Oh my. These bars. These puppies are dangerously amazing. Pumpkin cheesecake on a brown sugar – graham cracker crust, swirled with homemade salted caramel…I’m drooling just typing this. I have made these bars twice, both because the first time I didn’t get to take a picture in the 5 minutes between me cutting them and them being completely eaten and because they were so tasty I wanted, no needed, to eat them again. And the first time I only got one tiny square, which is so not fair.
Lots of people tend to shy away from making your own caramel sauce. It sounds tricky and dangerous and finicky and you think you need fancy equipment like a candy thermometer and a wizard’s hat (I’ve been reading the book The Magicians, which is kind of loosely like an adult Harry Potter, so of course all I can think about is magic. Which is fitting because these bars are. Magic, that is). But this sauce is so easy to make you will be thrilled. And no fancy equipment is needed! Your waistline will hate you once you figure out how easy it is to make these. Make these bars. Make a lot of them. And then give some away because you will probably eat them all. And if that should indeed happen, just accept it.
Cheesecake Bars are great, aren’t they? Check out these other great cheesecake bar recipes:
- Caramel Apple Cheesecake Bars – Caramel Apple Cheesecake Bars are the perfect fall dessert! With layers of creamy cheesecake filling, cinnamon apples, strudel topping, and caramel, they’re rich, indulgent, and delicious.
Pumpkin Cheesecake Bars with Salted Caramel Swirls
- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 1 1/2 cup brown sugar
- 2 TBSP cornstarch
- pinch salt
- 1 egg
- 6 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 2 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 TBSP flour
- 1/3 cup salted caramel sauce (recipe below)
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 1 TBSP vanilla extract
- 1/4 cup butter
- 1/2 tsp kosher salt