This Dulce de Leche Pumpkin Bars recipe gives you the flavor of a pumpkin pie without the hassle of making a pie. A graham cracker crust is topped with a layer of dulce de leche cheesecake and a layer of pumpkin pie filling for an epic twist on the classic pumpkin pie. Each bar served with a dollop of sweetened whipped cream. Bring these to your next social gathering, everyone is going to love them.
Dulce de Leche Pumpkin Bars recipe highlights:
- The two layers for the bars require a little finessing to keep them separate. The bottom layer must be chilled before adding the top layer.
- Set the cream cheese out for at least 45 minutes before using it to make the bottom layer. If it is too firm you will have difficulty mixing in the dulce de leche.
- The combination of dulce de leche cheesecake and pumpkin pie is incredible. These bars are sure to be a huge it with anyone you choose to serve them to.
This recipe starts with a simple graham cracker crust. Butter, graham cracker crumbs, and a little brown sugar are all you need. I like to bake the crust so that it holds together well. Then, pop it in the refrigerator to cool off while you make the bottom layer for the bars.
The bottom layer is dulce de leche cheesecake and it is good. I’m a huge fan of dulce de leche and use it all the time for tres leches cake.
Cream cheese, dulce de leche, and an egg make up this layer. Make sure all those ingredients are at room temperature. At the minimum, set them out 30 minutes before you are ready to use them. My preference is 45 minutes. If they are cold, they won’t mix together properly. Spread the filling over the crust and set it back into the refrigerator. This is an important step in keeping the two layers separate and intact.
The pumpkin pie layer is just as simple as the last. It requires pumpkin puree, evaporated milk, two eggs, vanilla extract, and brown sugar. Be gentle when pouring it over the cheesecake layer. I like to drizzle it lightly over the top then use a rubber spatula to smooth it over. Use a light hand to ensure you aren’t pressing the two layers into each other.