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Pumpkin Cheesecake Bars with Salted Caramel Swirl

These pumpkin cheesecake bars feature a creamy, smooth filling made from mascarpone and pumpkin puree layered on a flaky crust. Topped with a salted caramel swirl, they combine rich textures with a hint of spice for an elegant autumn dessert. The final bars have a firm but silky consistency, with a visually appealing marbled topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour for crust
  • 1/2 cup granulated sugar for crust
  • 1/2 cup cold unsalted butter cut into small cubes; for crust
  • 8 oz cream cheese softened
  • 1 cup mascarpone cheese for filling
  • 3/4 cup packed light brown sugar for filling
  • 1/2 cup pumpkin puree preferably canned
  • 2 large eggs
  • 1 1/2 teaspoons ground cinnamon or to taste
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt for filling
  • 1/2 cup granulated sugar for caramel
  • 1/2 cup heavy cream for caramel
  • 1/4 cup unsalted butter for caramel, melted
  • 1/2 teaspoon sea salt for salted caramel

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • stand mixer or hand whisk
  • Measuring cups and spoons
  • Parchment paper
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C) and line the baking pan with parchment paper, leaving some overhang for easy removal.
  2. Combine the flour and granulated sugar in a mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan to form the crust, then bake for 15 minutes or until lightly golden.
  3. While the crust bakes, soften the cream cheese and mascarpone in a large bowl. Use a stand mixer or whisk to beat them until smooth and creamy.
  4. Add the light brown sugar, pumpkin puree, eggs, cinnamon, nutmeg, and salt to the cheese mixture. Mix until well combined and smooth, with no lumps remaining.
  5. Pour the pumpkin filling over the warm crust, spreading it evenly with a spatula. Bake for about 25-30 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
  6. Meanwhile, prepare the salted caramel: combine the sugar, heavy cream, and melted butter in a saucepan over medium heat. Cook, stirring constantly, until the mixture turns amber and thickens slightly—about 5-7 minutes. Remove from heat and stir in sea salt. Allow to cool slightly.
  7. Once the cheesecake layer is baked and cooled slightly, gently swirl the salted caramel over the top using a spoon or piping bag, creating a beautiful marbled effect.
  8. Return the dessert to the oven and bake for an additional 10 minutes, allowing the caramel to set.
  9. Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing into squares to serve.
  10. Cut into individual bars, serve chilled, and enjoy the creamy pumpkin filling with the salty caramel swirl on top.

Notes

For a more pronounced caramel flavor, drizzle extra caramel sauce over the top before serving.