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Perfect Salted Caramel Pumpkin Cheesecake Bars: Easy Fall Dessert

Salted Caramel Pumpkin Cheesecake Bars - featured image
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These salted caramel pumpkin cheesecake bars feature a buttery shortbread crust, a creamy spiced pumpkin cheesecake filling, and a ribbon of salted caramel. They are the perfect easy fall dessert for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (two blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup good quality salted caramel sauce
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add ¾ cup sugar and beat for another minute.
  4. Add eggs one at a time, beating on low after each addition until just combined. Add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix on low until just combined and uniform in color.
  5. Pour the pumpkin cheesecake filling over the pre-baked crust and spread evenly. Dollop teaspoons of caramel sauce over the surface, then gently swirl with a butter knife or skewer to create ribbons.
  6. Bake for 35 to 40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when shaken.
  7. Let the bars cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Use the parchment paper handles to lift the slab out of the pan. Slice into 16 squares with a sharp knife, wiping clean between cuts. Drizzle with extra caramel sauce and sprinkle with flaky sea salt before serving.

Notes

Room temperature cream cheese and eggs are crucial for a smooth batter. Do not overmix the batter to avoid cracks. The jiggle test is better than a toothpick for doneness. For clean slices, chill completely and wipe the knife between cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, salted caramel, fall dessert, pumpkin dessert, cheesecake bars, easy dessert, Thanksgiving dessert

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