Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
For the pumpkin layer:
- 1 can (15 oz) pumpkin puree
- 1 cup cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
For the cheesecake layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
- Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove and let cool slightly.
- Make the Pumpkin Layer:
- In a large bowl, beat together the pumpkin puree, softened cream cheese, sugar, eggs, vanilla extract, pumpkin pie spice, and cinnamon until smooth and well combined.
- Pour the pumpkin mixture over the cooled crust, spreading it evenly.
- Prepare the Cheesecake Layer:
- In another bowl, beat the softened cream cheese with sugar and vanilla extract until creamy and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Carefully pour the cheesecake mixture over the pumpkin layer, smoothing it out with a spatula.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
- Serve:
- Once chilled, cut into bars and serve. Optionally, top with whipped cream and a sprinkle of cinnamon before serving.