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Best Salted Caramel Pumpkin Cheesecake Bars Recipe

Salted Caramel Pumpkin Cheesecake Bars - featured image
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These salted caramel pumpkin cheesecake bars feature a buttery shortbread crust, a silky pumpkin cheesecake layer, and a glossy salted caramel drizzle. They’re easy enough for a weeknight treat but impressive enough for Thanksgiving.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg (freshly grated if available)
  • 2 tablespoons all-purpose flour
  • ½ cup unsalted butter, cut into pieces
  • 1 cup packed brown sugar (light or dark)
  • ½ cup heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon flaky sea salt (like Maldon)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until every crumb is coated. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add ¾ cup sugar and beat for another minute.
  4. Add eggs one at a time, beating on low after each just until incorporated. Add pumpkin puree, 1 teaspoon vanilla, pumpkin pie spice, cinnamon, and nutmeg. Mix on low until just combined. Fold in flour with a rubber spatula until no white streaks remain.
  5. Pour cheesecake filling over pre-baked crust and spread evenly. Tap pan on counter to release air bubbles. Bake at 325°F for 35-40 minutes, until edges are set but center jiggles slightly. Turn off oven, crack door open, and let bars sit inside for 10 minutes. Then remove to a cooling rack and cool completely at room temperature (about 1 hour). Refrigerate for at least 4 hours, preferably overnight.
  6. While bars chill, make caramel: In a heavy-bottomed saucepan over medium heat, melt ½ cup butter. Add brown sugar and whisk constantly until smooth and bubbling, about 3-4 minutes. Slowly pour in heavy cream while whisking continuously. Let simmer for 2 minutes, then remove from heat. Stir in 1 teaspoon vanilla and flaky sea salt. Let cool for about 15 minutes before using.
  7. Once bars are fully chilled, use parchment overhang to lift them out of the pan. Place on a cutting board and slice into 16 squares with a sharp knife, wiping knife clean between cuts. Drizzle with caramel sauce and sprinkle extra flaky salt on top.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Don’t overmix the batter to avoid cracks. For clean slices, chill bars at least 4 hours (overnight is best) and wipe knife between cuts. Caramel can be stored separately in the fridge for up to 2 weeks. Bars freeze well for up to 3 months.

Nutrition

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

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