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.

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 you know it’s a good one!

Graham cracker crust for banana cheesecake

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 20-25 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 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 and pumpkin pie spice; if desired.

Recipe FAQ

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 recipes, check out:

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Pumpkin Pie Cheesecake Bars

4.16 from 13 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 Lil' Luna

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
 

  • In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8x8-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 and pumpkin pie spice; if desired.

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About the 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. 2 stars
    The flavor is really good. The downfall is that the pumpKin mixture and the crust mixture just makes way too much. It won’t look like the picture if you folloW the instructions. Also, making a custard from the pumpkin and then adding gelatin gIves it a weird texture. I recommend baking the pumpkin layer. It gives a much better color and flavor like the one seen in the Picture.

  2. 5 stars
    This was a hit for thanksgiving. I had a prepared graham cracker crust so I used that and had enough left over to make a second pie. The family really enjoyed it.

    1. 3 stars
      tHis definitely looks great! Unfortunately, I had issues with how the recipe was written. I was confused throughout on a few different steps.

      1: How to line the pan with foil, and if that was just the bottom or sides.

      2: what the different mixes were supposed to look like. I wish there were pictures of the steps, or a t least explanations of what they were supposed to look like.

      3: I, as well, had issues with my eggs curdling for my pumpkin layer. The taste is not bad, but the texture is grainy. I wish I was shown a picture of how that was supposed to look like, or given better instructions to not have it boiling while mixing.

      Overall, I will probably not make this again with this specific recipe. It was easy to follow, and lacked explanation where it matter a lot.

      1. I didn’t write this recipe nor have anything personally to do with it but I can help explain why the eggs (which I assume you’re meaning the egg white) scrambled. I’ve done it plenty of times. It happens when you don’t whisk it fast enough and the heat is to high or the water that’s boiling touched the bottom of the top part to to the double boiler. I tend to do my egg whites with sugar and cream of tartar on a medium with the top bowl of my double boiler slightly slanted to allow some steam to escape. Then when I move it off the burner to finishes mixing it on high for 2 min I put it in my kitchen aid mixer with the whisk attachment. It always comes out stiff and glossy. Hope that helps.

    1. I haven’t substituted the gelatin & I’m not sure of any allergies or preferences, so I would google what are suggestions that you could use.

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