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You are here: Crunchy Creamy Sweet / Dessert / Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Published: Oct 18, 2019 · Modified: Sep 26, 2020 by Anna 32 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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

Pumpkin fans that love cheesecake, will also enjoy my Pumpkin Cheesecake Dip and the No-Bake Pumpkin Pie.

Pumpkin Cheesecake Bars on a white plate.

Pumpkin cheesecake bars are really high on our list of top cheesecake desserts and I know you guys love them too! I see your comments on social media and in emails you send. They are so easy to make, much faster than a whole big cheesecake and always come out sweet and creamy. This year I got caramel sauce involved in the fun and swirled it on top of the bars. Crazy good decision!

Ingredients:

  • graham crackers
  • butte
  • granulated sugar
  • ground cinnamon
  • cream cheese
  • 100% pumpkin puree
  • vanilla extract
  • all-purpose flour
  • pumpkin pie spice (store-bought or homemade)
  • salt
  • 2 eggs
  • caramel sauce

How to make Pumpkin Cheesecake Bars?

Start with my fail-proof crust that will not crumble when you slice the cheesecake bars. Then make the batter and caramel swirls. Bake the bars, then chill for the best texture.

Step 1: make the crust

Prepare an 8" baking pan and preheat the oven. Stir crust ingredients together and press onto the bottom of the pan. Bake in the oven for 7 minutes.

Step 2: make the cheesecake batter

Mix cream cheese with an electric mixer, then add sugar, pumpkin, vanilla, flour, pumpkin spice and salt. Mix until the batter is creamy. Add eggs and stir in. Pour the batter over crust.

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Step 3: make caramel swirl

Make caramel swirls with caramel sauce. Drop spoonfuls of the sauce into the batter, then use toothpicks to make swirls.

Step 4: bake

Bake cheesecake bars for 35 minutes. Remove from oven and cool completely. Chill in the fridge for 2 hours, then slice.

Storing:

Any dessert made with cream cheese should be stored in a refrigerator. These bars can be stored for up to 3 days. It is best to keep them covered with saran wrap or in a container with a lid.

Pumpkin cheesecake bar on a plate.

More pumpkin dessert recipes:

  • Pumpkin Lush Dessert Bars 
  • Pumpkin Spice Latte
  • No-Bake Pumpkin Pie
  • Pumpkin Mousse Pie
  • Chocolate Pumpkin Cake

For more recipes like this one, feel free to browse our Dessert Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Pumpkin Cheesecake Bars on a white plate.

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 minutes mins
Cook Time 42 minutes mins
Total Time 57 minutes mins
Course Dessert
Cuisine American
Servings 9 bars
Calories 401 kcal
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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 and 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:

  • Line an 8" square baking pan with parchment paper or aluminum foil. Set aside.
  • Preheat oven to 350 degrees F.
  • 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.
  • Press the crust into the bottom of the prepared pan.
  • Bake in the oven for 7 minutes.

to make the filling:

  • In a large mixing bowl, beat the cream cheese for 30 seconds until creamy.
  • Add sugar and mix well.
  • Add pumpkin and mix in well.
  • Add vanilla, flour, pumpkin spice and salt. Mix well.
  • Add eggs and mix until just incorporated. Do not overmix.
  • 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.
  • 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.
  • 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.
  • Bake the cheesecake for 35 to 38 minutes.
  • 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.
  • 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.
  • Refrigerate any leftovers for up to 2 days, in an air-tight container.
  • topping:
  • 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. 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!

This recipe was originally published on October 4th, 2015 and updated on October 18th, 2019.

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Reader Interactions

Comments

    5 from 15 votes

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    Recipe Rating




  1. Erin says

    September 29, 2023 at 1:45 pm

    5 stars
    Hi! I just wanted to say I've made these every fall for the past 4 years! Since they are for just me, once they are set I cut them into squares, wrap them individually, and put them in the freezer. They freeze great and then I have them to enjoy throughout the fall and winter! Thanks for the great recipe. 🙂

    Reply
    • Anna says

      September 29, 2023 at 3:32 pm

      Hi Erin! I'm so glad the bars are such a hit! Thank you for making my recipe and for the wonderful review. Have a beautiful weekend!

      Reply
  2. Kristyn says

    October 03, 2018 at 2:58 pm

    5 stars
    Give me all the pumpkin goodies!! So so yummy. Thank you!

    Reply
  3. Bree says

    October 03, 2018 at 1:32 pm

    5 stars
    The layers in this bar look soooooo GOOD! YUM!

    Reply
  4. Jessica says

    October 03, 2018 at 1:10 pm

    5 stars
    okay these are amazing! thank you so much!

    Reply
  5. Kara Cook says

    October 03, 2018 at 12:24 pm

    5 stars
    I love caramel, so I'm going to have to add these pumpkin bars to my fall baking list. They look dreamy!

    Reply
  6. Allyson Zea says

    October 03, 2018 at 12:16 pm

    5 stars
    WOW!!! These look SO SO good!!!

    Reply
  7. DessertForTwo says

    October 07, 2016 at 5:22 pm

    5 stars
    Such beautiful photos!

    Reply
  8. Jenni says

    October 07, 2016 at 6:24 am

    5 stars
    YUM! These bars look so gorgeous!

    Reply
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