🍮✨ Caramel Pumpkin Cheesecake Bars with Creamy Vanilla Layer

by

A rich, multi-layered fall dessert with a spiced pumpkin cheesecake base, fluffy vanilla cream layer, and glossy caramel topping.

These Caramel Pumpkin Cheesecake Bars are a dreamy, indulgent dessert that combines the warmth of pumpkin spice with the creaminess of layered cheesecake. With a chocolate-graham (or Biscoff!) crust, a silky pumpkin cheesecake base, airy vanilla cream, and a thick caramel layer on top, every bite melts in your mouth.

Perfect for Thanksgiving, fall gatherings, holiday dessert tables, or anytime you crave a caramel-pumpkin creation.

🧁 Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs
    (or Biscoff crumbs, or chocolate graham crumbs)

  • 5 tbsp melted butter

  • 2 tbsp sugar

  • Pinch of salt

For the Pumpkin Cheesecake Layer

  • 16 oz cream cheese, softened

  • ¾ cup pumpkin purée

  • ½ cup brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves

  • ¼ tsp ginger

For the Vanilla Cream Layer

  • 8 oz cream cheese, softened

  • ¾ cup powdered sugar

  • 1 ½ cups heavy whipping cream

  • 1 tsp vanilla extract

For the Caramel Topping

  • 1 cup thick caramel sauce

  • ½ cup chopped walnuts or pecans (optional)

  • Extra caramel for drizzling

👩‍🍳 Instructions

1. Make the Crust

Preheat oven to 350°F (175°C).
Mix the crumbs, melted butter, sugar, and salt together.
Press firmly into a parchment-lined 9×9 pan.
Bake for 8 minutes, then let cool completely.

2. Make the Pumpkin Cheesecake Layer

Beat cream cheese and brown sugar until completely smooth.
Add pumpkin purée, eggs, vanilla, and all spices.
Mix until creamy and uniform.
Pour over the cooled crust.

Bake for 25–28 minutes, or until set in the center.
Let cool fully before adding the next layer.

3. Make the Vanilla Cream Layer

Beat cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip heavy cream + vanilla to stiff peaks.
Fold the whipped cream gently into the cream cheese mixture.
Spread this fluffy vanilla layer over the cooled pumpkin cheesecake.

Refrigerate for at least 2 hours to firm up.

4. Add the Caramel Topping

Warm caramel slightly until pourable.
Spread a thick, glossy layer over the chilled vanilla cream.
Top with walnuts or pecans if using.
Drizzle extra caramel on top for a dramatic finish.

5. Chill & Serve

Refrigerate 2–4 hours or freeze 30 minutes for ultra-clean slices.
Cut into squares and enjoy every creamy, spiced, caramel-soaked bite.

⭐ Taste Notes

  • 🍮 Ultra creamy and multilayered

  • 🎃 Warm pumpkin spice richness

  • 🍫 Slight chocolate notes if using chocolate grahams

  • 🍯 Thick caramel finish

  • 🥄 Silky, melt-in-your-mouth texture

❓ Frequently Asked Questions (FAQ)

1. Can I use Biscoff cookies for the crust?

Yes! Biscoff adds a caramelized flavor that pairs perfectly with pumpkin.

2. Can I make these bars ahead of time?

Absolutely — they’re even better the next day after the layers fully set.

3. Does the caramel topping stay soft?

If using thick caramel sauce, it stays glossy and soft even after chilling.

4. Can I use homemade caramel instead of store-bought?

Yes, homemade caramel works beautifully and enhances the flavor.

5. Why is my vanilla cream layer too soft?

It may need more chilling time, or the whipped cream wasn’t beaten to stiff peaks.

6. Can I skip the nuts on top?

Yes — the bars are equally delicious with or without nuts.

7. Can I freeze these cheesecake bars?

Yes. Freeze tightly wrapped for up to 2 months. Thaw in the fridge before serving.

 

Leave a Comment