These are the best pumpkin cheesecake bars! They have a sweet, buttery graham cracker crust, silky smooth pumpkin cheesecake layer and a brown butter cream cheese frosting and salted caramel sauce topping. These are the perfect treat for pumpkin season and Thanksgiving dessert!
If you're looking for other pumpkin recipes, check these other pumpkin desserts! Pumpkin cheesecake cookies, pumpkin brownies, chewy pumpkin cookies, pumpkin cupcakes, chocolate pumpkin cupcakes, pumpkin bread, pumpkin streusel muffins, pumpkin cinnamon rolls or pumpkin cheesecake!
Why You'll Love These Delicious Pumpkin Cheesecake Bars
They're topped with brown butter cream cheese frosting and salted caramel sauce.
They have the best spiced pumpkin flavor.
They have a sweet and buttery graham cracker crust.
They're extra creamy.
They don't need a water bath.
Ingredients for Perfect Pumpkin Cheesecake Bars
- Brown Sugar- adds a little sweetness to the crust
- Graham Crackers- used to make the delicious crunchy crust
- Butter- used in the crust and frosting
- Cream Cheese- make sure it's softened to room temperature
- Granulated White Sugar- used to sweeten the cheesecake
- Cornstarch- helps to slightly thicken the cheesecake filling
- Pumpkin Purée- not pumpkin pie filling
- Sour Cream- adds a little extra creaminess to the cheesecake
- Vanilla Extract- adds a sweet note to the cheesecake filling
- Pumpkin Pie Spice- adds warm fall spices to the cheesecake
- Eggs- make sure they're room temperature
- Powdered Sugar- used to sweeten the delicious frosting
Step By Step Instructions
STEP ONE: Pulse the graham crackers in a food processor until they resemble fine crumbs. Then add in the melted butter and brown sugar and pulse until combined.
STEP TWO: Tightly press the graham cracker crumbs into the bottom of a greased, 9x9 inch metal baking pan lined with parchment paper. Use a ¼ cup measuring cup to make this easier. Bake the crust for 10 minutes at 350 degrees, then let cool. Reduce the oven temperature to 325 degrees.
STEP THREE: In a large bowl, mix the cream cheese, sugar and cornstarch together with hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
STEP FOUR: Add in the pumpkin puree, sour cream, vanilla and pumpkin pie spice and mix on medium-low speed just until combined.
STEP FIVE: Add the eggs to the pumpkin mixture and mix on medium-low speed just until combined.
STEP SIX: Pour the cheesecake batter into the prepared pan with the crust. Bake for 42-45 minutes, just until the center only has a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden utensil.
STEP SEVEN: Remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack. Then transfer them to the fridge and allow them to chill in the fridge for 6 hours, or until completely cold. (I usually bake them the night before and allow them to chill overnight.)
STEP EIGHT: About an hour before you're ready to serve the cheesecake bars make the frosting. Brown the butter then chill it in the fridge until it's the same consistency as regular softened butter. Then add it to a mixing bowl and mix with an electric mixer on high speed until pale and fluffy, 3-4 minutes. Then add in the cream cheese and mix on medium speed until combined. Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute or until the frosting is fluffy.
STEP NINE: Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board.
STEP TEN: Spread the frosting onto the cheesecake with an offset spatula, then swirl the frosting with the back of a spoon. Drizzle salted caramel sauce over top and gently swirl it on top of the frosting with the back of a spoon. Sprinkle chopped pecans on top and dust with extra pumpkin pie spice if you wish.
STEP ELEVEN: Cut into 16 squares using a hot knife. Run the knife under hot water then wipe it with a towel. Do this before making each cut. This will allow you to make clean, pretty cuts.
FAQs
How do I store the cheesecake bars? Store them in an airtight container in the fridge for up to five days.
Can I use store bought salted caramel sauce? Absolutely!
Pro Tips
For best results, make sure all your wet ingredients for the cheesecake batter are room temperature.
Let the cheesecake chill in the fridge for at least 6 hours. This will give it ample time to chill and set up properly.
Use a ¼ cup measuring cup to tightly pack the graham cracker crumbs into the bottom of the pan. This will ensure that the crust really sticks together without falling apart when cutting into squares.
Don't over mix your batter. Mix just until the cream cheese isn't lumpy, and just until the other ingredients are combined. This will give you the best textured cheesecake.
If you make these cheesecake bars please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Fall Desserts to Try Next Time
📖 Recipe
Pumpkin Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 14 (210 g) graham crackers, full sheet
- ½ cup (112 g) unsalted butter, melted
- 2 tablespoon (28 g) light brown sugar
For the Pumpkin Cheesecake
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 3 tablespoon (24 g) cornstarch
- ¾ cup (183 g) canned pumpkin puree, at room temperature
- ¼ cup (62 g) sour cream, at room temperature
- 2 teaspoon vanilla
- 2 teaspoon pumpkin pie spice
- 3 eggs, at room temperature
For the Brown Butter Cream Cheese Frosting
- ¾ cup (168 g) unsalted butter
- 6 oz (170 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- ¼-1/2 cup salted caramel sauce for topping (optional)
- chopped pecans for sprinkling (optional)
- extra pumpkin pie spice for dusting (optional)
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350 degrees. Spray a 9x9 inch metal baking pan with non stick spray and line it with parchment paper.
- Pulse the graham crackers in a food processor until they resemble fine crumbs.14 (210 g) graham crackers, full sheet
- Then add in the melted butter and brown sugar and pulse until combined.½ cup (112 g) unsalted butter, melted, 2 tablespoon (28 g) light brown sugar
- Tightly press the graham cracker crumbs into the bottom of the pan. Use a ¼ cup measuring cup to make this easier.
- Bake the crust for 10 minutes, then let cool. Reduce the oven temperature to 325 degrees.
For the Pumpkin Cheesecake
- In a large bowl, mix the cream cheese, sugar and cornstarch together with hand mixer on medium speed until smooth and free of lumps, about 2 minutes.24 oz (680 g) cream cheese, softened at room temperature, 1 cup (200 g) granulated white sugar, 3 tablespoon (24 g) cornstarch
- Add in the pumpkin puree, sour cream, vanilla and pumpkin pie spice and mix on medium-low speed just until combined.¾ cup (183 g) canned pumpkin puree, at room temperature, ¼ cup (62 g) sour cream, at room temperature, 2 teaspoon vanilla, 2 teaspoon pumpkin pie spice
- Add the eggs to the pumpkin mixture and mix on medium-low speed just until combined.3 eggs, at room temperature
- Pour the cheesecake batter into the prepared pan with the crust. Bake for 42-45 minutes, just until the center only has a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden utensil.
- Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Then transfer it to the fridge and allow it to chill in the fridge for 6 hours, or until completely cold. (I usually bake it the night before and allow it to chill overnight.)
For the Brown Butter Cream Cheese Frosting
- About an hour before you're ready to serve the cheesecake bars make the frosting.
- Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 4-5 minutes. Remove the butter from the heat and transfer it to a small bowl. Pop it in the fridge and allow it to cool completely until it is solid but still malleable.¾ cup (168 g) unsalted butter
- Then add the brown butter to a mixing bowl and mix with an electric mixer on high speed until pale and fluffy, 3-4 minutes.
- Then add in the cream cheese and mix on medium speed until combined.6 oz (170 g) cream cheese, cold
- Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute or until the frosting is fluffy.2 cups (260 g) powdered sugar
Assembling the Cheesecake Bars
- Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board.
- Spread the frosting onto the cheesecake with an offset spatula, then swirl the frosting with the back of a spoon.
- Drizzle salted caramel sauce over top and gently swirl it on top of the frosting with the back of a spoon. Sprinkle chopped pecans on top and dust with extra pumpkin pie spice if you wish.chopped pecans for sprinkling (optional), extra pumpkin pie spice for dusting (optional), ¼-1/2 cup salted caramel sauce for topping (optional)
- Cut into 16 squares using a hot knife. Run the knife under hot water then wipe it with a towel. Do this before making each cut. This will allow you to make clean, pretty cuts.
I’m just a newbie baker and I made this for a Halloween party last October and they were a huge hit! The recipe was easy to follow and I will definitely be making these again in the fall.