Layered Pumpkin Cheesecake Bars
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Layer:
16 oz. cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream (optional, for added creaminess)
For the Pumpkin Layer:
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of the prepared baking pan. Bake for 8-10 minutes, then remove from the oven and let it cool slightly.
3. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
Add the sugar, eggs, vanilla extract, and sour cream (if using). Mix until well combined and creamy.
Pour the cheesecake mixture over the cooled crust and spread evenly.
4. Prepare the Pumpkin Layer:
In another mixing bowl, combine the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
Carefully pour the pumpkin mixture over the cheesecake layer. You can gently swirl it with a knife if you want a marbled effect.
5. Bake:
Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
6. Cool and Chill:
Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or overnight for best results.
7. Serve:
Once chilled, lift the bars out of the pan using the parchment paper (if used) and cut into squares. Serve plain or with whipped cream on top.