Go Back

Caramelized Pumpkin Cheesecake Bars

These Caramelized Pumpkin Cheesecake Bars are a delightful treat, blending a graham cracker crust with a creamy pumpkin filling and swirls of rich caramel, perfect for autumn celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Use gluten-free graham crackers for a gluten-free option.
  • 1/2 cup melted butter Helps to bind the crust together.
  • 1/4 cup granulated sugar Adds sweetness to the crust.
For the cheesecake filling
  • 16 oz cream cheese, softened Brings creamy, tangy flavor.
  • 1 cup powdered sugar Ensures a smooth and sweet cheesecake filling.
  • 1 teaspoon vanilla extract Adds warmth to the cheesecake.
  • 1 cup pumpkin puree The star ingredient for fall flavor.
  • 1 teaspoon ground cinnamon Enhances the pumpkin flavor.
  • 1/2 teaspoon ground nutmeg Adds a slightly nutty, sweet flavor.
  • 1/4 teaspoon ground cloves Brings a warm, aromatic touch.
  • 1/2 cup caramel sauce Swirled into the cheesecake layers.
  • 1 teaspoon sea salt Balances the sweetness.
  • 1/2 cup caramel topping for drizzling For finishing touches.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. Make the crust by combining graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Press this mixture into the bottom of your prepared baking pan.
  3. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract until completely combined and fluffy.
  4. Add the pumpkin puree, ground cinnamon, nutmeg, and cloves. Beat until well incorporated and the filling is velvety smooth.
  5. Spread the pumpkin cheesecake mixture evenly over the graham cracker crust in the pan.
  6. Drizzle caramel sauce over the top of the cheesecake layer, then swirl it in with a knife.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until the edges are set and the center has just a slight jiggle.
  2. Allow the bars to cool at room temperature before refrigerating them for at least 2 hours or overnight to fully set.
Serving
  1. Lift the bars out of the pan using the parchment paper, slice into squares, and drizzle a little extra caramel topping on each piece.
  2. Serve with a dollop of whipped cream on the side.

Notes

For extra flavor, add a splash of bourbon to the pumpkin mixture. Adjust chilling time in warmer months for firm bars. Can add chocolate ganache on top or sprinkle chopped pecans for texture.