I perfected Salted Caramel Pumpkin Cheesecake Bars with a hidden ribbon of salted caramel and a spiced crumble base, and I can’t wait to show the simple trick that makes them stand out.

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I never planned to make Salted Caramel Pumpkin Cheesecake Bars but once I started messing around, I couldn’t stop. The idea of a tangy cream cheese layer folded with a mellow pumpkin puree, finished with that salty sweet shine, kept pulling me back.

It tricks you, like is this pie or is it candy, and you want to keep figuring it out. My first try was a disaster, I mean it was lopsided and soggy, but that failure taught me more than a perfect run would have.

If you like surprises this one will make you curious.

Ingredients

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Graham cracker crumbs: Crunchy crust base mostly carbs and little fiber, adds buttery cookie flavor.
Cream cheese: Rich, creamy, high in fat and protein it makes the filling smooth and tangy.
Pumpkin puree: Adds moisture, fiber, vitamin A, subtle sweetness and earthy fall flavor.
Brown sugar: Gives deep caramel notes adds moisture, mostly sucrose with hint of molasses.
Eggs: Binds the filling, adds protein and structure and helps it set when baked.
Sour cream: Adds tang and silkiness, some fat and protein, keeps texture lush.
Heavy cream: Makes caramel silky and rich, fat gives glossy, smooth sauce.
Flaky sea salt: Brightens sweetness tiny mineral hit, a pinch balances rich caramel.
Pumpkin pie spice: Warm blend of spices, adds aromatic depth and familiar fall aroma.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 full crackers) for crust

1/3 cup packed light brown sugar (crust)

1/2 teaspoon ground cinnamon (crust)

6 tablespoons unsalted butter, melted (crust)

1/8 teaspoon fine salt (crust, optional)

16 ounces cream cheese, room temp (2 packages)

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temp

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup sour cream, room temp

1 teaspoon vanilla extract

1 1/2 teaspoons pumpkin pie spice

2 tablespoons all purpose flour

1 cup granulated sugar (for caramel)

6 tablespoons unsalted butter, cut into pieces (for caramel)

1/2 cup heavy cream, warmed (for caramel)

1 teaspoon vanilla extract (for caramel)

1 to 1 1/2 teaspoons flaky sea salt plus extra for sprinkling

How to Make this

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1. Preheat oven to 325°F and line a 9×9 inch baking pan with parchment, leaving an overhang for easy lifting. Combine 1 1/2 cups graham cracker crumbs, 1/3 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon fine salt (optional) and 6 tablespoons melted butter; press firmly into the pan using the bottom of a measuring cup. Bake crust 8 to 10 minutes, then set aside to cool while you make the filling.

2. Beat 16 ounces room temperature cream cheese until smooth, then add 1 cup granulated sugar and 1/2 cup packed light brown sugar and beat until creamy, scraping the bowl so no lumps hide in the corners.

3. Add the 2 large eggs one at a time on low speed, mixing just until combined after each. Overmixing makes cracks so take it easy.

4. Stir in 1 cup pumpkin puree, 1/2 cup sour cream, 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice and 2 tablespoons all purpose flour; mix until everything is just combined and silky. Taste a little, yeah you can do that.

5. Pour the filling over the warm crust and smooth the top. Bake at 325°F for about 30 to 35 minutes or until the edges are set and the center still has a slight jiggle. To reduce cracking, turn the oven off, crack the door and let the cheesecake sit in the warm oven for 30 minutes after baking.

6. Remove from oven, cool on a wire rack about 1 hour, then refrigerate at least 4 hours or overnight so the bars firm up properly.

7. Make the salted caramel while the cake chills. In a heavy saucepan over medium heat melt 1 cup granulated sugar, gently swirling the pan until it becomes a deep amber color. Add 6 tablespoons unsalted butter (cut into pieces) and whisk until melted. Slowly pour in 1/2 cup warmed heavy cream while whisking—it will bubble fiercely so stand back a bit. Stir in 1 teaspoon vanilla extract and 1 to 1 1/2 teaspoons flaky sea salt, then let the caramel cool until thick but still pourable.

8. When the cheesecake is fully chilled, pour the cooled but pourable caramel over the top and spread to the edges. Sprinkle extra flaky sea salt to taste. Chill another 20 to 30 minutes so the caramel sets enough to slice.

9. Lift bars from the pan using the parchment overhang and cut into squares with a knife dipped in hot water and wiped dry between cuts for clean lines. Store in the fridge up to 4 days, or freeze for longer. Enjoy chilled or let come to room temp for a softer bite.

Equipment Needed

1. 9×9 inch square baking pan
2. Parchment paper (leave an overhang so you can lift the bars out easy)
3. Measuring cups and spoons
4. Mixing bowls (at least one large and one medium)
5. Electric mixer (hand or stand)
6. Rubber spatula and a flat silicone spreader for smoothing
7. Whisk
8. Heavy bottomed saucepan for the caramel
9. Wire cooling rack
10. Sharp knife plus a heatproof cup of hot water to dip and wipe between cuts

FAQ

Q: Can I make the crust or whole bars ahead of time? A: Yes. You can press and bake the crust a day ahead, or bake the whole bars and chill them overnight. Store covered in the fridge up to four days. For longer storage freeze for up to one month, wrapped tightly, then thaw in the fridge overnight before serving.

Q: My cheesecake cracks, how do I stop that? A: Use room temperature cream cheese, eggs and sour cream, do not overmix, and bake until the edges are set while the center still jiggles a little. Cool slowly on the counter for 30 to 60 minutes then chill. Avoid dramatic temperature changes and dont slam the oven door while baking.

Q: How do I make the salted caramel without burning the sugar? A: Use a heavy bottom pan, heat the sugar slowly until it melts and turns a deep amber, then take it off the heat before adding the butter and warmed cream. Stir carefully, and if crystals form wipe the sides of the pan with a wet pastry brush. If in doubt use a candy thermometer and aim for 340 to 350 F for color.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, not recommended. Pumpkin pie filling has added sugar and spices, which will throw off sweetness and texture. If you only have pie filling reduce sugars and skip the pumpkin pie spice, but best is plain pumpkin puree.

Q: Any tricks for slicing neat bars? A: Chill the bars well, lift them from the pan using parchment overhang, and use a sharp knife warmed in hot water then wiped dry between cuts. Score lightly first to make even pieces, and sprinkle flaky sea salt right before serving.

Q: Can I tweak this for dietary needs or swaps? A: Yes. For a gluten free crust use gluten free graham crumbs. If you want less sweet skip some of the extra granulated sugar in the caramel or use light caramel and taste as you go. For a lighter texture swap half the sour cream for Greek yogurt, but dont overmix.

Salted Caramel Pumpkin Cheesecake Bars Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers, same volume (1 1/2 cups). If you use gingersnaps you’ll get a spicier crust; press with the same 6 tbsp melted butter, add 1 tbsp more if crumbs look dry.
Cream cheese (16 oz): use Neufchâtel 1:1 for a slightly lighter bar, or mascarpone 1:1 for a richer, silkier result (you might cut sugar a bit). For vegan, use store-bought vegan cream cheese 1:1 but expect a small texture change.
Eggs (2): replace each egg with 1/4 cup pureed silken tofu for the creamiest egg-free cheesecake, or use 1 tbsp ground flaxseed + 3 tbsp water per egg if you just need a binder, though texture may be a touch grainy.
Heavy cream (1/2 cup, for caramel): swap with full-fat canned coconut milk 1:1 for a dairy-free caramel, or use half-and-half plus 1 tbsp melted butter per 1/4 cup to mimic cream richness; warm the substitute before adding so the hot sugar doesn’t seize.

Pro Tips

1. Let everything really come to room temp before you start. I usually leave the cream cheese eggs and sour cream out for 30 to 60 minutes. Cold cream cheese makes little gummy lumps no matter how hard you beat it, so beat the cheese alone till silky before you add the sugars.

2. Don’t overmix and don’t overbake. Mix eggs in slowly and stop as soon as they’re incorporated. The center should still have a tiny jiggle when you pull it out. Letting it cool slowly helps stop cracks, so leave it in the warm oven with the door cracked for a while then move it to the fridge.

3. Make the caramel with everything prepped and warm. Warm the cream first and have the butter cut up so you can add things fast. Sugar goes from perfect to burned in seconds, so swirl the pan not stir until it’s amber. Stand back when you add cream cause it will bubble violently. If your caramel seizes or crystallizes toss it and start again with a clean pan.

4. For clean slices and a crisp crust chill well then slice with a knife dipped in hot water and wiped dry between cuts. If you want to freeze some bars, flash freeze on a tray individually first then wrap so they don’t stick together. Sprinkle flaky sea salt right before serving for the best contrast.

Salted Caramel Pumpkin Cheesecake Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected Salted Caramel Pumpkin Cheesecake Bars with a hidden ribbon of salted caramel and a spiced crumble base, and I can't wait to show the simple trick that makes them stand out.

Servings

servings

Calories

520

kcal

Equipment: 1. 9×9 inch square baking pan
2. Parchment paper (leave an overhang so you can lift the bars out easy)
3. Measuring cups and spoons
4. Mixing bowls (at least one large and one medium)
5. Electric mixer (hand or stand)
6. Rubber spatula and a flat silicone spreader for smoothing
7. Whisk
8. Heavy bottomed saucepan for the caramel
9. Wire cooling rack
10. Sharp knife plus a heatproof cup of hot water to dip and wipe between cuts

Ingredients

1 1/2 cups graham cracker crumbs (about 10 full crackers) for crust
1/3 cup packed light brown sugar (crust)
1/2 teaspoon ground cinnamon (crust)
6 tablespoons unsalted butter, melted (crust)
1/8 teaspoon fine salt (crust, optional)
16 ounces cream cheese, room temp (2 packages)
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup sour cream, room temp
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
2 tablespoons all purpose flour
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter, cut into pieces (for caramel)
1/2 cup heavy cream, warmed (for caramel)
1 teaspoon vanilla extract (for caramel)
1 to 1 1/2 teaspoons flaky sea salt plus extra for sprinkling

Directions

Preheat oven to 325°F and line a 9×9 inch baking pan with parchment, leaving an overhang for easy lifting. Combine 1 1/2 cups graham cracker crumbs, 1/3 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon fine salt (optional) and 6 tablespoons melted butter; press firmly into the pan using the bottom of a measuring cup. Bake crust 8 to 10 minutes, then set aside to cool while you make the filling.
Beat 16 ounces room temperature cream cheese until smooth, then add 1 cup granulated sugar and 1/2 cup packed light brown sugar and beat until creamy, scraping the bowl so no lumps hide in the corners.
Add the 2 large eggs one at a time on low speed, mixing just until combined after each. Overmixing makes cracks so take it easy.
Stir in 1 cup pumpkin puree, 1/2 cup sour cream, 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice and 2 tablespoons all purpose flour; mix until everything is just combined and silky. Taste a little, yeah you can do that.
Pour the filling over the warm crust and smooth the top. Bake at 325°F for about 30 to 35 minutes or until the edges are set and the center still has a slight jiggle. To reduce cracking, turn the oven off, crack the door and let the cheesecake sit in the warm oven for 30 minutes after baking.
Remove from oven, cool on a wire rack about 1 hour, then refrigerate at least 4 hours or overnight so the bars firm up properly.
Make the salted caramel while the cake chills. In a heavy saucepan over medium heat melt 1 cup granulated sugar, gently swirling the pan until it becomes a deep amber color. Add 6 tablespoons unsalted butter (cut into pieces) and whisk until melted. Slowly pour in 1/2 cup warmed heavy cream while whisking—it will bubble fiercely so stand back a bit. Stir in 1 teaspoon vanilla extract and 1 to 1 1/2 teaspoons flaky sea salt, then let the caramel cool until thick but still pourable.
When the cheesecake is fully chilled, pour the cooled but pourable caramel over the top and spread to the edges. Sprinkle extra flaky sea salt to taste. Chill another 20 to 30 minutes so the caramel sets enough to slice.
Lift bars from the pan using the parchment overhang and cut into squares with a knife dipped in hot water and wiped dry between cuts for clean lines. Store in the fridge up to 4 days, or freeze for longer. Enjoy chilled or let come to room temp for a softer bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.