caramel topping, if desired

1
Heat oven to 375F Stir together 1 1/3 cups Bisquick mix, 1/2 cup of the brown sugar and the toasted pecans in medium bowl.
2
Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
3
Pat into bottom of ungreased 15 1/2x10 1/2x1 inch pan.
4
Bake 10 minutes.
5
Beat cream cheese, 2 tablespoons Bisquick mix and the remaining 1 1/2 cups brown sugar in large bowl on medium speed until fluffy.
6
Beat in yogurt, pumpkin, egg product and 1/4 cup caramel topping on low speed until blended.
7
Pour over crust.
8
Bake 45 to 50 minutes or until knife inserted in center comes out clean.
9
Cool completely, about 3 hours.
10
Sprinkle with chopped pecans and drizzle with additional caramel topping.
11
*To toast pecans, bake uncovered in ungreased shallow pan in 350F oven about 10 minutes, stirring occasionally, until golden brown.
12
Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

975

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ⅓ cups Bisquick reduced-fat baking mix, 2 cups packed brown sugar, ¼ cup chopped pecans, toasted*, ¼ cup firm butter or ¼ cup margarine, and more.

Yes, Pumpkin-Caramel Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Caramel Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions