Is there anything better than the smell of fall baking? When the air gets a little crisp, I always start craving warm spices and comforting desserts. It’s just a natural part of the season, right?
If you feel the same way, I have the most wonderful recipe for you today. We are making some truly delicious Pumpkin Cheesecake Bars. They are the perfect blend of creamy cheesecake, rich pumpkin flavor, and a sweet caramel finish.
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Why You’ll Love This Recipe
Okay, let me tell you why these bars are about to become your new favorite autumn treat. First off, they are so simple to make. You don’t need any fancy kitchen gadgets or professional baking skills. It’s all very straightforward.
The texture is just phenomenal. You get a firm, buttery graham cracker crust that provides a nice little crunch. Then, you have that super smooth and creamy pumpkin cheesecake filling. It’s a wonderful contrast.
And the flavor? It is everything you love about fall. The pumpkin puree and pumpkin pie spice give it that classic warmth. The cream cheese adds a slight tang that cuts through the richness beautifully.
Honestly, the salted caramel swirl on top is what makes these so special. It adds a layer of sweet and salty goodness that complements the pumpkin perfectly. Plus, it makes these Pumpkin Cheesecake Squares look so pretty!
These are also great for making ahead of time. You can whip them up a day or two before a party or family get together. They store so well in the refrigerator, and I think they taste even better when they are chilled.
This recipe is very forgiving, which is great for beginner bakers. It is hard to mess these up. Just follow the steps, and you will have a fantastic dessert that everyone will think you spent hours on.
It’s also a really budget friendly recipe. The ingredients are all common pantry staples. You probably have most of them in your kitchen right now. No need for a special trip to a gourmet store.
Ingredients
Let’s talk about what you will need. The list is simple, and the ingredients are easy to find. Here’s a quick rundown of everything required for these amazing Pumpkin Cheesecake Bars.
For the Crust
- ½ cup unsalted butter, melted
- 1 cup graham cracker crumbs
- ¾ cup light brown sugar, packed
- 1 tablespoon cornstarch
- pinch salt, optional and to taste
For the Filling
- 1 large egg
- 6 ounces cream cheese, at room temperature and very soft
- ½ cup granulated sugar
- ⅓ cup pumpkin puree, not pumpkin pie filling
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- ⅓ cup salted caramel sauce, thicker is better
Step-By-Step Instructions
Ready to get baking? This process is so easy to follow. We’ll walk through it together. Just take it one step at a time, and you will be enjoying these bars in no time. Let’s make some Pumpkin Cheesecake Bars!
Step 1: Prepare Your Pan And Crust
First things first, preheat your oven to 350 degrees Fahrenheit. While it warms up, grab an 8×8 inch pan. Line it with aluminum foil, leaving a little overhang on the sides. This overhang will act like handles later, making it super easy to lift the bars out of the pan. Spray the foil with cooking spray.
Now for the crust. In a medium bowl, melt your unsalted butter in the microwave. This usually takes about a minute. Once it is melted, add the graham cracker crumbs, light brown sugar, cornstarch, and a pinch of salt if you are using it. Mix everything together with a fork until it is well combined. The mixture will look like wet sand.
Pour these crumbs into your prepared pan. Use a spatula or the bottom of a glass to press the mixture firmly and evenly across the bottom of the pan. You want a nice, flat layer. Set the pan aside for now.
Step 2: Mix The Filling
You can use the same bowl for the filling. No need to create extra dishes to wash! In that bowl, combine the egg, very soft cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla extract.
Whisk all of these ingredients together until the mixture is smooth. If your cream cheese is properly softened, this should be very easy. You can also use an electric mixer on a low speed if you prefer. Just be sure not to whip too much air into it.
Next, add the all purpose flour. Mix it in just until it is incorporated. You really want to avoid overmixing at this stage. Overmixing can make the cheesecake tough. We are aiming for a delicate and creamy texture.
Step 3: Assemble And Create The Swirl
Pour the lovely pumpkin filling over your prepared crust. Spread it out into an even layer with your spatula. Now for the fun part that makes this a beautiful Pumpkin Swirl Cheesecake dessert!
Drizzle the salted caramel sauce over the top of the batter. To get that pretty marbled look, drizzle it in about five parallel lines across the pan. Think of them like long railroad tracks. Make them fairly wide and evenly spaced.
Then, rotate the pan 90 degrees. Take a toothpick or a thin knife and draw it through the caramel lines, going in the opposite direction. Do this five times as well, creating a grid like pattern. This simple action drags the caramel through the batter, creating that gorgeous marbling.
Step 4: Bake To Perfection
Carefully place your pan in the preheated oven. Bake for about 40 minutes. You will know the Pumpkin Cheesecake Bars are done when the center is mostly set. It should have a very slight jiggle when you gently shake the pan.
There should not be any sloshing or liquid movement in the center. Another way to check is with a toothpick. Insert it into the center. It should come out mostly clean, maybe with a few moist crumbs attached, but no wet batter.
Step 5: Cool And Chill Completely
This step is so important, so please don’t skip it! Once the bars are out of the oven, you must let them cool in the pan for about an hour at room temperature. This helps them set up properly.
After an hour, cover the pan with foil. Place it in the refrigerator to chill for at least two hours. I actually prefer to let them chill overnight. The chilling process firms them up and makes them much easier to slice into clean Pumpkin Cheesecake Squares. It also lets the flavors meld together.
When you are ready to serve, use the foil overhang to lift the entire block out of the pan. Place it on a cutting board, slice into squares, and enjoy!
How To Store Leftovers
If you happen to have any leftovers, storing them is very simple. These bars must be kept in the refrigerator because of the cream cheese filling. Place them in an airtight container to keep them fresh.
Properly stored, your Pumpkin Cheesecake Bars will last for up to one week in the fridge. They make a wonderful treat to grab whenever you need a little something sweet. I find they are a great afternoon snack with a cup of coffee or tea.
Tips
Here are a few little tips to make sure your pumpkin cheesecake bars turn out wonderfully every single time.
- Use Soft Cream Cheese: This is my number one tip. Your cream cheese needs to be at room temperature and very soft. This prevents lumps in your filling. If you forget to set it out, you can microwave it for 10 to 15 seconds.
- Choose The Right Pumpkin: Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which will throw off the flavor and sweetness of your bars.
- Thick Caramel Sauce Is Best: For the best swirls, use a thick salted caramel sauce. Thin ice cream topping sauces will just sink into the batter and won’t create that pretty marbled effect.
- Don’t Overbake: Keep a close eye on the bars as they bake. A slight jiggle in the center is what you want. The bars will continue to set as they cool. Overbaking can lead to cracks and a dry texture.
- Patience Is Key: I know it is tempting to dig in right away, but chilling is essential. Chilling the bars completely ensures clean, neat slices and the best creamy texture.
These suggestions will help you achieve the perfect texture and flavor. Baking is all about the little details, and these small things can make a big difference in your final dessert. Happy baking!
Conclusion
And there you have it! A simple, delicious recipe for homemade Pumpkin Cheesecake Bars. They are the perfect way to celebrate the flavors of fall. The combination of the spiced pumpkin filling, creamy cheesecake, and rich caramel is just so good.
I really hope you give this recipe a try. It’s a wonderful dessert to share with family and friends, or just to enjoy by yourself. There is something so satisfying about making a beautiful and tasty treat from scratch. Enjoy every single bite!
FAQ
Can I Use A Different Size Pan?
Yes, you can, but you will need to adjust the baking time. An 8×8 inch pan is ideal for the thickness of these bars. If you use a 9×9 inch pan, the bars will be thinner and will likely bake faster. Start checking them about 10 minutes earlier. If you use a smaller pan, they will be thicker and require more baking time.
What’s The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
This is a great question. Pumpkin puree is just cooked and mashed pumpkin. It is 100% pumpkin. Pumpkin pie filling, on the other hand, is already sweetened and spiced. This recipe calls for pure puree so that we can control the amount of sugar and spices ourselves.
Can I Make These Gluten Free?
Absolutely. To make this recipe gluten free, simply swap the regular graham cracker crumbs for a gluten free version. You can find gluten free graham crackers at most grocery stores. The filling itself is naturally gluten free since it uses cornstarch and a small amount of all purpose flour that can be swapped for a gluten free all purpose blend.
My Caramel Swirl Didn’t Look Right. What Happened?
This usually happens if the caramel sauce is too thin. Many caramel sauces meant for ice cream are very runny and will just blend into the batter. For a distinct Pumpkin Swirl Cheesecake pattern, you need a thicker, good quality caramel sauce. A homemade caramel would also work great here.
Can I Freeze These Pumpkin Cheesecake Squares?
Yes, these freeze very well. First, let them chill completely in the refrigerator. Slice them into individual squares. Wrap each square tightly in plastic wrap, and then in a layer of aluminum foil. You can store them in the freezer for up to a month. To thaw, just place them in the refrigerator overnight.
Pumpkin Cheesecake Bars
These easy Pumpkin Cheesecake Bars feature a buttery graham cracker crust, a creamy spiced pumpkin filling, and a beautiful salted caramel swirl on top. A wonderful fall dessert that’s simple to make and perfect for sharing.
Ingredients
Instructions
- Preheat oven to 350°F. Line an 8×8 inch pan with foil, leaving an overhang, and spray. In a bowl, combine melted butter, graham cracker crumbs, brown sugar, cornstarch, and salt. Press mixture firmly into the bottom of the pan.
- In a separate bowl, whisk the egg, soft cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla until smooth. Gently mix in the flour until just incorporated.
- Pour the filling over the crust. Drizzle salted caramel sauce over the top in parallel lines. Use a toothpick to drag through the lines in the opposite direction to create a marbled swirl.
- Bake for about 40 minutes. The center should be mostly set with a very slight jiggle.
- Let cool in the pan at room temperature for 1 hour. Then, cover and chill in the refrigerator for at least 2 hours, or overnight, before slicing and serving.
Notes
Use very soft, room temperature cream cheese to avoid lumps in your filling.
Ensure you are using 100% pure pumpkin puree, not pre-spiced pumpkin pie filling.
A thick caramel sauce works best for creating a distinct and beautiful swirl.
Chilling completely is essential for achieving the best creamy texture and for making clean, neat slices.
Nutrition
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