Salted Caramel Swirled-Pumpkin Cheesecake Bars

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Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Easy Pumpkin Cheesecake Bars

And the rest of the title is, “with a Brown Sugar-Graham Cracker Crust.” They’re a happy accident that came to be after a recipe fail.

I was goofing around with some crescent roll dough and I don’t know how anyone can mess up dough-in-a-tube, but I did. I over-stuffed it and it was 3am. I used to still be out drinking at 3am on Friday nights, now I’m baking. Life sure changes.

I usually bake in the wee hours so that when daylight breaks, my goodies are cooled and camera-ready.

Normally I have a bucket list a mile long of things I want to make, but with moving last weekend, my daughter starting her first week back at school this week, I was drawing a blank.

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

I saw a container of light cream cheese from a recent Trader Joe’s trip and bam, cheesecake bars, with pumpkin came to me.

And a half-used jar of  Salted Caramel Sauce from Trader Joe’s caught my eye for swirls. Perfect.

I added pumpkin and plenty of pumpkin pie spice to the cream cheese, so they have a nice pop of comforting pumpkin flavor.

Normally I pick around crust and am not into crust, but this crust recipe is my new go-to for graham cracker-based crusts. The brown sugar and butter caramelize, and add so much more flavor than typical graham cracker crusts.

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

I add a tablespoon of cornstarch to prevent the crust from getting overly brittle. It’s definitely got some snap, but it’s not so rigid it cracks or crumbles.

The tanginess from the cream cheese, coupled with the pumpkin and spices, balance some of the sweetness from the crust and caramel sauce.

About the only thing that could top peanut butter swirls are swirls of gooey, creamy, rich caramel. The caramel sauce really brings out the caramel tones that develop in the crust while it bakes.

The slight saltiness from the caramel mitigates some sweetness, and adds a bit of the salty-and-sweet element that people seem to love.

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

The pumpkin swirl cheesecake bars are rich, satisfying, and there’s so many layers of flavor, from cream cheese, pumpkin and spices, to brown sugar and caramel.

And they’re also a texture lover’s  dream. A crisp crust, with a soft yet dense and firm middle, coupled with rivers of caramel flowing over the surface.

The best part is that they’re fast and easy to make, and way less intense than trying to make a whole cheesecake. Plus, I don’t want or need a whole cheesecake. This little 8×8-inch pan was plenty.

Every now and then I don’t mind a recipe fail because what’s created instead trumps the original plan.

The bars turned out infinitely better than anything with dough-in-a-tube could have! 

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

What’s in the Pumpkin Swirl Cheesecake Bars? 

To make the brown sugar graham cracker crust and pumpkin cheesecake filling, you’ll need: 

  • Unsalted butter
  • Graham cracker crumbs
  • Light brown sugar
  • Cornstarch
  • Salt
  • Egg
  • Cream cheese
  • Granulated sugar
  • Pumpkin puree
  • Pumpkin pie spice
  • Vanilla extract
  • All-purpose flour
  • Salted caramel sauce

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

How to Make Pumpkin Swirl Cheesecake Bars

Make the graham cracker crust mixture, then firmly pack into a foil-lined 8×8-inch pan. 

The cheesecake filling is as easy as stirring together all the ingredients. Pour the filling over the crust, then swirl with caramel sauce in any pattern you’d like. 

Bake the pumpkin cheesecake bars until the center is set with very little jiggle; some looseness and a very slight jiggle is okay, but there should not be sloshing in the center.

The bars will then need to cool on your countertop for 1 hour, and then chill in the fridge for another 2 hours prior to being served. 

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Can I Double This Recipe?

Yes, I imagine you can double the ingredients and bake the bars in a 9×13-inch pan. Note that the bake time need to be increased. 

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Can Cheesecake Bars Be Made in Advance?

Yes! These last up to 1 week in the fridge, just be sure to cover them tightly to prevent them from absorbing any fridge smells. 

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Tips for the Best Pumpkin Cheesecake Bars

Don’t use ice cream sundae sauce that’s runny, thin, and the first ingredient is corn syrup. It will get lost in the bars. Make sure the brand you use is nice and thick.

Use this salted caramel recipe if you want to make your own. It’s easy, but I had a half used jar and enjoy pantry cleanout recipes.

Note that the cheesecake bars freeze well. You can freeze a whole pan or individual slices. When ready to eat, thaw overnight in the fridge. 

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Pin This Recipe

Yield: 12

Salted Caramel Pumpkin Swirl Cheesecake Bars

Salted Caramel Swirled-Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes

Ingredients

Crust

  • 1/2 cup unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon cornstarch
  • pinch salt, optional and to taste

Filling

  • 1 large egg
  • 6 ounces cream cheese, at room temperature and very soft (light is okay, micro for 10-15 seconds if you forgot to set it out to soften)
  • 1/2 cup granulated sugar
  • heaping 1/3 cup pumpin puree (not pumpkin pie filling)
  • 2 1/2 teaspoons pumpkin pie spice (if you don’t have it, add pinches of cinnamon, allspice, ginger, nutmeg and cloves)
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • heaping 1/3 cup salted caramel sauce (don’t ise ice cream sauce that’s made with corn syrup as the first ingredient because it’s too thin; thicker is better or make homemade salted caramel

Instructions

For the crust:

  1. Preheat over to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. In a medium microwave-safe bowl, melt the butter, about 1 minute on high power.
  3. Add all remaining crust ingredients and mix with a fork to combine.
  4. Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer; set pan aside.

For the filling:

  1. In the same mixing bowl (no need to wash it), combine egg, cream cheese, sugar, pumpkin puree, pumpkin pie spice, vanilla, and whisk until smooth and combined, or beat with an electric mixer. The softer the cream cheese is, the easier the mixture comes together.
  2. Add the flour and mix to just incorporate; don’t overmix.
  3. Pour filling over crust.
  4. Drizzle salted caramel sauce over batter to create swirls. To create the marbled pattern shown, drizzle caramel over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the caramel. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.
  5. Bake for about 40 minutes, or until center is set with very little jiggle; some looseness and a very slight jiggle is okay, but there should not be sloshing in the center. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter.
  6. Allow bars to cool in pan for about 1 hour before lifting out with foil overhang and slicing. I prefer to serve these bars chilled. Cover the pan with foil to prevent fridge smells, and refrigerate for at least 2 hours, or overnight, or until chilled before slicing and serving. 

Notes

Storage: Bars will keep airtight in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 259Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 116mgCarbohydrates: 31gFiber: 0gSugar: 25gProtein: 2g

More Easy Pumpkin Desserts: 

ALL OF MY PUMPKIN RECIPES! 

Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!

The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!

Pumpkin Spice Cookies — These pumpkin spice cookies are made without pumpkin puree but are full of flavor thanks to the pumpkin pie spice! These are so soft and fluffy!

Pumpkin Banana Bread — This bread is a mixture of both pumpkin and banana flavors whereas today’s cake is more robustly pumpkin-flavored. Depending on the flavor profile you want, they’re both moist, dense, pumpkiny, and you can’t go wrong with either! 

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!!

Cream Cheese-Filled Pumpkin Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice! 

Soft and Chewy Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Chocolate Chip Pumpkin Bundt Cake— This easy pumpkin cake is loaded with chocolate chips and drizzled in rich and decadent chocolate ganache. It’s one of the best pumpkin cakes I’ve ever had!!



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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

      1. They look quite decadent. Nervous about making the caramel sauce, that hasn’t always worked well for me.

  1. I made the Salted Caramel Pumpkin Cheesecake bars this past weekend for our big Thanksgiving gamily dinner…I even made the Salted Caramel Sauce you linked in the recipe. They were AMAZING!!!! They were such a huge hit and had everyone coming bac for more. I doubled the recipe and made 2 pans…one to take and one for home. They are all gone and I need to make more because I couldn’t stop eating them either!!
    Thank you for posting this and I can’t wait to try out some of your other recipes!!!

    1. I’m so happy to hear these were a huge hit and that even with doubling the recipe they’re all gone and everyone enjoyed them! Thanks for bringing them to such a special event like your Thanksgiving, that’s so nice to hear! And if you try other recipes, LMK!

  2. I just finished baking your salted caramel pumpkin cheesecake bars! Haven’t tasted it yet but smells wonderful. :) my caramel though didn’t come out like your picture lol they look more like it’s been “melted” into the cheesecake during baking than still remaining gooey like your picture. Any tips on the caramel the next time I do the caramel? I did use TJs caramel sauce.

    1. After baking just go in and doctor it up with a little more caramel drizzled on…very easy fix :) Glad they tasted great!

  3. These turned out wonderful. I love your toothpick trick! They looked so professional! Next time I just need to cook my caramel sauce a bit longer, so that I get the fabulous golden brown colour that you have. Amazing recipe! Thank you!

  4. I think I will try making these gluten-free, should be an easy enough switch since it’s only 2 tbsp flour in there, so I’ll substitute with GF flour, and then I’ll just use GF graham crumbs. It’ll be a good thing for my mom who can’t have wheat.

  5. Averie –

    I’m going to make these for a girl’s weekend in the mountains. I’ve made a few of the other bar recipes, but they’re usually too gooey/runny in the middle and never seem to set right. Any tips or thoughts? Everything still tastes FABULOUS, so no regrets on my part.

    1. If things aren’t quite set, just bake them for a few extra minutes til they are. Ovens, climates, ingredients, etc. all vary – your oven may just be running a little cool or whatever it is, you need a few extra mins. Not a biggie. Just bake a bit longer. Enjoy!

  6. This looks amazing!! I love it!!
    I would love to invite you to link it up at our new party Lovely Ladies Linky where you link up once and get seen on 6 blogs!!
    Link up starts Wednesdays!

    Hope to see you there :)
    Parrish @ Life With The Crust Cut Off

  7. Um, this is the best kind of recipe fail. Those look amazing…so very pretty and rustic, and perfect for fall! Thanks for sharing your brilliance with the rest of us… :)

  8. What a beautiful design on top!! And the combination of pumpkin and salted caramel sounds divine :)

  9. I’d take this over dough in a tube any day! I love when a fail leads you to an epic win like this. That looks like autumn in a pan, Averie. That gorgeous orange from the pumpkin with those perfect dark swirls of caramel is mesmerizing.

    1. Gotta think on my feet and when one thing fails, gotta make something else. And yes, TOTALLY trumped dough in a tube :)

  10. Ok. Obviously delicious. But particularly beautiful too. Maybe you’ve revealed the secret to what’s lacking in my baking routine… getting up at 3am! GREG

  11. I’m finally ready for everything fall (I think I resisted for a while). Gotta get pumpkin spiced latte and have these bars. They look so good! I love salted caramel – how wonderful you added it. :)

  12. Some of my best creations come from happy accidents and loss of ingredient/swap out.
    LOVE LOVE LOVE the idea of caramel with the pumpkin.
    Great job Av!

  13. I’m generally not one for crust, either, but there’s just something about a good graham cracker crust that gets me every time. These bars look like an amazing addition to my fall baking bucket list. Plus it’s a good excuse to go to Trader Joe’s. Again. I bet an apple butter swirl would be lovely too!

    1. Apple butter is good stuff and the TJs one is great, isn’t it! Not sure here if I could give up my beloved caramel, but in other things, love apple butter.

  14. Oh, gosh, do these look like a dream, Averie! You do your gorgeous swirl tops like no other on bars, and it’s interesting: I’ve noted that some of my more successful bars lately have been on the thinner side. Yours look lusciously thin (I’m guessing this is due to little to no flour and leavening) and I personally think it allows the bars to set like they should, while retaining a slight crisp at the edges and total creaminess in the center. Anyway, your bars are making me hungry, which is making me talk a lot – can you tell?!? Lovely!!! ;)

    1. Well these are cheesecake and I didnt want a super thick bar because, well, no one ‘needs’ a thick slab of it :) Between the crust, filling, and caramel, on the thinner side is plenty. I love bars that don’t use leanveners (i.e. none of my blondie bars do – and I use that base for so many other things, 1/2 cup melted butter, 1 c brown sugar, 1 egg, 1 tbsp vanilla, 1 cup flour – baked in an 8×8 for 20 mins. Stir in ANY kind of add in under the sun from chopped oreos to dried cherries to caramel corn. I have done it. It’s my miracle base.

  15. I pinned these last night and then went to bed shortly after… Not joking I woke up craving pumpkin/cheesecake and caramel. They look fabulous Averie!

    1. You are too sweet & thanks for pinning – and that’s something I would do. Dream about a food pin or wake up craving it :)

  16. This is so gorgeous! Everything about it makes me want to grab a fork and dive right in. :) And I’m always a fan of anything that has “rivers of caramel”. Yum!

  17. I’m sure you know this already – but I LOVE this crust. And the topping, of course. Great idea, as always, Averie. So festive!

    1. Thanks, Cassie! It’s just like the crust on my other recent cheesecake bars – very Tosi-like from her Crack Pie, minus tons of work! :)

  18. These look so good and they are so pretty! Love the design you made on top! Pumpkin cheesecake is the best and salted caramel makes it even better!

    1. Thanks, Jaclyn! Your food and your attention to detail always just blows me away so I really appreciate the compliment!

  19. This is gorgeous! And you made it in the wee hours of the morning. Impressive! This is a must try!

  20. I used to be out at 3AM but honestly, I like to be in bed by 10PM!

    Now this crust – man oh man, I think I’ll start eating the crust first on these!

  21. Oh my, these look so good! I’m loving that pumpkin is starting to be used in baking again..so exciting. Definitely need to try these soon.

  22. I am on a pumpkin kick right now and these bars fit perfectly with my cravings. As I sit here a drool over your pumpkin cheesecake bars, I’m eating yogurt with a heaping helping of pumpkin and pumpkin pie spice with whip cream. I don’t know what it is about this season, but man I am loving pumpkin. Love your bars, going to bookmark for making later!!

    1. And you always have a way of making things healthier but still getting the flavor of the treat to come through! If you try these, LMK!

  23. Pumpkin and caramel seem to be a very natural pairing. I remember many years ago when I was in college making a pumpkin latte at home and then drizzling caramel sauce over the top. It was so delicious! These bars look delicious. Simeon loves cream cheese in his desserts. You know that standard Thanksgiving dessert, cherry cream cheese pie? One of his favorites because of how creamy and tart it is. I know he would love these bars. I could literally lick the screen right now I am so hungry! :-P Two weeks down…only ONE LEFT!!!

    1. If he’s into creamy desserts, and likes pumpkin, he’d love this. And yes, caramel and pumpkin are such a natural pairing! Love them together. Cannot believe it’s been 14 DAYS. I was just telling Scott on a walk tonight about you. Mind-blowing :) Stay strong!
      xoxoxo

  24. I love turning recipe fails into triumphs. :) Pumpkin and salted caramel and cheesecake – oh my! What a brilliant combination of flavors. All my favorites, too. And I’m pretty sure you had me in mind as these were baking right?! I love all of your swirled goodies. Because you are just so good at swirling! It looks like a piece of art.

    And I know what you mean about late nights in the kitchen, not the bar. How life changes! I have had no life lately at all.

    1. Thank you for the piece of art compliment – you are so sweet, Sally! I always think the same thing when I see your muffins or cookies. You have a way with them!

      And here’s to getting our lives back – SOON! :)

  25. Okay I *think* I can forgive your comment about crust, lol, because you made these fabulous bars. To die for – caramel and pumpkin and cheesecake. OMG!

    1. When I typed that I thought, oh wow, I hope Dorothy speed-reads right past that & doesn’t notice it. LOL
      Seriously though – BEST crust ever!

    1. And I know you’re not even the biggest pumpkin fan and YES it is still so early in the season – but everyone else is jumping off bridges so I figure I’d jump right along with them and post this :)

  26. How did you know I was in a pumpkin-ey mood today? I made my favorite muffin recipe (which are dense and moist and chewy so I think they’d be Averie-friendly) and then I looked at this … double-yum.

  27. ” swirls of gooey, creamy, rich caramel..” make life worth living!! LOVE this! And I love caramel and pumpkin together so throw in some cream cheese and it must be fabulous!!

  28. I love baking (and drinking) during odd hours of the night/morning – although my “accidents” never look this tasty. :D

    Hope the move is coming along smoothly for you and your family! XO

    1. Thanks for the well-wishes re the move and yes, FINALLY yesterday put away the last book on the new bookshelf that was ordered, delivered, assembled. It’s stuff like that, just every last detail, that takes..forever to finally coordinate but yes, DONE! Thank you :)

      Baking & drinking at odd hours -we are soulmates :)

  29. Our temperatures finally dropped… from 100s to 80s haha. but still it’s enough of a change to have me finally getting into the idea of fall foods. Love these cheesecake bars!

  30. The last time I stayed up until 3AM I was doing homework… I wish I could have been baking!
    I love the fall flavor explosion in these bars! And the fact that these can be made with lite cream cheese- most cheesecake bar recipes don’t work at all with lite stuff.

    1. Most cream cheese-based recipes, unless they say it’s okay, you’re right, lite is the kiss of death and won’t work. But these – totally fine :) Gotta try to save where you can, right!

  31. Ohmahgosh, Averie! Beautiful pumpkin cheesecake bars! You and I are on the same wavelength. Just created my pumpkin cheesecake bars and used TJ’s Salted Caramel Sauce! (Don’t worry…my recipe is very different.) Today, I am baking from your cookbook. Hopefully, I will get everything edited to post this coming week along with a review of PB Comfort. Pinned everywhere! xo

    1. Thanks for pinning lots :) And thanks for wanting to bake from PB Comfort. That’s wonderful! And your bars with TJs salted caramel sound wonderful too!

  32. So pretty, Averie!! I need you to come an teach me how to swirl because I cannot do it for the life of me. Every time I try I end up with a blob that is just not pretty. Nothing like your gorgeous topping! Love these bars and their heavy dose of fall flavor!

    Oh and 3am? Seriously, you have got some amazing abilities to work on zero sleep! Well that and serious dedication! Go you!

    1. No rest of the weary. One day you’ll be a mom I’m sure, and you’ll sleep less than you ever thought was possible. When I was your age, I was an 8 hours a night (had to) person. But well, things change :)

      And I will gladly teach you how to swirl if you want to teach me how to make croissants. Holy moly those things were amazing!!

  33. OMG! I can’t believe you do your baking in the middle of the night. You seem like the busiest person ever and I don’t know how you get it all done. Do you sleep? ;). Getting everything done is definitely something I struggle with. It’s like there aren’t enough hours in the day.

    These bars are so elegant! I’m actually craving graham crust and those caramel swirls must be irresistible!

    1. I sleep about 4 hrs every 24 to 28 hours. As a mom, blogger, author – no there are not enough hours in the day. I will look back on this when I’m 90 and be grateful I was busy :)

  34. I love the caramel swirls–perfect with pumpkin and such a great fall dessert! It got down into the mid 40’s here last night so summer is coming to an end. I need to get a few cans of pumpkin purée to have on hand. We generally have an early fall get together and each time I see one of your fabulous bar recipes, I think that’s what I’ll take…until the next tempting one! Decisions, decisions….you have several cheesecake flavors that all look so good but I also can’t get the nutella PB chip blondies out of my head either!

    1. Those blondies became really popular and not sure why they seemed to take off rather than other recipes (just one of those hmmmm wonder why things but I digress) and they are really good! These are totally different and also really good :) And yes to keeping some pumpkin puree on hand. You just never know when you’ll need it!

  35. Really pretty! All i can say the swirl is magical on cheese cakes. Honestly do not feel bad about stuffing up pre made or semi made baking goods; I have stuffed up cake mix numerous times!

  36. You are the QUEEN of swirls, I tell ya! There is no swirl that you cannot make look beautiful! :) Not only are these bars pretty but they sound so delicious as well. I am sure the caramel and pumpkin together really complements each other.

  37. Wow, Averie, these look so good!! What a delicious twist on cheesecake bars, I can’t wait to try it :-)