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.
These Layered Pumpkin Pie Cheesecake Bars are a decadent twist on two classic desserts, combining the creamy richness of cheesecake with the cozy flavors of pumpkin pie. Built on a buttery graham cracker crust, these bars feature a smooth cheesecake layer topped with spiced pumpkin filling, creating beautiful layers that taste as good as they look. Each bite blends tangy cream cheese with warm notes of cinnamon, and pumpkin pie spice, making them an irresistible fall treat.
For more delicious pumpkin recipes you have to also check out my Soft Pumpkin Chocolate Chip Cookies, Pumpkin Cobbler, and Pumpkin Spice Cupcakes.
Table of Contents
Why I Love These Cheesecake Bars
- They’re a great make-ahead dessert since they need time to chill.
- Cutting them into bars makes serving super easy, and they’re great for portion control.
- They are as delicious as they are beautiful and are bound to be the talk of any holiday gathering.
Recipe Ingredients
Graham Cracker Crumbs – Using graham crackers gives you that perfect, buttery crust for this cheesecake.
Pumpkin Pie Spice – A blend of fall spices often used in pumpkin pie. It adds warm, seasonal flavors to these cheesecake bars.
Sour Cream – It adds an extra creaminess to the cheesecake that blends beautifully with the other ingredients.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Crust – Try Biscoff cookies, Oreo cookies, gluten-free graham crackers, almond flour, or shortbread for a flavorful crust.
Cream Cheese Swirl – Instead of layering the pumpkin and cheesecake, create a swirl effect by gently mixing the two.
How to Make Layered Pumpkin Pie Cheesecake Bars
Step 1: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into a foil-lined 8×8-inch pan.
Step 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 the crust. Place in the oven and bake at 350°F (175°C) for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
Step 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 the mixture reaches 155°F-160°F (68°C-71°C). Remove from the heat, whisk in the vanilla extract.
Step 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 the pumpkin mixture; set aside.
Step 5: In the top of a double boiler, combine the granulated sugar, egg whites, and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water). Beat at high speed for about 7-9 minutes or until stiff and glossy. Remove from the heat, and beat for an additional 1-2 minutes.
Step 6: Fold the meringue into the pumpkin mixture, then spread evenly over the cheesecake 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.
Expert Tips
Avoid Overmixing the Batter – Once the eggs are added, mix the batter on low speed and stop as soon as everything is combined. Overmixing introduces excess air, which can lead to cracks in the cheesecake.
Line Your Pan with Parchment Paper – It makes lifting the bars out so much easier after they’ve chilled. You’ll get clean, even slices without the hassle of them sticking to the pan.
Use a Hot Knife for Cutting – For clean slices, dip a sharp knife in hot water, wipe it dry, and slice through the bars. Clean the knife after each cut for the best results.
FAQs
To keep your cheesecake smooth and crack-free, gently mix the batter after adding the eggs and bake until the center has a slight jiggle. This helps the cheesecake set perfectly as it cools, giving you a flawless finish!
No. If you’re thinking about using pumpkin pie filling, it’s better to stick with pure pumpkin puree. The pie filling already has added sugar and spices, which can throw off the balance of flavors in the recipe.
Storage Info
Once the bars have cooled, STORE them in the refrigerator until ready to serve. They will stay fresh for 2-3 days but are still good for up to 4-5 days when properly refrigerated.
For longer storage, wrap the bars individually in plastic wrap and place them in an airtight container, then FREEZE them for up to 3 months. These layered bars are best enjoyed chilled.
Layered Pumpkin Pie Cheesecake Bars Recipe
Ingredients
For the Crust
- 1 1/2 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tbsp butter - melted
For the Cheesecake Layer
- 8 oz cream cheese - softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
For the Pumpkin Layer
- 3 egg yolks
- 1 (15 oz) can pumpkin puree
- 1/2 cup brown sugar - packed
- 1/2 cup milk
- 1/2 tsp salt
- 1 tsp 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 cream of tartar
For the Garnish
- whipped cream
- pumpkin pie spice
Instructions
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into a foil-lined 8×8-inch pan.
- 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 the crust. Place in the oven and bake at 350°F (175°C) for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
- 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 the mixture reaches 155°F-160°F (68°C-71°C). Remove from the heat, whisk in the vanilla extract.
- 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 the pumpkin mixture; set aside.
- In the top of a double boiler, combine the granulated sugar, egg whites, and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beat at high speed for about 7-9 minutes or until stiff and glossy. Remove from the heat, and beat for an additional 1-2 minutes.
- Fold the meringue into the pumpkin mixture, then spread evenly over the cheesecake 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.
Tried it again tonight. Lowered the heat and only did it for…not even 3 mins. Still think it was too long :/ is it supposed to be a little….speckled? After you mix it in with the pumpkin? I have bigger chunks than I had yesterday! Tastes great though. Will serve both batches anyway.
Hi Sara, it shouldn’t form chunks. It’s like making marshmallows over a double boiler. I would suggest lowering your heat even more. I use a gas stove so I have a pretty good feel for how hot mine gets and it can be easily adjusted. However if you’re using electric or induction you may need to do it extra low and slow. There’s always the option of buying pasteurized egg whites as well.
I think the egg whites over cooked. Should have stopped when i thought they were done, but I’ve never been good with merengue and was concerned about salmonella. Ended up sort of…chunky. Not sure if I should give it a shot or try again.
Followed the recipe exactly and they turned out beautifully! I received so many compliments on them that I will definitely make again. Leftovers kept for 3 days in the fridge and the taste and texture remained just as good as when baked.
Love hearing that Janet! Thank you for coming back and sharing!
Do you cool the pumpkin mixture before folding in the beaten egg whites?
Made this pie over the weekend, it was a blast, everyone in party loved it. Thank you.
Did a 13×9 size, Double everything as suggested but pumpkin filling was way too much, use the 8×8 amount should be good. The Pumpkin pie filling also too sweet, should cut 1/3 the amount of the sugar. For the step, I skipped the double boiler part in step 5, waited the pumpkin mixture to cool down to warm, whipped the egg/sugar to stiff then folded in.
Thanks for sharing! So happy to hear everyone loved it 🙂