Ingredients
Method
- Preheat your oven to 350°F (175°C). Spray a 9×9-inch metal baking pan with non-stick spray and line it with parchment paper.
- Pulse the graham crackers in a food processor until finely ground.
- Add the melted butter and brown sugar to the crumbs and pulse until evenly mixed.
- Press the graham cracker mixture into the bottom of the prepared pan. Use a ¼ cup measuring cup to pack it tightly.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool. Reduce the oven temperature to 325°F (165°C).
- In a large bowl, beat the softened cream cheese, sugar, and cornstarch together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice to the bowl and mix on medium-low speed until just combined.
- Add the eggs one at a time, mixing on low after each addition, until fully combined.
- Pour the cheesecake batter over the cooled graham cracker crust. Bake for 42-45 minutes, or until the center of the cheesecake has a slight jiggle. Turn off the oven and let the cheesecake cool for 10 minutes with the oven door ajar.
- Let the cheesecake cool completely in the pan on a wire rack, then transfer to the fridge and chill for at least 6 hours, or overnight.
- About an hour before serving, brown the butter by melting it in a saucepan over medium heat. Let it simmer until it turns golden and smells nutty, about 4-5 minutes. Remove from heat and cool it in the fridge until solid but still soft.
- Beat the cooled brown butter with an electric mixer on high speed for 3-4 minutes until light and fluffy.
- Add the cold cream cheese and beat on medium speed until combined.
- Sift in the powdered sugar and mix on low speed until combined, then increase to high speed for 1 minute or until fluffy.
- Once chilled, remove the cheesecake from the pan by lifting the parchment paper. Transfer to a serving plate.
- Spread the frosting over the cooled cheesecake with an offset spatula, then gently swirl it with the back of a spoon.
- Drizzle salted caramel sauce over the frosting, and gently swirl it with the back of a spoon. Sprinkle chopped pecans and a light dusting of pumpkin pie spice, if desired.
- Cut into 16 bars using a hot knife (run the knife under hot water and wipe it dry between cuts).
Nutrition
Notes
These bars are a decadent treat that combines the flavors of fall with the creamy texture of a cheesecake. Make them ahead of time and let them chill overnight for the best results!