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Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars

September 24, 2014 by Kayley 15 Comments

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars | thekitchenmccabe.com

I guess bars have become my new favorite dessert.

Maybe it’s because they’re easy to throw together and serve.

Maybe it’s because Autumn flavors offer so many bar-compatible combinations and I absolutely adore the flavors of Fall.

Whatever the reason, the certainly make one legitimate, satisfying dessert.

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars | thekitchenmccabe.com

CINNAMON CARAMEL PUMPKIN CHEESECAKE SHORTBREAD CRUMBLE BARS

That’s a mouthful, huh?

I’ll break it down.

Buttery, super tender shortbread crust .

Topped with a layer of creamy, rich, not too sweet pumpkin cheesecake.

Topped with a swirling of sour cream cheesecake batter.

Topped with a crumbly, cinnamon-y, buttery, shortbread crumble.

Topped with a heavy drizzle of thick, cinnamon-spiced caramel.

Anything with that many layers of wonder HAS to be good.

AND IT IS.

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars | thekitchenmccabe.com

Now, I know it seems like a lot of components.

BUT, it’s not as bad as all that.

The shortbread is made, 1/3 of it is reserved(the other 2/3 is pressed into the baking pan) and oats, cinnamon, and brown sugar are quickly mixed in in the same bowl.

The cheesecake is the same sort of deal. The cheesecake batter is made, almost all of it is poured over the crust(which has been par-baked at this point), and the little bit of batter that is left is mixed with sour cream and swirled on top of the cheesecake batter.

Sprinkle that crumble over the top and bake.

While it’s baking, you can make the caramel sauce. Or, you can make it ahead of time, if you like. *Just note that this caramel is quite a thick one, and will need to be re-heated to be thin enough to pour if you make it ahead of time.

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars | thekitchenmccabe.com

If you are looking for the perfect dessert to feed a crowd this Fall season, this would definitely be the one to go with.

I like to double the recipe so that I can serve 20-30 people(depending on how small the bars are cut).

A NOTE ON DOUBLING THE RECIPE:

If you decide to double the recipe, line a full baking sheet with parchment paper, making sure that the parchment reaches well over all sides of the pan. When you pour the cheesecake batter, and topping in, along with the crumble, you will be all the way to the top of the pan. I was a little worried that the cheesecake would puff up too much, but it turned out perfectly. Nothing went over the pan. BUT, only use 3 eggs instead of four, if doubling. If you use all 4, there is a chance that the extra egg could raise that cheesecake right over the pan. 3 eggs will still give you a wonderful cheesecake.

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars | thekitchenmccabe.com

 

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars | thekitchenmccabe.com

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars
 
Print
Serves: Makes 12-15 Bars
Ingredients
  • 2½ sticks(1¼ C.) Butter, softened
  • 2½ C. Flour
  • ⅔ C. Powdered Sugar
  • ½ C. Oats
  • ½ t. Cinnamon
  • ¼ C. Brown Sugar(lightly packed)
  • 2 pkg.(16 oz.) Cream Cheese, softened
  • ½ C. Sugar
  • 1 t. Pumpkin Pie Spice
  • 1 t. Vanilla
  • ¾ C.(heaping) Pumpkin Puree
  • 2 Eggs
  • ½ C. Sour Cream
  • FOR THE CINNAMON CARAMEL:
  • ½ C. Sugar
  • 2 T. Water
  • ⅓ C. Heavy Cream
  • 1 T. Butter
  • ¼ t. Cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9x13" baking pan with parchment paper(parchment paper should go all the way up the sides).
  3. Place the softened butter, flour, and powdered sugar in a bowl and mix together until it just forms a dough.
  4. Place ⅔ of the in the prepared pan and press evenly over the bottom.
  5. Bake for 10 minutes in preheated oven and remove.
  6. While the crust is par-baking, add the oats, cinnamon, and brown sugar to the remaining ⅓ of the dough and mix together until the dough is broken down into medium sized crumbs. Set aside.
  7. Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat the cream cheese until very smooth, scraping down the sides 2-3 times.
  8. Add the sugar and pumpkin pie spice to the cream cheese and beat until smooth. Scrape down sides.
  9. Add the vanilla and pumpkin puree and beat until smooth. Scrape down sides.
  10. Add the eggs, 1 at a time, scrape down sides after mixing in and give one more good mix to make sure that the batter is perfectly smooth.
  11. Pour all but ½ C. of the cream cheese mixture over the par-baked crust and smooth out evenly.
  12. Mix the remaining ½ C. of batter and sour cream together.
  13. Spoon the sour cream mixture over the top of the cheesecake batter(in several different areas)and swirl over the entire pan.
  14. Sprinkle the reserved crumble evenly over the top of the cheesecake batter.
  15. Bake for 25-30 minutes in preheated oven or until the cheesecake is puffy and the crumble is golden brown.
  16. Let cool. Refrigerate until cold(I like to pop them in the freezer for 30-45 minutes so I can cut them sooner).
  17. TO MAKE THE CINNAMON CARAMEL:
  18. Place the sugar and water in a saute pan. Stir together until all the sugar is moistened. Heat on high and bring to a boil. Brush the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. When the sugar turns a deep, amber color, pour in the cream, butter and cinnamon. Mixture will bubble up intensely. Let bubble until mixture becomes smooth.
  19. Remove from heat and let cool for at least 10 minutes.
  20. Drizzle the cinnamon caramel over the bars.
  21. Remove the bars from the pan by lifting the parchment paper and sliding them out.
  22. Cut into 12-15 bars.
3.2.2925

Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars | thekitchenmccabe.com

Other Fall Favorites:

Caramel Apple Shortbread Crumble Bars | thekitchenmccabe.com

Caramel Apple Shortbread Crumble Bars

Caramel Apple Pumpkin Spiced Muffins with Salted Caramel Glaze | thekitchenmccabe.com

Spiced Pumpkin Caramel Apple Muffins with Salted Caramel Glaze

Whipped Cinnamon Pumpkin Honey Butter | thekitchenmccabe.com

Whipped Cinnamon Pumpkin Honey Butter

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Filed Under: Bars and Brownies, Holidays, Seasonal/Autumn Tagged With: bar, caramel, cheesecake, cinnamon, crumble, dessert, pumpkin, shortbread

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Comments

  1. Emmav says

    September 24, 2014 at 5:13 PM

    Oh. Wow. I didn’t know such a mix of desserts existed, but these look incredible!!
    So Autumnal, love how you’ve styled them in the photos too!

    Have a great day,
    Emma xo

    Reply
    • Kayley says

      September 24, 2014 at 6:16 PM

      Thank you so much, Emma! This mixture had to be made! 😉

      Reply
  2. Tina @ Just Putzing Around the Kitchen says

    September 24, 2014 at 5:27 PM

    Mmmm, yum! I will take a hundred million of these bars, please 😀 Thankssss

    Reply
    • Kayley says

      September 24, 2014 at 6:18 PM

      Thanks Tina! I’ll have that hundred million over to you in a century or two! xo

      Reply
  3. Liz @ Floating Kitchen says

    September 24, 2014 at 5:36 PM

    A long title, but totally necessary. Don’t want to leave any of those delicious words out!! These look great!

    Reply
    • Kayley says

      September 24, 2014 at 6:18 PM

      Thanks Liz! Glad you understand my thinking 😉

      Reply
  4. Mandy {Baking with Blondie} says

    September 26, 2014 at 2:21 PM

    THOSE BARS. THAT SAUCE. Good heavens, I know what I’m baking up this weekend!

    Reply
    • Kayley says

      September 29, 2014 at 4:59 PM

      Thank you Mandy!!

      Reply
  5. Amy says

    October 24, 2014 at 4:42 AM

    I haven’t tried them yet but they look and smell delicious. I have not done the caramel sauce yet, doing it in the morning. But once I put the caramel sauce on top do they need to be kept refrigerated if not eaten? Please and thanks!

    Reply
    • Kayley says

      October 24, 2014 at 2:28 PM

      Hi Amy! Yes, keep them refrigerated because of the cheesecake portion…well, before and after serving, anyway 😉 Hope you like them!

      Reply
  6. Madeline says

    October 30, 2017 at 10:58 PM

    Hi! Do you cut them and remove them from the pan/separate the bars before drizzling the caramel over them? The pictures look as though you did. Or do you simply cut them in the pan, leave them in there and drizzle?

    I’ve made these 3 times and they always turn out amazing but they don’t look quite as pretty as yours!

    Thanks!

    Reply
    • Kayley says

      October 31, 2017 at 10:48 PM

      Thanks Madeline! For the bars in the photo I would have drizzled the caramel after cutting, but you can do it both ways =)

      Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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