Print

Pumpkin Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine meringue and pumpkin: Gently fold the meringue into the pumpkin mixture until fully incorporated and smooth.
  8. 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.
  9. 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

Find it online: https://dinewithlily.com/pumpkin-cheesecake-bars-recipe/