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Caramelized Pumpkin Cheesecake Bars

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 5 hours
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Caramelized Pumpkin Cheesecake Bars combine a buttery spiced graham cracker crust, a silky pumpkin cheesecake filling, and swirls of gooey caramel. Baked to perfection and cut into easy-to-serve squares, they’re a cozy fall treat that’s perfect for holiday gatherings, potlucks, or a sweet weekend bake.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup brown sugar

  • 1/2 tsp ground cinnamon

  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 large eggs

  • 3/4 cup canned pumpkin puree

  • 1/2 tsp vanilla extract

  • 1 tsp pumpkin pie spice

  • 1/4 tsp salt

For the Caramel Swirl:

  • 1/3 cup caramel sauce (store-bought or homemade)

  • Sea salt for garnish (optional)

 

Instructions

1. Preheat Oven:

  • Preheat oven to 325°F (160°C).

  • Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Crust:

  • In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.

  • Press evenly into the bottom of the prepared pan.

  • Bake for 8–10 minutes, then set aside to cool slightly.

3. Make the Filling:

  • In a large bowl, beat cream cheese until smooth.

  • Add granulated sugar and brown sugar and beat until fluffy.

  • Mix in eggs, one at a time, then add pumpkin, vanilla, pumpkin pie spice, and salt. Beat until fully combined and smooth.

4. Assemble the Bars:

  • Pour cheesecake filling over the baked crust and smooth the top.

  • Spoon caramel sauce in lines or dollops across the top, then swirl gently with a knife or skewer.

  • Optional: sprinkle a pinch of sea salt for a salted caramel touch.

5. Bake:

  • Bake for 35–40 minutes, or until the center is just set and slightly wobbly.

  • Cool completely, then refrigerate for at least 4 hours (overnight is best).

6. Serve:

  • Lift bars out using parchment, cut into squares, and serve chilled.

 

Notes

  • For a crunchier crust, bake for a few extra minutes before adding the filling.

  • Add chopped pecans or crushed gingersnaps to the crust for extra texture.

  • Store bars in the fridge for up to 5 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/caramelized-pumpkin-cheesecake-bars.htm