Bar desserts are one of my favorite things to bake … especially when they are cheesecake bars!  Throw in some chocolate, pumpkin spice, sugar cookie crust and caramel sauce … they are sure to be a crowd pleaser!

I’ve shared a similar cheesecake bar recipe in the past and just made a few changes to create a new flavor.  Personally, I love recipes that are versatile like that!

Baking a dessert in one pan and cutting it up into 20 individual servings sure can be a time saver this time of year.  These bars can be made and stored in the fridge for several days … great to make ahead of time!

This is what you will need …

Chocolate Pumpkin Spice Cheesecake Bars with Sugar Cookie Crust

• 1 – 16.5 ounce tube of Sugar Cookie Dough (at room temperature)
• 8 ounces cream cheese (softened)
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla bean paste (or extract)
• 1 Ovation Milk Chocolate Pumpkin Spice Break a Part
• Caramel Sauce (I used Smucker’s) & candy pumpkins for garnish

1. Heat oven to 350°F.  Press dough evenly in a greased 9″ x 13″ baking pan.
2. In a small mixing bowl, beat cream cheese  and sugar.  Add egg and vanilla, beat until smooth.
3. Break candy a part according to package directions.  You will have 20 candy sections, lay candy sections in rows (4 x 5) on sugar cookie dough.
4. Pour cheesecake mixture over candy and spread evenly.
5. Bake for 30-35 minutes or until edge of crust is light golden brown.
6. Cool completely, cut into 20 bars, refrigerate.  Serve with caramel sauce.

I found that using the Break a Part candy was a nice way to add a tasty little surprise in each bar, it was so easy to do and tasted great!  The entire family enjoyed these bars … especially with the caramel sauce added.

I will be sharing another version of this dessert tomorrow … please stop by and check it out 😉

Thank you to SweetWorks for supplying the Ovation Milk Chocolate Pumpkin Spice Break a Part!

I always enjoy your comments!

♦  I share my stuff at these fun parties  ♦