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.
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