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Perfect Salted Caramel Pumpkin Cheesecake Bars: Easy Fall Dessert

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These Perfect Salted Caramel Pumpkin Cheesecake Bars are the ultimate fall dessert, featuring a creamy cheesecake layer, smooth pumpkin layer, crunchy graham cracker crust, and gooey salted caramel. They’re quick to make, use simple ingredients, and are perfect for Thanksgiving, Friendsgiving, or any fall gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons heavy cream
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream, room temperature
  • 1 teaspoon flaky sea salt
  • Flaky sea salt for sprinkling (optional)
  • Whipped cream for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a food processor, pulse graham crackers into fine crumbs. Transfer to a medium bowl, add ¼ cup sugar and ½ teaspoon cinnamon, and stir. Pour in melted butter and mix until crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until fragrant and lightly golden. Set aside to cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat for another minute.
  5. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add vanilla and flour, mix on low until just combined.
  6. Pour cheesecake batter over cooled crust and spread into an even layer.
  7. In a separate bowl, whisk together pumpkin puree, ¼ cup granulated sugar, brown sugar, 1 egg, pumpkin pie spice, ½ teaspoon cinnamon, and 2 tablespoons heavy cream until smooth.
  8. Gently spoon pumpkin mixture over cheesecake layer and spread evenly.
  9. Bake for 45-50 minutes. Edges should be set and slightly puffed, center should jiggle slightly. Turn off oven, crack door open, and let bars sit in cooling oven for 10 minutes.
  10. Remove pan from oven and cool completely on a wire rack, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. To make caramel: Place 1 cup sugar in a light-colored saucepan over medium heat. Stir constantly until sugar melts into a deep amber color, about 6-8 minutes.
  12. Remove from heat. Immediately add butter pieces and stir vigorously until melted and incorporated.
  13. Slowly pour in ½ cup heavy cream while stirring. Stir until smooth. Remove from heat and stir in 1 teaspoon flaky sea salt. Let cool to room temperature.
  14. Once bars are fully chilled, use parchment overhang to lift them out of pan. Cut into 16 squares.
  15. Drizzle salted caramel over bars just before serving. Sprinkle with additional flaky sea salt if desired. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Don’t overmix the cheesecake batter to avoid cracks. The water bath is optional; for these bars, it’s not necessary. Make caramel from scratch for best flavor; store-bought can be used in a pinch. Bars taste even better the next day. Store in refrigerator for up to 5 days; freeze for up to 3 months.

Nutrition

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

Find it online: https://gleefulfork.com/perfect-salted-caramel-pumpkin-cheesecake-bars-easy-fall-dessert/