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two pumpkin cheesecake bars stacked on each other, the top with a bite taken out

Pumpkin Cheesecake Bars

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!
5 from 39 votes
Prep Time 2 hours
Cook Time 45 minutes
Chill Time 6 hours
Course Dessert
Cuisine American
Servings 16 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.
Keyword pumpkin, pumpkin cheesecake, pumpkin cheesecake bars, pumpkin dessert, pumpkin recipe
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