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Pumpkin Cheesecake Bars with Salted Caramel Swirls

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These pumpkin cheesecake bars with salted caramel swirls are the ultimate decadent fall dessert. Creamy, flavorful pumpkin cheesecake on graham cracker crust swirled with sweet and salty salted caramel sauce. These fall dessert bars will impress your friends!

These pumpkin cheesecake bars with salted caramel swirls are the ultimate decadent fall dessert. Creamy, flavorful pumpkin cheesecake on graham cracker crust swirled with sweet and salty salted caramel sauce. These fall dessert bars will impress your friends!
overhead view of three white plates with pumpkin cheesecake bars
overhead view of three white plates with pumpkin cheesecake bars

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.

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.

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.

pumpkin cheesecake bar on white plate with Carmel swirls

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.

three white plates with pumpkin cheesecake bars on black tray, with forks positioned on plates

How to make these easy bars

These bars are really easy to make. For the full set of directions, make sure you scroll down to the recipe card below.

Make the salted caramel sauce.

  1. In a medium saucepan with tall sides, combine the water and sugar. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
  2. Increase the heat to medium-high and bring the mixture to boil without stirring.
  3. Being very very careful, use a wet pastry brush to wipe down the sides of the pan, removing any sugar crystals stuck there (these could make your sauce grainy).
  4. Boil the mixture 5-6 minutes, until a deep amber color.
  5. Remove the pan from heat and very carefully whisk in the cream (adding the cream will cause the mixture to bubble vigorously.)
  6. Whisk in the vanilla (it will bubble again) and then stir in the butter and salt.
  7. Transfer to a glass jar with a lid and allow to cool (it will thicken as it cools).
  8. Store in the fridge for several months, if it lasts that long!

Click here for more information on salted caramel sauce!

Make the crust.

  1. Preheat oven to 350F and line an 8×8 pan with foil and spray with cooking spray.
  2. In a medium bowl, mix together the ingredients for the crust.
  3. Press evenly and firmly into the bottom of the pan.

Mix the cheesecake filling.

  1. In a medium bowl combine the ingredients for the filling (omitting the salted caramel) and mix until combined. Don’t over mix.
  2. Pour the filling over the crust.

Assemble and bake.

  1. Drizzle the salted caramel sauce in several parallel lines over the filling.
  2. Use a knife to draw lines perpendicular to the caramel (go first one way, then the other) to create the swirls.
  3. Bake for 40 minutes, or until the center is set with a tiny bit of jiggle and a toothpick inserted into the middle comes out mostly clean.
  4. Cool the bars for 1 hour on a wire rack.
  5. Place the bars in the refrigerator to cool for 2 hours or up to overnight before slicing into bars and eating!
making pumpkin cheesecake bars

Storage Information

Store these cheesecake bars in an airtight container in the refrigerator for up to 4 or 5 days. Enjoy cold!

Try these other pumpkin recipes:

overhead view of two white plates with cheesecake bars and forks on them

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overhead view of three white plates with pumpkin cheesecake bars

Pumpkin Cheesecake Bars with Salted Caramel Swirls

These pumpkin cheesecake bars with salted caramel swirls are the ultimate decadent fall dessert. Creamy, flavorful pumpkin cheesecake on graham cracker crust swirled with sweet and salty salted caramel sauce. These fall dessert bars will impress your friends!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Bars
Calories: 544kcal
Author: Jenni - The Gingered Whisk

Ingredients

Salted Caramel Sauce:

  • 1 cup sugar
  • ¼ cup water
  • ¾ cup heavy cream
  • 1 TBSP vanilla extract
  • ¼ cup butter
  • ½ tsp kosher salt

Cheesecake Bars Crust:

  • 1 cup butter melted
  • 2 cups graham cracker crumbs
  • 1 ½ cup brown sugar
  • 2 TBSP cornstarch
  • pinch salt

Cheesecake Bars Filling:

  • 1 egg
  • 6 ounces cream cheese at room temperature
  • ½ cup sugar
  • cup pumpkin puree not pumpkin pie filling
  • 2 ½ tsp pumpkin pie spice (affiliate link)
  • 1 tsp vanilla extract
  • 2 TBSP flour
  • cup salted caramel sauce recipe below

Instructions

Salted Caramel Sauce:

  • In a medium saucepan with tall sides, combine the water and sugar.
  • Heat over medium-low heat until the sugar dissolves, stirring occasionally.
  • Increase the heat to medium-high and bring the mixture to boil without stirring.
  • Being very very careful, use a wet pastry brush to wipe down the sides of the pan, removing any sugar crystals stuck there (these could make your sauce grainy).
  • Boil the mixture 5-6 minutes, until a deep amber color.
  • Remove the pan from heat and very carefully whisk in the cream (adding the cream will cause the mixture to bubble vigorously.)
  • Whisk in the vanilla (it will bubble again).
  • Stir in the butter and salt.
  • Transfer to a glass jar with a lid and allow to cool (it will thicken as it cools).
  • Store in the fridge for several months, if it lasts that long!
  •  

Cheesecake Bars:

  • Preheat oven to 350F.
  • Line an 8x8 pan with foil and spray with cooking spray.
  • In a medium bowl, mix together the ingredients for the crust.
  • Press evenly and firmly into the bottom of the pan.
  • In a medium bowl (you can use the same bowl as before! yay for less dishes!) combine the ingredients for the filling (ommiting the salted caramel) and beat with an electric mixer until combined. Don't over mix.
  • Pour the filling over the crust.
  • Drizzle the salted caramel sauce in several parallel lines over the filling.
  • Use a knife to draw lines perpendicular to the caramel (go first one way, then the other) to create the swirls.
  • Bake for 40 minutes, or until the center is set with a tiny bit of jiggle and a toothpick inserted into the middle comes out mostly clean.
  • Cool the bars for 1 hour on a wire rack.
  • Place the bars in the refrigerator to cool for 2 hours or up to overnight before slicing into bars and eating!

Nutrition

Serving: 1g | Calories: 544kcal | Carbohydrates: 65g | Protein: 3g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 398mg | Fiber: 1g | Sugar: 54g

Recipe inspired by Averie Cooks

4 Comments

  1. <3 You had me at salted caramel! It looks great, I'm sure it tastes as great as it looks. 🙂

  2. korenainthekitchen.com says:

    Oh good lord. Salted caramel anything is my favorite, plus pumpkin cheesecake? I'm coming over!

  3. Genevieve says:

    I think I’ve found my go-to dessert for fall this year. Thanks for the great recipe!

5 from 4 votes (4 ratings without comment)

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