These pumpkin cheesecake bars are the ultimate treat! Imagine a dreamy graham cracker crust, topped with a layer of velvety smooth pumpkin cheesecake, and crowned with a rich brown butter cream cheese frosting and luscious salted caramel sauce. They’re like a slice of autumn and Thanksgiving rolled into one delicious dessert!
Why should you give in to these delightful pumpkin cheesecake bars?
- They boast a heavenly brown butter cream cheese frosting and a drizzle of salted caramel sauce.
- They’re bursting with the most fantastic spiced pumpkin flavor.
- The graham cracker crust is sweet and buttery, giving the perfect crunchy contrast.
- They’re unbelievably creamy.
- No fussing with a water bath needed!
Let’s break down the recipe into easy steps with familiar measurements:
Pumpkin Cheesecake Bars
Ingredients
**For the Graham Cracker Crust:**
- – 14 full sheets of graham crackers about 1 3/4 cups crushed
- – 1/2 cup 1 stick unsalted butter, melted
- – 2 tablespoons light brown sugar
**For the Pumpkin Cheesecake:**
- – 3 packages 24 ounces cream cheese, softened
- – 1 cup granulated sugar
- – 3 tablespoons cornstarch
- – 3/4 cup canned pumpkin puree
- – 1/4 cup sour cream
- – 2 teaspoons vanilla extract
- – 2 teaspoons pumpkin pie spice
- – 3 large eggs
**For the Brown Butter Cream Cheese Frosting:**
- – 3/4 cup 1 1/2 sticks unsalted butter
- – 6 ounces cream cheese cold
- – 2 cups powdered sugar
- – 1/4-1/2 cup salted caramel sauce optional
- – Chopped pecans for sprinkling optional
- – Extra pumpkin pie spice for dusting optional
Instructions
**For the Graham Cracker Crust:**
- Preheat your oven to 350°F. Grease a 9×9 inch baking pan and line it with parchment paper.
- Crush the graham crackers into fine crumbs using a food processor.
- Mix the crumbs with melted butter and brown sugar until combined.
- Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool while you prepare the cheesecake filling.
**For the Pumpkin Cheesecake:**
- In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth.
- Add pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix until combined.
- Beat in the eggs one at a time until just combined.
- Pour the batter over the cooled crust and bake for 42-45 minutes until the center is slightly jiggly.
- Let the cheesecake cool completely, then chill in the fridge for at least 6 hours.
**For the Brown Butter Cream Cheese Frosting:**
- In a pot, melt the butter over medium heat until it turns golden brown and smells nutty.
- Let the browned butter cool until solid but still soft.
- In a mixing bowl, beat the brown butter until pale and fluffy.
- Add cold cream cheese and beat until combined.
- Sift in powdered sugar and beat until fluffy.
**Assembling the Cheesecake Bars:**
- Carefully lift the cheesecake out of the pan using the parchment paper.
- Spread the frosting over the cheesecake and swirl with a spoon.
- Drizzle with salted caramel sauce and sprinkle with chopped pecans and extra pumpkin pie spice if desired.
- Cut into squares using a hot knife for clean slices.
- Now, enjoy these irresistible pumpkin cheesecake bars with your loved ones!