Pumpkin Pie Cheesecake Bars

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.

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

1. 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.
2. 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.
3. 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.
4. 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.

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