Pumpkin Cheesecake Bars
INGREDIENTS
6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese (4 packages), at room temperature
4 eggs
1 teaspoon vanilla
1 teaspoon pumpkin spice
1 1/2 cups sugar
15 oz pumpkin puree, 1 can
PREPARATION
In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
Cover the bottom of a greased 9x13-inch baking pan with the graham cracker mixture and spread evenly. Chill.
In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. I used a hand-held mixer.
Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
Preheat the oven to 325˚F (160˚C).
Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and stir until incorporated.
Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
Bake for 45-50 minutes (top should be slightly puffed but still jiggly in the center)
Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
RECIPE NOTES
This dessert bars combines the best of both worlds allowing you to indulge in pumpkin pie and cheesecake in one. The process sounds like a lot of work but it’s fairly easy and the results will make you look like a pastry wizard. An offset spatula like this one comes in handy in spreading out the mixture in an even layer. It’s important to chill the cheesecake layer properly before adding the pumpkin mix, I let it freeze for about 45 minutes. And speaking of cheesecake, be sure to bring your cream cheese up to room temperature otherwise it will be like trying to mix set concrete and you’ll end up with a lumpy batter. The pumpkin pie spice is optional and if you don’t have it, cinnamon will work too. In fact, I might try it next time with chai spices like cardamom, ginger and a pinch of cloves.