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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 1 (8 oz) package cream cheese, softened - 1 cup pumpkin puree - 1 cup powdered sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - ½ cup caramel sauce (for drizzling)

Caramel Pumpkin Cheesecake Bars

Indulge in the flavors of fall with Heavenly Caramel Pumpkin Cheesecake Bars! This delicious recipe combines a rich, creamy cheesecake filling with pumpkin puree and warm spices, all set on a simple graham cracker crust. Drizzled with homemade caramel sauce, these bars are perfect for Thanksgiving gatherings or cozy family dinners. Easy to make and absolutely delightful, they're sure to become a seasonal favorite that you'll want to share with everyone!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

2 (8 oz) packages cream cheese, softened to room temperature

1 cup canned pumpkin puree

¾ cup granulated sugar

½ teaspoon vanilla extract

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

For the Caramel Sauce:

½ cup granulated sugar

2 tablespoons unsalted butter

¼ cup heavy cream

½ teaspoon vanilla extract

A pinch of salt

For Garnish:

Whipped cream (optional)

Extra caramel sauce (for drizzling)

Instructions
 

Prepare the Crust: Begin by preheating your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Stir until all ingredients are well blended. Firmly press this mixture into the bottom of a greased 9x13-inch baking dish to create an even layer. Bake in the preheated oven for 8-10 minutes or until the crust turns lightly golden. Once done, remove it from the oven and let it cool slightly.

    Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add in the pumpkin puree, vanilla extract, and eggs, mixing until incorporated. Finally, sprinkle in the ground cinnamon, nutmeg, ginger, and salt, blending thoroughly until you achieve a smooth and uniform filling.

      Combine: Pour the pumpkin cheesecake mixture over the cooled crust. Use a spatula to spread the filling evenly across the surface.

        Bake: Return the baking dish to the oven and bake for 30-35 minutes. The edges should be set, while the center may still have a slight jiggle. This slight movement is normal and will firm up as it cools.

          Cool: Once baked, take the dish out of the oven and allow the bars to cool at room temperature. For optimal texture, refrigerate the cheesecake bars for at least 2 hours—or even overnight—before serving.

            Prepare the Caramel Sauce: In a medium saucepan, combine granulated sugar over medium heat. Stir continuously until the sugar melts and transforms into a golden-brown caramel. Next, carefully add the butter, stirring until fully melted. Gradually pour in the heavy cream, whisking constantly to avoid lumps. Once combined, stir in the vanilla extract and a pinch of salt. Allow the sauce to cool slightly before drizzling.

              Serve: Once the cheesecake bars are set and chilled, cut them into squares. Drizzle with the homemade caramel sauce just before serving and, if desired, top with a dollop of whipped cream for an extra touch of indulgence.

                Enjoy your heavenly Caramel Pumpkin Cheesecake Bars!

                  Prep Time: 20 minutes | Total Time: 3 hours 10 minutes | Servings: 12

                    - Presentation Tips: For a festive touch, arrange the bars on a decorative platter and sprinkle some crushed graham crackers around the edges. Add a few pumpkin seeds on top of the whipped cream for a crunchy garnish.