Pumpkin Cheesecake Bars

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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?

  1. They boast a heavenly brown butter cream cheese frosting and a drizzle of salted caramel sauce.
  2. They’re bursting with the most fantastic spiced pumpkin flavor.
  3. The graham cracker crust is sweet and buttery, giving the perfect crunchy contrast.
  4. They’re unbelievably creamy.
  5. No fussing with a water bath needed!

Let’s break down the recipe into easy steps with familiar measurements:

Pumpkin Cheesecake Bars

Prep Time 2 hours
Cook Time 45 minutes
Chill Time 6 hours
Course Dessert
Servings 16 bars


**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


**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!

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