The best pumpkin cheesecake bar-a fall favorite!
The best pumpkin cheesecake bar-a fall favorite!
These pumpkin cheesecake bars have many delicious layers, including graham cracker crust, cheesecake layer and pumpkin layer. They are full of autumn spices and will definitely impress at any holiday party.
Simple Pumpkin Cheesecake Bars
Pumpkin desserts are always popular for me! Some of my family members took a long time to join, but recipes like this have slowly changed them.
These pumpkin cheesecake bars combine two holiday classics: pumpkin pie and traditional cheesecake. They are thick and sweet, full of autumn spices. Although these do require some extra work, they are totally worth it. And the steps themselves are very simple.
You can easily double this recipe to fit a 9Ă—13 inch pan. This is a great dessert for parties or gatherings, especially if you want to impress your friends and family. I mean, look at the perfect levels there!
These delicious pumpkin pie cheesecake bars are loved by everyone who has tried them. We shared them with friends and I was immediately asked when to share this recipe. Then you know it is a good thing!
How to make pumpkin cheesecake bars:
As we mentioned, these dessert bars need a little time to make, but they are worth it. Some shortcuts can be made, but if you want them to look as good as above, then we recommend that you follow the steps below.
First, mix the graham cracker crumbs, sugar, and melted butter in a small bowl, then press it into an 8Ă—8 pan lined with foil.
Then, you use a hand mixer to mix the cream cheese, sour cream, sugar, and vanilla in a small bowl until they are smooth. Add eggs, stir well, then pour on the crust. Bake at 350 degrees for 20-25 minutes or until solidified and cooled.
When toasting the crust, separate the remaining three eggs. In a medium saucepan, heat over medium-low heat, and mix the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice and cinnamon. Cook, stirring every few minutes for 10 minutes or until the mixture reaches 160°. Remove from heat and add vanilla extract.
In a small microwave-safe bowl, sprinkle the gelatin on the water; let stand for 1 minute, then heat in the microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
On the top of the double boiler, mix sugar, egg whites and tartar powder. Use an electric mixer set to low speed to stir for 30 seconds, then place the pot on boiling water (the pot should not be in contact with water). Whip on high speed, about 7-9 minutes, or until it is hard and shiny. Remove it from the heat and beat for another 1-2 minutes.
Fold into pumpkin mixture and spread evenly on the cream cheese layer. Refrigerate without lid for 1 hour, then close lid and refrigerate for 3 hours or until hard. Garnish with whipped cream and pumpkin pie spices; if desired.
Recipe FAQ
What if I don’t have a double boiler? Make your own by simmering a few inches of water in a pan. Then, stack a metal or glass bowl on top of the pan, making sure that the bowl fits right on top. The steam of the simmering water will gently and evenly heat the bowl without burning or sticking to the pan. Just make sure that the water does not touch the bottom of the bowl.
Can these be done in advance? Yes-they can be made up to 24 hours in advance and should be stored and covered in the refrigerator until ready for consumption. Add whipped cream on top before serving.
If you like pumpkin layered desserts, you should try this. For simpler layered pumpkin desserts, you can always check out our pumpkin lasagna and pumpkin pudding parfait. Both are delicious, and there are a lot of delicious pumpkins.
For more pumpkin recipes, please check:
Course dessert
American cuisine
Preparation time 35 minutes
Cooking time 25 minutes
Cold storage time 4 hours
Total time 1 hour
16 servings
Calories 221 kcal
Author Little Luna
For the crust:
- 1 1/2 c graham cracker crumbs
- 3 TB granulated sugar
- 5 TB melted butter
For the cheesecake layer:
- 8 ounces cream cheese softened
- 1/4 c sour cream
- 1/3 c granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
For the pumpkin layer:
- 3 egg yolks
- 15 oz can solid pumpkin puree
- 1/2 c packed brown sugar
- 1/2 c 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 c cold water
- 1/4 c granulated sugar
- 3 egg whites
- Tartare cream
For decoration:
- Whipped cream (or topping)
- Pumpkin Pie Spices
-
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press into an 8×8 inch pan with foil lining.
-
In a small bowl, using a hand mixer, whisk the cream cheese, sour cream, sugar, and vanilla extract until smooth. Add the eggs, mix until combined, then pour on the crust. Put in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a metal rack to cool.
-
At the same time, separate the remaining three eggs. In a medium saucepan, heat over medium-low heat, and mix the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice and cinnamon. Cook, stirring every few minutes for 10 minutes or until the mixture reaches 160°. Remove from heat and add vanilla extract.
-
In a small microwave-safe bowl, sprinkle the gelatin on the water; let stand for 1 minute, then heat in the microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
-
On the top of the double boiler, mix sugar, egg whites and tartar powder. Use an electric mixer set to low speed to stir for 30 seconds, then place the pot on boiling water (the pot should not be in contact with water). Whip on high speed, about 7-9 minutes, or until it is hard and shiny. Remove it from the heat and beat for another 1-2 minutes.
-
Fold into pumpkin mixture and spread evenly on the cream cheese layer. Refrigerate uncovered for 1 hour, then close the lid and refrigerate for another 3 hours or until hard. Garnish with whipped cream and pumpkin pie spices; if desired.
The page you are looking for does not exist (404)