Pumpkin Cheesecake Bars Recipe

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 05/20/21
Pumpkin Cheesecake Bars

 Kristina Vanni
Prep: 20 mins
Cook: 30 mins
Refrigerate: 3 hrs
Total: 3 hrs 50 mins
Servings: 15 servings
Yield: 15 bars
Nutrition Facts (per serving)
285 Calories
14g Fat
36g Carbs
5g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 94mg 31%
Sodium 194mg 8%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 5%
Total Sugars 29g
Protein 5g
Vitamin C 1mg 6%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These three-layered pumpkin cheesecake bars are everything you love about a decadent pumpkin pie and a rich cheesecake in delicious little squares! Every bite of these bars feel light and airy, not dense and heavy. After a big holiday meal, they are the perfect sweet treat!

Ingredients

For the Crust:

  • 1 3/4 cups graham cracker crumbs

  • 1/3 cup sugar

  • 1/2 cup (8 tablespoons) unsalted butter, melted, plus more for greasing

For the Cream Cheese Layer:

  • 2 large eggs

  • 3/4 cup sugar

  • 1 (8-ounce) package block-style cream cheese, softened

For the Pumpkin Layer:

  • 1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)

  • 3 large eggs, separated

  • 3/4 cup sugar, divided

  • 1/2 cup whole milk

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 cup water

  • 1 tbsp gelatin

  • Whipped cream, for optional topping

Steps to Make It

  1. Gather the ingredients.

    Pumpkin Cheesecake Bars
     Kristina Vanni

  2. Heat oven to 350 F. Butter a 9-by-13-inch baking pan. Mix the graham cracker crumbs and 1/3 cup of sugar. Stir in the melted butter. Pat into the bottom of prepared baking pan and set aside.

    Pumpkin Cheesecake Bars
     Kristina Vanni

  3. Beat the 2 eggs, 3/4 cup sugar, and cream cheese until light and fluffy. 

    Pumpkin Cheesecake Bars
     Kristina Vanni 

  4. Pour over the graham cracker crust and smooth out evenly. Bake for 20 minutes. Set on wire rack to cool.

    Pumpkin Cheesecake Bars
     Kristina Vanni

  5. Beat pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and salt in the top of a double boiler. Cook over boiling water, stirring frequently until thick, about 5 minutes. 

    Pumpkin Cheesecake Bars
     Kristina Vanni

  6. In a small saucepan, sprinkle the gelatin in cold water. Stir over low heat just until dissolved.

    Pumpkin Cheesecake Bars
     Kristina Vanni

  7. Stir the gelatin into the pumpkin mixture. Set aside to cool completely.

    Pumpkin Cheesecake Bars
    Kristina Vanni 

  8. When cooled, beat the egg whites in electric mixer until foamy. Gradually beat in the remaining 1/4 cup sugar and beat until stiff and glossy. 

    Gently fold beaten egg whites into cooled pumpkin mixture.

    Pumpkin Cheesecake Bars
     Kristina Vanni

  9. Pour over the cream cheese layer in pan and refrigerate until very cold and set, at least 3 hours.

    Pumpkin Cheesecake Bars
     Kristina Vanni

  10. To serve, cut into 15 squares. Each square can also be topped with sweetened whipped cream, if desired.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Tips

  • Graham cracker crumbs can be purchased pre-made, or you can crush your own by using a food processor. Simply place broken up sheets of graham crackers in the base of the food processor and pulse until it forms fine crumbs. In this recipe, approximately 24 single graham crackers will yield the 1 3/4 cups of crumbs necessary.
  • Make sure you have purchased a can of 100% pure pumpkin, not a prepared pumpkin pie filling. Especially around the holiday season, grocery stores often carry both items and stock them right next to each other in the store. Pure pumpkin is simply cooked and pureed pumpkin, while pumpkin pie filling is a convenience item that has already been sweetened and flavored with spices like cinnamon, clove, allspice and ginger.