Pumpkin Pie Cheesecake Bars
User Reviews
4.9
210 reviews
Excellent
Pumpkin Pie Cheesecake Bars
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Pumpkin Pie Cheesecake Bars are full of fall spices. This layered dessert is sure to impress at any holiday gathering!
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Ingredients
For the Crust
- 1½ cup Graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons butter, melted
For the Cheesecake Layer
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 2 eggs
For the Pumpkin Layer
- 3 egg yolks
- 1 (15-ounce) can can solid-packed pumpkin puree
- ½ cup brown sugar
- ½ cup milk
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 (1-ounce) envelopes unflavored gelatin
- ½ cup cold water
- ¼ cup sugar
- 3 egg whites
- pinch cream of tartar
For the Garnish
- Whipped Cream
- pumpkin pie spice
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Instructions
Crust
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into a foil-lined 8x8-inch pan.
Cheesecake Layer
- 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°F for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
Pumpkin Layer
- 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.
Garnish
- 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
- Meringue: If the meringue curdles it can still be used to make this dessert. Fold it into the pumpkin mixture as best you can. It will not incorporate as seamlessly as glossy meringue, but it will still do the job and taste great.
- Extra pumpkin: You will have about 1 cup of leftover pumpkin mixture. Place it in a separate bowl, chill, and top it with whipped cream and graham cracker crumbs. Enjoy it as a bonus dessert.
- Storage:
- Refrigerator: Store pumpkin cheesecake bars, covered, in the refrigerator for up to 4 days.
- Freezer: For longer storage, wrap tightly in plastic wrap, then place in an airtight freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
84mg
(28%)
Sodium
231mg
(10%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
4550IU
(91%)
Vitamin C
1.2mg
(1%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 84mg | 28% |
| Sodium | 231mg | 10% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 4550IU | 91% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
210 reviews
Excellent
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