Pumpkin Pie Cheesecake Bars

Pumpkin pie cheesecake bars are full of fall spices. This layered dessert is sure to impress at any holiday gathering!

Ingredients:
For the Crust:
1½ cup graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter, melted

For the Cheesecake Layer:
8 ounces cream cheese, softened
¼ cup sour cream
⅓ cup sugar
½ teaspoon vanilla extract
2 eggs

For the Pumpkin Layer:
3 egg yolks
1 (15-ounce) can can solid-packed pumpkin puree
½ cup brown sugar
½ cup milk
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon vanilla extract
2 (1-ounce) envelopes unflavored gelatin
½ cup cold water
¼ cup sugar
3 egg whites
pinch cream of tartar

For the Garnish:
whipped cream
pumpkin pie spice

Instructions:
Crust:
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into a foil-lined 8×8-inch pan.

Cheesecake Layer:
In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350°F for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.

Pumpkin Layer:
Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Remove from the heat, whisk in the vanilla extract.
In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
In the top of a double boiler, combine the granulated sugar, egg whites, and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water). Beating at high speed, for about 7-9 minutes, or until it’s stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes. Fold into the pumpkin mixture then spread evenly over cream cheese layer.

Garnish:
Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream and pumpkin pie spice; if desired.

Notes:
Meringue: If the meringue curdles it can still be used to make this dessert. Fold it into the pumpkin mixture as best you can. It will not incorporate as seamlessly as glossy meringue, but it will still do the job and taste great.
Extra pumpkin: You will have about 1 cup of leftover pumpkin mixture. Place it in a separate bowl, chill, and top it with whipped cream and graham cracker crumbs. Enjoy it as a bonus dessert.

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