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Best Salted Caramel Pumpkin Cheesecake Bars Recipe

Salted Caramel Pumpkin Cheesecake Bars - featured image
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These ultimate salted caramel pumpkin cheesecake bars are the dessert you turn to when you want to impress without the stress. They feature a buttery graham cracker crust, a creamy cheesecake layer, a velvety pumpkin spice layer, and a salted caramel finish that ties everything together beautifully.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces full-fat cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract (pure, not imitation)
  • ¼ cup sour cream
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces, at room temperature (for caramel)
  • ½ cup heavy cream, at room temperature (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)
  • 1 teaspoon vanilla extract (for caramel)

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 9×9 pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour the melted butter over the mixture and stir with a fork until every crumb is moistened. Dump the mixture into the prepared pan and press it down firmly using the bottom of a measuring cup or a flat glass. Bake for 10 minutes, then set it aside to cool while you make the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides and the bottom of the bowl. Add the sugar and beat for another minute until well combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Mix in the vanilla and sour cream until smooth. Do not overmix. Set the bowl aside.
  4. In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth.
  5. Pour the cheesecake batter over the cooled crust and spread it into an even layer using a spatula. Drop spoonfuls of the pumpkin mixture over the cheesecake layer. Use a butter knife or a skewer to gently swirl the two together. You don’t want to fully combine them—just create a marbled effect. Leave about ½ inch of plain cheesecake around the edges.
  6. Bake at 325°F (160°C) for 35 to 40 minutes, or until the edges are set and the center jiggles just slightly when you gently shake the pan. Let it cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
  7. While the bars chill, make the caramel. In a medium saucepan over medium heat, spread the sugar in an even layer. As the sugar begins to melt around the edges, gently swirl the pan (do not stir) to help it melt evenly. Cook until the sugar turns a deep amber color—this takes about 6 to 8 minutes. Remove from heat and immediately whisk in the butter pieces. The mixture will bubble up violently; keep whisking until the butter is fully incorporated. Slowly pour in the heavy cream while whisking con…
  8. Once the bars are fully chilled, use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board. Using a sharp knife, cut into 16 squares. Drizzle the cooled salted caramel over the top. For extra flair, sprinkle a little more flaky sea salt on top right before serving.

Notes

For the best texture, pull your cream cheese, eggs, and sour cream out of the fridge about 30 minutes before you start. Cold cream cheese creates lumps. Do not overmix the cheesecake batter to avoid cracks. Let the bars chill fully for at least 4 hours, preferably overnight, for clean slices. For clean cuts, use a hot knife and wipe it clean between each slice.

Nutrition

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

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