Creamy pumpkin cheesecake topped with a streusel topping and drizzled with caramel sauce!
Pumpkin Caramel Cheesecake Bars with Streusel Topping
I am disappointed in how the pictures of these Pumpkin Caramel Cheesecake Bars turned out and I don’t have time to retake them. I’ll have to add retakes to my schedule next Fall. The pictures just don’t do justice to how absolutely amazing these taste!
I’m just hoping you’ve had a good experience with the rest of my recipes and just trust me when I say you will not be disappointed with these!
If you love pumpkin desserts as much as I do, then you’ll love these Pumpkin Cheesecake Bars, Mini Pumpkin Cheesecakes, Pumpkin Pie Cake Bars, and Pumpkin Pecan Cobbler, too!
What You’ll Need for the Crust:
- 12 Graham Crackers
- 1/4 cup Brown Sugar
- 8 tbsp Butter, Melted
The Cheesecake:
- 4 (8 oz) Cream Cheese, Softened
- 1 1/2 cups Sugar
- 2 tsp Vanilla
- 4 Eggs
- 1 (15 oz) can Pumpkin
- 1 tsp Cinnamon
- 2 tsp Pumpkin Pie Spice
And the Streusel Topping:
- 1 cup Brown Sugar
- 1 cup Flour
- 1/2 cup Quick Oats
- 1/2 tsp Cinnamon
- 8 tbsp Butter, Softened
- 2 tsp Vanilla
- Caramel Sauce
How to Make Pumpkin Caramel Cheesecake Bars
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- Turn 12 graham crackers into crumbs in a food processor. Add in 1/4 cup brown sugar and 8 tbsp melted butter. Pulse together until crust forms.
- Transfer to the prepared pan, spread evenly, and press down firmly. Bake for 8 minutes.
- In a medium size bowl, beat together 4 (8 oz) softened cream cheese, 1 1/2 cups sugar, and 2 tsp vanilla until smooth and creamy. Add 4 eggs, one at at time, beating each one into the mixture until combined.
- Remove half of the mixture and spread evenly over the crust.
- Add 1 (15 oz) can pumpkin, 1 tsp cinnamon, and 2 tsp pumpkin pie spice to the remaining mixture and stir until completely combined.
- Spoon the mixture very carefully over the mixture already in the pan making sure not to combine the two layers.
- Bake for 30 minutes.
- In the meantime, in a small bowl, mix together 1 cup brown sugar, 1 cup flour, 1/2 cup quick oats, and 1/2 tsp cinnamon.
- Using the back of a fork, mix in 8 tbsp softened butter and 2 tsp vanilla until crumbs form.
- When 30 minute baking time is up, remove from the oven and sprinkle streusel topping evenly over the cheesecake.
- Return to the oven and bake for additional 25-30 minutes.
- Allow to cool, then refrigerate until firm.
- Top each bar with caramel sauce before serving.
You Might Also Like:
More Pumpkin Recipes:
- Swirled Pumpkin Cheesecake Bars
- Pumpkin Roll
- Pumpkin Cheesecake Bars
- Mini Pumpkin Cheesecakes
- Pumpkin Cake
- Pumpkin Cheesecake Crescent Muffins
- Cranberry Pumpkin Cake
- Pumpkin Bread
- Thanksgiving Pumpkin Pie Turkeys
- Pumpkin Pie Cake Bars
Pumpkin Caramel Cheesecake Bars
Pumpkin Caramel Cheesecake Bars, creamy pumpkin cheesecake topped with a streusel topping and drizzled with caramel sauce!
Ingredients
Crust
- 12 Graham Crackers
- 1/4 cup Brown Sugar
- 8 tbsp Butter, Melted
Cheesecake
- 4 (8 oz) Cream Cheese, Softened
- 1 1/2 cups Sugar
- 2 tsp Vanilla
- 4 Eggs
- 1 (15 oz) can Pumpkin
- 1 tsp Cinnamon
- 2 tsp Pumpkin Pie Spice
Streusel Topping
- 1 cup Brown Sugar
- 1 cup Flour
- 1/2 cup Quick Oats
- 1/2 tsp Cinnamon
- 8 tbsp Butter, Softened
- 2 tsp Vanilla
- Caramel Sauce
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- Turn graham crackers into crumbs in a food processor. Add in brown sugar and melted butter. Pulse together until crust forms.
- Transfer to the prepared pan, spread evenly, and press down firmly. Bake for 8 minutes.
- In a medium size bowl, beat together softened cream cheese, sugar, and vanilla until smooth and creamy. Add eggs, one at a time, beating each one into the mixture until combined.
- Remove half of the mixture and spread evenly over the crust.
- Add pumpkin, cinnamon, and pumpkin pie spice to the remaining mixture and stir until completely combined.
- Spoon the mixture very carefully over the mixture already in the pan making sure not to combine the two layers.
- Bake for 30 minutes.
- In the meantime, in a small bowl, mix together brown sugar, flour, quick oats, and cinnamon.
- Using the back of a fork, mix in softened butter and vanilla until crumbs form.
- When 30 minute baking time is up, remove from the oven and sprinkle streusel topping evenly over the cheesecake.
- Return to the oven and bake for additional 25-30 minutes.
- Allow to cool, then refrigerate until firm.
- Top each bar with caramel sauce before serving.
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