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Best Salted Caramel Pumpkin Cheesecake Bars (Easy Recipe)

Salted Caramel Pumpkin Cheesecake Bars - featured image
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These salted caramel pumpkin cheesecake bars feature a buttery shortbread crust, creamy cheesecake swirl, spiced pumpkin layer, and a glassy salted caramel topping that cracks when you cut into it. They’re the perfect fall dessert that looks fancy but comes together easily.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup granulated sugar (100g)
  • ¾ cup unsalted butter, cold and cubed (170g)
  • ¼ teaspoon salt
  • 16 oz cream cheese, softened to room temperature (two 8-ounce blocks)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (240g)
  • ½ cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113g), cut into pieces
  • 1 cup packed light brown sugar (200g)
  • ½ cup sweetened condensed milk (120ml)
  • 2 tablespoons light corn syrup (optional)
  • 1 teaspoon flaky sea salt
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. Make the crust: In a medium bowl, whisk together flour, ½ cup sugar, and ¼ teaspoon salt. Add cold cubed butter. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Press firmly into prepared pan. Bake 18-20 minutes until lightly golden. Set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add ¾ cup sugar and beat 1 minute. Add eggs one at a time, beating just until combined. Stir in 1 teaspoon vanilla. Set aside.
  4. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, ½ cup sugar, 1 egg, pumpkin pie spice, cinnamon, and ¼ teaspoon salt until smooth.
  5. Assemble: Pour cheesecake mixture over warm crust and spread evenly. Dollop pumpkin mixture on top in spoonfuls. Gently swirl with a knife or offset spatula using a few figure-eight motions (do not over-swirl).
  6. Bake 35-40 minutes until edges are set but center still jiggles slightly. If top browns too quickly, tent with foil after 25 minutes. Cool completely on a wire rack (about 1 hour), then refrigerate at least 4 hours, preferably overnight.
  7. Make the salted caramel: About 30 minutes before serving, melt ½ cup butter in a medium saucepan over medium heat. Add brown sugar, sweetened condensed milk, and corn syrup (if using). Stir constantly until sugar dissolves and mixture comes to a gentle boil. Boil 4-5 minutes, stirring constantly, until thickened and deep amber. Remove from heat, stir in ½ teaspoon vanilla and flaky sea salt. Cool 5 minutes.
  8. Pour warm caramel over chilled bars and spread evenly. Let set at room temperature 15-20 minutes until firm and crackly. Use parchment handles to lift bars out of pan. Slice with a sharp knife, wiping blade clean between cuts.

Notes

Don’t skip the chilling step—it’s essential for clean slices. Use room temperature cream cheese and eggs to avoid lumps. Watch the caramel carefully to prevent burning. Let caramel cool slightly before pouring so it stays on top of the bars. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese (caramel may need adjustment).

Nutrition

Keywords: pumpkin cheesecake bars, salted caramel, fall dessert, Thanksgiving dessert, easy cheesecake bars

Find it online: https://cookdella.com/best-salted-caramel-pumpkin-cheesecake-bars-easy-recipe/