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Salted Caramel Pumpkin Spice Cheesecake Bars is an easy way to make a cheesecake recipe without all the fuss. Every bite of these creamy cheesecake bars recipe is kissed by the warm holiday flavor of pumpkin pie spice and buttery cinnamon graham crust! And it's such an easy recipe to make and will impress your guests too! #pumpkinspice #pumpkincheesecake #cheesecakebars #easyrecipe #dessert #easydessert #holiday #saltedcaramel #pumpkincheesecakebars #pumpkinpuree #pumpkinpiespice #swirlsofflavor
Salted Caramel Pumpkin Spice Cheesecake Bars
Prep Time
15 mins
Cook Time
45 mins
Chill Time
4 hrs
Total Time
1 hr
 

Salted Caramel Pumpkin Spice Cheesecake Bars is an easy way to make a cheesecake recipe without all the fuss. Every bite of these creamy cheesecake bars recipe is kissed by the warm holiday flavor of pumpkin pie spice and buttery cinnamon graham crust! And it's such an easy recipe to make and will impress your guests too! 

Course: Dessert
Servings: 18
Author: Gwynn Galvin
Ingredients
CRUST:
CHEESECAKE:
TOPPING:
  • 1/2 cup salted caramel topping,* such as Smucker’s brand
  • 1 cup whipped topping
  • 18 sugar pumpkins or candy pumpkins
Instructions
  1. Preheat oven to 325F. Line a 9-inch x 13-inch baking pan with foil, leaving a 2-inch overhang, and coat with non-stick cooking spray.
CRUST:
  1. In bowl combine graham cracker crumbs. 2/3 cup sugar and cinnamon. Stir in melted butter until moistened. Press crumbs onto bottom of prepared baking pan.

CHEESECAKE:
  1. With mixer on medium-high speed, beat cream cheese and 1 cup sugar until smooth and creamy, about 2 minutes.

  2. Add eggs and vanilla and beat until blended, scraping sides of bowl occasionally.
  3. Add pumpkin puree, sour cream and pumpkin pie spice and beat on medium speed until smooth and blended.

  4. Pour cheesecake mixture evenly over crust and bake 45 minutes or until center is just set.
  5. Cool to room temperature on wire rack. Refrigerate at least 4 hours or overnight until chilled.
TOPPING:
  1. Using foil overhang, lift cheesecake out of pan. Cut into 18 pieces and drizzle with caramel topping. Garnish each cheesecake bar with a dollop of whipped topping and a sugar pumpkin.

Recipe Notes

Makes 18 servings.

*Can’t find salted caramel topping? Just drizzle with caramel topping and sprinkle with sea salt.