These Pumpkin Spice Cheesecake Dream Bars have a Pumpkin Spice Mini Wheat crust, a cheesecake middle, and a pumpkin top layer & make the ultimate fall treat.
Use a food processor to transform your Mini Wheats into crumbs. Combine with melted butter in small bowl. Line a 9x9 baking dish with parchment or foil and press mixture into bottom of pan to form an even layer. Set aside.
In bowl of your stand mixer with the paddle attachment, beat cream cheese and 2/3 cup sugar until smooth, about 5 minutes, scraping down sides occasionally. Hand mix in 2 eggs just until blended. Pour over crust. Bake at 350° for 25-30 minutes or until set. Cool on a wire rack.
Meanwhile, in a large saucepan, combine the three egg yolks, pumpkin, brown sugar, milk, salt and pumpkin pie spice. Cook and stir over medium low heat for 10-12 minutes or until mixture is thickened and is hot to the touch (about 160° F). Remove from the heat.
In a small saucepan, sprinkle gelatin over cold 1/4 cup of water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
In a large heavy saucepan, combine reserved egg whites and 1 cup sugar. Constantly stir well with a wire whisk. Your goal is to completely dissolve the sugar without cooking any of the egg which takes about 8-12 minutes. Once the sugar is dissolved, transfer mixture to the bowl of your stand mixer and beat on medium speed with whisk attachment until stiff glossy peaks form.
Fold into pumpkin mixture; spread evenly over cream cheese layer. Everything should just barely fit into baking dish. Cover and refrigerate for 4 hours or overnight until set.