Worth the Work!
Pumpkin recipes are always a huge hit in our house! We tend to go for simple ones like our classic Pumpkin Chocolate Chip Cookies or Pumpkin Bread, but when we are feeling fancy, we love to make today’s Pumpkin Pie Cheesecake Bars. This bar recipe is a combination of two holiday classics: Homemade Pumpkin Pie and traditional cheesecake. It takes more time and a little more work because of the layers, but it always get rave reviews and is a special treat we like to make for fall gatherings and Thanksgiving.
Ingredients
PREP TIME: 35 minutes
BAKE TIME: 25 minutes
CHILL TIME: 4 hours
Crust
1½ cup graham cracker crumbs – Replace the graham crackers with an equal amount of vanilla wafers or gingersnaps. Use a food processor, or blender, to produce fine cracker crumbs. 3 tablespoons granulated sugar 5 tablespoons butter, melted – unsalted butter
Cheesecake Layer
8 ounces cream cheese, softened ¼ cup sour cream – or plain yogurt ⅓ cup granulated sugar ½ teaspoon vanilla extract 2 whole eggs – room temperature eggs combine best with the other ingredients
Pumpkin Layer
3 egg yolks – Eggs are easier to separate when cold, then let them come to room temperature before mixing into the recipe. 1 (15-ounce) can solid-packed pumpkin puree – Be sure to use a can of pumpkin puree and not pumpkin pie filling. ½ cup brown sugar – I use light brown sugar ½ cup milk – whole milk makes the creamiest filling, but 2% milk can be used ½ teaspoon salt 1 teaspoon pumpkin pie spice – Make your own Pumpkin Pie Spice using spices you most likely already have in the cupboard: ground nutmeg, cinnamon, ginger, and cloves. ½ teaspoon cinnamon ½ teaspoon vanilla extract 2 (1-ounce) envelopes unflavored gelatin – Be sure to get unflavored gelatin and NOT Jell-o. ½ cup cold water ¼ cup granulated sugar 3 egg whites – How to Separate Egg Whites pinch cream of tartar
Garnish
Whipped Cream Pumpkin Pie Spice – ground cinnamon
How to Make Pumpkin Pie Cheesecake Bars
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