cakes

Six cozy bars that taste just like fall! From pumpkin to caramel apple, these easy treats are packed with warm flavors and autumn nostalgia. Perfect for bake sales, potlucks, or a cozy night in! 🍁✨

Ingredients

🟧 Caramel Cheesecake Bars

Crust

3 cups pecan shortbread cookie crumbs, 24 cookies from a 13-ounce package

2 tablespoons granulated sugar

½ cup salted butter, melted

Cheesecake Layer

16 ounces cream cheese, softened to room temperature

⅔ cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

⅓ cup sour cream

Caramel Topping

13.4 ounces dulce de leche caramel

3 tablespoons heavy cream

🟧 Pecan Pie Cheesecake Bars

Graham Cracker Crust

2½ cups graham cracker crumbs

½ cup finely chopped pecans

3 tablespoons granulated sugar

½ cup salted sweet cream butter, melted and cooled

Cheesecake Filling

¾ cup granulated sugar

2 tablespoons cornstarch

24 ounces cream cheese, at room temperature (678 gram)

¾ cup sour cream, room temperature

1½ teaspoons pure vanilla extract

2 extra large eggs, at room temperature

Pecan Topping

½ cup salted sweet cream butter, sliced into 1 tablespoon pats

½ cup dark Karo syrup

⅓ cup granulated sugar

⅓ cup light brown sugar, packed

¼ cup heavy cream

1½ cups rough chopped pecans

🟧 Toffee Bars

1 cup unsalted butter, room temperature

1 cup light brown sugar

1 large egg yolk

1½ teaspoons vanilla extract

½ teaspoon salt

2¼ cups all-purpose flour

2 cups milk chocolate chips

½ cup English toffee bits, Heath brand

🟧 Caramel Apple Cheesecake Bars

Shortbread Crust

2 cups all-purpose flour

½ cup packed light brown sugar

1 cup unsalted butter, cold

Cheesecake Layer

24 ounces cream cheese, softened

1 cup granulated sugar

2 teaspoons vanilla extract

½ cup sour cream, room temperature

½ cup heavy whipping cream

1½ tablespoons all-purpose flour

3 large eggs, room temperature

Apple Layer

4 cups apples, peeled and diced

3 tablespoons granulated sugar

½ teaspoon cinnamon

1 tablespoon all-purpose flour

Streusel Topping

1 cup all-purpose flour

1 tablespoon baking powder

1 cup packed light brown sugar

½ cup unsalted butter

2 tablespoons heavy whipping cream

Optional

caramel sauce, for drizzling

🟧 Pecan Pie Bars

Shortbread Crust

½ cup unsalted butter, softened to room temperature

1½ cups all-purpose flour

¼ cup granulated sugar

½ teaspoon vanilla extract

¼ teaspoon kosher salt

Pecan Pie Filling

¼ cup unsalted butter

½ cup granulated sugar

½ cup Karo syrup

1 tablespoon maple syrup

¼ teaspoon kosher salt

2 tablespoons all-purpose flour

2 eggs, room temperature

1 teaspoon vanilla extract

1½ cups pecans, roughly chopped

🟧 Pumpkin Cheesecake Bars

Crust

1 cup gingersnap crumbs, approximately 14 to 16 cookies prior to crushing

1 cup graham cracker crumbs

1 tablespoon sugar

½ teaspoon cinnamon

5 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese room temperature

1 cup brown sugar

15 ounces pumpkin puree

2 eggs, room temperature

12 ounces evaporated milk

1½ teaspoons vanilla

1 teaspoon ground cinnamon

1½ teaspoons pumpkin pie spice

¼ teaspoon salt

Topping

2 cup pecans finely chopped

½ cup packed brown sugar

3 tablespoons water