Pumpkin Bars with Graham Cracker Crust

Cheesecake meets pumpkin pie and graham cracker crust in this pumpkin bar recipe that's 3 layers of fabulous tastes and textures in every bite.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 162 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 2 large eggs
• 1 (15 ounce) can pumpkin puree
• 1 (.25 ounce) envelope unflavored gelatin
• 3 large eggs, separated, divided
• 0.5 cup milk
• 0.5 teaspoon salt
• 0.75 cup white sugar
• 0.33333334326744 cup white sugar
• 0.5 cup unsalted butter, melted
• 0.25 cup cold water
• 0.75 cup white sugar, divided
• 0.75 cup graham cracker crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix cracker crumbs and sugar for crust together in a bowl. Stir in melted butter until combined. Pat into the bottom of a 9x13-inch baking dish.

Step 3

Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Pour over crust.

Step 4

Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Remove from the oven and let cool, about 30 minutes.

Step 5

While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. Remove from the heat.

Step 6

Pour water into a small saucepan over low heat. Sprinkle gelatin over top and stir until just dissolved. Stir into the pumpkin mixture and set aside to cool.

Step 7

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fold into the pumpkin mixture. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Cut into 24 bars.