These are caramel pumpkin cheesecake bars. They are a baked super creamy cheesecake bar that is loaded with pumpkin, spices, and caramel. It is also topped with a caramel sauce.

Two caramel pumpkin cheesecake bars on their side.

These caramel pumpkin cheesecake bars combine all of the best parts of the fall season. They have pumpkin filling and a homemade salted caramel sauce baked into them. The caramel drizzle on top completes this perfect fall dessert.
I have tips and tricks and process photos to easily help you make this recipe! If you love caramel pumpkin desserts, you have to try my caramel pumpkin cake.

Top view of cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe! See this post on making salted caramel for more tips.

  • Tip 1: Make the caramel ahead of time. So it can cool down before using in the cheesecake batter. First, heat the sugar until all the sugar crystals are melted. This is the dry caramel method. Before adding the butter and cream, it needs to be amber in color. Once the sugar is melted it becomes amber extremely quickly. If after adding the cream and it is a little chunky, bring it back to the heat and stir until all smooth, about 2 minutes.
  • Tip 2: When blotting the pumpkin puree you need to press gently into it to absorb the excess moisture. It should still have moisture after, but not be as wet.
  • Tip 3: These cheesecake batter don’t need a water bath, it may crack but the caramel covers it up.
  • Tip 4: If you want clean and pretty cuts, wash a sharp knife between each cut.
Graham cracker crust in a pan.
Press the crust only on the bottom of the pan with the bottom of a measuring cup.
Pumpkin cheesecake batter in a bowl.
Make sure the caramel is cooled down before adding to the cheesecake batter.
Pumpkin batter in the pan.
After the crust is done pre-baking, add the cheesecake batter on top.
Baked cheesecake on a wood platter.
The cheesecake needs to cool completely before chilling for at least 6 hours.
A fork inserted into caramel pumpkin cheesecake bars.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more pumpkin recipes, try my pumpkin cheesecake and pumpkin cookies.

Top view of cheesecake bars with several on their side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Two caramel pumpkin cheesecake bars on their side.
5 from 3 reviews

Caramel Pumpkin Cheesecake Bars

Stephanie Rutherford
These are caramel pumpkin cheesecake bars. They are a baked super creamy cheesecake bar that is loaded with pumpkin, spices, and caramel. It is also topped with a caramel sauce.
Print Recipe Pin Recipe Leave a Review
Prep Time: 40 minutes
Cook Time: 40 minutes
Chilling Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 16 slices

Ingredients
 
 

Salted Caramel

  • 1 cup White granulated sugar
  • 4 TBSP Unsalted butter, room temperature cubed
  • 1/2 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 sleeves of crackers
  • 1/4 cup Brown sugar, packed light or dark
  • 10 TBSP Unsalted butter, melted

Pumpkin Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 15 oz Pumpkin puree, not pumpkin pie filling
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/4 cup Salted caramel
  • 1 tsp Pure vanilla extract
  • 2 tsp Pumpkin pie spice
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 4 Large eggs, room temperature

Instructions
 

Salted Caramel

  • In a medium saucepan, pour the sugar. Heat over medium heat. Let the sugar sit until it starts to melt. Then, use a metal whisk to mix the sugar. It will be clumpy. Stir occasionally until it is mostly melted. Then, stir until all is melted.
    1 cup White granulated sugar
  • Let the sugar sit until it turns amber in color. This takes a few seconds. Take off the heat. Add half of the cubed butter and whisk until melted. Add the rest of the butter and mix. It will be very bubbly.
    4 TBSP Unsalted butter
  • Add in half of the heavy cream and mix until combined. Add the rest of the cream and mix. Add in the salt and vanilla. Pour the caramel into a small bowl to cool completely.
    1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp Salt

Graham Cracker Crust

  • Preheat to 325℉. Spray a 9X9-inch square pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
  • Using a food processor, blend the graham crackers into a fine crumb. Pour the crumbs, brown sugar, and melted butter into a small bowl. Use a fork to mix together.
    2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
  • Pour the crumbs into the pan. Use the bottom of a measuring cup to compact the crust on the bottom of the pan. Don't go up the sides of the pan.
  • Bake for 11 minutes.

Pumpkin Cheesecake

  • Pour the pumpkin puree on to the plate. Use paper towels to soak up some of the liquid. Do this twice.
    15 oz Pumpkin puree
  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the sour cream and pumpkin puree. Mix on medium speed until smooth. Add in the vanilla, salted caramel, pumpkin pie spice, cinnamon, and nutmeg. Mix until smooth.
    1/2 cup Sour cream, 1/4 cup Salted caramel, 1 tsp Pure vanilla extract, 2 tsp Pumpkin pie spice, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
  • Add in the eggs and mix on low speed until just combined.
    4 Large eggs
  • Pour the cheesecake batter on top of the crust. Bake for 40-45 minutes. Bake until the edges are set but the middle has a slight jiggle.
  • Turn off the oven, crack open the door, and let it sit for 25 minutes. Then, take out of the oven and place on a cooling rack to cool completely. Make sure the cheesecake stays in the pan.
  • Cover with foil and chill for at least 6 hours or overnight.
  • Once chilled, take the cheesecake out of the pan. If it is having trouble, use a butter knife around the edges.
  • Pour the caramel on top. If it is too thick from being cold, heat for 15 seconds intervals until pourable.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 441kcal, Carbohydrates: 41g, Protein: 4g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 82mg, Sodium: 301mg, Potassium: 161mg, Fiber: 1g, Sugar: 31g, Vitamin A: 5169IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!