Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are irresistible, creamy bars of pumpkin goodness that will just melt in your mouth. These perfect pumpkin squares have a buttery graham cracker crust, a smooth and rich cheesecake layer and are topped with a delectable pumpkin pudding. These bars are so simple to assemble and serve, you’ll never make cheesecake any other way!

When faced with that incredibly difficult decision between having a pumpkin pie, and having a cheesecake, what do you do? Make pumpkin cheesecake bars of course! What could possibly be better than having two fabulous desserts baked into adorable little squares?!

Ingredient Info

• Graham Cracker Crumbs – You can buy graham cracker crumbs from the store, or you can make your own by throwing some graham crackers into a food processor, and pulsing until it becomes a sand-like consistency. 
• Sugar – You’ll need both white granulated sugar and brown sugar for this recipe. Either light or dark brown sugar will work. You will need sugar for each layer of this dessert so be sure to portion it out accordingly. 
• Butter – Unsalted, melted butter is best for this recipe. 
• Cream Cheese – Make sure the cream cheese is softened before use. I recommend using a brick of cream cheese instead of a tub. 
• Sour Cream – This allows the cheesecake layer to have a light and fluffy texture. 
• Eggs – For the cheesecake layer you’ll need two whole eggs, and for the pumpkin layer you’ll need 3 egg yolks and 3 egg whites. 
• Gelatin – Make sure to use unflavored gelatin for the pumpkin layer. This will help the pumpkin firm up in the oven. 
• Pumpkin Puree – Make sure you use pumpkin puree and not pumpkin pie filling.
• Cream Of Tartar – This will help the egg whites firm up into a meringue!

Step By Step Instructions

1. Preheat your oven to 350°F. Then, start by combining the graham cracker crumbs, sugar and melted butter in a small mixing bowl. 
2. Once combined, grab an 8×8 baking dish and line it with aluminum foil. Pour the graham cracker mixture into the pan, and press it down tightly into the bottom until a crust forms. Set that aside. 
3. In a separate large mixing bowl, add the sour cream, cream cheese, sugar and vanilla extract. Beat that together using a hand or stand mixer. Next, add in the eggs and mix together until just combined. 
4. Once combined, pour it over the graham cracker crust. Bake this in the oven for 20-25 minutes, or until done, Allow the pan to cool on a wire rack and let it cool. While it cools, start on the pumpkin layer. 
5.  In a saucepan over medium low heat, add the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Whisk that together until combined. Allow it to cook over the heat and whisk continuously for about 10 minutes or until the mixture reaches 160°. Once cooked, remove the saucepan from the heat, then whisk in the vanilla extract. 
6. In a separate, microwave safe bowl, add the cold water, and sprinkle in the packet of gelatin. Let the gelatin stand in the water for 1 minute, then microwave for 30 seconds or until the gelatin dissolves. Once dissolved, pour into the pumpkin mixture and whisk together until combined. 
7. Set up a saucepan to be used as a double boiler and bring the water to a boil. To the bowl that you’ll use as the top, add the egg whites, sugar and cream of tartar. Beat the mixture together att a low speed for about 30 seconds. Then, place the bowl over the boiling water in the saucepan. Continue to beat the mixture at a high speed for about 8 minutes, or until the egg whites form stiff, glossy peaks. Remove the bowl from the heat and beat for an additional 1-2 minutes. 
8. Fold the meringue into the pumpkin layer until combined. 
9. Once combined, grab the baked cheesecake in the 8×8 pan, and pour the pumpkin mixture over the top of the cheesecake layer. Spread evenly, then set in the fridge to rest, uncovered, for 1 hour. Take the cheesecake out after an hour, cover, then refrigerate for 3 more hours. After 3 hours the cheesecake should be firm. Remove from the fridge, slive into even squares, then garnish with whipped cream and pumpkin pie spice. (optional) Serve and enjoy!

Tips & Advice

Storage – You can store the leftover pumpkin cheesecake bars, covered, in the fridge for up to three days or in the freezer for up to 3 months.

cutting even bars

If you want perfect, even-looking, pumpkin cheesecake squares, you’ll have to pull the entire cheesecake out of the pan to slice it. To do this; line the 8×8 pan with parchment paper, and leave the parchment paper hanging off the edges of the pan. Bake the cheesecake as directed, and when you’re ready to serve, pull the cheesecake out of the pan slowly using the ends of the parchment paper as handles to guide it out.

Equipment

For these Pumpkin Cheesecake Bars, you’ll need or want a few of these materials to make it!

• 8×8 Baking Dish
• Mixing Bowls
• Double Boiler
• Hand Mixer
• Saucepan
• Whisk
• Spatula

FAQs

Recipes You’ll Love

If you enjoyed these Pumpkin Cheesecake Bars, here are so many more pumpkin & cheesecake desserts you’re going to die for!

• Mini Pumpkin Cheesecakes with Gingersnap Crusts
• Mini Caramel Apple Cheesecakes
• Pumpkin Brownies
• Pumpkin Dump Cake
• No Bake Pumpkin Dessert
• Pumpkin Poke Cake
• Pumpkin Bundt Cake
• Pumpkin Crunch Cake