Pumpkin Pie Cheesecake Bars Recipe

There’s nothing quite like the cozy, nostalgic flavors of pumpkin pie in the fall, but this recipe adds an irresistible twist. These Pumpkin Pie Cheesecake Bars combine the creamy richness of cheesecake with the warm spices of classic pumpkin pie, creating a layered dessert that’s perfect for any autumn gathering. They’re festive, flavorful, and honestly, a bit addictive! Plus, they’re easy to make ahead, freeing up time on busy holiday schedules.

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Why You’ll Love These Pumpkin Pie Cheesecake Bars

• Festive Flavors: Combining the best of both pumpkin pie and cheesecake, these bars have layers that are rich, creamy, and full of fall spices.
• Beautiful Presentation: Each bar is perfectly layered and looks stunning on any dessert table.
• Make-Ahead Friendly: These bars need time to chill and set, making them an ideal dessert to prepare in advance.

What Do Pumpkin Pie Cheesecake Bars Taste Like?

Imagine the sweet, slightly tangy taste of cheesecake meeting the classic, spiced goodness of pumpkin pie! The creamy, slightly dense texture of the cheesecake layer beautifully complements the lighter pumpkin layer on top, creating a dessert that feels like pure autumn in every bite.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• 3 tablespoons sugar
• 5 tablespoons butter, melted

For the Cheesecake Layer

• 8 ounces cream cheese, softened
• ¼ cup sour cream
• ⅓ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 large eggs

About the Pumpkin Layer

• 3 egg yolks
• 1 (15-ounce) can pumpkin puree
• ½ cup brown sugar
• ½ cup milk
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 2 (1-ounce) envelopes unflavored gelatin
• ½ cup cold water
• ¼ cup granulated sugar
• 3 egg whites
• Pinch of cream of tartar

For the Garnish

• Whipped cream
• Pumpkin pie spice

Necessary Tools

• Mixing bowls
• 8×8-inch baking pan
• Hand mixer
• Double boiler or heatproof bowl
• Whisk and spatula

Step-By-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
3. Press the crumb mixture into an 8×8-inch baking pan lined with foil, creating an even layer.
4. Bake for about 10 minutes and set aside to cool slightly.

2nd step : Cheesecake Layer

1. In a mixing bowl, use a hand mixer to beat the softened cream cheese, sour cream, sugar, and vanilla extract until smooth.
2. Add the eggs one at a time, mixing just until combined to avoid overmixing.
3. Pour the cheesecake mixture over the prepared crust.
4. Bake for 20-25 minutes, or until the cheesecake layer is set. Let the pan cool on a wire rack.

Step 3: Pumpkin Layer

1. Separate the egg yolks and egg whites. Set the whites aside for later.
2. In a saucepan over medium heat, whisk together the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon.
3. Stir continuously for 10 minutes or until the mixture reaches 160°F.
4. Remove from heat and whisk in the vanilla extract.
5. In a small microwave-safe bowl, sprinkle gelatin over cold water and let it sit for 1 minute. Microwave for 30 seconds or until gelatin is dissolved, then mix into the pumpkin mixture.

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Step 4: Meringue

1. In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar.
2. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
3. Using a hand mixer, beat the mixture at high speed for about 7-9 minutes until stiff, glossy peaks form.
4. Remove from heat and beat for another 1-2 minutes, then gently fold into the pumpkin mixture until combined.

5th step : Assemble and Chill

1. Pour the pumpkin mixture evenly over the cheesecake layer.
2. Refrigerate uncovered for 1 hour, then cover and chill for an additional 3 hours or until set.

Step 6: Garnish and Serve

1. Slice the bars into squares and add a dollop of whipped cream on top.
2. Sprinkle with a dash of pumpkin pie spice before serving.

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What to Serve with Pumpkin Pie Cheesecake Bars

These bars pair wonderfully with warm beverages like coffee or hot spiced cider. For a complete fall-themed meal, try serving these bars after a main course featuring these Oven-Roasted Root Vegetables or Roasted Carrots with Candied Pecans and Goat Cheese. For a refreshing contrast, these Green Beans Gremolata bring brightness to any autumn menu.

Tips for Perfect Pumpkin Pie Cheesecake Bars

• Room Temperature Ingredients: Let your cream cheese and sour cream come to room temperature before using; this makes the cheesecake layer smoother and easier to mix.
• Avoid Overmixing: When adding the eggs to the cheesecake mixture, mix just until combined to avoid air bubbles that can crack the cheesecake.
• Achieving Perfect Meringue: Ensure no yolk is mixed in with your egg whites, and beat until stiff peaks form for a glossy, stable meringue.
• Extra Pumpkin Mixture: You may have about 1 cup of leftover pumpkin mixture. This can be chilled separately and topped with whipped cream for a delicious bonus dessert.

Storage Instructions

• Refrigerator: Store bars covered in the refrigerator for up to 4 days.
• Freezer: For longer storage, wrap the bars tightly in plastic wrap and place in an airtight, freezer-safe container. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before serving.

FAQ

Can I make these bars ahead of time?
Yes, these bars need time to set, so they’re ideal for making a day or two in advance. Just cover and refrigerate until you’re ready to serve.

Can I substitute cream cheese with a dairy-free option?
Yes! Dairy-free cream cheese can be used in place of regular cream cheese. You may need to adjust the consistency slightly with a bit more sour cream or a dairy-free yogurt.

How do I prevent the crust from becoming soggy?
Baking the crust for a few minutes before adding the cheesecake layer helps it set and keeps it from becoming soggy.

What should I do if my meringue curdles?
If the meringue curdles slightly, don’t worry—it can still be folded into the pumpkin mixture. The final texture might be less glossy, but the flavor will still be delicious.

Conclusion

These Pumpkin Pie Cheesecake Bars bring together the best flavors of the season in one easy-to-make dessert. With creamy layers, warm spices, and a satisfyingly crisp crust, they’re a perfect addition to your fall dessert lineup. Plus, they’re make-ahead friendly, giving you one less thing to worry about on those busy holiday days.

If you try these, please share a photo on Pinterest! I’d love to see your creations. For more easy, seasonal recipes like this, don’t forget to subscribe to our newsletter for a steady stream of delicious ideas all year long. Enjoy!

Nutritional Information (per serving)

• Calories: 221 kcal
• Carbohydrates: 25g
• Protein: 4g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 84mg
• Sodium: 231mg
• Potassium: 132mg
• Fiber: 1g
• Sugar: 19g
• Vitamin A: 4550 IU
• Vitamin C: 1.2mg
• Calcium: 55mg
• Iron: 1mg

Happy baking! These bars are sure to impress, whether for a quiet family evening or a bustling holiday table. Enjoy the season!

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