Layered Pumpkin Pie Cheesecake Bars
Layered Pumpkin Pie Cheesecake Bars Author: Natalie Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 16 servings You're going to love these layered pumpkin pie cheesecake bars. They've got a graham cracker crust, a layer of cheesecake and a layer of pumpkin pie on top!
  • For the crust:
  • 1½ c. graham cracker crumbs
  • 3 tbsp. granulated sugar
  • 5 tbsp. melted butter
  • For the cheesecake layer:
  • 1 package (8 ounces) cream cheese, softened
  • ¼ c. sour cream
  • ⅓ c. granulated sugar
  • ½ tsp. vanilla extract
  • 2 eggs
  • For the pumpkin layer:
  • 3 egg yolks
  • 1 can (15 ounces) solid-pack pumpkin puree
  • ½ c. packed brown sugar
  • ½ c. milk
  • ½ tsp. salt
  • 1 tsp. pumpkin pie spice
  • ½ tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • ¼ c. granulated sugar
  • 3 egg whites
  • pinch cream of tartar
  • For the garnish:
  • Whipped cream (or topping)
  • Pumpkin pie spice
  1. n a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8x8-inch pan.
  2. In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
  3. Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking continuously (to prevent the eggs from scrambling) for 8-10 minutes or until mixture reaches 155°-160°. Remove from the heat, whisk in the vanilla extract.
  4. In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
  5. In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Set the pan over simmering water (the pan shouldn't touch the water), medium to medium-low heat. Using a handheld mixer, mix on low until it reaches a temperature of 160 degrees. Remove from the heat, then beat for an additional 2 minutes.
  6. Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream and pumpkin pie spice; if desired.
-To make these bars even more decadent you could swap out the graham cracker crumbs for Biscoff cookie crumbs or gingersnaps!

Recipe source: Life Made Simple
Recipe by Life Made Simple at