Pumpkin Cheesecake Bars

Cakes & Cupcakes · Desserts · Holidays · August 17, 2017

These Pumpkin Cheesecake Bars are layers of utter deliciousness with a graham cracker crust, cheesecake layer and pumpkin layer. This will be perfect for all fall festivities! They’re thick, sweet and full of fall spices. Impress your family and friends at all the holiday gatherings with this beautifully layered dessert!

Pumpkin Pie Cheesecake Bars Recipe

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!

Pumpkin Dessert Bars

If you love pumpkin layered desserts, you should give this one a try. Grab your hand mixer and you’re ready to go!

For more pumpkin cheesecake recipes, check out:

How to Make Pumpkin Cheesecake Bars:

Pumpkin Pie Cheesecake Bars Recipe

These Pumpkin Cheesecake Bars are layers of utter deliciousness with a graham cracker crust, cheesecake layer and pumpkin layer. This will be perfect for all fall festivities! They're thick, sweet and full of fall spices. Impress your family and friends at all the holiday gatherings with this beautifully layered dessert!

Course Dessert
Cuisine American
Keyword Pumpkin Cheesecake Bars
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 350° 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 160°. 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.

Nutrition Facts
Pumpkin Pie Cheesecake Bars Recipe
Amount Per Serving
Calories 221 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 84mg 28%
Sodium 231mg 10%
Potassium 132mg 4%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 19g
Protein 4g 8%
Vitamin A 91%
Vitamin C 1.4%
Calcium 5.5%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

_________________________

Natalie, these are so pretty!! I ALMOST feel like I don’t want to eat them. 😉 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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    Comments

    Amy @ Pressure Cook Recipes

    Hi Natalie,
    Lovely recipe. These cheesecake bars look delicious. I can see why the extra work is totally worth it! 😀
    Amy
    Amy @ Pressure Cook Recipes recently posted..Instant Pot ApplesauceMy Profile

    Danijela

    Pumpkin pie and a cheesecake all in one, yum!
    Danijela recently posted..How to clean Keurig 2.0 like a ProMy Profile

      Lil' Luna

      Right?! So yum! Hope you give it a try and like it!! Thanks so much!

    Lola Bellouere

    Oh my that cheesecake looks too delicious! x

    Sophie Brandt

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

    Penn @ Tiny Home Remedies

    This recipe is really good. Natalie really did good with this. Thanks for sharing it here.
    Penn @ Tiny Home Remedies recently posted..15 Natural Home Remedies For Autoimmune DiseasesMy Profile

    Debbie

    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.

      Lil' Luna

      I’m not really sure. They shouldn’t have, so I am not sure at what part, it went wrong. You would just double the ingredients to make it larger. Good luck!

      Kayleigh

      I’ve I double this and use a 9×13 pan, do I need to adjust the baking time?

        Kristyn Merkley

        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 🙂

    Valerie

    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?

      Kristyn Merkley

      I’m honestly not sure? I haven’t tried that. I guess you could experiment beforehand? I’d love to know!

        Sue

        Can this dessert be made without the gelatin?

          Kristyn Merkley

          I know it might turn out differently, but I personally haven’t left that out, so I’m not sure what would happen. I’m sorry!

    Katerina

    This looks amazing!!! What sized pan did you use?

    miranda

    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.

    Emma

    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!

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