These pumpkin cheesecake bars are creamy and rich, flavored with cinnamon and topped with a delicious homemade salted caramel sauce.

This is a great crowd pleasing dessert for holidays and especially thanksgiving!

This post contains affiliate links. It means when you purchase something using these links, I may earn a small commission. Thank you for supporting my blog!

Pumpkin Swirl Cheesecake Bars with Salted Caramel

Print Pin

Prep Time 20

Cook Time 50

Chilling Time 4

Total Time 5 10

Course Dessert

Servings 2-inch bars

Ingredients

Graham Cracker Crust:

1½ cup graham crackers crumbs - about 10 whole crackers
4 tablespoon unsalted butter - melted
¼ teaspoon ground cinnamon
2 tablespoons granulated sugar

Cheesecake Filling:

16 oz. cream cheese, full fat, at room temperature - 450 grams
½ cup granulated sugar - 100 grams
¼ cup brown sugar - 50 grams
⅓ cup sour cream, full fat, at room temperature - 80 grams
2 large eggs - at room temperature
1 teaspoon vanilla extract
⅔ cup pumpkin puree (not pumpkin pie filling), at room temperature - 170 grams
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ tablespoon all purpose flour

Salted Caramel:

1 batch salted caramel for drizzling on top - optional, click here for the recipe

Instructions

Make the Crust:

Preheat the oven to 350°F. Grease and line a 8x8 inch baking pan.
Place 10 graham crackers in a food processor and pulse until they're fine crumbs. You should have 1½ cup of crumbs. Place them in a bowl, add in sugar, cinnamon and melted butter. Mix thoroughly.
Place the graham cracker mixture into the prepared pan. Use a spoon to evenly distribute it. Then use the same spoon or the back of a measuring cup to press the crumbs firmly and create an even layer. Bake in the oven for 10-12 minutes until the edges are a bit golden. Set aside to cool down slightly while we prepare the filling.

Prepare the Filling:

In a medium bowl, add in pumpkin puree, cinnamon, ginger and flour. Mix until combined. Set aside.
In a large mixing bowl add in cream cheese and sugars. Using a handheld or stand mixer (with the paddle attachment), beat them on medium for 2 minutes. Scrape the sides. Add in sour cream and vanilla extract and mix until combined. Then add in eggs one at a time mixing until just combined. Do not over mix the batter.
Take 1 cup of the cheesecake batter and add it to the pumpkin mix. Gently fold it in with a spatula.
Place the pan on a sheet of aluminum foil and cover the sides. Use another sheet on the other direction if necessary. Bring enough water to a boil to fill a large high rimmed baking pan/sheet for 1 inch (this is for water bath)
Alternate spoonful of pumpkin and cream cheesecake filling until you have added all the batter. Using a knife, gently swirls the two batters together to create the swirl effect.
Place the pan on the larger baking pan. To the large pan, add enough hot water that you have 1-inch water. You can also add the water after placing the pan in the oven if it's easier.
Carefully place the pans in the oven and bake for 40-45 minutes. The cheesecake should be set on the edges, but slightly jiggly in the middle when you gently tap it.
Let it cool down on a cooling rack completely. Then cover with plastic wrap and refrigerate for at least 4 hours. You can also refrigerate it overnight.
When ready to serve, use a sharp knife and cut the cheesecake into squares. Clean the knife after each cut, to create perfect slices. Drizzle some salted caramel on top or add a dollop of whipped cream.