Spiced Pumpkin Cheesecake Bars

Welcome to the season of cozy comforts and delightful flavors! These Caramel Swirl Pumpkin Cheesecake Bars are the epitome of fall dessert perfection. Imagine a rich, creamy pumpkin cheesecake, infused with warm spices, all resting on a buttery graham cracker crust, and adorned with ribbons of luscious caramel. This isn’t just a dessert; it’s an experience—a must-try that promises to become a cherished part of your autumn traditions. Easy to make and incredibly satisfying, these bars deliver all the beloved flavors of pumpkin pie and classic cheesecake in one irresistible bite, making them the ultimate centerpiece for your autumn table.

Why You’ll Fall in Love with This Pumpkin Cheesecake Bar Recipe

There’s a reason why Pumpkin Cheesecake Bars consistently top our list of favorite fall treats, and the enthusiastic feedback from our community confirms it! These bars offer a unique combination of qualities that make them truly special:

• Effortless Elegance: Compared to baking a full-sized cheesecake, these bars are significantly easier and faster to prepare, yet they look incredibly impressive with their distinct layers and artistic caramel swirls. They’re perfect for both novice bakers and seasoned pros looking for a simpler approach to a show-stopping dessert.
• Unforgettable Flavor Profile: Each bite delivers a harmonious blend of sweet pumpkin, warm pumpkin pie spice, and the tangy richness of cream cheese, all beautifully complemented by the buttery graham cracker crust and the sweet, slightly salty notes of caramel. It’s a symphony of fall flavors that truly captures the essence of the season.
• Perfect Texture Every Time: Say goodbye to cracked cheesecakes! These bars consistently bake up with a wonderfully smooth, creamy, and dense texture that melts in your mouth, while the crust remains delightfully crumbly yet firm enough to hold its shape. The perfect balance of soft and crunchy.
• Ideal for Any Occasion: Whether you’re hosting a casual fall gathering, celebrating Thanksgiving, a Halloween party, or simply craving a comforting homemade dessert, these pumpkin cheesecake bars are a guaranteed crowd-pleaser. They’re easy to transport and serve, making them perfect for potlucks, family dinners, and holiday celebrations.
• Customizable and Versatile: While this recipe is perfect as is, it also offers fantastic opportunities for customization. Add a sprinkle of chopped pecans to the crust, a drizzle of white chocolate, or even a dollop of spiced whipped cream for an extra touch of indulgence. Explore the variations section for more ideas!

This year, we’ve elevated this classic by incorporating a generous swirl of rich caramel sauce on top, transforming a great dessert into an extraordinary one. Trust us, it was a crazy good decision that takes these bars from delicious to absolutely divine, adding another layer of flavor and visual appeal that everyone will adore!

Essential Ingredients for Perfect Pumpkin Cheesecake Bars

Creating these delightful pumpkin cheesecake bars requires a few simple, high-quality ingredients. Pay attention to the notes for best results, as the quality of your ingredients directly impacts the final taste and texture of your dessert.

For the Flavorful Graham Cracker Crust:

• Graham Crackers: You’ll need about ¾ cup of finely crushed graham crackers. For the freshest flavor and best texture, crush whole crackers yourself in a food processor or by hand. Pre-crushed crumbs can also be used for convenience.
• Unsalted Butter: 4 Tablespoons of melted unsalted butter acts as the binder for your crust, ensuring it’s rich and holds together beautifully without being overly greasy.
• Granulated Sugar: 1 Tablespoon of granulated sugar adds a subtle touch of sweetness to the crust, balancing the spices and creating a perfect foundation.
• Ground Cinnamon: 1 teaspoon of ground cinnamon infuses the crust with a warm, inviting aroma and flavor that perfectly complements the pumpkin filling.

For the Creamy Pumpkin Cheesecake Filling:

• Cream Cheese: 16 ounces (two 8-oz packages) of full-fat cream cheese, softened to room temperature. This is crucial for achieving a smooth, lump-free batter. Low-fat cream cheese may result in a less creamy texture.
• Granulated Sugar: 1 cup of granulated sugar sweetens the filling to perfection, ensuring a balanced sweetness that doesn’t overpower the pumpkin.
• 100% Pumpkin Puree: ¾ cup of pure pumpkin puree (not pumpkin pie filling). Ensure you’re using pure pumpkin, as pie filling contains added sugars and spices that will alter the recipe’s balance and flavor profile.
• Pure Vanilla Extract: 2 teaspoons of pure vanilla extract enhance all the other flavors in the cheesecake, adding a depth of warmth and sweetness.
• All-Purpose Flour: 3 Tablespoons of all-purpose flour helps stabilize the cheesecake, preventing cracks and ensuring a smooth, dense, and firm texture that’s easy to slice.
• Pumpkin Pie Spice: 1 ½ teaspoons of pumpkin pie spice. You can use store-bought for convenience or easily make your own homemade pumpkin pie spice blend for an extra fresh and vibrant flavor.
• Salt: ¼ teaspoon of salt balances the sweetness and brings out the depth of the pumpkin and spices, making the flavors pop.
• Large Eggs: 2 large eggs, slightly beaten. Make sure they are at room temperature and avoid overmixing once added to prevent excess air, which can lead to cracks in the finished cheesecake.
• Caramel Sauce: Approximately 5 heaping Tablespoons of thick caramel sauce for the swirl. This is important: use a good quality, thick caramel sauce, not the thin ice cream topping found in the ice cream aisle. A thicker sauce will create more defined swirls that won’t sink into the batter during baking. Homemade caramel sauce also works wonderfully!

Step-by-Step Guide: Crafting Your Pumpkin Cheesecake Bars

Creating these delicious pumpkin cheesecake bars is simpler than you might think. Follow these detailed steps for a dessert that’s guaranteed to impress. We’ll start with our reliable crust, then move to the creamy batter and elegant caramel swirls, followed by baking, cooling, and chilling for that perfect, sliceable texture. Each step is designed to be straightforward, ensuring success even for first-time bakers.

Step 1: Preparing the Irresistible Graham Cracker Crust

1. Prepare Your Pan: Begin by lining an 8-inch square baking pan with parchment paper or aluminum foil, allowing a slight overhang on the sides. This “sling” will make it much easier to lift the baked bars out of the pan for slicing. Lightly grease the pan beneath the parchment if desired for extra non-stick security.
2. Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for the crust to bake evenly and achieve that perfect golden crispness.
3. Crush Graham Crackers: In a food processor, pulse the graham crackers until they are finely crushed and resemble fine crumbs. If you don’t have a food processor, place the crackers in a large zip-top bag and crush them thoroughly with a rolling pin or the bottom of a heavy glass until no large pieces remain.
4. Combine Crust Ingredients: Add the granulated sugar and ground cinnamon to the crushed graham crackers in the food processor (or a mixing bowl). Pulse or stir a few times to combine evenly, distributing the spices throughout the crumbs.
5. Add Melted Butter: Pour in the melted unsalted butter. Process or mix until the crumbs are thoroughly moistened and resemble wet sand. The mixture should clump together when pressed.
6. Press the Crust: Transfer the crumb mixture to the bottom of your prepared baking pan. Using the bottom of a flat-bottomed glass or your fingers, press the mixture firmly and evenly across the entire bottom of the pan. A well-compacted crust is key to preventing crumbling when you slice the bars later.
7. Pre-bake the Crust: Bake the crust in the preheated oven for 7 minutes. This crucial step helps to set the crust, toast the crumbs, and prevents it from becoming soggy once the creamy filling is added. Remove from the oven and let it cool slightly on a wire rack while you prepare the filling.

Step 2: Crafting the Silky Pumpkin Cheesecake Batter

8. Beat Cream Cheese: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese for about 30 seconds until it is completely smooth and creamy, with no lumps. Ensure your cream cheese is at room temperature for at least 30-60 minutes before starting for the best, lump-free results.
9. Incorporate Sugar: Gradually add the granulated sugar to the cream cheese, continuing to beat on medium speed until well combined and light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl with a spatula as needed to ensure everything is evenly mixed.
10. Mix in Pumpkin Puree: Add the pumpkin puree to the cream cheese and sugar mixture and mix on low speed until just incorporated. Be careful not to overmix, as this can incorporate too much air.
11. Add Dry Ingredients & Vanilla: Stir in the pure vanilla extract, all-purpose flour, pumpkin pie spice, and salt. Mix on low speed until the batter is smooth and well combined, ensuring no streaks of flour remain.
12. Gently Fold in Eggs: Finally, add the slightly beaten eggs. Mix on the lowest speed possible, or fold them in gently by hand, until *just* incorporated. This is a critical step: overmixing the eggs can incorporate too much air, which can cause the cheesecake to puff up excessively in the oven and then crack as it cools.
13. Pour Batter over Crust: Carefully pour the creamy pumpkin cheesecake batter over the cooled, pre-baked graham cracker crust in the prepared pan. Gently tap the pan against the counter a few times to release any trapped air bubbles and ensure an even, smooth surface, which contributes to a beautiful finish.

Step 3: Creating the Beautiful Caramel Swirl

14. Apply Caramel Sauce: Take your thick caramel sauce and, using a tablespoon, drop approximately 5-6 dollops or create straight lines across the top of the cheesecake batter. Arrange them somewhat evenly to allow for comprehensive swirling. Don’t worry about perfection at this stage; these lines are merely a guide for your artistic swirls.
15. Swirl with a Knife: With a clean knife or a toothpick, gently drag it through the caramel lines in the opposite direction. For example, if your caramel lines run horizontally, drag your knife vertically through them. Create an “S” shape or simple zig-zags to form beautiful, rustic swirls. Alternate the direction of your drags (e.g., drag from top to bottom, then bottom to top for the next line) to achieve an appealing, marbled effect across the entire surface of the cheesecake.

Step 4: Baking, Cooling, and Chilling for Perfection

16. Bake the Cheesecake Bars: Carefully place the pan in the preheated oven. Bake for 35 to 38 minutes. The edges of the cheesecake should appear set, but the center should still have a slight jiggle when gently shaken. This slight jiggle indicates it’s perfectly baked and will become firm as it continues to set during cooling. Avoid overbaking, as this can lead to a dry texture or cracks.
17. Cool Completely: Remove the cheesecake bars from the oven. Do not touch them or move them much initially. Let them cool completely at room temperature on a wire rack for at least 1-2 hours. This slow cooling process is essential for preventing thermal shock, which can cause cracks in the cheesecake surface.
18. Chill for Optimal Texture: Once fully cooled to room temperature, cover the pan loosely with plastic wrap to prevent condensation, and transfer it to the refrigerator. Chill for at least 2 to 4 hours, or ideally overnight. The longer the cheesecake bars chill, the firmer and more sliceable they will become, allowing all the rich flavors to meld beautifully and the texture to fully set.
19. Slice and Serve: Once thoroughly chilled, remove the cheesecake from the pan using the parchment paper sling to lift it out. Place it on a clean cutting board. For perfectly clean and pretty cuts, heat a sharp knife under hot running water, wipe it completely dry with a paper towel, and then make a single slice. Clean and re-heat the knife between each cut. This technique creates crisp, clean edges for every bar, making for a professional presentation.
20. Optional Topping: If desired, before serving, top individual bars with a dollop of fresh whipped cream, a tiny dash of ground cloves or nutmeg, and an extra drizzle of caramel sauce for an elevated presentation and an even more decadent flavor experience.

Expert Tips for the Best Pumpkin Cheesecake Bars

Achieving bakery-quality pumpkin cheesecake bars is easy with a few insider tips. These expert recommendations will help you ensure your dessert is perfectly creamy, flavorful, and beautiful every time.

• Room Temperature Ingredients are Key: This is arguably the most important tip for any cheesecake! Ensure your cream cheese and eggs are at room temperature (ideally for at least 30-60 minutes). This allows them to blend smoothly without lumps, creating a uniform, creamy batter. Cold ingredients will result in a lumpy texture and may require overmixing.
• Don’t Overmix the Batter: While beating cream cheese until smooth is important, once you add the eggs, mix only until they are just incorporated. Overmixing introduces too much air into the batter, which can cause the cheesecake to puff up excessively in the oven and then collapse or crack as it cools. Use a low speed on your mixer or fold them in by hand.
• Use Pure Pumpkin Puree (Not Pie Filling!): Always double-check that you’re using 100% pure pumpkin puree from a can, not pumpkin pie filling. Pie filling contains added spices and sweeteners that will throw off the recipe’s delicate balance and make your cheesecake too sweet or overpower the other flavors.
• Choose a Thick Caramel Sauce: For distinct, beautiful swirls that stand out on top of the cheesecake, a thick caramel sauce is essential. Thin ice cream toppings will simply sink into the batter and disappear during baking. If your caramel is too thin, you can gently warm it and reduce it slightly on the stove until it thickens, then cool it completely before swirling.
• Patience with Cooling and Chilling: Resist the urge to rush the cooling and chilling process. Cooling slowly at room temperature prevents thermal shock, which can cause cracks. Chilling for at least 2-4 hours (preferably overnight) allows the cheesecake to set completely, firm up, and develop its full flavor and perfect sliceable texture. This patience will be rewarded with perfectly structured bars.
• Slicing for Perfection: The hot knife technique (heating a sharp knife under hot water, wiping dry, slicing, and repeating for each cut) is your secret weapon for clean, professional-looking cheesecake bars. This prevents the cheesecake from sticking to the knife and creating messy edges.

Variations & Substitutions to Customize Your Bars

While these Caramel Swirl Pumpkin Cheesecake Bars are spectacular on their own, don’t hesitate to get creative! Here are some delicious variations and substitutions to make this recipe uniquely yours, allowing you to tailor it to your taste or dietary preferences:

• Crust Alternatives: Instead of traditional graham crackers, try a gingersnap crust for an extra spicy kick that complements the pumpkin beautifully, or an oat cookie crust for a different texture. You can also add chopped nuts like pecans or walnuts (about ½ cup) to the graham cracker crust mixture before pressing it into the pan.
• Nutty Additions: For added crunch and flavor within the cheesecake itself, fold ½ cup of finely chopped pecans, walnuts, or even candied walnuts into the cheesecake batter just before pouring it over the crust.
• Chocolate Swirl: For chocolate lovers, swap out the caramel for a decadent chocolate swirl. Melt some white, milk, or dark chocolate (about ½ cup chocolate chips with a tablespoon of coconut oil for smoother melting) and swirl it into the pumpkin filling for a different kind of rich twist.
• Boost the Spice: If you love a bolder spice profile, enhance the existing pumpkin pie spice blend by adding a pinch (¼ teaspoon) of ground ginger, cloves, or allspice to the filling. You can also add a tiny pinch of freshly ground black pepper for a surprising depth of flavor.
• Cream Cheese Frosting Topping: Instead of caramel swirls, you could top the chilled bars with a luscious layer of homemade cream cheese frosting for an extra rich and tangy layer. Pipe it on for an elegant touch!
• Garnish Galore: Experiment with different garnishes to elevate the presentation and add extra flavor. Consider candied pecans, toasted shredded coconut, a dusting of cocoa powder, or even a sprinkle of flaky sea salt over the caramel swirl for a gourmet salted caramel effect.

Storage and Freezing Instructions

Proper storage is essential to maintain the delicious taste and creamy texture of your pumpkin cheesecake bars. Since they are made with cream cheese, refrigeration is an absolute must to keep them fresh and safe to eat.

• Refrigeration: Store any leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to 3 to 4 days. To maintain optimal freshness and prevent them from absorbing other odors from the fridge, it’s best to wrap individual slices tightly in plastic wrap before placing them in a container.
• Freezing: These pumpkin cheesecake bars freeze beautifully, making them an excellent make-ahead dessert!
  1. Pre-freeze Slices: First, ensure the baked and cooled bars are completely chilled and firm. Slice the cheesecake into individual bars as desired.
  2. Flash Freeze: Place the sliced bars on a baking sheet lined with parchment paper, ensuring they don’t touch each other. Freeze for about 1-2 hours, or until they are completely solid. This “flash freezing” step prevents them from sticking together once wrapped.
  3. Wrap for Storage: Once frozen solid, wrap each individual bar tightly in plastic wrap, then again in heavy-duty aluminum foil. This double layer of protection helps prevent freezer burn.
  4. Final Storage: Store the wrapped bars in a freezer-safe airtight container or a heavy-duty freezer bag for up to 1 month for best quality.
  5. To Thaw: To enjoy, transfer the desired number of frozen bars to the refrigerator and let them thaw slowly for several hours or overnight before serving. This gradual thawing helps preserve their creamy texture.

More Irresistible Pumpkin Dessert Recipes

If you’re a true pumpkin enthusiast, then your culinary adventure doesn’t have to end with these amazing cheesecake bars! Dive into more delightful pumpkin-inspired creations that are perfect for autumn and beyond. Each recipe brings its unique charm and flavor, celebrating the versatility of this beloved fall squash and offering something for every craving.

If you’ve tried this delightful Pumpkin Cheesecake Bar recipe, we’d absolutely love to hear from you! Please leave a comment below and don’t forget to give it a star rating if you enjoyed making and tasting these incredible fall treats. Your feedback helps us and other home bakers discover new favorites and perfect their seasonal baking!

Pumpkin Cheesecake Bars

Author:
Anna

These Pumpkin Cheesecake Bars are sweet and creamy cheesecake bars with pumpkin, spice and caramel swirl. A must make dessert this season!

5 from 15 votes

Print Recipe
Pin Recipe

Prep Time
15 mins

Cook Time
42 mins

Total Time
57 mins

Course
Dessert

Cuisine
American

Servings
9 bars

Calories
401 kcal

Ingredients

for the crust:

• ¾ cup crushed graham crackers
• 4 Tablespoons unsalted butter melted
• 1 Tablespoon granulated sugar
• 1 teaspoon ground cinnamon

for the filling:

• 16 oz packages cream cheese softened
• 1 cup granulated sugar
• ¾ cup pumpkin puree not pie filling!
• 2 teaspoons pure vanilla extract
• 3 Tablespoons all-purpose flour
• 1 ½ teaspoons pumpkin spice see note
• ¼ teaspoon salt
• 2 large eggs slightly beaten
• 5 Tablespoons heaping of caramel sauce not from the ice cream section – see notes below

Instructions

to make the crust:

1. Line an 8″ square baking pan with parchment paper or aluminum foil. Set aside.
2. Preheat oven to 350 degrees F.
3. In a food processor or blender, crush crackers until fine. Add sugar and cinnamon and pulse few times. Add melted butter and process till combined.
4. Press the crust into the bottom of the prepared pan.
5. Bake in the oven for 7 minutes.

to make the filling:

6. In a large mixing bowl, beat the cream cheese for 30 seconds until creamy.
7. Add sugar and mix well.
8. Add pumpkin and mix in well.
9. Add vanilla, flour, pumpkin spice and salt. Mix well.
10. Add eggs and mix until just incorporated. Do not overmix.
11. Pour the filling over the baked crust. Tap the pan against the counter to release the air and get rid off air bubbles on the surface.
12. Using one tablespoon of caramel sauce at a time, make 5 straight lines on top of the batter. They don’t have to be perfect, it’s just a help to make the swirls.
13. With a knife, make 5 lines in the batter, in the opposite direction that the caramel lines, creating swirls. One line with knife should go from top to bottom and the second line from bottom to the top. Repeat to make 5 lines.
14. Bake the cheesecake for 35 to 38 minutes.
15. Remove from the oven and let sit in room temperature until completely cool. Refrigerate for at least 2 to 4 hours. The longer the better.
16. Remove the cheesecake from the pan. Slice and serve. To make pretty cuts, heat up your knife under a hot tap water and dry with paper towel. Make cuts, cleaning the knife between each slice you make.
17. Refrigerate any leftovers for up to 2 days, in an air-tight container.
18. topping:
19. If desired, top the bars with whipped cream, a dash of ground cloves and a drizzle of caramel sauce.

Notes

1. I highly recommend a thick caramel sauce for this recipe. The one you can find at the ice cream section in your grocery store is thin.
2. My homemade pumpkin pie spice recipe: https://www.crunchycreamysweet.com/homemade-pumpkin-pie-spice-recipe/
3. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.

Nutrition

Calories: 401kcal | Carbohydrates: 42g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 330mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4075IU | Vitamin C: 0.8mg | Calcium: 76mg | Iron: 1.1mg

Tried this recipe?
Leave a comment with rating below!