Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened to room temperature - 1 cup pumpkin puree (canned or fresh) - 1 cup powdered sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - 1 cup pecans, chopped roughly - ½ cup caramel sauce (store-bought or homemade, for drizzling) For these caramel pecan pumpkin cheesecake bars, I love using simple, fresh ingredients. Each one plays a key role. The graham cracker crumbs make a crispy base. The melted butter helps hold it together. Cream cheese gives the bars a rich texture. Pumpkin puree adds a warm flavor. Powdered sugar sweetens the mix, while eggs help it all set. The vanilla extract adds a lovely aroma. Spices like cinnamon, nutmeg, and ginger bring autumn to your kitchen. Lastly, chopped pecans add crunch and a nutty taste. You can drizzle caramel sauce on top for extra sweetness. This mix creates a dreamy treat that is hard to resist! - Preheat Oven and Line Baking Dish Set your oven to 350°F (175°C). Grab an 8x8-inch baking dish. Line it with parchment paper. Let some paper hang over two sides for easy removal later. - Combine Graham Cracker Crumbs with Butter In a bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Use a fork or your hands to mix until the crumbs look like damp sand. - Press Crust into Baking Dish and Bake Press the crumb mixture into the bottom of your lined dish. Make it even and firm. Bake for 8-10 minutes until it turns golden brown. Let it cool slightly. - Beat Cream Cheese and Add Remaining Ingredients In a large bowl, beat 1 cup of softened cream cheese until smooth. Gradually add 1 cup of pumpkin puree, 1 cup of powdered sugar, and 2 large eggs. Mix in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of ginger. Keep mixing until everything blends well. - Fold in Chopped Pecans Gently fold in 1 cup of roughly chopped pecans. Set aside a handful for later. - Pour Filling Over Crust Pour the creamy pumpkin mixture onto the cooled crust. Use a spatula to spread it evenly. - Bake and Cool Bake the bars for 30-35 minutes. They should be set in the center but still jiggle a bit. After baking, let them cool at room temperature. For best results, cover and refrigerate for at least 2 hours. Now, you’re ready to drizzle with caramel and enjoy your delicious bars! How to Prevent Overbaking To keep your cheesecake bars moist, check them before the timer ends. They should jiggle slightly in the center. If you see cracks, it means you baked too long. This can ruin the creamy texture. Keep an eye on them around the 30-minute mark. Ensuring Smooth Filling Consistency For a smooth filling, make sure your cream cheese is at room temperature. Cold cream cheese can create lumps. Beat it well before adding other ingredients. Mix until everything is fluffy and well combined. This helps create a silky texture that melts in your mouth. Presentation Tips for Serving Cut the bars into neat squares and place them on a pretty platter. For a nice touch, sprinkle some cinnamon on top. A dollop of whipped cream beside each bar adds an extra layer of flavor. It looks beautiful and makes your dessert pop. Recommended Pairings Serve these bars with a warm cup of coffee or tea. The flavors blend well together. You can also add a scoop of vanilla ice cream for a cool contrast. This adds richness and balances the spices in the cheesecake. {{image_4}} You can change the flavor of these bars easily. Try adding different nuts, like walnuts or almonds. These will add a nice crunch and taste. If you want more spice, consider allspice or cloves. These spices can give your bars a unique twist. Some may need to adjust the recipe for health reasons. You can use alternative sweeteners, like stevia or honey. These options can keep the sweetness while reducing sugar. If you need a gluten-free option for the crust, use almond flour or gluten-free graham crackers. This allows everyone to enjoy the treat, no matter their needs. Refrigeration Guidelines To keep your caramel pecan pumpkin cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. They will last up to five days. If you slice them, use parchment paper between layers to prevent sticking. Freezing Instructions for Longer Storage For longer storage, you can freeze the bars. Wrap each bar tightly in plastic wrap. Then, place them in a freezer bag or container. They will stay fresh for up to three months. Thaw them overnight in the fridge before serving. Best Types of Containers for Keeping Freshness Use glass or plastic containers with tight-fitting lids. These keep moisture in and air out. If you prefer, use a baking dish covered with aluminum foil. This helps keep the bars fresh while making them easy to serve later. Yes, you can use fresh pumpkin. Make sure to cook it and puree it first. You want the puree to be smooth and thick. Fresh pumpkin gives a nice flavor. Just be sure to measure one cup for the recipe. These cheesecake bars last about five days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Absolutely! You can make these bars one or two days ahead. This helps the flavors blend well. Just remember to chill them in the fridge after baking. Yes, chilling is key. It helps the bars set up well. This makes them easier to cut and serve. Aim for at least two hours in the fridge before you enjoy them. You now have a clear path to making delicious pumpkin cheesecake bars. We covered the key ingredients needed, step-by-step instructions for preparation, and handy tips to ensure a smooth bake. Remember to get creative with flavors and storage tips to keep your treats fresh. Enjoy experimenting and serving these bars to friends and family. With these methods, your pumpkin cheesecake bars will impress every time!

Caramel Pecan Pumpkin Cheesecake Bars

Indulge in the delightful flavors of Caramel Pecan Pumpkin Cheesecake Bars! This easy recipe combines creamy pumpkin cheesecake with a buttery graham cracker crust, topped with crunchy pecans and drizzled in rich caramel. Perfect for fall gatherings or cozy nights in, these bars are a must-try treat. Click through to discover the full recipe and impress your friends and family with this delicious dessert!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened to room temperature

1 cup pumpkin puree (canned or fresh)

1 cup powdered sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup pecans, chopped roughly

½ cup caramel sauce (store-bought or homemade, for drizzling)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking dish by lining it with parchment paper, allowing some overhang on two opposite sides. This will facilitate easy removal of the bars later.

    In a medium-sized mixing bowl, combine the graham cracker crumbs with the melted unsalted butter. Use a fork or your hands to mix thoroughly until the crumbs are completely coated and the mixture resembles damp sand.

      Press the graham cracker mixture evenly into the bottom of your lined baking dish to form a sturdy crust. Bake in the preheated oven for about 8-10 minutes, or until the crust is lightly golden brown. Once done, remove from the oven and let it cool slightly while you prepare the filling.

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually add the pumpkin puree, powdered sugar, eggs, vanilla extract, and the spices (cinnamon, nutmeg, ginger). Continue mixing until all the ingredients are well incorporated and the batter is fluffy.

          Gently fold in the chopped pecans, reserving a small handful for garnishing the top later.

            Pour the creamy pumpkin cheesecake mixture over the cooled graham cracker crust, spreading it evenly with a spatula to create a smooth surface.

              Bake the cheesecake bars in the oven for 30-35 minutes. They should be set in the center but still have a slight jiggle when gently shaken. Avoid overbaking to maintain a creamy texture.

                Once baked, take the cheesecake bars out of the oven and allow them to cool completely at room temperature. For best results, cover and refrigerate the bars for at least 2 hours, or until fully set.

                  Before serving, drizzle the top with the caramel sauce and sprinkle the reserved chopped pecans for a delightful crunch and aesthetic appeal.

                    Prep Time: 20 minutes | Total Time: 3 hours | Servings: 16 bars

                      - Presentation Tips: Cut the bars into squares and arrange them on a decorative platter. For an elegant touch, sprinkle a pinch of cinnamon over the top and serve with a dollop of whipped cream alongside each bar. Enjoy!