Salted caramel pumpkin cheesecake bars are a deliciously creamy and indulgent dessert that combines the warmth of pumpkin spice, the richness of cheesecake, and the sweet-salty allure of salted caramel. With a graham cracker crust, a smooth pumpkin cheesecake layer, and a topping of salted caramel sauce, these bars are the perfect treat for fall gatherings, holiday celebrations, or anytime you want a taste of autumn in every bite.

In this guide, we’ll go over how to make salted caramel pumpkin cheesecake bars, with tips for the perfect layers, flavor variations, and serving ideas.

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1. Ingredients for Salted Caramel Pumpkin Cheesecake Bars

Here’s what you’ll need to create these luscious bars:

For the Graham Cracker Crust:

• Graham Cracker Crumbs – 1 1/2 cups (about 12 full sheets, crushed)
• Unsalted Butter – 6 tablespoons, melted
• Brown Sugar – 2 tablespoons
• Salt – 1/4 teaspoon

For the Pumpkin Cheesecake Layer:

• Cream Cheese – 16 oz (2 packages), softened
• Granulated Sugar – 3/4 cup
• Pumpkin Puree – 1 cup (not pumpkin pie filling)
• Eggs – 2 large
• Vanilla Extract – 1 teaspoon
• Pumpkin Pie Spice – 1 1/2 teaspoons
• Salt – 1/4 teaspoon

For the Salted Caramel Topping:

• Caramel Sauce – 1/2 cup (homemade or store-bought)
• Sea Salt – for sprinkling on top

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2. Step-by-Step Instructions for Salted Caramel Pumpkin Cheesecake Bars

Follow these steps to make perfectly layered, creamy pumpkin cheesecake bars topped with salted caramel:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until the mixture resembles wet sand.
3. Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes or until slightly golden. Remove and set aside.

Step 2: Make the Pumpkin Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
2. Add the sugar and beat until well incorporated. Mix in the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt until smooth and creamy.
3. Pour the pumpkin cheesecake mixture over the cooled graham cracker crust, spreading it evenly.

Step 3: Bake the Cheesecake Bars

1. Bake the cheesecake bars in the preheated oven for 30-35 minutes or until the center is set and no longer jiggles.
2. Remove from the oven and let cool to room temperature. Once cooled, transfer to the refrigerator to chill for at least 2-3 hours or until fully set.

Step 4: Add the Salted Caramel Topping

1. Once the bars are completely chilled, pour the caramel sauce over the top, spreading it evenly.
2. Sprinkle sea salt over the caramel layer to taste, adding as much or as little as you like for the perfect sweet-salty balance.

Step 5: Slice and Serve

1. Use the parchment paper overhang to lift the bars from the pan. Slice into squares or rectangles and serve chilled.
2. Store any leftovers in the refrigerator and enjoy within 3-4 days.

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3. Tips for Perfect Salted Caramel Pumpkin Cheesecake Bars

3.1 Use Room-Temperature Ingredients

Bringing the cream cheese, eggs, and pumpkin puree to room temperature ensures a smooth, creamy cheesecake layer without lumps.

3.2 Don’t Overbake the Cheesecake Layer

Bake just until the center is set. Overbaking can lead to cracks and a dry texture. The bars will continue to set as they cool.

3.3 Cool Completely Before Adding Caramel

Letting the bars chill fully before adding the caramel helps the layers stay separate and neat.

3.4 Use High-Quality Caramel Sauce

A good-quality caramel sauce (homemade or store-bought) makes a difference. For homemade caramel, make sure it’s fully cooled before pouring over the cheesecake layer.

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4. Flavor Variations

4.1 Maple Pumpkin Cheesecake Bars

Add 2 tablespoons of maple syrup to the cheesecake layer for a hint of maple flavor that complements the pumpkin and caramel.

4.2 Chocolate Caramel Pumpkin Bars

Sprinkle mini chocolate chips over the caramel layer before adding the sea salt for a touch of chocolate flavor.

4.3 Nutty Pumpkin Cheesecake Bars

Add a sprinkle of chopped toasted pecans or walnuts to the top of the caramel layer for added texture and a nutty contrast to the creamy cheesecake.

4.4 Gingerbread Crust Pumpkin Bars

Substitute ginger snap cookies for graham crackers in the crust to add a warm, spiced flavor that enhances the pumpkin.

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5. Serving Suggestions

Salted caramel pumpkin cheesecake bars are a rich, indulgent dessert that pairs beautifully with a variety of seasonal sides. Here are some ideas:

• With Coffee or Hot Chocolate: Serve alongside a warm beverage for a cozy, comforting dessert experience.
• With Vanilla Ice Cream: A small scoop of vanilla ice cream adds a nice contrast to the creamy cheesecake.
• With Spiced Whipped Cream: Top each bar with a dollop of whipped cream spiced with cinnamon or nutmeg for extra flair.
• As Part of a Dessert Board: Serve these bars alongside other mini desserts for a beautiful holiday spread.

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6. Storing Leftovers

Store any leftover bars in an airtight container in the refrigerator for up to 3-4 days. The caramel may soften, but the bars will remain delicious.

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7. Making Ahead for Holiday Gatherings

These cheesecake bars are perfect for making ahead:

1. Prepare the Cheesecake Bars: Bake the crust and cheesecake layers up to 2 days in advance. Let them chill completely in the refrigerator.
2. Add Caramel Before Serving: Add the caramel layer and sprinkle with sea salt shortly before serving to keep the caramel fresh and glossy.

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FAQ

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is pre-sweetened and spiced, which would alter the flavor and texture. Use pure pumpkin puree for best results.

2. Can I make these bars gluten-free?

Yes! Substitute gluten-free graham crackers for a gluten-free crust.

3. What if I don’t have pumpkin pie spice?

Use a mix of cinnamon, nutmeg, ginger, and cloves to mimic the flavor of pumpkin pie spice.

4. Can I use a different type of crust?

Yes, ginger snap cookies, vanilla wafers, or even chocolate graham crackers can make a delicious crust variation.

5. How do I prevent the caramel from melting?

Add the caramel layer after the bars are fully chilled and just before serving to keep it from melting into the cheesecake.

6. Can I freeze these cheesecake bars?

Yes, freeze the bars without the caramel layer. Thaw in the refrigerator overnight, then add the caramel topping before serving.

7. Can I use salted butter in the crust?

Yes, if you use salted butter, reduce the added salt in the crust.

8. Can I add extra spices to the cheesecake layer?

Certainly! A pinch of extra cinnamon or ginger will enhance the pumpkin flavor.

9. How do I get neat slices?

Use a sharp knife and wipe it clean between each cut to achieve clean, even slices.

10. Can I substitute homemade caramel for store-bought?

Absolutely! Homemade caramel adds a rich, deep flavor that pairs beautifully with the pumpkin and cheesecake layers.

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Salted caramel pumpkin cheesecake bars are a decadent fall dessert that’s sure to impress with its rich layers of flavor and beautiful presentation. With a creamy pumpkin cheesecake base, buttery graham cracker crust, and sweet-salty caramel topping, these bars are the perfect way to celebrate the season. Enjoy this autumn-inspired treat with family and friends!