why make this recipe
Pumpkin Pie Cheesecake Bars combine the classic flavors of pumpkin pie and creamy cheesecake into a delightful dessert. These bars are perfect for fall gatherings, holidays, or any occasion when you crave a sweet treat. They are easy to make and appealing to both pumpkin lovers and cheesecake fans alike.
how to make Pumpkin Pie Cheesecake Bars
Ingredients :
- 1½ cup graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons butter, melted
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 3 egg yolks
- 1 (15-ounce) 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
- Whipped cream
- Pumpkin pie spice
Directions :
Crust
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter in a bowl until well combined.
- Press the mixture firmly into the bottom of a greased 9×13 inch baking pan.
- Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
Cheesecake Layer
- In a large bowl, beat the softened cream cheese, ¼ cup sour cream, ⅓ cup sugar, and ½ teaspoon vanilla extract until smooth.
- Add 2 eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the cooled crust and spread it evenly.
Pumpkin Layer
- In another bowl, mix together the pumpkin puree, ½ cup brown sugar, ½ cup milk, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract.
- In a small saucepan, dissolve the gelatin in ½ cup cold water over low heat.
- Once dissolved, stir it into the pumpkin mixture.
- In a separate bowl, beat 3 egg whites with a pinch of cream of tartar until stiff peaks form. Gradually add ¼ cup sugar while beating.
- Gently fold the egg whites into the pumpkin mixture, then pour it over the cheesecake layer.
- Bake for another 30-35 minutes or until set. Let it cool completely on a wire rack.
Garnish
Top the bars with whipped cream and a sprinkle of pumpkin pie spice before serving.
how to serve Pumpkin Pie Cheesecake Bars
Cut the bars into squares and serve them chilled or at room temperature. They are delicious as-is or topped with whipped cream for extra sweetness.
how to store Pumpkin Pie Cheesecake Bars
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze them for up to a month. Just make sure to wrap each piece well before freezing.
tips to make Pumpkin Pie Cheesecake Bars
- Make sure all your ingredients are at room temperature for a smoother texture.
- For a thicker crust, increase the amount of graham cracker crumbs.
- If you want a more intense pumpkin flavor, add extra pumpkin pie spice to the filling.
variation
You can add some chopped nuts or chocolate chips to the pumpkin layer for a different flavor and texture. Another option is to use a different flavored gel for the topping or to incorporate a layer of chocolate ganache.
FAQs
Q: Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-cooked and drained of excess moisture.
Q: Can I make these bars ahead of time?
Absolutely! These bars can be made a day or two in advance. Just make sure to store them properly in the refrigerator.
Q: Is there a substitute for gelatin?
Yes, you can use agar-agar as a vegetarian substitute for unflavored gelatin. Make sure to follow packaging instructions for the best results.
