Caramel Pumpkin Cheesecake Bars
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.
Servings: 16 slices
Calories: 441kcal
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.
Nutrition
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