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Pumpkin Pie Cheesecake Bars are full of fall spices. This layered dessert is sure to impress at any holiday gathering!
Pumpkin Pie Cheesecake Bars are a tasty pumpkin dessert, perfect for fall! For more simple layered pumpkin desserts, try our Pumpkin Lasagna and Pumpkin Pudding Parfaits. Both are delicious, and have so many layers of pumpkin goodness.
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 these Pumpkin Pie Cheesecake Bars have slowly converted them.
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!
How to make Them
As we mentioned, these Pumpkin Pie Cheesecake 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.
CRUST. Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Press into a foil-lined 8×8 baking pan.
CHEESECAKE LAYER. Use a hand mixer to beat the cream cheese, sour cream, sugar, and vanilla in a small bowl until smooth. Add eggs, mix until just combined. Pour the cheesecake batter over the graham cracker crust.
BAKE. 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. 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.
- Gelatin. 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.
- Egg whites. 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). Beat at high speed, for about 7-9 minutes, or until it’s stiff and glossy. Remove from the heat, and beat 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 and Pumpkin Pie Spice or ground cinnamon if desired.
tips + variations
Double boiler. If you 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 hot water will heat the bowl gently and evenly, without burning or sticking.
- Make sure the water doesn’t touch the bottom of the bowl on top.
Pumpkin puree. Be sure to use a can of pumpkin puree and not pumpkin pie filling.
Make your own Pumpkin Pie Spice using spices you most likely already have in the cupboard: ground nutmeg, cinnamon, ginger, and cloves.
Crust. Replace the graham crackers with an equal amount of vanilla wafers or gingersnaps. Use a food processor, or blender, to produce fine cracker crumbs.
Toppings. Sprinkle chopped nuts on top of the dollop of Whipped Cream. Or, drizzle with Caramel Sauce.
Clean even slices. To make the prettiest slices, all you need is a large kitchen knife, a tall cup of hot water, and kitchen towel. Using the foil, lift the dessert out of the pan. Heat the knife by placing it in the hot water, wipe dry and slice. Wipe the blade clean, and reheat it after each cut.
Storing info
Make ahead of time. 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 until before serving.
For more pumpkin recipes, check out:
- Double Layer Pumpkin Cheesecake with Oreo Crust
- No Bake Pumpkin Cheesecake
- Pumpkin Custard
- Easy Pumpkin Cobbler
- Pumpkin Delight
Pumpkin Pie Cheesecake Bars Recipe
Ingredients
For the Crust:
- 1 1/2 cup graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons butter, melted
For the Cheesecake Layer:
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
For the Pumpkin Layer:
- 3 egg yolks
- 15 oz can solid-packed pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/4 cup sugar
- 3 egg whites
- pinch cream of tartar
For the Garnish:
- whipped cream
- pumpkin pie spice
Instructions
- In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8×8-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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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