Pumpkin Pie Cheesecake Bars
User Reviews
4.9
Pumpkin Pie Cheesecake Bars
Description
This recipe starts with a buttery graham cracker crust pressed into an 8x8 inch pan. A smooth cheesecake layer of cream cheese, sour cream, sugar, vanilla, and eggs is poured on top and baked until set. The pumpkin layer is prepared separately by cooking egg yolks with pumpkin puree, sugar, milk, and spices until it thickens. Gelatin dissolved in water is added for firmness. Egg whites beaten with sugar and cream of tartar form a meringue that is folded into the pumpkin mixture.
The pumpkin layer is poured over the cooled cheesecake base and chilled to set fully, creating bars that combine the textures of cheesecake and pumpkin pie. Whipped cream and sprinkle of pumpkin pie spice can be used as garnish to complement the rich flavors.
Leftover pumpkin mixture can be served chilled with whipped cream and graham cracker crumbs as a second treat. The bars store well in the refrigerator for up to four days or can be frozen for longer storage and thawed before serving.
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 egg
For the Pumpkin Layer
- 3 egg yolk
- 1 (15-ounce) can pumpkin puree can solid-packed
- 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 gelatin unflavored
- ½ cup water cold
- ¼ cup sugar
- 3 egg white
- pinch cream of tartar
For the Garnish
- Whipped Cream
- pumpkin pie spice
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
- The meringue can be folded into the pumpkin layer even if slightly curdled; it will still add lightness and taste great.
- Extra pumpkin mixture can be chilled and served topped with whipped cream and graham cracker crumbs as a bonus dessert.
- Store bars covered in the refrigerator for up to 4 days or freeze wrapped in plastic wrap and airtight container for up to 2 months; thaw overnight before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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