Layered Pumpkin Pie Cheesecake Bars

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!

Layered Pumpkin Pie Cheesecake Bars | lifemadesimplebakes.com

I think it’s probably pretty obvious, but pumpkin desserts are a favorite of mine! It’s taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them. These pumpkin pie cheesecake bars are a combination of two holiday classics: pumpkin pie and traditional cheesecake. They’re thick, sweet and FULL of fall spices. While these do require a bit of extra work, they are totally worth it!! (check out an easy version here)

Layered Pumpkin Pie Cheesecake Bars | lifemadesimplebakes.com

You can easily double this recipe to fit a 9×13-inch pan. It’s a great dessert to take to parties or gatherings, especially if you want to impress your friends and family. I mean, look at those perfect layers right there! Yummm.

Layered Pumpkin Pie Cheesecake Bars | lifemadesimplebakes.com

These were loved by everyone who tried them. We shared them with friends and I was immediately asked when I was going to share this recipe. That’s how you know it’s a good one! If you love pumpkin layered desserts, you should give this one a try! Happy baking 🙂

Layered Pumpkin Pie Cheesecake Bars | lifemadesimplebakes.com

Layered Pumpkin Pie Cheesecake Bars Recipe

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!
5 from 3 votes
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 16 bars
Calories: 213kcal
Print Recipe

Ingredients

For the Crust
  • 1 1/2 cup graham cracker crumbs
  • 3 tbsp 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 tsp ground cinnamon
  • 1/2 tsp 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 the melted butter. Press into a foil-lined 8x8-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 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.
  • 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.
  • 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.
  • 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). Beating at high speed, for about 7-9 minutes, or until it's stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
  • 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.

Notes

-To make these bars even more decadent you could swap out the graham cracker crumbs for Biscoff cookie crumbs or gingersnaps!

Nutrition

Serving: 16g | Calories: 213kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 230mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 424IU | Calcium: 48mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Is there anything you make that is not absolutely drool worthy and stunning!? You are blogger goals.

    1. Yes, but you’d still need the rest of the ingredients. You will also have to reduce the sugar, pumpkin pie spice and cinnamon by half since it’s already in the pumpkin pie filling. Hope that helps!

        1. Did you keep the ALL of the rest of the pumpkin pie filling ingredients? And just reduce the listed ingredients mentioned? I’m thinking of doing the same as you, using the pumpkin pie filling. 

  2. I did use a biscoff crust which was nice however step 5 could be revised. Whisking egg whites over simmering water for 9 minutes resulted in somewhat cooked egg whites. Not a good texture. I would suggest maybe 3 minutes- this would be adequate time to dissolve the sugar after the sugar is just dissolved remove from heat and whip for about 10 minutes to form stiff, glossy peaks. Just lookup “Swiss meringue”.

    1. Hi Liz, sometimes cooking times can vary with altitude. It took me 9 minutes to get mine to a safe temperature of 160 degrees. You could definitely do the Swiss meringue route if you’re comfortable with that 🙂

  3. You really don’t bake it once adding the pumpkin? Mine doesn’t look like yours since the pumpkin is darker and looks uncooked. I hope it sets up and tastes good!

  4. I’m making this recipe in mini tart pans and I’m wondering if the crust would hold up as it has to go up the sides of the tins. Also wondering if I could put the pumpkin on the bottom and the cream cheese on top. Thanks

  5. The concept of layering cheesecake and pumpkin is more than delicious. I have to say (with love) this is a really complicating recipe that doesn’t have to be. Each layer is complicated. I would sugggest making it simple, as the name of your blog indicates. I bet more people would attempt to make it. 

    I did go to culinary school and I wouldn’t spend the time doing this again. Way too labor intensive. 

    1. Hi Sharon, I normally do simplified recipes (I did share a link to an easier version in the post), but often times I do more labor intensive desserts around the holidays.

  6. Followed to a T and my pumpkin layer does not seem to be setting right after being in the fridge overnight. Bummer. 

    1. Hey Alicia,
      Did you just skip step 5? I am thinking of trying this out for the holidays, but honestly have no idea what the purpose of step 5 is? Please let me know, some of these ingredients and kitchen tools I have never heard of….Thanks!!

      1. Sandy,
        She skipped the double boiler but still whipped the eggs to stiff peaks. The purpose of the double boiler is to bring the peaks up to a temperature in which the potential of salmonella… Big picture – the reason for step 5 is to add a level of fluff to the pumpkin layer that would otherwise be dense like a pumpkin pie. While the chances of getting salmonella from whipped egg whites is low, choose to avoid bringing the eggs up to temp at your own risk.

  7. This recipe is too hard to follow, what the hell is a double boiler? can you just simplify these steps…I am not even sure what do anymore after step 4!! Step 5 is very unclear. Could you at least post a video for these steps, these desserts look delicious but jsut too confusing to even accomplish. …..

    1. You shouldn’t rate a recipe low simply because your lack of cooking expertise… Funny thing, the same technology you used to find this recipe and post only 3 stars can be used to answer all your questions… Such as what the hell is a double boiler… Lastly, you should probably thoroughly read and understand ALL the steps in a recipe before starting it so that you’re not 3 steps in and realize you have zero idea what you are doing… Just saying

      1. Yes! Google is great! This really isn’t a gourmet chef level recipe to be complaining. Jason, you’re my reader review hero!

  8. Made these last night and they are phenomenal! The egg white step was intimidating but I ended up doing like a triple boiler type thing (after reviews saying their eggs cooked) with big pot boiling water, a pan inside that one, and then a bowl with egg whites inside that one. It worked PERFECT! It’s 9am and I’ve already sent the recipe to 3 of my husband’s coworkers lol Will definitely make this one again and again

  9. Was so excited to make this but even after six hours in the refrigerator the top layer has not solidified yet:( 

  10. HI!  I loved this recipe, it was a hit and i got so many compliments.  I was thinking about trying to tweak it so instead of pumpkin on top it was key lime.  Any suggestions?  🙂

  11. My daughter & I made this recipe & thought about skipping step 5 because I don’t own a double boiler.  I improvised & used a pan for the water & a smaller pan that rested on top, for the ingredients.  After three minutes, the egg whites seemed stiff enough & we beat it for one minute away from the heat, as the recipe instructed.  As I was folding it into the pumpkin mixture, I noticed tiny white bits of what looked like cooked egg.  Was this because it was boiling at too high temperature?  The recipe said to beat 7-9 minutes & I only beat for 3 min.  I wish I had skipped this step.

    1. How do I know if the meri had the same issue. Followed the instructions to a tee. Thought I should stop earlier but went the full time due to salmonella concern..it went from smooth and shiny to chunky and smelled like fluffy scrambled eggs. Also was kind of chunky when I mixed it in with the pumpkin mixture. Can definitely see little white flecks throughout. Is thus normal or is it over done?? Just got them into the fridge so haven’t tasted it yet but I’m concerned. I’ve never had much luck with merengue 🙁

  12. I doubled the recipe and assembled in a 9×13 glass dish, but had the same issue all other commenter mentioned; lots of leftover pumpkin mix (about 1 1/2 – 2 c). Any ideas where I may have gone wrong? 
    Should I be using a deeper cake pan instead of a casserole dish?

  13. 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.

  14. 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.

  15. 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.

  16. 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.

    1. 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.

  17. Hi!  I just made this and am so excited to see how it turns out! I doubled the recipe and ended up with too much pumpkin layer (as others mentioned).  Suggestions on what to do with it?