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Perfect Salted Caramel Pumpkin Cheesecake Bars: Easy Fall Dessert

Salted Caramel Pumpkin Cheesecake Bars - featured image
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These Perfect Salted Caramel Pumpkin Cheesecake Bars feature a buttery shortbread crust, creamy pumpkin cheesecake filling, and ribbons of salted caramel. They’re an easy, crowd-pleasing fall dessert that looks impressive but requires no complicated techniques.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon fine sea salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, cut into pieces (for caramel)
  • ¼ cup heavy cream, room temperature (for caramel)
  • ½ teaspoon flaky sea salt (for caramel), plus more for finishing

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. Lightly grease the parchment with butter or non-stick spray.
  2. Make the shortbread crust: In a food processor, combine 1 ½ cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized butter pieces. Press firmly into an even layer in the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Set aside to cool slightly.
  3. Make the pumpkin cheesecake filling: In a large bowl, beat 16 ounces softened cream cheese with ¾ cup granulated sugar until smooth. Add eggs one at a time, beating on low after each addition. Add 1 cup pumpkin puree, 1 teaspoon vanilla, 1 ½ teaspoons pumpkin pie spice, and ¼ teaspoon salt. Mix on low until smooth and uniform.
  4. Make the salted caramel: In a medium saucepan over medium heat, spread ½ cup granulated sugar in an even layer. Let melt undisturbed for 3-4 minutes until edges turn amber. Swirl pan until sugar is melted and deep copper color. Remove from heat. Whisk in 3 tablespoons butter (it will bubble vigorously). Slowly pour in ¼ cup heavy cream while whisking constantly until smooth. Stir in ½ teaspoon flaky sea salt. Let cool for 5 minutes.
  5. Assemble the bars: Pour pumpkin cheesecake filling over warm crust and spread evenly. Drizzle about half the salted caramel over the top. Use a knife or skewer to swirl caramel into the filling. Reserve remaining caramel for after baking.
  6. Bake for 35-40 minutes until edges are set and slightly puffed, but center still has a slight jiggle. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 3 hours, preferably overnight.
  7. Once chilled, use parchment handles to lift bars out of pan. Drizzle with remaining salted caramel and sprinkle with extra flaky sea salt. Cut into squares with a sharp knife, wiping blade clean between cuts.

Notes

Don’t overmix the filling to prevent cracks. Use room temperature ingredients for best results. For clean slices, chill bars thoroughly and use a hot knife. Caramel can be made up to 5 days ahead and stored in the refrigerator. For gluten-free version, use 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and plant-based butter; use coconut cream for caramel.

Nutrition

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

Find it online: https://grubella.com/perfect-salted-caramel-pumpkin-cheesecake-bars-easy-fall-dessert/