Just in time for Thanksgiving, these Pumpkin Cheesecake Bars are delicious! What’s not to love? There’s a graham cracker bottom layer, then a cheesecake layer, then a pumpkin layer!
I’m more of a savory food person than a sweet food person. We honestly don’t eat a lot of sweets. That doesn’t mean we don’t love choclolate or that I don’t keep a stash of chocolate candy in a candy jar at all times. That just means I don’t
I made these in an 8×8 pan that I lined with foil so that I could easily remove the cheesecake from the pan. As you can see by looking at the photo, you want to be able to cut the cheesecake into bars.
The bottom layer is the graham cracker crust which is graham crackers that I processed in my food processer along with sugar and with the machine running, I added the melted butter and pulsed until the crumbs came together. I then poured the graham crackers into the prepared pan and pressed down in an even layer.
Next is the cheesecake layer which is cream cheese, eggs, sour cream, vanilla and sugar. This mixture is whipped with a mixer then spread evenly over the graham crackers and baked at 350 for about 20 minutes.
The pumpkin layer takes a little bit more time but it’s well worth the extra effort. The recipe calls for unflavored gelatin in the pumpkin portion of the recipe. The first time I made a recipe with gelatin, I have to honestly say, I didn’t know what to buy. Because of that and if you aren’t used to using gelatin in a recipe either, I’ll help you out. I used Know Unflavored Gelatin and here is a link that will save you lot’s of time because you’ll know what you are looking for! https://www.amazon.com/Knox-Gelatine-Unflavored-Count-Ounce/dp/B00BCMU7T4.
After it’s all said and done, you’ll be so proud you made this recipe! Not only will it make a great presentation at your gathering, it also taste so good! A win-win!
Easy Pumpkin Cheesecake Bars
Before we publish this recipe, I wanted to share a link for one of my other recipes that will be great for Thanksgiving. https://the2spoons.com/delicious-cherry-pie/. This is a link for Allen’s favorite pie, Cherry Pie!
There’s a couple of steps on this recipe, but don’t be discouraged by that, they’re well worth it. I am a multi-tasker so these recipes that may have a couple of steps don’t bother me because I’m doing something else! Let me know what you think about this recipe.
Pumpkin Cheesecake Bars
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted butter
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
- 15 oz can pumpkin puree
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tsp unflavored gelatin
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 3 egg whites
- pinch of cream of tarter
For the Topping
- Whipped Cream
- Pinch of Pumpkin Pie Spice
Instructions
- In a small bowl, combine the graham cracker crumbs, sugar and the 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 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 every few minutes for 10 minutes or until mixture reaches 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.
