I perfected my Salted Caramel Pumpkin Cheesecake Bars with an unexpected ingredient and a little trick that ensures perfectly clean slices.

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I love slashing expectations with desserts that look simple but hide a little trick. These Salted Caramel Pumpkin Cheesecake Bars started as my late night experiment, mixing silky cream cheese with bright pumpkin puree and a caramel I sorta couldn’t stop tasting.

If you’ve ever chased the perfect Salted Caramel Cheesecake Bars or thought Pumpkin Cheesecake Bars were all the same, this one will make you second guess everything. There’s a balance of sweet and salty, dense and fluffy, and a tiny clever mistake I keep making that actually makes them better.

And yes I ate half of one before it cooled.

Ingredients

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Graham cracker crumbs: crunchy base, mostly carbs little fiber or protein, gives toasty sweetness.
Cream cheese: rich, creamy, mostly fat and protein, makes filling smooth and tangy.
Pumpkin puree: adds moisture, fiber, vitamin A, mild earthy sweetness, keeps bars lighter.
Granulated and brown sugar: provide sweetness and caramelization, mostly simple carbs, not healthy in excess.
Butter: pure fat, adds richness and mouthfeel, helps set crust and caramel, very calorie dense.
Heavy cream: makes caramel glossy, adds fat and silkiness and boosts calories but tastes luxe.

Ingredient Quantities

For the crust: 1 1/2 cups (150g) graham cracker crumbs

For the crust: 1/4 cup (50g) packed light brown sugar

For the crust: 6 tbsp (85g) unsalted butter, melted

For the crust: pinch of fine salt

Cheesecake filling: 24 oz (680g) cream cheese, room temp (3 8-oz packages)

Cheesecake filling: 1 cup (200g) granulated sugar

Cheesecake filling: 1/4 cup (50g) packed light brown sugar

Cheesecake filling: 2 large eggs plus 1 large egg yolk

Cheesecake filling: 1 cup (240g) pumpkin puree

Cheesecake filling: 1/2 cup (120g) sour cream, room temp

Cheesecake filling: 2 tsp pumpkin pie spice

Cheesecake filling: 1 tsp vanilla extract

Cheesecake filling: 1/4 tsp fine salt

Salted caramel: 1 cup (200g) granulated sugar

Salted caramel: 6 tbsp (85g) unsalted butter, room temp

Salted caramel: 1/2 cup (120ml) heavy cream, warm

Salted caramel: 1 tsp flaky sea salt, plus more for sprinkling

Optional garnish: extra caramel sauce and flaky sea salt or chopped toasted pecans

How to Make this

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1. Preheat oven to 350F and line a 9×13 inch pan with foil leaving an overhang, spray the foil lightly with nonstick spray. Make the crust: mix graham cracker crumbs, 1/4 cup brown sugar, melted butter and a pinch of fine salt until evenly moistened, press firmly into the bottom of the pan (use the bottom of a measuring cup) and bake 8 to 10 minutes until set. Let cool slightly and reduce oven temp to 325F.

2. Bring 24 oz cream cheese and eggs to room temp first, this matters so the filling is smooth. Beat the cream cheese on medium speed until creamy, scrape the bowl, then add 1 cup granulated sugar and 1/4 cup brown sugar and beat until blended but not fluffy.

3. Add the eggs (2 whole) and 1 yolk one at a time, mixing each just until combined. Scrape the bowl again so no lumps hide in the corners.

4. Fold in 1 cup pumpkin puree, 1/2 cup room temp sour cream, 2 tsp pumpkin pie spice, 1 tsp vanilla extract and 1/4 tsp fine salt. Mix just until uniform; do not over mix or you’ll trap air and get cracks.

5. Pour the batter over the pre-baked crust, smooth the top, tap the pan on the counter a few times to release big air bubbles. If you want fewer cracks use a shallow water bath: set the foil-lined pan inside a larger baking pan and pour a little hot water into the outer pan (optional).

6. Bake at 325F for about 35 to 40 minutes until the edges are set and the center still has a little jiggle. Turn the oven off, crack the door and let the cheesecake cool in the oven for 30 minutes — this helps prevent sudden temperature changes that cause cracks.

7. While the bars cool make the salted caramel: in a heavy saucepan heat 1 cup granulated sugar over medium heat. Don’t stir at first, swirl the pan occasionally until the sugar melts to a deep amber color. Once amber, remove from heat and stir in 6 tbsp room temp unsalted butter until melted.

8. Slowly drizzle in 1/2 cup warm heavy cream while whisking (stand back, it will bubble), then stir in 1 tsp flaky sea salt. If the caramel is too hot or too thin let it cool 5 to 10 minutes so it thickens slightly before using. If it hardens you can warm it gently over low heat.

9. Pour the warm caramel over the cooled (or slightly warm) cheesecake bars and use a knife to swirl if you like. Sprinkle more flaky sea salt on top and add optional chopped toasted pecans or extra caramel drizzles. Chill in the fridge at least 4 hours or overnight until firm, then use a hot sharp knife (wipe between cuts) to slice into bars.

Equipment Needed

1. 9×13 inch baking pan, lined with foil (leave an overhang) and a little nonstick spray
2. Electric hand mixer or stand mixer for creaming the cream cheese
3. Two large mixing bowls, one for crust and one for the filling
4. Measuring cups and spoons (plus a kitchen scale if you like grams)
5. Rubber spatula and a wooden spoon for scraping and folding
6. Heavy-bottomed saucepan and a whisk for the salted caramel
7. Large roasting pan or second baking sheet to make an optional water bath
8. Cooling rack and a sharp knife (heat the blade between cuts)

FAQ

Q: Can I use canned pumpkin or fresh pumpkin puree? A: Use plain canned pumpkin puree, not pumpkin pie filling. Fresh pumpkin works too but you gotta cook and mash it down first so its thick and not watery, or your filling will be too loose.

Q: My bars cracked, why did that happen and how do I stop it? A: Cracks usually come from overmixing or overbaking, or a sudden temp change. Mix just until smooth, bake at a moderate oven temp (about 325F) until the edges are set and the center still wiggles a little, then cool slowly and chill. Don't blast them with cold air right out of the oven.

Q: How long do the bars need to chill and how do I get clean slices? A: Chill at least 4 hours, overnight is best. For neat slices dip a sharp knife in hot water, wipe it dry, slice, then repeat between cuts. Let bars sit 10 to 15 minutes at room temp if theyre rock hard.

Q: Can I make the salted caramel ahead of time and how do I store it? A: Yes, caramel keeps well. Store in a jar in the fridge for up to 2 weeks, warm gently before using if it firms up. You can also freeze it for longer storage, but thaw it slowly so it stays smooth.

Q: How do I prevent a soggy crust? A: Press the crumbs firmly into the pan and prebake the crust for about 8 to 10 minutes so it sets, then cool before adding the filling. A tightly packed crust makes a big difference.

Q: Any easy swaps or variations? A: Use gluten free graham crumbs for GF bars, swap pecans for toasted walnuts, or drizzle extra store bought caramel when you're short on time. Try a sprinkle of toasted pecans and a pinch of flaky sea salt on top for crunch.

Salted Caramel Pumpkin Cheesecake Bars Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed digestive biscuits, gingersnap crumbs or gluten free cookie crumbs. Use the same volume and press firmly into the pan, gingersnaps give a nice warm spice.
Unsalted butter (crust or caramel): sub melted coconut oil or a 1 to 1 vegan butter. Coconut oil will firm up more in the fridge so let the bars sit a few minutes at room temp before serving.
Cream cheese: use Neufchatel 1 to 1 for a slightly lighter texture, or mascarpone 1 to 1 for a richer silkier filling. For dairy free, a high fat vegan cream cheese works but the flavor will change.
Heavy cream (for the caramel): swap with full fat canned coconut milk or coconut cream 1 to 1 for a dairy free caramel, or use evaporated milk 1 to 1 for a lighter sauce. Warm the milk a bit before adding so it blends smooth.

Pro Tips

– Wrap the foil-lined pan twice if you use a water bath, and set the water level about 1 inch up the outside pan. that little extra sealing really keeps water from sneaking in and makes cracks way less likely.

– Don’t rely only on time, use a thermometer. pull the bars when the center hits about 150 to 155 F and still has a tiny jiggle, it’ll finish as it cools. overbake a few minutes and you end up with dry crumbly bars.

– Caramel tip: watch the sugar like a hawk once it starts to melt, it goes from golden to burnt so fast. if it crystallizes or gets grainy add a splash of light corn syrup or a teaspoon of lemon juice while it’s melting, or gently rewarm and whisk in a little hot cream. strain the finished caramel if you see any grit.

– For clean slices and pretty presentation chill overnight, warm a sharp knife under hot water, wipe it dry between cuts and don’t rush it. also letting bars sit 10 minutes at room temp before serving makes the texture much nicer.

Salted Caramel Pumpkin Cheesecake Bars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected my Salted Caramel Pumpkin Cheesecake Bars with an unexpected ingredient and a little trick that ensures perfectly clean slices.

Servings

servings

Calories

588

kcal

Equipment: 1. 9×13 inch baking pan, lined with foil (leave an overhang) and a little nonstick spray
2. Electric hand mixer or stand mixer for creaming the cream cheese
3. Two large mixing bowls, one for crust and one for the filling
4. Measuring cups and spoons (plus a kitchen scale if you like grams)
5. Rubber spatula and a wooden spoon for scraping and folding
6. Heavy-bottomed saucepan and a whisk for the salted caramel
7. Large roasting pan or second baking sheet to make an optional water bath
8. Cooling rack and a sharp knife (heat the blade between cuts)

Ingredients

For the crust: 1 1/2 cups (150g) graham cracker crumbs
For the crust: 1/4 cup (50g) packed light brown sugar
For the crust: 6 tbsp (85g) unsalted butter, melted
For the crust: pinch of fine salt
Cheesecake filling: 24 oz (680g) cream cheese, room temp (3 8-oz packages)
Cheesecake filling: 1 cup (200g) granulated sugar
Cheesecake filling: 1/4 cup (50g) packed light brown sugar
Cheesecake filling: 2 large eggs plus 1 large egg yolk
Cheesecake filling: 1 cup (240g) pumpkin puree
Cheesecake filling: 1/2 cup (120g) sour cream, room temp
Cheesecake filling: 2 tsp pumpkin pie spice
Cheesecake filling: 1 tsp vanilla extract
Cheesecake filling: 1/4 tsp fine salt
Salted caramel: 1 cup (200g) granulated sugar
Salted caramel: 6 tbsp (85g) unsalted butter, room temp
Salted caramel: 1/2 cup (120ml) heavy cream, warm
Salted caramel: 1 tsp flaky sea salt, plus more for sprinkling
Optional garnish: extra caramel sauce and flaky sea salt or chopped toasted pecans

Directions

Preheat oven to 350F and line a 9×13 inch pan with foil leaving an overhang, spray the foil lightly with nonstick spray. Make the crust: mix graham cracker crumbs, 1/4 cup brown sugar, melted butter and a pinch of fine salt until evenly moistened, press firmly into the bottom of the pan (use the bottom of a measuring cup) and bake 8 to 10 minutes until set. Let cool slightly and reduce oven temp to 325F.
Bring 24 oz cream cheese and eggs to room temp first, this matters so the filling is smooth. Beat the cream cheese on medium speed until creamy, scrape the bowl, then add 1 cup granulated sugar and 1/4 cup brown sugar and beat until blended but not fluffy.
Add the eggs (2 whole) and 1 yolk one at a time, mixing each just until combined. Scrape the bowl again so no lumps hide in the corners.
Fold in 1 cup pumpkin puree, 1/2 cup room temp sour cream, 2 tsp pumpkin pie spice, 1 tsp vanilla extract and 1/4 tsp fine salt. Mix just until uniform; do not over mix or you’ll trap air and get cracks.
Pour the batter over the pre-baked crust, smooth the top, tap the pan on the counter a few times to release big air bubbles. If you want fewer cracks use a shallow water bath: set the foil-lined pan inside a larger baking pan and pour a little hot water into the outer pan (optional).
Bake at 325F for about 35 to 40 minutes until the edges are set and the center still has a little jiggle. Turn the oven off, crack the door and let the cheesecake cool in the oven for 30 minutes — this helps prevent sudden temperature changes that cause cracks.
While the bars cool make the salted caramel: in a heavy saucepan heat 1 cup granulated sugar over medium heat. Don't stir at first, swirl the pan occasionally until the sugar melts to a deep amber color. Once amber, remove from heat and stir in 6 tbsp room temp unsalted butter until melted.
Slowly drizzle in 1/2 cup warm heavy cream while whisking (stand back, it will bubble), then stir in 1 tsp flaky sea salt. If the caramel is too hot or too thin let it cool 5 to 10 minutes so it thickens slightly before using. If it hardens you can warm it gently over low heat.
Pour the warm caramel over the cooled (or slightly warm) cheesecake bars and use a knife to swirl if you like. Sprinkle more flaky sea salt on top and add optional chopped toasted pecans or extra caramel drizzles. Chill in the fridge at least 4 hours or overnight until firm, then use a hot sharp knife (wipe between cuts) to slice into bars.

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.