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Caramel Pumpkin Marble Cheesecake Bars

Caramel Pumpkin Marbled Cheesecake Bars

These Pumpkin Caramel Marble Cheesecake Bars are the perfect fall dessert! They're rich and creamy, with a hint of pumpkin spice, and they have a lovely swirl of caramel running through them. The cheesecake is baked on top of a graham cracker crust, which makes it extra delicious. These bars are easy to make and will definitely impress your friends and family!
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Bars
Calories 445 kcal

Ingredients
  

CRUST:

  • 1 ½ cups graham crackers crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch kosher salt

FILLING:

  • 1 package cream cheese (8 -ounce) softened
  • 1 tsp cinnamon ground
  • ¼ tsp nutmeg ground
  • ¼ tsp allspice ground
  • 2 eggs fresh
  • ½ cup sweetened condensed milk
  • ½ cup caramel sauce
  • 1 can pumpkin puree (15- ounce)
  • ½ tsp kosher salt

Instructions
 

Let's Begin!

  • Preheat oven to 350°F.
  • Line a 14 x 10 brownie pan with parchment paper or use a non-stick spray.
  • Combine crust mixture until "wet sand" consistency, and press in the brownie pan.
  • Using a clean bowl and electric mixer, with the flat beater, beat cream cheese until fluffy.
  • Add in the sweetened condensed milk, eggs, pumpkin, spices, and salt. Mixing till evenly blended.
  • Pour over the prepared crust.
  • Swirl in caramel sauce.
  • Bake for 35 to 40 minutes until the middle is set.
  • Cool, then chill in the refrigerator.
  • Cut into squares.
  • Serve and enjoy with family and friends!

Notes

PRO TIP!

Bring the eggs and cream cheese to room temperature.
Line the brownie pan with parchment paper.
Cool completely before cutting.
Clean the knife you cut these bars in between slicing for clean cuts.
Omit cinnamon if using a spice cake mix.
If you're not fond of frosting try using a dollop of whipped cream on top (the bars taste like pumpkin pie)

STORAGE

 

Easy cut-to-size wax paper cut into squares for stacking and no mess to clean.
Store in a large covered rectangular storage container in the refrigerator for any leftovers.
We prefer these cheesecake bars cold, but you can serve them at room temperature also, These do freeze for up to 3 months very well. To enjoy them, defrost them in the refrigerator overnight.

POSSIBLE ADDITIONS

If you love chocolate chips, coconut or nuts, add more to your batter.
Additional drizzled frosting on top will make them look super special for the Holiday table, but it does add additional sweetness.
You can decide how your family loves pumpkin cheesecake bars by just adding the additions to just one side and making half plain and half with those previous suggestions.

Nutrition

Serving: 12barsCalories: 445kcalCarbohydrates: 56gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 88mgSodium: 344mgPotassium: 287mgFiber: 2gSugar: 47gVitamin A: 6275IUVitamin C: 2mgCalcium: 164mgIron: 1mg
Keyword caramel, cheesecake, cheesecake bars, pumpkin cheesecake
Tried this recipe?Let us know how it was!