There’s something almost magical about the scent of pumpkin spice and caramel wafting through a kitchen on a chilly fall afternoon. For me, Salted Caramel Pumpkin Cheesecake Bars aren’t just a dessert—they’re a seasonal ritual, one that brings warmth and togetherness to any gathering. This is the treat I bake every year when the leaves begin to turn and the air smells like bonfires and cinnamon.

These cheesecake bars have the nostalgic charm of pumpkin pie and the creamy indulgence of classic cheesecake, all nestled on a spiced cookie crust and drizzled generously with salted caramel. It’s the dessert I bring to potlucks, family dinners, and sometimes make just because the season calls for something sweet and comforting.

Rooted in both tradition and innovation, Salted Caramel Pumpkin Cheesecake Bars are a modern twist on beloved fall flavors. They hold the elegance of a well-crafted dessert, but with the ease of a bar recipe. Whether you’re hosting Thanksgiving or just looking to treat yourself, these bars are the perfect autumn indulgence.

Why You’ll Love This Recipe:

• Creamy, rich cheesecake with a fall-flavored twist.
• Salted caramel drizzle for the perfect sweet-salty balance.
• Easy to slice and serve—ideal for gatherings or gifts.
• Make-ahead friendly for stress-free holiday prep.

INGREDIENTS YOU’LL NEED:

For the crust:

• 200g (7 oz) spiced cookies (like gingersnaps), crushed
• 75g (5 tbsp) unsalted butter, melted

For the pumpkin cheesecake filling:

• 450g (1 lb) cream cheese, room temperature
• 100g (1/2 cup) light brown sugar
• 150g (2/3 cup) pumpkin purée
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt

For the salted caramel:

• 200g (1 cup) granulated sugar
• 90g (6 tbsp) unsalted butter, room temperature
• 120ml (1/2 cup) heavy cream, room temperature
• 1/2 to 1 tsp sea salt, to taste

HOW TO MAKE SALTED CARAMEL PUMPKIN CHEESECAKE BARS:

This recipe comes together in three simple stages—crust, filling, and caramel. The balance of textures and flavors makes each bite irresistible.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the crust
Start by preheating your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides. In a mixing bowl, combine crushed spiced cookies with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of your pan. Bake for 8–10 minutes, then set aside to cool.

Step 2: Make the pumpkin cheesecake filling
In a large bowl, beat the cream cheese until smooth and fluffy. Add in the brown sugar and mix well. Then incorporate the pumpkin purée, eggs, vanilla, and spices. Mix until smooth but avoid overbeating. Pour the filling over the cooled crust and smooth out the top.

Step 3: Bake and chill
Bake for 35–40 minutes or until the center is just set with a slight wobble. Let cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight for best results.

Step 4: Prepare the salted caramel
While the bars chill, make the salted caramel. In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring constantly. Carefully add the butter (it will bubble), then whisk in the cream. Let it bubble for a minute, then remove from heat and stir in sea salt. Let cool slightly before drizzling.

Step 5: Slice and serve
Once the cheesecake bars are fully chilled, lift them out using the parchment overhang. Slice into squares and drizzle each one generously with salted caramel just before serving.

HELPFUL TIPS:

• Room temperature ingredients make for a smoother filling.
• Let the caramel cool slightly before pouring to avoid melting the cheesecake.
• Store extra caramel in the fridge—it’s excellent over ice cream or apples.
• For a crunchier crust, use the bottom of a measuring cup to press it firmly into the pan.

DETAILS:

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 5 hours (including chill time)
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

• Use pumpkin purée, not pumpkin pie filling.
• Gingersnaps add extra spice, but graham crackers work too.
• The caramel keeps in the fridge for 2 weeks.

NUTRITIONAL INFORMATION (per bar, approximate):

• Calories: 290
• Fat: 18g
• Carbohydrates: 28g
• Protein: 4g
• Sugar: 20g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use store-bought caramel sauce?
Yes, but homemade salted caramel gives it a richer, fresher flavor.

Can these bars be frozen?
Absolutely. Freeze them without the caramel for up to 2 months. Thaw overnight in the fridge before serving.

Do I need a water bath for baking?
No water bath needed—these bars bake beautifully on their own.

STORAGE INSTRUCTIONS:

Store the bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze them individually and drizzle with caramel just before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Churro Cheesecake Bars — Creamy, Cinnamon-Sugary Bliss!
• Classic Apple Crisp Recipe
• Pumpkin Pie Bars: A Classic Dessert, Simplified
• Passion Fruit & Mango Cheesecake with Gingersnap Crust

CONCLUSION:

Salted Caramel Pumpkin Cheesecake Bars are everything we love about fall, wrapped in one decadent bite. They’re rich yet balanced, simple yet impressive. Whether you’re baking for a special occasion or simply craving the cozy comfort of autumn flavors, this recipe delivers all the warmth of the season in every square. Once you make them, they’re sure to become a cherished fall favorite year after year.

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