Layered Pumpkin Pie Cheesecake Bars Recipe

Layered pumpkin cheesecake bars on a plate.

4.69 from 47 votes

Layered Pumpkin Pie Cheesecake Bars Recipe

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.

Prep Time10

Cook Time50

Total Time1

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 213kcal

Author: Andrea

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 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 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.

Notes

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

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.

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