These Pumpkin Cheesecake Bars are NO JOKE! They are made with a thick graham cracker crust, a layer of yummy cheesecake, and topped with a flavorful layer of pumpkin pie. This dessert is decadent and delicious! It’s the perfect Fall dessert. Make it with me!
Pumpkin Cheesecake Bars
This Pumpkin Cheesecake Bar recipe is a little more advanced than most dessert recipes. Not only are you making a layer of cheesecake, but you are also topping the cheesecake with a homemade layer of pumpkin pie. It’s pretty advanced, but if you follow my step by step instructions, you will be successful!
Special Products You’ll Need
When making the pumpkin pie portion of this recipe, you will need a food thermometer. This is my favorite thermometer for cooking, and you can get it on Amazon! https://amzn.to/2SqBSqV.
What You’ll Need
FOR THE CRUST:
graham cracker crumbs
granulated sugar
melted butter
FOR THE CHEESECAKE LAYER:
cream cheese softened
sour cream
granulated sugar
vanilla extract
eggs
FOR THE PUMPKIN PIE LAYER:
egg yolks
pumpkin puree
brown sugar
milk
salt
pumpkin pie spice
ground cinnamon
vanilla extract
unflavored gelatin
cold water
granulated sugar
egg whites
cream of tartar
How to Make Each Layer of Pumpkin and Cheesecake
- In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8×8-inch pan.
- In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
- Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Remove from the heat, whisk in the vanilla extract.
- In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
- In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water). Beating at high speed, for about 7-9 minutes, or until it’s stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
- Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream.
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Pumpkin Cheesecake Bars
Ingredients
- FOR THE CRUST:
- 1 1/2 c graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons melted butter
- FOR THE CHEESECAKE LAYER:
- 8 oz cream cheese softened
- 1/4 c sour cream
- 1/3 c granulated sugar
- 1/2 teaspoons vanilla extract
- 2 eggs
- FOR THE PUMPKIN PIE LAYER:
- 3 egg yolks
- 15 oz can solid-packed pumpkin puree
- 1/2 c packed brown sugar
- 1/2 c milk
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- 1/4 c cold water
- 1/4 c granulated sugar
- 3 egg whites
- 1/2 teaspoon cream of tartar
Instructions
- In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8×8-inch pan.
- In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
- Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Remove from the heat, whisk in the vanilla extract.
- In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
- In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water). Beating at high speed, for about 7-9 minutes, or until it’s stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
- Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream.
