Pumpkin Cheesecake Bars

Mmm... cheesecake. Whenever I make cheesecake it is always in a springform pan. I only have one other recipe for cheesecake bars, Oatmeal Cranberry Cheesecake Bars.

These pumpkin cheesecake bars intrigued me because of the layers. One layer of cheesecake followed by a layer of pumpkin cheesecake. Plus I like the the layers are so distinctive. But as pretty as these bars look, especially with the whipped cream on top, they taste even better.

Pumpkin Cheesecake Bars

Ingredients:

Crust

• 2 1/4 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted

Cheesecake

• 4- 8 ounce packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice

Topping

• whipped cream

Directions:

1. Preheat the oven to 300ºF. Line a 9x13 inch metal baking pan with parchment paper leaving about 1 inch of parchment paper hanging over the sides.
2. In a medium bowl stir together the graham cracker crumbs and melted butter. Transfer the crumb mixture to the prepared baking pan and press into an even layer, making sure to get it into the corners. Set aside.
3. In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese and sugar on low speed until light and fluffy.
4. Beat in the eggs one at a time, mixing just until blended after each addition.
5. Spoon half of the cream cheese mixture over the crust.
6. To the remaining cream cheese mixture, whisk in the pumpkin puree and pumpkin spice.
7. Carefully and gently spoon the pumpkin cream cheese mixture over the plain cream cheese mixture.
8. Bake for 50 minutes or just until set.
9. Turn off the oven and leave the door ajar for about 1 hour to allow the cheesecake to slowly cool down.

Enjoy!!!

Yields: 24 bars
*Adapted from A Treats Affair.