This post may contain affiliate links. Please read our disclosure policy.
Pumpkin pie cheesecake bars are full of fall spices. This layered dessert is sure to impress at any holiday gathering!
Worth the Work!
Pumpkin recipes are always a huge hit in our house! We tend to go for simple ones like our classic Pumpkin Chocolate Chip Cookies or Pumpkin Bread, but when we are feeling fancy, we love to make today’s Pumpkin Pie Cheesecake Bars.
This bar recipe is a combination of two holiday classics: Homemade Pumpkin Pie and traditional cheesecake. It takes more time and a little more work because of the layers, but it always get rave reviews and is a special treat we like to make for fall gatherings and Thanksgiving.
WHY WE LOVE IT:
- One-two flavor punch. Creamy pumpkin and tangy cheesecake are the perfect pairing!
- Stunning. Layered desserts like our Pumpkin Lasagna and this favorite fall dessert are beautiful and irresistible.
- Feed a crowd. Easily double this recipe to fit a 9×13-inch pan! It’s a great dessert to take to parties or gatherings.
Ingredients
PREP TIME: 35 minutes
BAKE TIME: 25 minutes
CHILL TIME: 4 hours
Crust
- 1½ cup graham cracker crumbs – Replace the graham crackers with an equal amount of vanilla wafers or gingersnaps. Use a food processor, or blender, to produce fine cracker crumbs.
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted – unsalted butter
Cheesecake Layer
- 8 ounces cream cheese, softened
- ¼ cup sour cream – or plain yogurt
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 whole eggs – room temperature eggs combine best with the other ingredients
Pumpkin Layer
- 3 egg yolks – Eggs are easier to separate when cold, then let them come to room temperature before mixing into the recipe.
- 1 (15-ounce) can solid-packed pumpkin puree – Be sure to use a can of pumpkin puree and not pumpkin pie filling.
- ½ cup brown sugar – I use light brown sugar
- ½ cup milk – whole milk makes the creamiest filling, but 2% milk can be used
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice – Make your own Pumpkin Pie Spice using spices you most likely already have in the cupboard: ground nutmeg, cinnamon, ginger, and cloves.
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 (1-ounce) envelopes unflavored gelatin – Be sure to get unflavored gelatin and NOT Jell-o.
- ½ cup cold water
- ¼ cup granulated sugar
- 3 egg whites – How to Separate Egg Whites
- pinch cream of tartar
Garnish
- Whipped Cream
- Pumpkin Pie Spice – ground cinnamon
How to Make Pumpkin Pie Cheesecake Bars
- CRUST. Combine 1½ cup graham cracker crumbs, 3 tablespoons sugar, and 5 tablespoons melted butter in a small bowl. Press into a foil-lined 8×8 baking pan.
- CHEESECAKE LAYER. Use a hand mixer to beat 8 ounces cream cheese, ¼ cup sour cream, ⅓ cup sugar, and ½ teaspoon vanilla in a small bowl until smooth. Add 2 eggs, mix until just combined. Pour the cheesecake batter over the graham cracker crust.
- Bake at 350°F for 20-25 minutes, or until set. Let cool.
- PUMPKIN LAYER.
- Pumpkin. While the crust is baking, separate the three remaining eggs putting the yolks in a small bowl and white in a separate small bowl. In a medium saucepan set over medium-low heat, combine the 3 yolks, 1 can pumpkin puree, ½ cup brown sugar,½ cup milk, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon. Cook, whisking every few minutes for 10 minutes, or until the mixture reaches 160°. Remove from the heat, whisk in ½ teaspoon vanilla extract.
- Gelatin. In a small microwave-safe bowl, sprinkle 2 envelopes of gelatin powder over the ½ cup water. Let stand for 1 minute, then microwave for 30 seconds, or until the gelatin is FULLY dissolved. Stir into pumpkin mixture, set aside.
- Egg whites. In the top of a double boiler, combine ¼ cup granulated sugar, 3 egg whites, and a pinch of 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). Beat at high speed, for about 7-9 minutes, or until it’s stiff and glossy. Remove from the heat, and beat for an additional 1-2 minutes.
- Layer. Fold into the pumpkin mixture, then spread evenly over cream cheese layer.
- CHILL + SERVE. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours – or until firm.
- Garnish with Whipped Cream, Pumpkin Pie Spice, or Caramel Sauce.
More Like This
Pumpkin Desserts
Bars
More Collections
Pumpkin Pie Cheesecake Bars
Ingredients
For the Crust
- 1½ cup 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 sugar
- ½ teaspoon vanilla extract
- 2 eggs
For the Pumpkin Layer
- 3 egg yolks
- 1 (15-ounce) can can solid-packed 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 sugar
- 3 egg whites
- pinch cream of tartar
For the Garnish
- whipped cream
- pumpkin pie spice
Instructions
Crust
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into a foil-lined 8×8-inch pan.
Cheesecake Layer
- 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°F for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
Pumpkin Layer
- 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.
Garnish
- 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.
Notes
- Refrigerator: Store pumpkin cheesecake bars, covered, in the refrigerator for up to 4 days.
- Freezer: For longer storage, wrap tightly in plastic wrap, then place in an airtight freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make sure the beaters and bowl are completely free of oils and water.
Using room-temperature eggs will help them incorporate better with the sugar.
Make sure the simmering water in the double boiler is not touching the bowl above it.
Tilting the bowl a little while mixing will help extra steam escape and aid in producing a glossy smooth mixture.
Yes, you will have about 1 cup of leftover pumpkin mixture that can be used to make a parfait or chill it in a small bowl, top with whipped cream, and any graham cracker crumbs, and enjoy it as a bonus dessert.
To make the prettiest slices, you’ll need a large kitchen knife, a tall cup of hot water, and a kitchen towel. Using the foil, lift the dessert out of the pan. Heat the knife by placing it in the hot water, wipe it dry, and slice. Wipe the blade clean, and reheat it after each cut.
Pumpkin cheesecake bars 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 before serving.
Store leftover bars, covered, in the refrigerator for up to 4 days.
For longer storage, wrap individual bars tightly in plastic wrap, then place in an airtight freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This isn’t a terrible recipe, but there may be some extra steps that might not be necessary.
The BIGGEST thing is knowing the amount for the pumpkin part is too much (I don’t know why the amounts aren’t adjusted) but it doesn’t point that out until the very end of the recipe. So if you end up using all of it, like I did, it comes out soupy. However that could’ve been b/c I messed up the gelatin part and tried to substitute with corn starch.
I think it may be possible to avoid the egg white part altogether. It doesn’t explain what the point of it is or what it is you’re even making (if you’re a newbie like me) to Google if you’re doing it wrong.
I’ve actually made this recipe several times, always following the directions to a T. It is always a hit with my cheesecake snob family lol. I may have commented before, but I want to reiterate how much I love this recipe. Thank you.
I thought this recipe would be a blast because the pictures looked great and the recipe sounded simple enough. Well I was wrong. Even though I followed everything exactly, the top layer was soupy and tasted no better than a can of pumpkin purée. The cheesecake was the only good part about this recipe(can’t go wrong with that). Save your money and your time. AVOID this awkward recipe. Just make a batch of cheesecake, divide it in half, and add pumpkin to one half. Then bake each layer separately. There are many recipes for good pumpkin cheesecake bars, just not this one.
Sorry to hear that you didn’t enjoy the recipe. Thanks for the feedback and for giving it a try.
I thought this would be a great recipe because who can go wrong with cheesecake and pumpkin!! Well, EVIDENTIALLY THIS RECIPE!!
SKIP IT!! I CAN’T SAY THAT ENOUGH!! I was about ready to throw in the towel and I still think my Thanksgiving dessert will be a flop!! THANKS TO THIS RECIPE!! I somehow don’t believe this is the right recipe for the picture… I WOULD LIKE THE SIMPLE VERSION TO CUT CORNERS!! LIKE — CUT A WHOLE HALLWAY!! SERIOUSLY– GO TO NEXT RECIPE1
I’m sorry to hear that you didn’t enjoy the recipe.
somewhere this didn’t get followed. I’ve made this several times and it always holds.
Pumpkin mixture was like soup… needed more gelatin! Like 6 times more… egg whites were stiff in 2mins w Bamix beater …not 7/8mins… why do we have to steam them?
People liked the taste but presentation was off with all the pumpkin layer sliding all over , impossible to serve neatly…
Excellent! The only thing I don’t bother with is the step with the egg whites. I like the richness of the pumpkin layer without yet. After refrigerating (or freezing) overnight. I add a layer of fresh whipped cream with some marscapone in it. Garnish with candied ginger nibs and vanilla cinnamon sugar mix.
Well leave it to me Thanksgiving Eve and I try a new recipe. Hubs is out getting more ingredients for the next try. The cheesecake layer came out great and so did the pumpkin, I think I beat the egg whites too long as well, but they still seemed okay. But the second I added them to the pumpkin mixture that’s where it went south, they “curdled” or separated into a mess. No folding here…. so I’m going to try again and cool the pumpkin mixture some more before folding and see how that goes. This recipe is a challenge that’s for sure, but man it looks delicious!