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 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.

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More Pumpkin Recipes:

Yield: 12

Pumpkin Caramel Cheesecake Bars

Pumpkin Caramel Cheesecake Bars, creamy pumpkin cheesecake topped with a streusel topping and drizzled with caramel sauce!

Prep Time 1 hour 30 minutes

Total Time 1 hour 30 minutes

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.