Salted Caramel Pumpkin Cheesecake Bars

Pumpkin cheesecake is a cozy American autumn staple, and these bars fold that classic filling into a graham crust finished with salted caramel. Baked in one pan, they bring creamy spice and sticky-sweet contrast without a full cake’s fuss.

Serves 6 · 20 min prep · 50 min cook

Estimate for one serving

• 448 cal
• 7g protein
• 42g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/3 cup store-bought caramel sauce
• 1/2 tsp flaky sea salt
• 1/4 cup chopped toasted pecans

Instructions

1. 1Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2In a bowl combine the graham cracker crumbs, melted butter, and granulated sugar until the texture is like damp sand. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
3. 3Bake the crust for 10 minutes until set and lightly toasted. Remove and cool slightly on a wire rack while you make the filling; keep the oven at 325°F.
4. 4In a large bowl beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2 minutes. Add the pumpkin puree and brown sugar and beat until creamy and uniform.
5. 5Add the eggs one at a time, mixing on low just until incorporated after each addition. Stir in the vanilla, pumpkin pie spice, flour, and salt until the batter is silky and thick with no dry spots.
6. 6Pour the pumpkin cheesecake batter over the warm crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.
7. 7Bake at 325°F for 35 to 40 minutes until the edges are set and the center still has a gentle wobble when the pan is nudged. The surface should look matte rather than wet.
8. 8Cool the pan completely on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight until the bars are fully firm and sliceable.
9. 9Lift the slab out using the parchment overhang and place on a cutting board. Warm the caramel sauce slightly if needed so it drizzles easily, then zigzag it generously over the top.
10. 10Sprinkle with flaky sea salt and chopped toasted pecans. Slice into six even bars with a sharp knife wiped clean between cuts. Serve chilled to highlight the creamy pumpkin cheesecake center against the caramel.