Pumpkin Pie Cheesecake Bars
Delicious pumpkin pie cheesecake bars featuring creamy cheesecake, spiced pumpkin, and a crumbly graham cracker crust, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs for a crumbly crust
- 3 tablespoons sugar adds sweetness
- 5 tablespoons butter, melted provides moisture
Cheesecake Layer
- 8 ounces cream cheese, softened adds creaminess
- 0.25 cups sour cream enhances tanginess
- 0.33 cups sugar sweetness
- 0.5 teaspoons vanilla extract flavor enhancer
- 2 eggs binding with moisture
Pumpkin Layer
- 3 egg yolks richness
- 1 can (15-ounce) solid-packed pumpkin puree adds flavor and moisture
- 0.5 cups brown sugar depth of flavor
- 0.5 cups milk adds richness and moisture
- 0.5 teaspoons salt balances sweetness
- 1 teaspoon pumpkin pie spice warm spiced flavor
- 0.5 teaspoons cinnamon additional warmth
- 0.5 teaspoons vanilla extract for deeper flavor
- 2 envelopes (1-ounce each) unflavored gelatin helps set the pumpkin layer
- 0.5 cups cold water activates gelatin
Whipped Egg Whites
- 0.25 cups sugar adds sweetness to egg whites
- 3 egg whites stiffness for lightness
- a pinch cream of tartar stabilizes egg whites
Toppings
- whipped cream for topping
- pumpkin pie spice for garnish
Instructions
Preparation of Crust
- Combine the graham cracker crumbs, sugar, and melted butter in a small bowl. Mix until well-coated and forms a base for your bars.
- Press the crumb mixture evenly into a foil-lined 8×8-inch pan to create a solid crust.
Cheesecake Layer
- Beat the softened cream cheese, sour cream, sugar, and vanilla extract in a bowl until smooth and creamy without lumps.
- Add the eggs, mixing just until incorporated and pour this cheesecake mixture over the prepared crust.
- Bake in the preheated oven at 350°F for 20-25 minutes, until edges are set and the center is slightly jiggly. Cool on a wire rack.
Pumpkin Layer
- Combine egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon in a saucepan. Cook over medium-low heat for about 10 minutes, whisking frequently until at 160°F.
- Remove from heat and whisk in the vanilla extract.
- Dissolve the gelatin in cold water and stir it into the warm pumpkin mixture.
Whipped Egg Whites
- Beat the egg whites with sugar and cream of tartar until stiff and glossy.
- Fold the beaten egg whites gently into the pumpkin mixture and spread evenly over the cooled cheesecake layer.
Chilling
- Chill the bars uncovered in the refrigerator for 1 hour, then cover and let chill for another 3 hours or until fully firm.
Serving
- Garnish each piece with whipped cream and a sprinkle of pumpkin pie spice before serving.
Notes
Make sure cream cheese is softened to room temperature for a smooth batter. Store in the fridge for up to a week or freeze for up to two months.