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:
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1 1/2 cups graham cracker crumbs
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1/4 cup brown sugar
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1/2 tsp ground cinnamon
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6 tbsp unsalted butter, melted
For the Cheesecake Filling:
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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1/4 cup brown sugar
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2 large eggs
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3/4 cup canned pumpkin puree
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1/2 tsp vanilla extract
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1 tsp pumpkin pie spice
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1/4 tsp salt
For the Caramel Swirl:
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1/3 cup caramel sauce (store-bought or homemade)
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Sea salt for garnish (optional)
Instructions
1. Preheat Oven:
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Preheat oven to 325°F (160°C).
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Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Crust:
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In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
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Press evenly into the bottom of the prepared pan.
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Bake for 8–10 minutes, then set aside to cool slightly.
3. Make the Filling:
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In a large bowl, beat cream cheese until smooth.
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Add granulated sugar and brown sugar and beat until fluffy.
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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:
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Pour cheesecake filling over the baked crust and smooth the top.
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Spoon caramel sauce in lines or dollops across the top, then swirl gently with a knife or skewer.
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Optional: sprinkle a pinch of sea salt for a salted caramel touch.
5. Bake:
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Bake for 35–40 minutes, or until the center is just set and slightly wobbly.
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Cool completely, then refrigerate for at least 4 hours (overnight is best).
6. Serve:
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Lift bars out using parchment, cut into squares, and serve chilled.
Notes
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For a crunchier crust, bake for a few extra minutes before adding the filling.
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Add chopped pecans or crushed gingersnaps to the crust for extra texture.
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Store bars in the fridge for up to 5 days or freeze for up to 2 months.