Rich pumpkin cheesecake bars with layers of dulche de leche and spiced pumpkin custard on a firm crust.
Why You’ll Love This Recipe
These bars combine creamy cheesecake with sweet layers of dulce de leche and pumpkin spice. The multi‑layered texture and warm flavours make them ideal for autumn gatherings or festive desserts.
ingredients
cream cheese
pumpkin purée
sugar
eggs
dulce de leche
spices (cinnamon, nutmeg, clove)
graham cracker crust (crumbs, butter, sugar)
vanilla extract
salt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Preheat oven and prepare graham cracker crust.
- Spread a layer of dulce de leche over the crust.
- In a bowl, beat cream cheese until smooth, then add sugar, pumpkin purée, eggs, vanilla, spices, and salt.
- Pour the pumpkin mixture over the dulce de leche layer.
- Bake until set and edges are slightly puffed.
- Cool completely and chill before cutting into bars.
Servings and timing
Serves: 16
Preparation: 25 minutes
Baking: 45–50 minutes
Chill: 2 hours
Total: ~3 hours
Variations
• Add pecans to the crust for crunch.
• Swirl extra caramel on top.
• Sprinkle with sea salt for contrast.
storage/reheating
Refrigerate bars in an airtight container up to 5 days. Serve chilled or at room temperature.
FAQs
Why use dulce de leche?
It adds a rich caramel layer that enhances depth of flavour.
Can I use canned pumpkin?
Yes; puree should be unsweetened.
Are these gluten‑free?
Use a gluten‑free crust.
Can this be made ahead?
Yes, cheesecake bars improve in flavour when chilled overnight.
Why chill after baking?
Chilling sets texture and makes slicing easier.
Can I add whipped cream?
Yes, dollops of whipped cream add lightness.
What spices work best?
Cinnamon with nutmeg and clove give classic pumpkin flavour.
Can kids enjoy these bars?
Yes, they are sweet and mild in spice.
How do I prevent cracks?
Do not over‑bake; edges should be set while centre jiggles slightly.
What beverage pairs well?
Coffee or spiced tea complements these bars.
Conclusion
Pumpkin dulce de leche cheesecake bars are indulgent and richly layered with autumn flavours, perfect for dessert spreads.
Print
Pumpkin Dulce de Leche Cheesecake Bars
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 6 hours (including chilling)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Dulce de Leche Cheesecake Bars are a rich and creamy fall dessert made with a spiced graham cracker crust, a luscious pumpkin cheesecake filling, and swirls of sweet, caramel-like dulce de leche — perfect for holidays or anytime you crave a seasonal treat.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 3/4 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/3 cup dulce de leche (plus extra for drizzling)
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, spices, and salt. Mix until fully combined and creamy.
- Pour the cheesecake filling over the cooled crust. Dollop the dulce de leche on top and use a knife or toothpick to gently swirl it into the batter.
- Bake for 40–45 minutes, or until the center is just set and slightly jiggly. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Drizzle with additional dulce de leche before serving. Slice into bars and enjoy chilled.
Notes
- For best texture, ensure cream cheese is fully softened before mixing.
- Use canned dulce de leche or make your own by simmering sweetened condensed milk.
- Bars can be made a day ahead and stored in the fridge for up to 5 days.
- Garnish with whipped cream or a sprinkle of cinnamon if desired.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
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