Salted Caramel Pumpkin Cheesecake Bars

Oh my goodness, have you ever tried salted caramel pumpkin cheesecake bars? They’re so dreamy and perfect for fall! I made them once, and now I can’t stop thinking about them.

The pumpkin and caramel mix together like a sweet, creamy hug. And the cheesecake part? It’s so rich and smooth. I love how the little sprinkle of salt makes the caramel pop.

Every time I make them, I’m like, “Why don’t I make these all year long?” They’re easy and so pretty. I love sharing them with friends and hearing them say, “Wow!”

You’ve gotta try them! Let’s grab the ingredients and make these delicious bars. It’s going to be so yummy!

Why You’ll Love This Recipe

• A Fall Favorite: The warm spices of cinnamon, ginger, nutmeg, and cloves combined with the creamy pumpkin cheesecake filling scream autumn in every bite.
• Unique Twist on Classic Pumpkin Desserts: This isn’t your traditional pumpkin pie. The creamy cheesecake adds a rich and luxurious texture.
• Easy to Make: The process is straightforward and forgiving, so even beginner bakers can nail it.
• Homemade Salted Caramel: Skip the store-bought stuff and make your own rich and salty caramel sauce for a completely elevated dessert.
• Make-Ahead Friendly: These bars are perfect for making ahead of time, allowing the flavors to meld together and get even better overnight.
• Impressive yet Simple: They look fancy, but they’re deceptively easy to put together. These cheesecake bars will be the highlight of your dessert table.

Kitchen Tools You’ll Need

Before diving into the ingredients and instructions, let’s talk tools. Here’s what you’ll need to make these pumpkin cheesecake bars:

• Food Processor or Plastic Bag + Rolling Pin: For crushing the gingersnap cookies into crumbs.
• Mixing Bowls: You’ll need a few to mix together the different layers of this dessert.
• 9×13-inch Baking Pan: This is the perfect size to bake the cheesecake bars and ensure they set evenly.
• Hand Mixer or Stand Mixer: To whip up the creamy cheesecake filling.
• Saucepan: For making the salted caramel sauce from scratch.
• Cooling Rack: To allow your cheesecake bars to cool and set properly.

Ingredients

Here’s what you’ll need to bring this fall dessert to life:

For the Gingersnap Crust:

• Gingersnap Cookies (Crushed): These cookies form the base of the crust. They provide a perfect balance of spice and crunch.
• All-Purpose Flour: A small amount to help bind the crust together.
• Unsalted Butter (Melted): This is essential for bringing the crust together and adding richness.
• Pinch of Salt: A little salt enhances the flavors of the crust and balances the sweetness.

For the Caramel Pumpkin Cheesecake Filling:

• Cream Cheese (Room Temperature): Softened cream cheese is key to achieving a smooth and creamy texture.
• Packed Brown Sugar: Adds the perfect amount of sweetness to balance the pumpkin and spices.
• Eggs (Room Temperature): Eggs help set the cheesecake filling and add structure.
• Ground Cinnamon: A classic spice that adds warmth and depth to the pumpkin flavor.
• Ground Ginger: Provides a slightly zesty kick to the filling.
• Ground Nutmeg, All Spice, and Cloves: These spices add complexity and that unmistakable fall aroma.
• Pumpkin Puree (1 Can): Pure pumpkin puree gives the filling its rich flavor and vibrant color.
• Nonfat Greek Yogurt: A little bit of tang from the yogurt helps balance out the sweetness and adds to the creaminess of the filling.
• Vanilla Extract: A splash of vanilla adds depth and a sweet aroma to the filling.
• Homemade Salted Caramel Sauce: The crowning glory of these cheesecake bars, homemade salted caramel is what takes this recipe over the top.
• Flaky Sea Salt (Optional): For finishing the dessert with a salty kick that perfectly balances the sweetness.

Variations and Customization Ideas

• Gingersnap Crust Alternatives: If you’re not a fan of gingersnaps, you can use other cookies like digestive biscuits or even graham crackers for the crust. You could even try a nut-based crust for added texture.
• Spices: If you’re missing one of the spices (like cloves or allspice), you can always substitute with more cinnamon or ginger. The beauty of this recipe is its flexibility, and a slight change in spice ratios will still result in a delicious treat.
• Pumpkin Flavor: If you want to make this more pumpkin-forward, feel free to add more pumpkin puree. Just be mindful of the texture as it could affect the consistency of the filling.
• Caramel Sauce: While I highly recommend the homemade salted caramel sauce, you can also use store-bought caramel sauce in a pinch. Just make sure to add a pinch of flaky sea salt to give it that salted caramel flair.

Step-by-Step Instructions

1. Prepare the Gingersnap Crust

• Crush the Cookies: Start by crushing the gingersnap cookies into fine crumbs. You can use a food processor, or if you don’t have one, place the cookies in a zip-top bag and crush them using a rolling pin.
• Mix the Ingredients: In a bowl, combine the crushed cookies, melted butter, flour, and a pinch of salt. Stir until everything is well combined.
• Press the Crust into the Pan: Line a 9×13-inch baking pan with parchment paper for easy removal later. Then press the cookie mixture evenly into the bottom of the pan. Use the back of a spoon to press down firmly, creating a compact, even crust.

2. Make the Pumpkin Cheesecake Filling

• Beat the Cream Cheese: Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and creamy.
• Add Sugar and Eggs: Add the brown sugar and mix until well combined. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
• Add the Pumpkin and Spices: Stir in the pumpkin puree, yogurt, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves, and allspice). Continue mixing until the mixture is smooth and fluffy.
• Pour the Filling over the Crust: Pour the creamy pumpkin cheesecake filling over the prepared gingersnap crust. Smooth the top with a spatula to ensure an even layer.

3. Bake and Set the Bars

• Bake: Preheat your oven to 350°F (175°C) and bake the bars for about 45-50 minutes, or until the center is set and slightly firm to the touch. It might still jiggle a little, but that’s okay—it will firm up as it cools.
• Cool: Let the bars cool at room temperature for about 30 minutes before transferring them to the fridge to chill for at least 2-3 hours (or overnight if you have time). Chilling helps the bars set and enhances the flavors.

4. Drizzle with Salted Caramel and Serve

• Prepare the Salted Caramel Sauce: If you haven’t made the salted caramel sauce yet, it’s time to do so. Heat sugar over medium heat until it melts and turns a golden amber color, then carefully whisk in butter, heavy cream, and a pinch of sea salt. Allow the caramel to cool slightly before drizzling it over the chilled bars.
• Slice and Serve: Once the cheesecake bars are fully chilled, slice them into squares. For an extra touch, sprinkle with a pinch of flaky sea salt just before serving for that perfect sweet-and-salty balance.

How to Serve Salted Caramel Pumpkin Cheesecake Bars

These cheesecake bars are the perfect standalone dessert, but you can also pair them with other fall favorites for a complete treat:

• With a Dollop of Whipped Cream: Top with freshly whipped cream for extra richness and texture.
• On a Dessert Table: These bars are perfect for any dessert table or Thanksgiving spread. They’re portable and easy to cut into squares for sharing.
• With a Cup of Hot Coffee or Cider: Pair these bars with a warm beverage like pumpkin spice coffee, hot apple cider, or chai tea for the ultimate cozy fall experience.

Storing Your Salted Caramel Pumpkin Cheesecake Bars

How to Store Them:

• In the Refrigerator: Once your bars have fully cooled and set in the fridge, cover them with plastic wrap or store them in an airtight container. They’ll last up to 5 days in the refrigerator. The caramel sauce may slightly firm up, but it will soften again when brought to room temperature.
• For Longer Storage: If you plan to store the bars for a longer period, freeze them! To freeze, slice the bars and place them on a parchment-lined baking sheet. Freeze for 1-2 hours until firm, then transfer them to an airtight container or freezer bag. These bars will last up to 3 months in the freezer. To thaw, simply leave them in the fridge overnight, and they’ll be ready to serve the next day.

How to Store the Salted Caramel Sauce:

• In the Refrigerator: If you have leftover salted caramel sauce (which is unlikely, but just in case!), store it in an airtight container in the refrigerator for up to 2 weeks. You can reheat it gently in the microwave or on the stovetop for a few seconds before drizzling it over the cheesecake bars or other desserts.

Making the Salted Caramel Pumpkin Cheesecake Bars Ahead of Time

A Few Days Before You Need Them:

You can make these bars up to 2 days in advance, which makes them a fantastic option for Thanksgiving or any fall gathering. Here’s how to do it:

1. Prepare the Crust and Filling: You can prep both the crust and the filling a day or two before you want to serve the bars. Simply assemble the crust in the pan, and prepare the cheesecake filling, then store both layers separately in the fridge. When you’re ready to bake, simply add the filling on top of the crust and proceed with baking.
2. Bake the Bars: Once baked, allow them to cool at room temperature before refrigerating. The cheesecake bars need time to chill for at least 2-3 hours (or overnight) for the perfect consistency.
3. Add the Salted Caramel Sauce: Drizzle the caramel sauce just before serving. If you drizzle the caramel sauce ahead of time, it may soften the cheesecake bars, which could affect the texture.

How to Serve These Bars Later

• Reheat for a Warm Experience: If you prefer a warm dessert, reheat individual portions of the cheesecake bars in the microwave for 10-15 seconds, just enough to warm the caramel sauce and the filling without losing that creamy texture.
• Add a Scoop of Ice Cream: For an indulgent treat, serve the cheesecake bars with a scoop of vanilla ice cream or cinnamon ice cream. The ice cream’s cold, creamy texture balances perfectly with the warm flavors of the caramel and pumpkin.

Troubleshooting Tips for Perfect Cheesecake Bars

While this recipe is relatively easy to make, I want to share some tips to ensure that your Salted Caramel Pumpkin Cheesecake Bars turn out perfectly every time:

1. Crust Troubles?

If your crust feels too dry or crumbly, simply add a little more melted butter to bring it together. The crust should hold together when pressed down into the pan, so make sure to press it firmly before baking.

2. The Cheesecake Filling Won’t Set?

If your bars aren’t setting properly, it may be because they haven’t baked long enough. Cheesecake needs time to set, so don’t be tempted to take them out of the oven early. If in doubt, let them bake for an extra 5-10 minutes. The center should still be slightly jiggly but not liquid when gently shaken.

3. Cracking on Top?

Cracks can happen in cheesecakes, but that’s nothing a drizzle of salted caramel can’t cover up! To minimize cracking, be sure to bake the bars at a low and consistent temperature, avoid overmixing the filling, and allow the bars to cool slowly in the oven with the door slightly ajar for about 30 minutes before transferring them to the fridge.

The Best Way to Cut and Serve Your Bars

Cutting these cheesecake bars into neat squares can sometimes be tricky due to their soft texture. Here’s how to do it without making a mess:

• Use a Hot Knife: Run a sharp knife under hot water and dry it off before cutting into the bars. This will help the knife glide through the creamy cheesecake without dragging the filling.
• Clean Between Cuts: Wipe the knife clean between each cut to ensure neat, even slices.
• Cut Into Squares or Rectangles: You can cut these bars into large or small squares, depending on how much you want to serve. I typically go for about 12 bars, but you can make them smaller for more bite-sized portions.

FAQs for Salted Caramel Pumpkin Cheesecake Bars

Can I make these bars gluten-free?

Absolutely! You can substitute the gingersnap cookies with gluten-free cookies or a gluten-free cookie mix. Just make sure the rest of the ingredients you use are certified gluten-free, such as the flour for the crust.

Can I use a different type of crust?

Yes! If you’re not a fan of gingersnap cookies, feel free to use graham crackers, digestive biscuits, or even a nut-based crust for a slightly different flavor. Just make sure the crust is firm enough to hold the filling.

Can I use canned pumpkin pie filling instead of pumpkin puree?

I would recommend using pure pumpkin puree rather than canned pumpkin pie filling, as the pie filling contains added spices and sweeteners that could alter the flavor of your cheesecake bars. The goal is to add your own spices so that you can adjust them to your taste.

How do I know when the cheesecake bars are done?

The best way to check if your cheesecake bars are done is to gently shake the pan. If the center jiggles just a little, but the edges are firm, then they’re done. They will continue to set as they cool.

Nutrition (per bar):

• Calories: 320
• Fat: 19g
• Carbs: 35g
• Protein: 4g
• Sugar: 25g

Recipe Card for Salted Caramel Pumpkin Cheesecake Bars

Yield: About 16 bars
Prep Time: 20 minutes (plus 30 minutes chill time)
Bake Time: 45-50 minutes
Total Time: ~3 hours (including cooling and chilling)

Conclusion

These Salted Caramel Pumpkin Cheesecake Bars are truly a fall masterpiece. The combination of creamy pumpkin cheesecake, the spice of gingersnap crust, and the rich salted caramel topping will make them your new go-to dessert for the season. Whether you’re making them for a holiday gathering or simply to treat yourself, they’re sure to impress and satisfy every time. So go ahead, embrace the flavors of fall with this decadent dessert – your taste buds will thank you!