Description
You’ll be obsessed with these Layered Pumpkin Pie Cheesecake Bars! A graham cracker base, creamy cheesecake, and pumpkin pie come together in irresistible layers.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
5 tablespoons butter, melted
For the Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
2 eggs
For the Pumpkin Layer
- 3 egg yolks
- 1 (15 oz) can pumpkin puree
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 3 egg whites
Pinch of cream of tartar
For the Garnish
- Whipped cream
Pumpkin pie spice
Instructions
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a foil-lined 8×8-inch pan.
- In another bowl, beat cream cheese, sour cream, granulated sugar, and vanilla until smooth. Add the eggs and mix just until combined. Pour over crust. Bake at 350°F (175°C) for 20–25 minutes or until set. Cool on a wire rack.
- In a saucepan over medium-low heat, whisk together egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook 8–10 minutes, whisking constantly, until mixture reaches 155°F–160°F. Remove from heat and stir in the vanilla extract.
- Sprinkle gelatin over cold water; let stand 1 minute. Microwave 30 seconds or until dissolved. Stir into pumpkin mixture.
- In a double boiler, combine granulated sugar, egg whites, and cream of tartar. Beat on low for 30 seconds, then over boiling water beat on high 7–9 minutes until stiff and glossy. Remove from heat and beat 1–2 minutes more.
- Fold meringue into pumpkin mixture. Spread evenly over cooled cheesecake layer. Refrigerate uncovered for 1 hour, then cover and chill 3 more hours or until firm. Garnish with whipped cream and pumpkin pie spice.
Notes
- Biscoff crumbs, gingersnaps, or Oreos make excellent crust variations.
- Store bars covered in the refrigerator up to 4–5 days.
Freeze individually wrapped bars for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American