Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. They’re full of fall spices and are sure to impress at any holiday gathering.

Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars

Pumpkin desserts are always a huge hit with me! It’s taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them.

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These pumpkin cheesecake bars are a combination of two holiday classics: pumpkin pie and traditional cheesecake. They’re thick, sweet and full of fall spices. While these do require a bit of extra work, they are totally worth it. And the steps themselves are really simple.

You can easily double this recipe to fit a 9×13-inch pan. It’s a great dessert to take to parties or gatherings, especially if you want to impress your friends and family. I mean, look at those perfect layers right there!

These luscious pumpkin pie cheesecake bars were loved by everyone who tried them. We shared them with friends and I was immediately asked when I was going to share this recipe. That’s how youΒ know it’s a good one!

How to Make Pumpkin Cheesecake Bars:

As we mentioned, these pumping dessert bars take a little bit of time to make, but they’re worth it. There are short cuts that can be made but if you want them to look as good as they do above, then we suggest following these steps.

To begin, you combine the graham cracker crumbs, sugar and melted butter in a small bowl and then press it into a foil-lined 8×8 pan.

Then, you use a hand mixer to beat the cream cheese, sour cream, sugar and vanilla in a small bowl until they’re smooth. Add eggs and mix until just combined and then pour over the crust. Bake at 350 for 2025 minutes or until set and let cool.

While the crust is baking, 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 160Β°. 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 and pumpkin pie spice; if desired.

What if I don’t have a double boiler? Make your own by simmering a few inches of water in saucepan. Then, stack a metal or glass bowl on top of a saucepan, making sure the bowl fits on top. The steam from the simmering water will heat the bowl gently and evenly, without burning or sticking. Just make sure the water doesn’t touch the bottom of the bowl on top.

Can these be made in advance? Yes – they can be made up to 24 hours in advance and should be stored and covered in the fridge until ready to serve. Wait to add whipped cream on top until before serving.

Pumpkin Dessert Bars

If you love pumpkin layered desserts, you should give this one a try. For more simple layered pumpkin desserts you can always check out our Pumpkin Lasagna and Pumpkin Pudding Parfaits. Both are delicious and have so many layers of pumpkin goodness.

For more pumpkin cheesecake recipes, check out:

Pumpkin Pie Cheesecake Bars

4.15 from 7 votes

These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. They're full of fall spices and are sure to impress at any holiday gathering.

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
Refrigerating Time 4 hours
Total Time 1 hour
Servings 16
Calories 221 kcal
Author Natalie Dicks

Ingredients

For the Crust:

  • 1 1/2 c graham cracker crumbs
  • 3 TB granulated sugar
  • 5 TB melted butter

For the Cheesecake Layer:

  • 8 oz cream cheese softened
  • 1/4 c sour cream
  • 1/3 c granulated sugar
  • 1/2 tsp vanilla extract
  • 2 eggs

For the Pumpkin Layer:

  • 3 egg yolks
  • 15 oz can solid-packed pumpkin puree
  • 1/2 c packed brown sugar
  • 1/2 c milk
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1 envelope unflavored gelatin
  • 1/4 c cold water
  • 1/4 c granulated sugar
  • 3 egg whites
  • pinch cream of tartar

For the Garnish:

  • whipped cream (or topping)
  • pumpkin pie spice

Instructions

  1. In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8x8-inch pan.

  2. 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 350Β° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.

  3. 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 160Β°. Remove from the heat, whisk in the vanilla extract.

  4. 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.

  5. 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.

  6. 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 and pumpkin pie spice; if desired.

_________________________

Natalie, these are so pretty!! I ALMOST feel like I don’t want to eat them. πŸ˜‰ But really, I’m drooling just looking at them. Thanks for sharing this recipe with us!! Be sure to go visit Natalie over at Life Made Simple for more amazing recipes!

 

Pumpkin Pie Cheesecake Bars with Graham Cracker Crust

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Author

Natalie Dicks

I’m the food photographer and blogger behind Life Made Simple. I’m passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Comments

  1. Hello! This recipe looks absolutely amazing! Would you happen to know the prep time and the total time? It would be extremely helpful!

  2. I had a lot of trouble understanding, the gelatin part of the recipe. When I added the eggs they curdled on me. Also, how would I double this recipe to a 9×13 pan.

      1. They will be a lot thinner. Usually, the time is less when using a 9×13. I personally haven’t tried, so I would start checking around the 15 minute mark or even less & just add a couple minutes at a time. Good luck πŸ™‚

    1. Powdered geletin must be allowed to Rehydrate itself in cold water before heating it so it can dissolve fully.

      To reduce the chance of curdling egg whites When cooking in a dOuble boiler, their temperatUre (preferably at room temperAture when starting) must be raised slowly. Using a double boIler, the water must only be simmering – not boiling – and the bowl Must above the water – not touching it. It is also important to whisk the mixture the entire tIme. This ensures that the high heat being applIed to the egg whites at the botTom of the container are constantly being mixed with the rest of the cooler egg whites, bringing the whole mixture up to temerature at the same time.

  3. Thanks for sharing! Do you believe this recipe would turn out the same, if I sub in sweet potato for pumpkin and all-spice for pumpkin pie spice? Would the texture still hold?

  4. great recipe even though I didn’t have everything I needed for my materials haha but everyone who ate it loved it! this is a long recipe but its definitely. worth it.

  5. I saw this happened to another commenter as well, but my eggs curdled! I got some advice and was told that rather than using boiling water, you should use simmering water (while beating egg whites). It still tasted delicious, just had white specks in it!

    1. SAME THING HAPPENED TO ME TODAY. I THINK THE PUMPKIN MIX WAS TOO COLD FOR THE EGG WHITES TO GO IN RIGHT AWAY. IT CURDLED ON ME.

  6. How much of a difference does the pinch cream of tartar make?? I have everything to do this recipe but forgot at the store! πŸ™

    1. Cream of tartar is an acid That acts as a stabilizer for egg whites to help them get to a stiff meringue state. You can substitute a bit of lemon juice if you dont have the cream of tartar.

  7. Why is there no INSTRUCTIONS on what to do withtin foil after it sits. ARe you supposed to turn it upside down on another pan and peal it off? Any help would be appreciated. ThAnks

  8. these turned out delicious. My pumpkin layer was a bit of a flop, APPEARANCE wise. I think my egg whites were beat for too long, as they kinda looked curdled and speckled the layer of pumpkin with white bits. it didn’t ruin it, but I’m going to try whipping the egg whites less next time and see if that helps

  9. Hi! This recipe looks great And i plan on trying it this week! However my unflavored gelatIn powdEr Is a european brand and comes in pouches of 45grams, and im not sure how that relates to tHe brand/enVelopes you used. Could you please tell me how many grams yoU used in Your recipe? Thanks!

  10. Mine curdled when I mixed the eggwhites ans the punpkin mix. Not a great informative recipe. Its in the Fridge hoping itll set even though the texture is way off. Not making this again

    1. I figured out that the eggwhites gOt overwhipped BECAUSE these instructions are way off. 7-9 minutes is insanely long to whip them which is why so many people had the same problem. I had glossy peaks but kept going beCause DIRECTIONS said to but i should have trusted my instincT.

  11. This is a fun recipe that results in a very beautiful looking dessert. I only had about half the necessary graham crackers, so i supplemented with almond flour, and the crust was still delicious. overall, it is a bit too sweet for my tatse. I would reduce the sugar in the crust, and cheesecake layer next time. I will make it again!