Pumpkin Cheesecake Bars Recipe
Introduction
Pumpkin cheesecake bars offer a delightful blend of creamy cheesecake and spiced pumpkin in every bite. This easy-to-make dessert combines a buttery graham cracker crust with layers of cheesecake and pumpkin mousse, making it perfect for autumn gatherings or anytime you crave a cozy treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup white granulated sugar (divided)
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 whole eggs
- 1 teaspoon vanilla extract (divided)
- 3 egg yolks
- 3 egg whites
- ⅔ cup pumpkin puree
- ⅓ cup brown sugar
- 2 tablespoons milk
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 packet unflavored gelatin
- 2 tablespoons cold water
- ¼ teaspoon cream of tartar
- Additional whipped cream and pumpkin pie spice for garnish (optional)
Instructions
- Step 1: Preheat the oven to 350°F. In a small bowl, combine the graham cracker crumbs, ⅓ cup white sugar, and melted butter. Press this mixture firmly into the bottom of an 8×8-inch baking dish lined with aluminum foil.
- Step 2: In a large bowl, beat together the softened cream cheese, sour cream, remaining white sugar, and ½ teaspoon vanilla extract until smooth. Add the 2 whole eggs and mix just until combined. Pour this mixture over the prepared crust and bake for 20-25 minutes. Remove from oven and let cool completely on a wire rack.
- Step 3: In a saucepan over medium-low heat, whisk together egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking constantly, for about 10 minutes or until the mixture reaches 160°F. Remove from heat and stir in the remaining ½ teaspoon vanilla extract.
- Step 4: In a small microwave-safe bowl, sprinkle the gelatin over cold water and let it sit for 1 minute. Microwave for 30 seconds or until the gelatin dissolves completely. Stir the dissolved gelatin into the warm pumpkin mixture until smooth.
- Step 5: Set up a double boiler by bringing water to a boil in a saucepan. In a heatproof bowl, combine egg whites, remaining white sugar, and cream of tartar. Beat on low speed for 30 seconds, then place the bowl over the simmering water. Continue beating on high speed for about 8 minutes until stiff, glossy peaks form. Remove from heat and beat for another 1-2 minutes.
- Step 6: Gently fold the meringue into the pumpkin mixture until well combined. Pour this pumpkin layer over the cooled cheesecake layer in the baking dish and spread evenly.
- Step 7: Refrigerate the bars uncovered for 1 hour. Then cover and refrigerate for an additional 3 hours until firm. Slice into squares, garnish with whipped cream and a sprinkle of pumpkin pie spice if desired, and serve.
Tips & Variations
- For perfectly even bars, line your baking dish with parchment paper extending over the edges. After chilling, use the parchment ‘handles’ to lift the whole cheesecake out before cutting.
- You can substitute light brown sugar for dark brown sugar without affecting the flavor significantly.
- Use brick cream cheese instead of tub cream cheese for a firmer texture in the cheesecake layer.
- To enhance spice, add a pinch of nutmeg or ginger to the pumpkin layer.
Storage
Store leftover pumpkin cheesecake bars covered in the refrigerator for up to three days. For longer storage, wrap tightly and freeze for up to three months. Thaw in the refrigerator before serving. Reheat is not recommended as it affects texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars can be made up to three days in advance and stored in the refrigerator, making them a convenient dessert for gatherings.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree to control the spices and sweetness yourself. Pumpkin pie filling contains added sugar and spices that can alter the recipe’s balance.
PrintPumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust, a rich and creamy cream cheese layer, and a spiced pumpkin topping with a light meringue texture. Baked and chilled to perfection, they offer the best of fall flavors in a convenient bar form, perfect for dessert or holiday gatherings.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 55 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole eggs
Pumpkin Layer
- 3 egg yolks
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup brown sugar (light or dark)
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 packet (about 2 1/2 teaspoons) unflavored gelatin
- 2 tablespoons cold water
Meringue
- 3 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
Optional Garnish
- Whipped cream
- Pumpkin pie spice
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a small bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until crumbs are evenly coated. Line an 8×8 inch baking dish with aluminum foil, then press the graham cracker mixture firmly into the bottom to form a crust. Set aside.
- Make the cheesecake layer: In a large mixing bowl, beat softened cream cheese, sour cream, 1/2 cup granulated sugar, and vanilla extract using a hand or stand mixer until smooth. Add the two whole eggs and mix just until combined to avoid overmixing. Pour this mixture evenly over the prepared crust.
- Bake the cheesecake layer: Place the baking dish in the oven and bake for 20-25 minutes until the cheesecake layer is set. Remove from the oven and allow to cool completely on a wire rack.
- Create the pumpkin layer: In a medium saucepan over medium-low heat, whisk together the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook while whisking continuously for about 10 minutes until the mixture reaches 160°F (71°C) and thickens slightly. Remove from heat and stir in vanilla extract.
- Dissolve the gelatin: In a microwave-safe bowl, sprinkle the gelatin over cold water and let it stand for 1 minute. Microwave for 30 seconds or until completely dissolved. Stir the dissolved gelatin into the warm pumpkin mixture until fully combined.
- Make the meringue: Set up a double boiler by bringing water to a boil in a saucepan. In a heatproof bowl, combine egg whites, 1/4 cup granulated sugar, and cream of tartar. Beat on low speed for 30 seconds, then place the bowl over the boiling water. Increase to high speed and continue beating for about 8 minutes until stiff, glossy peaks form. Remove from heat and beat for another 1-2 minutes to cool.
- Combine meringue and pumpkin: Gently fold the meringue into the pumpkin mixture until fully incorporated and smooth.
- Assemble and chill: Pour the pumpkin-meringue mixture over the cooled cheesecake layer in the baking dish, spreading it evenly. Refrigerate uncovered for 1 hour, then cover and chill for an additional 3 hours until firm.
- Serve: Remove the bars from the refrigerator, slice into squares, and optionally garnish with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
Notes
- Use softened cream cheese (preferably from a block) for a smooth texture.
- Ensure you use pure pumpkin puree, not pumpkin pie filling, for authentic flavor and texture.
- Line the baking pan with parchment paper extending beyond edges to easily remove the bars intact for even slicing.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Be careful not to overbeat eggs or cream cheese mixture to avoid cracks in the cheesecake layer.
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, pumpkin recipe
