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 think you’ll 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.
Pumpkin Pie Cheesecake Bars Ingredients and Substitutions
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.
Pumpkin Pie Cheesecake Bars Recipe
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.
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This recipe was originally published September 2016.
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!
YUM!!! Love these as bars!! It’s so soft & creamy & has the perfect amount of pumpkin flavor!
How do you cut them sooo square and clean??
A couple tips for those clean cuts… 1) Make sure the bars are nice and chilled 2) Use a thin knife with a straight blade 3) Run the knife under hot water so it gets hot and then immediately dry off the knife and make the cut. Wipe the knife off with a paper towel. It might seem kind of tedious to warm the knife and wipe it off after each but, but going slowly and doing that will ensure those nice clean square cuts. Best of luck!!
Delicious. Mine turned out exactly like the picture. I did really struggle with the egg whites and had to do them 3 times before getting it right. I would probably just cook that layer if I did it again.
My daughter and I just fixed these. The graham crackers crust was falling apart, the cheese filling turned out delicious and the pumpkin layer was too watery and there was too much pumpkin in comparison with the cheese layer.
Thanks for the feedback and for giving the recipe a try!
When will I learn to read…. AND RE-READ these recipes? Gah!–I am kicking myself. I have several issues with this recipe—it was my mistake that I didn’t dig deep to make sure it made sense. It didn’t. The ingredients and proportions are off. Way off. The pumpkin layer loses its pumpkin flavor with the addition of the egg whites—and makes enough to fill TWO 8×8 pans (twice as much as you need). The gelatin doesn’t make sense–(why couldn’t it just be baked like a regular pumpkin pie?) and leaves the pumpkin layer with an odd, grainy texture. The photo drew me in—too bad the photo used for this recipe couldn’t possible be the result of this recipe as written. So many unnecessary steps and incorrect measurements. Very disappointing.
Thanks for the feedback and for giving the recipe a try.
Perfect and simple to make! A huge hit for Thanksgiving in my home.
Yay!! Glad it was a hit! Thank you!
your “shAring it” email link is NOT working; Why??? Ofcourse the 2 to the lsft are???!
I DON’T EAT GELATIN. CAN YOU SUGGEST A SUBSTITUTE?
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.
Look up “agar agar”. You’ll have to look up how to substitute for gelatin, but it should work. Hope this helps.
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.
So happy they did! Love graham cracker crusts! Thank you!
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.
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.
Really good! can you take the foil out of the pan before serving? thanks!
Yes, for sure 🙂
Just what I was looking for. Thanks .These are very good.
Yay!! I am glad you found them!! Thank you so much for letting me know!
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!
That is a great option! Thank you for giving it a try. I am glad you liked it!!
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!
Oh, man I have no idea. You may need to google the comparisons. I wish I knew 🙂
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
It should 🙂 Thank you for trying them!
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
The foil on the bottom? No, you don’t turn it upside down, it’s just less messy & quicker when cutting 🙂
What would happen if I made the egg whites in the stand mixer? would it change it?
It shouldn’t 🙂
How much of a difference does the pinch cream of tartar make?? I have everything to do this recipe but forgot at the store! 🙁
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.
I haven’t left it out before, but I know you can substitute with lemon juice or white vinegar. I would just google how to substitute cream of tarter. It does help in recipes.
Have you tried it in a spring forms form pan? IF so does the cook time change?
Instead of the pumpkin puree can we just use the ready to fill Pumpkin pie filling ?
I have not tried, but you could. The filling already has a lot of the spices, so you may not need as much. You would just have to taste & see what you think.
It was absolutly Delicious!
I am so glad you think so 🙂 Thank you for trying them!!
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!
Thanks for sharing the tip! I hope that helps someone 🙂
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.
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.
Glad they all loved it! Thank you for trying it!
This looks amazing!!! What sized pan did you use?
I used an 8×8 🙂
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?
I’m honestly not sure? I haven’t tried that. I guess you could experiment beforehand? I’d love to know!
Can this dessert be made without the gelatin?
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!
Since the pumpkin Layer is not baked, the resulting pumpkin layer will be too soft without the gelatin.
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.
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!
I’ve I double this and use a 9×13 pan, do I need to adjust the baking time?
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 🙂
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.
This recipe is really good. Natalie really did good with this. Thanks for sharing it here.
She sure did!! Thank you for stopping by!
Hello! This recipe looks absolutely amazing! Would you happen to know the prep time and the total time? It would be extremely helpful!
Doesn’t it?!! This recipe is from a contributor, Natalie. Here is her info, if you’d like to ask her…http://lifemadesimplebakes.com/contact/. Hope that helps!
Oh my that cheesecake looks too delicious! x
It is!! Hope you’ll give it a try!! Thanks so much!
Pumpkin pie and a cheesecake all in one, yum!
Right?! So yum! Hope you give it a try and like it!! Thanks so much!
Hi Natalie,
Lovely recipe. These cheesecake bars look delicious. I can see why the extra work is totally worth it! 😀
Amy
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.
Same here !!! I thought 7-9 min was quite long, but did it anyway since the recipe explicit stated to beat this long. Ended up with grainy, broken down whites that were NOT able to be “folded” into pumpkin mixture 🙁
Thanks for the feedback!!
Thanks for giving the recipe a try! The pictures are from this recipe… it definitely is a more “advanced” recipe than some others on the site. Appreciate the feedback.