Craving a dessert that’s a perfect mix of pumpkin and cheesecake?
These creamy Pumpkin Cream Cheese Bars are layered with spiced pumpkin and topped with whipped cream.
They’re a fall favorite and an irresistible treat for gatherings or a cozy evening at home.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1 tsp ground cinnamon
- 1/3 cup butter, melted
- 12 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 can (15 oz) solid-pack pumpkin
- 3 large eggs, separated
- 3/4 cup sugar, divided
- 1/2 cup 2% milk
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
- 3 tbsp sugar
- 1/4 tsp vanilla extract
Instructions
Step 1: Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Press into a 13×9-inch baking dish.
Step 2: Beat cream cheese until smooth. Add sugar and eggs, beating until fluffy. Pour over crust and bake for 15-20 minutes, or until set. Let cool.
Step 3: In a double boiler, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and salt. Cook until the mixture reaches 160°F. Stir in gelatin dissolved in cold water. Let cool.
Step 4: Whisk egg whites with remaining sugar over low heat until they reach 160°F. Beat until stiff peaks form and fold into the pumpkin mixture. Pour over the cream cheese layer. Chill for 4 hours.
Step 5: Beat heavy cream with sugar and vanilla until stiff peaks form. Spread over the pumpkin layer before serving.
Frequently Asked Questions (FAQs)
1. Can I make this dessert ahead of time?
Yes! This dessert is perfect to make a day ahead. Just keep it chilled until serving.
2. Can I use a different crust?
Absolutely! You can substitute the graham cracker crust with a gingersnap or Oreo crust for a fun twist.
3. How do I store leftovers?
Store any leftovers in the fridge, covered, for up to 3-4 days.
4. Can I use canned whipped cream instead of homemade?
You can, but homemade whipped cream adds a fresh and creamy texture that complements the dessert beautifully.
5. Can I substitute gelatin with something else?
You can try using agar-agar as a substitute, but the texture may slightly differ.
Pumpkin Cream Cheese Bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1 tsp ground cinnamon
- 1/3 cup butter melted
- 12 oz cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 can solid-pack pumpkin (15 oz)
- 3 large eggs separated
- 3/4 cup sugar divided
- 1/2 cup 2% milk
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
- 3 tbsp sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Press into a 13×9-inch baking dish.
- Beat cream cheese until smooth. Add sugar and eggs, beating until fluffy. Pour over crust and bake for 15-20 minutes, or until set. Let cool.
- In a double boiler, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and salt. Cook until the mixture reaches 160°F. Stir in gelatin dissolved in cold water. Let cool.
- Whisk egg whites with remaining sugar over low heat until they reach 160°F. Beat until stiff peaks form and fold into the pumpkin mixture. Pour over the cream cheese layer. Chill for 4 hours.
- Beat heavy cream with sugar and vanilla until stiff peaks form. Spread over the pumpkin layer before serving.
