These pumpkin cheesecake bars are so rich, creamy, and really yummy! Your kitchen will smell on autumn while making them! So soft, so elegant and delicious, plus very easy and simple to prepare – this must be the perfect autumn dessert, am telling you! Try it:
Ingredients:
For the crust:
- 1 ½ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons butter, melted
For the cheesecake layer:
- 8-ounce (1 package) cream cheese, at room temperature
- 1/4 cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 medium eggs
For the pumpkin layer:
- 15-ounces (1 can) pumpkin puree
- ½ cup brown sugar
- 3 egg yolks
- ½ cup milk
- A pinch of salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 egg whites
- ¼ cup cold water
- 1 envelope unflavored gelatin
- ¼ cup granulated sugar
- pinch cream of tartar
For the garnish:
- Whipped topping (or cream)
- Pumpkin pie spice
Instructions:
- Preheat the oven to 350°F/180°C/Gas Mark 4.
- In a small bowl, mix the sugar, graham cracker crumbs, and the melted butter. Press evenly into a foil-lined 8 by 8-in. pan.
- Using an electric mixer, beat the sour cream, cream cheese, granulated sugar, and vanilla until smooth. Apply the eggs and combine just to incorporate. Next, pour over crust. Bake for 20-25 minutes or just until set. Remove to a wire rack to cool.
- In the meantime, separate the 3 remaining eggs. In a saucepan set over medium-low heat, apply the yolks, brown sugar, pumpkin puree, salt, milk, cinnamon, and pumpkin pie spice. Cook, whisking every few minutes for 8-9 minutes or till mixture reaches 160°. Then, remove from the heat, add in the vanilla extract and combine.
- In a small microwave-safe bowl, combine the gelatin and water; let stand for 2 minutes, then microwave for 30 seconds or just till the gelatin is entirely dissolved. Add into pumpkin mixture; set aside.
- Next, in the top of a double boiler, combine the egg whites, granulated sugar, and cream of tartar. Whisk with an electric mixer set at low speed for 25 sec. and then set the pan over boiling water (the pan should not touch the water). Whisking at high speed, for around 7 to 9 minutes, or until it’s glossy and stiff. Remove it from the heat, and whisk an extra 1 to 2 minutes.
- Apply into the pumpkin mixture and spread evenly over the layer of cream cheese. Place in the fridge, uncovered, for one hour, and then cover and refrigerate for another 3 hours or just until firm. Before serving, garnish with whipped topping or whipped cream and sprinkle pumpkin pie spice (optional). Slice and serve.
Enjoy!