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Perfect Salted Caramel Pumpkin Cheesecake Bars: Easy Fall Dessert

Perfect Salted Caramel Pumpkin Cheesecake Bars - featured image
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These Perfect Salted Caramel Pumpkin Cheesecake Bars feature a buttery shortbread crust, creamy cheesecake, spiced pumpkin, and a homemade salted caramel drizzle. They are the ultimate fall dessert that will disappear at any gathering.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) sour cream
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • ½ cup (120ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the shortbread crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold cubed butter and vanilla extract; pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press firmly into prepared pan. Bake 18-20 minutes until edges are lightly golden. Cool on a wire rack.
  3. Prepare the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Add sugar and beat until combined, about 1 minute. Add eggs one at a time, mixing on low speed. Stir in vanilla and sour cream until just combined. Set aside.
  4. Prepare the pumpkin layer: In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, egg, pumpkin pie spice, cinnamon, and salt until smooth.
  5. Assemble: Pour cheesecake mixture over cooled crust and spread evenly. Spoon pumpkin mixture over cheesecake in dollops. Gently swirl with a butter knife or skewer using a few figure-eight motions—do not over-swirl.
  6. Bake 40-45 minutes until edges are set and center jiggles slightly. Turn off oven, crack door open, and let bars sit inside for 10 minutes.
  7. Remove from oven and cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  8. Make the salted caramel: Place sugar in a medium saucepan over medium heat. Stir constantly until sugar melts into a deep amber liquid (5-7 minutes). Remove from heat, add butter pieces and whisk until melted. Slowly pour in heavy cream while whisking continuously. Stir in flaky sea salt. Let cool 10 minutes, then transfer to a jar.
  9. Once bars are fully chilled, lift out using parchment overhang. Slice into 16 squares with a sharp knife, wiping blade clean between cuts. Drizzle with salted caramel before serving.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not over-swirl the layers. Chill bars at least 4 hours (overnight is best) for clean slices. Store caramel separately in the fridge for up to 2 weeks.

Nutrition

Keywords: pumpkin cheesecake bars, salted caramel, fall dessert, Thanksgiving dessert, cheesecake bars, pumpkin dessert, easy dessert

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