Pumpkin Cheesecake Bars

Preheat your oven to 350°F. Then, start by combining the graham cracker crumbs, sugar and melted butter in a small mixing bowl.
Once combined, grab an 8x8 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.
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.
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.
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.
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.
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.
Fold the meringue into the pumpkin layer until combined.
Once combined, grab the baked cheesecake in the 8x8 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!

Equipment

Ingredients

Crust Ingredients

Cheesecake Ingredients

Pumpkin Layer Ingredients

Garnish (optional)

Instructions

Notes

Nutrition