Description
Pumpkin Pie Cheesecake Bars combine the cozy flavors of fall spices, pumpkin, and rich cheesecake layers for a stunning and delicious dessert. With a buttery graham cracker crust, creamy cheesecake, and spiced pumpkin topping, this make-ahead recipe is perfect for any holiday gathering!
Ingredients
Scale
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
For 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
Instructions
- Preheat and Prepare the Crust: Preheat oven to 350°F (175°C). In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into an 8×8-inch pan lined with foil.
- Cheesecake Layer: In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth. Add eggs one at a time, mixing until combined. Pour over crust and bake for 20-25 minutes, or until set. Let cool on a wire rack.
- Pumpkin Layer: Separate eggs, setting whites aside. In a saucepan over medium heat, combine yolks, pumpkin, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Stir for 10 minutes or until mixture reaches 160°F. Remove from heat, add vanilla, and set aside.
- Dissolve Gelatin: In a small bowl, sprinkle gelatin over cold water and let it stand for 1 minute. Microwave for 30 seconds, stir into the pumpkin mixture, and set aside.
- Make Meringue: Combine egg whites, sugar, and cream of tartar in a double boiler over simmering water. Beat on high for 7-9 minutes until stiff, glossy peaks form. Remove from heat and fold into pumpkin mixture.
- Assemble and Chill: Pour pumpkin mixture over cheesecake layer. Refrigerate uncovered for 1 hour, then cover and chill for 3 more hours or until firm.
- Garnish and Serve: Cut into bars, garnish with whipped cream and a sprinkle of pumpkin pie spice.
Notes
- Extra Pumpkin Mixture: Any leftover pumpkin mixture makes a delightful extra treat; chill and serve with whipped cream.
- Meringue Tip: If the meringue curdles, fold it in as best you can; it won’t affect the flavor.
- Storage: Store bars in the fridge for up to 4 days. They also freeze well for up to 2 months—thaw overnight before serving.
- Prep Time: 35 minutes
- refrigeration: 4 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 221kcal
- Sugar: 19g
- Sodium: 231mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 84mg