Irresistible Pumpkin Spice Cheesecake Bars
Rich, creamy pumpkin spice cheesecake bars with a buttery graham cracker crust and luscious caramel topping—perfect for autumn gatherings or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin spice (plus extra for garnish)
- ¼ tsp salt
- ½ cup caramel sauce (store-bought or homemade)
- Optional: sea salt for sprinkling
Instructions
- Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving extra hanging over the edges for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan, ensuring an even layer. Bake for 8-10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until smooth and creamy. Add the sugar and continue to mix until fully incorporated.
- Mix in the pumpkin puree, vanilla extract, pumpkin spice, and salt until the mixture is smooth.
- Beat in the eggs one at a time, mixing just until combined. Avoid overmixing to prevent cracks in the cheesecake layer.
- Pour the cheesecake batter over the cooled crust and smooth the surface with a spatula. Bake for 40-45 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Let the cheesecake cool in the pan at room temperature for about an hour, then refrigerate for at least 2 hours (overnight is even better).
- Once the cheesecake is completely chilled, drizzle the caramel sauce evenly over the top. Sprinkle with a pinch of sea salt and a light dusting of pumpkin spice for extra flavor.
- Use the parchment overhang to lift the cheesecake out of the pan. Slice into bars and enjoy!
Notes
[‘Ensure cream cheese and eggs are at room temperature for a smooth cheesecake layer.’, ‘Avoid overmixing the eggs to prevent cracks in the cheesecake.’, ‘Line the pan with parchment paper for easy removal and cleanup.’, ‘Cool the cheesecake completely before slicing for clean edges.’, ‘Test for doneness by checking for a slight jiggle in the center.’]
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: Pumpkin Spice, Cheesecake Bars, Fall Dessert, Caramel, Easy Recipe