Pumpkin Spice Cheesecake Bars
Pumpkin Spice Cheesecake Bars are an indulgent autumn dessert featuring a buttery graham cracker crust, velvety cheesecake, rich pumpkin spice, and a delightful caramel swirl.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ¼ cup brown sugar (packed)
Cheesecake Filling
- 16 oz cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tbsp all-purpose flour
Swirl & Topping
- ¼ cup caramel sauce (plus more for drizzling)
- 2 tbsp sweetened condensed milk or heavy cream (optional, for a silkier swirl)
Instructions
Preparation
- Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed. Press evenly into the bottom of the pan. Bake for 8–10 minutes, then cool slightly.
- Prepare the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and flour. Mix until creamy.
- Divide and flavor: Pour half of the cheesecake batter into a separate bowl. To one half, add pumpkin purée, pumpkin pie spice, and cinnamon. Mix until smooth.
Assembly and Baking
- Assemble the layers: Pour the plain cheesecake mixture over the cooled crust. Gently spoon the pumpkin mixture over the top.
- Add caramel swirl: Mix caramel sauce with sweetened condensed milk (if using), then drizzle over the pumpkin layer. Use a knife or skewer to gently swirl the layers together for a marbled effect.
- Bake for 40–45 minutes or until the center is just set with a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 3 hours or overnight to firm up.
- Slice into bars and drizzle with extra caramel sauce before serving.
Notes
For the Silkiest Texture: Ensure cream cheese is fully softened before mixing. Pumpkin Flavor Boost: Add a pinch of extra cinnamon or nutmeg for deeper warmth. Crust Variation: Substitute graham crackers with crushed gingersnaps for a bolder fall flavor. Storage: Keep refrigerated for up to 5 days; they taste even better chilled the next day.