Go Back
- Cream Cheese, Pumpkin Puree, and Spices Cream cheese makes the bars creamy. Pumpkin puree adds rich flavor. Spices like cinnamon and nutmeg give warmth.

Caramelized Pumpkin Cheesecake Bars

Delight your guests with these irresistible Caramelized Pumpkin Cheesecake Bars! This easy recipe blends creamy pumpkin, rich cream cheese, and a sweet graham cracker crust for the perfect fall treat. Discover the secrets to a luscious caramel drizzle that takes your dessert to the next level. Whether you're hosting a gathering or just treating yourself, click through to explore this delicious recipe and make your taste buds dance!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup canned pumpkin puree

¾ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

½ cup caramel sauce (store-bought or homemade)

Whipped cream, for serving (optional)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9x9-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined. Press this mixture firmly into the bottom of the prepared baking pan to form an even layer.

      Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth, then add the canned pumpkin puree and brown sugar. Mix until combined and creamy.

        Add Eggs and Spices: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until everything is smooth and well incorporated.

          Layer the Mixture: Pour the cheesecake filling over the graham cracker crust and use a spatula to spread it evenly.

            Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and allow it to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight for better firmness.

              Caramelize: Once completely cool, drizzle the caramel sauce over the top in a decorative pattern. Optionally, use a knife to swirl the caramel into the cheesecake slightly for a beautiful marbled effect.

                Serve: Lift the cheesecake bars out of the pan using the parchment overhang and cut into squares. If desired, serve topped with a dollop of whipped cream and an extra drizzle of caramel.

                  - Prep Time: 20 mins | Total Time: 5 hrs | Servings: 16 bars

                    Presentation Tips: For an eye-catching display, place each bar on a decorative plate and sprinkle a pinch of cinnamon on top. Add a small sprig of mint for a pop of color and freshness!