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Creamy Salted Caramel Pumpkin Cheesecake Bars

Creamy Salted Caramel Pumpkin Cheesecake Bars - featured image
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Rich, creamy pumpkin cheesecake bars with a buttery graham cracker crust and a salty-sweet salted caramel drizzle. These bars are firm, easy to slice, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • 16 oz full-fat cream cheese, softened
  • 15 oz pumpkin puree
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 large eggs, room temperature
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup salted caramel sauce
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, ¼ cup granulated sugar, and cinnamon. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  4. Pre-bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool.
  5. In a large bowl, beat the softened cream cheese on medium-high speed until smooth and creamy (2-3 minutes). Scrape down sides.
  6. Add 1 cup granulated sugar and brown sugar to the cream cheese. Beat on medium speed until combined.
  7. Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
  8. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Mix on low speed until uniform.
  9. Pour batter over the cooled crust and smooth the top with a spatula.
  10. Bake for 35-40 minutes. The edges should be set, but the center should have a slight jiggle.
  11. Turn off the oven and crack the door open. Let bars cool in the oven for 1 hour.
  12. Remove from oven and let cool completely on a wire rack.
  13. Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
  14. Drizzle salted caramel sauce over the chilled bars. Sprinkle with flaky sea salt.
  15. Use parchment overhang to lift bars out of the pan. Slice into squares with a sharp knife.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. Use pure pumpkin puree, not pumpkin pie mix. For clean slices, dip the knife in hot water and wipe dry between cuts.

Nutrition

Keywords: pumpkin cheesecake, salted caramel bars, fall dessert, pumpkin bars, easy cheesecake, holiday baking

Find it online: https://tomyumy.com/creamy-salted-caramel-pumpkin-cheesecake-bars/