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Creamy Miso Caramel Pumpkin Cheesecake Bars

creamy miso caramel pumpkin cheesecake bars - featured image
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A sophisticated yet comforting fall dessert featuring a buttery graham cracker crust, a dense and creamy pumpkin cheesecake layer infused with white miso, and a rich miso caramel swirl.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • 2 tablespoons (30g) white miso paste
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 tablespoons (30ml) heavy cream
  • ¼ cup (60ml) heavy cream (for caramel)
  • ¼ cup (50g) packed brown sugar (for caramel)
  • 2 tablespoons (28g) unsalted butter (for caramel)
  • 1 teaspoon white miso paste (for caramel)

Instructions

  1. Preheat oven to 325°F (160°C) and grease a 9×13 inch baking pan.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons granulated sugar, and salt. Mix until resembling wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden, then remove and let cool.
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth (2-3 minutes). Scrape down sides.
  5. Add ½ cup granulated sugar and ¼ cup brown sugar; beat until combined.
  6. Add eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent air bubbles.
  7. Add pumpkin puree, 2 tablespoons white miso paste, vanilla extract, 2 tablespoons heavy cream, and spices (cinnamon, ginger, nutmeg, cloves). Mix on low until smooth and uniform.
  8. Pour batter over the cooled crust and smooth the top.
  9. For the caramel: In a small saucepan, combine ¼ cup heavy cream, ¼ cup brown sugar, 2 tablespoons butter, and 1 teaspoon white miso paste. Heat over medium, stirring constantly, until sugar dissolves and mixture bubbles gently (3-5 minutes). Remove from heat.
  10. Drizzle caramel over the batter in a zigzag pattern. Use a knife or skewer to gently swirl into the batter.
  11. Bake at 325°F (160°C) for 35-40 minutes. Edges should be set, but center should have a slight jiggle.
  12. Cool in the pan on a wire rack for 1 hour.
  13. Cover and refrigerate for at least 4 hours, preferably overnight, before cutting and serving.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Do not overmix after adding eggs to prevent cracking. The bars must be chilled for at least 4 hours for clean cuts. For a gluten-free version, use gluten-free graham crackers or almond flour. For dairy-free, use vegan cream cheese and butter.

Nutrition

Keywords: pumpkin cheesecake, miso caramel, fall dessert, pumpkin bars, miso dessert, easy cheesecake, gluten-free option, dairy-free option

Find it online: https://clunkcook.com/creamy-miso-caramel-pumpkin-cheesecake-bars-easy-fall-dessert/