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

Salted Caramel Pumpkin Cheesecake Bars

A comforting autumn dessert combining creamy pumpkin cheesecake with a rich salted caramel drizzle in a portable bar format.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 6 hours
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Graham Cracker Crust
  • 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
Pumpkin Cheesecake Filling
  • 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
Salted Caramel Drizzle
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into pieces
  • 1/2 cup heavy cream at room temperature
  • 1 teaspoon flaky sea salt

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • - Mixing bowls
  • Stand Mixer or Hand Mixer
  • Saucepan
  • - Spatula
  • Knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides.
  2. Mix the graham cracker crumbs, granulated sugar, and salt in a medium bowl. Add melted butter and stir until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes then set aside to cool slightly.
  3. Beat the softened cream cheese on medium speed until smooth and lump-free. Scrape down the sides of the bowl. Add granulated and brown sugar and beat until smooth.
  4. Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix on low speed until just combined.
  5. Add eggs one at a time, mixing on low speed after each addition only until the yolk disappears.
  6. Pour the filling over the pre-baked crust and spread evenly. Bake for 35 to 45 minutes until the edges are set and the center has a slight jiggle.
  7. Turn off oven and leave the pan inside with the door cracked open for 1 hour. Remove and cool completely at room temperature on a wire rack.
  8. Chill for at least 4 hours or overnight before serving.
  9. Melt granulated sugar in a saucepan over medium heat until amber colored. Carefully add butter, whisking until melted. Slowly whisk in heavy cream. Once bubbling, remove from heat and stir in sea salt. Let cool for 15 minutes.
  10. Remove bars from pan using parchment overhang. Drizzle cooled caramel generously over top and serve.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 25gCalcium: 80mgIron: 0.5mg

Notes

These bars are great when made ahead and are even better the next day. Serve slightly chilled for best texture and flavor.
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