Salted Caramel Pumpkin Cheesecake Bars Irresistible No Fail

Name: Salted Caramel Pumpkin Cheesecake Bars
Prep time: 30 min
Cook time: 45 min
Total time: 360 min
Ingredients: 1 1/2 cups graham cracker crumbs (from about 10 full sheets); 6 tablespoons unsalted butter (melted); 1/4 cup granulated sugar; salt (a tiny pinch); 16 ounces cream cheese (full fat block, softened); 3/4 cup granulated sugar; 1/4 cup light brown sugar (packed); 1 cup pumpkin puree (100% pure, not pumpkin pie filling); 3 large eggs (at room temperature); 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/2 teaspoon ginger (ground); 1/4 teaspoon nutmeg (ground); 1/8 teaspoon cloves (ground); salt (a pinch); 1 cup granulated sugar; 6 tablespoons unsalted butter (cut into pieces); 1/2 cup heavy cream (at room temperature); 1 teaspoon flaky sea salt

Published:

November 9, 2025

By:

katya bou

Salted Caramel Pumpkin Cheesecake Bars : Salted Caramel Pumpkin Cheesecake Bars Irresistible No Fail

An Autumn Ritual: Salted Caramel Pumpkin Cheesecake Bars

Have you ever wondered if it’s possible to capture the entire feeling of autumn in a single bite? The crisp air, the warm afternoon sun on your face, the sound of leaves crunching underfoot, the cozy scent of spice drifting from the kitchen. It’s a question I ask myself every year when the pines outside our Bend, Oregon home start to smell a little sharper and the light begins to fade a little sooner. For me, the answer is found in this recipe for Salted Caramel Pumpkin Cheesecake Bars. It’s more than just a dessert; it’s the story of a season, a tangible piece of comfort you can hold in your hand.

This isn’t just another one of those average pumpkin dessert recipes. It started years ago as a way to combine my love for classic, creamy cheesecake with the earthy sweetness of pumpkin that defined my Midwestern childhood. I wanted something easier than a full cheesecake, something portable enough for a fall picnic or to hand to the kids after an afternoon of jumping in leaf piles. Over time, with Ethan’s encouragement and the discerning palates of Olivia and James acting as my official taste testers, these layered pumpkin cheesecake bars evolved. The buttery graham cracker crust became the sturdy foundation, the pumpkin cheesecake layer grew creamier and more perfectly spiced, and the final flourish, a generous salted caramel drizzle, became its signature. Making these bars has become a ritual in our house, a way to slow down and mark the beautiful, fleeting transition of the seasons. It’s a recipe that invites you to find meaning in the simple act of baking, transforming your kitchen into a sanctuary of warmth and delicious anticipation.

Why You’ll Love These Salted Caramel Pumpkin Cheesecake Bars

There are some recipes that feel like a warm hug, and this is one of them. Every time I pull a pan of these gooey salted caramel pumpkin cheesecake bars from the oven, our home fills with the richest, most comforting aroma of cinnamon, pumpkin, and toasted sugar. Ethan, my husband, always wanders into the kitchen at that exact moment, camera in hand, trying to capture the magic. But the real magic is in the sharing and the tasting. These bars have become one of our family’s most requested fall dessert ideas, and I know they’ll find a special place in your heart and home too. This is more than just a sweet treat; it’s an experience, a perfect example of what makes autumn cheesecake flavors so irresistible.

Here’s why you will fall head over heels for this homemade salted caramel pumpkin cheesecake bar recipe:

An Irresistible Flavor Symphony: Imagine a crisp, buttery graham cracker crust, followed by a velvety smooth, pumpkin spiced cheesecake filling that is rich but not heavy. Atop that creamy layer sits a luscious, homemade salted caramel that pools and drips in the most delightful way. Each bite is a perfect balance of sweet, salty, and spiced. It’s a truly sophisticated yet comforting salted caramel cheesecake experience in an easy to eat bar form.
Surprisingly Simple to Make: Do not let the beautiful layers fool you. This easy salted caramel pumpkin cheesecake bars recipe is incredibly straightforward and forgiving. There is no need for a complicated water bath or fears of a cracking cheesecake. The steps are simple, the ingredients are accessible, and the result is a professional looking dessert that will make you feel like a pastry chef. It’s the kind of recipe that builds confidence in the kitchen.
The Ultimate Make Ahead Dessert: This is one of my favorite secrets for stress free entertaining, especially when planning for the holidays. These bars are not just good when made ahead; they are actually better. Making them a day or two in advance allows the flavors to meld and deepen and the cheesecake to set up perfectly. This makes them one of the most reliable Thanksgiving dessert recipes you can have in your arsenal, freeing you up to focus on the main course.
A Crowd Pleasing Favorite: Whether you’re bringing a dessert to a potluck, a school event, or hosting a family dinner, these bars are guaranteed to disappear. They appeal to everyone, from kids who love the sweet caramel to adults who appreciate the nuanced pumpkin spice. They are easier to serve than a traditional pie or cake, making them perfect for gatherings of any size. If you are looking for the best pumpkin cheesecake bars with caramel sauce, your search has officially ended.

Ingredients for Salted Caramel Pumpkin Cheesecake Bars

One of the things I love most about this recipe is how it transforms simple, familiar pantry staples into something truly extraordinary. Here’s what you’ll need to create this little piece of autumn magic.

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs (from about 10 full sheets)
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
A tiny pinch of salt

For the Pumpkin Cheesecake Filling:

16 ounces (two 8 ounce blocks) full fat block cream cheese, softened to room temperature
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 cup canned pumpkin puree (make sure it’s 100% pure pumpkin, not pumpkin pie filling)
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
A pinch of salt

For the Salted Caramel Drizzle:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream, at room temperature
1 teaspoon flaky sea salt

Ingredient Substitutions:

Gluten Free: You can easily substitute the graham crackers with your favorite gluten free shortbread or vanilla cookies to make the crust.
Spices: If you have pumpkin pie spice on hand, you can use 1 ¾ teaspoons of it in place of the individual spices.
Caramel: While I adore the homemade version, in a pinch you can use a high quality store bought salted caramel sauce. Just warm it slightly before drizzling.

How to Make Salted Caramel Pumpkin Cheesecake Bars

The process of making these bars is a story in itself. It begins with the simple crunch of graham crackers and ends with the glossy swirl of caramel. Each step is a small moment of creation, a kitchen ritual that brings so much joy. So, put on some music, pour yourself a cup of tea, and let’s bake together.

Step by Step Instructions

Prepare for Baking: First, preheat your oven to 350°F (175°C). Take a 9×13 inch baking pan and line it with parchment paper, allowing some overhang on the sides. This little trick will make it so much easier to lift the bars out later.
Make the Graham Cracker Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and the pinch of salt. Pour in the melted butter and stir with a fork until all the crumbs are evenly moistened. The mixture should feel like damp sand. Press this mixture firmly and evenly into the bottom of your prepared pan. I use the bottom of a measuring cup to get it nice and compact. Bake the crust for 10 minutes. This pre baking step ensures it stays crisp. Set it aside to cool slightly while you prepare the filling.
Create the Creamy Filling: In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese on medium speed until it is completely smooth and free of lumps. This is the most important step for a velvety texture. Scrape down the sides of the bowl. Add the granulated sugar and brown sugar and beat until smooth.
Add the Pumpkin and Spices: Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix on low speed until just combined. Be careful not to overmix here.
Incorporate the Eggs: Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Overmixing after adding eggs can incorporate too much air, which can cause the cheesecake to crack. So, be gentle.
Bake the Cheesecake: Pour the beautiful, orange hued filling over your pre baked crust and spread it into an even layer with a spatula. Bake for 35 to 45 minutes. You’ll know it’s done when the edges are set and the center has a very slight jiggle to it. It shouldn’t be liquidy, but it shouldn’t be rock solid either.
Cool Completely: Turn off the oven and let the pan cool in the oven with the door cracked open for about 1 hour. This slow cooling process also helps prevent cracks. Then, remove the pan from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover it and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. Do not rush this step. A cold cheesecake is firm and easy to cut.
Make the Salted Caramel: While the cheesecake chills, or just before you’re ready to serve, you can make the decadent salted caramel drizzle. For a shortcut, you can also use a great store bought sauce or try this fantastic homemade Salted Caramel Sauce recipe. To make your own, melt the sugar in a saucepan over medium heat, stirring occasionally until it turns into a beautiful amber colored liquid. Carefully add the butter; the mixture will bubble up. Once the butter is melted, slowly whisk in the heavy cream. Let it bubble for one minute, then remove from the heat and stir in the sea salt. Let the caramel cool for about 15 minutes before using. It will thicken as it cools.
Assemble and Serve: Once the cheesecake is fully chilled, use the parchment paper overhangs to lift it out of the pan. Drizzle the cooled salted caramel generously over the top. You can cut the bars into squares and serve immediately.

Pro Tips & Variations

Over the years, I’ve learned a few simple tricks that take these caramel pumpkin bars from great to absolutely unforgettable. Think of these as little secrets passed from my kitchen to yours, whispered over a warm stove. The beauty of a recipe like this is its versatility. You can stick to the classic or use it as a canvas for your own creativity. It’s one of the best cheesecake bar recipes for personalizing.

My Best Pro Tips:

Room Temperature is Key: I cannot stress this enough. For the creamiest, smoothest cheesecake filling, your cream cheese and eggs must be at room temperature. Cold cream cheese is the number one cause of lumpy cheesecake. I usually set my ingredients out on the counter an hour or two before I start baking.
Don’t Overmix the Filling: Once you add the eggs, mix on the lowest speed and only until they are just incorporated. Overmixing creates air bubbles that expand in the oven and can cause the dreaded cracks as the cheesecake cools. We want density and creaminess, not a soufflé.
Patience is an Ingredient: The cooling and chilling process is crucial. Cooling the bars slowly in the oven with the door ajar helps prevent sudden temperature changes that lead to cracks. Chilling for at least four hours (or overnight) is non negotiable. It allows the cheesecake to set up properly, ensuring clean cuts and the perfect texture.
For Perfectly Clean Slices: To get those beautiful, sharp edges you see in bakeries, use a large, sharp knife. Dip the knife in hot water and wipe it clean between each and every cut. This melts any cheesecake residue off the blade, giving you a perfectly clean slice every time. Ethan, my photographer husband, taught me this trick for getting photo worthy desserts.

Fun Variations to Try:

Gluten Free Pumpkin Bars: Making a gluten free version is incredibly easy. Simply swap the graham crackers for gluten free ones. Many brands make excellent gluten free graham crackers, or you could use a crust made from ground almonds and butter for a different flavor profile.
Nutty Graham Cracker Crust: For an extra layer of flavor and texture, add ½ cup of finely chopped toasted pecans or walnuts to your graham cracker crust mixture. The nutty flavor is a wonderful complement to the pumpkin and caramel.
Chocolate Drizzle: If you have chocolate lovers in your house, try adding a second drizzle of melted dark chocolate over the salted caramel. The slight bitterness of the dark chocolate beautifully balances the sweetness of the caramel and the richness of the cheesecake.
Spiced Whipped Cream: Instead of the salted caramel, you can top these bars with a simple, elegant dollop of homemade whipped cream. To give it an autumnal twist, add a pinch of cinnamon and a tablespoon of maple syrup while you’re whipping the cream. This is a lovely lighter option. Or, serve it alongside for double the creamy goodness.

Serving Suggestions

For me, the way a dish is served is part of its story. These Salted Caramel Pumpkin Cheesecake Bars are a statement on their own, but pairing them thoughtfully can elevate the whole experience from a simple dessert to a cherished memory. In our home, these bars often mark the centerpiece of a cozy afternoon break or the grand finale to a special meal. They are true stars among pumpkin caramel desserts for fall.

I love serving these bars slightly chilled, straight from the refrigerator. The contrast between the cool, creamy cheesecake and the soft, room temperature caramel is simply divine. A warm mug is the perfect companion. A rich, dark roast coffee cuts through the sweetness beautifully, while a spiced chai latte or a simple cup of Earl Grey tea complements the warm spices in the filling. For the kids, a small glass of cold milk is all that’s needed.

When these bars are part of a larger dessert spread, especially for a holiday like Thanksgiving, I like to place them alongside other fall favorites that offer different textures and flavors. They are wonderful next to a classic pumpkin pie, showing two delicious sides of the same star ingredient. For a bit of variety, they also pair nicely with a rustic apple pie or even some simple, buttery shortbread cookies. The idea is to create a landscape of flavors for your guests to explore. After a hearty meal of classic bread stuffing and roasted turkey, a platter of these beautiful desserts is a welcome sight.

Storage & Reheating

Because these bars are even better the next day, they are a dream for making ahead. Proper storage is key to keeping them fresh and delicious.

In the Refrigerator:
Once the bars have cooled and been cut, store them in an airtight container in the refrigerator. I like to place a small piece of wax paper between layers if I need to stack them, to prevent the caramel from making everything stick together. They will keep beautifully in the fridge for up to 5 days. The flavors will actually meld and become even richer after a day or two.

In the Freezer:
Yes, you can absolutely freeze these pumpkin cheesecake bars! They freeze wonderfully. For best results, place the cut bars on a baking sheet and freeze them until solid. This prevents them from sticking together. Once they are firm, wrap each bar individually in plastic wrap and then place them in a freezer safe zip top bag or container. They can be frozen for up to one month.

Thawing:
To enjoy a frozen bar, simply take it out and let it thaw in the refrigerator for a few hours, or on the counter for about 30 minutes to an hour if you’re in a hurry. I find they are best when eaten still slightly chilled. There is no need for reheating; these bars are meant to be served cool.

FAQ about Salted Caramel Pumpkin Cheesecake Bars

I get so many wonderful questions about this recipe, so I’ve gathered the most common ones here. My hope is that these answers help you feel confident and excited to bake.

1. Can I use pumpkin pie filling instead of pumpkin puree?
This is a great question. The answer is no, you should not substitute pumpkin pie filling for pumpkin puree. Pumpkin pie filling is pre sweetened and pre spiced, which will throw off the flavor and sweetness levels of this recipe. You want 100% pure canned pumpkin to have full control over the spices and sugar.

2. Why did my cheesecake layer crack?
Cheesecake cracks are usually caused by one of three things: overmixing the batter (especially after adding the eggs), baking it in an oven that is too hot, or cooling it too quickly. To avoid cracks, mix your filling on low speed, make sure your ingredients are at room temperature, and follow the slow cooling instructions in the recipe. But even if it does crack, don’t worry. The delicious salted caramel drizzle will cover any imperfections beautifully.

3. Can I make this in a round springform pan instead of a 9×13 pan?
Yes, you can. This recipe will work in a 9 inch or 10 inch round springform pan to create a classic salted caramel cheesecake. The baking time will likely be longer, closer to 55 to 65 minutes. You will need to keep a close eye on it and bake until the edges are set and the center has just a slight wobble.

4. How do I know for sure when the cheesecake bars are done baking?
The visual cues are key. The edges of the cheesecake will look set and slightly puffed, while the very center of the pan will still have a gentle jiggle when you lightly shake it. It should look like Jell-O, not like a liquid. If you’re unsure, it’s better to slightly underbake it than overbake it. The cheesecake will continue to set as it cools and chills.

Final Thoughts on Salted Caramel Pumpkin Cheesecake Bars

In the end, a recipe is so much more than a list of ingredients and instructions. It’s a feeling. It’s the quiet hum of the oven on a cool afternoon, the sweet, spicy scent that fills every corner of your home, the sound of your children’s laughter as they try to sneak a taste of caramel. These Salted Caramel Pumpkin Cheesecake Bars are a testament to that belief. They are a way to practice gratitude for the small, beautiful moments that make up our lives.

Every time I make these bars, I’m reminded of my own philosophy in the kitchen: I don’t chase perfection, I chase connection. Connection to the seasons, to the ingredients, and most importantly, to the people I share my food with. This recipe is an invitation to do the same. So, I hope you’ll make it. I hope you’ll fill your home with the scent of autumn and create your own memories, one delicious bar at a time.

If you try this recipe, I would absolutely love to hear about it. Please leave a comment below and let me know how it turned out for you. And if you’re looking for a beautiful way to save this recipe for later, be sure to pin it to your favorite dessert board on Pinterest. For more stories from the skillet and recipes that taste like home, I hope you’ll subscribe to our little community here at MisterRecipes.com. Happy baking.