Pumpkin Pie Cheesecake Bars Delicious Fall Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 0.25 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar (divided)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon salt
• 1 serving Whipped cream for topping (optional)
• 1 serving Ground cinnamon for garnish (optional)

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and ¼ cup sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and set aside to cool slightly.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add ¾ cup sugar and mix until smooth.
4. Add the eggs one at a time, mixing on low speed until just incorporated. Stir in the vanilla extract, and add the cinnamon, nutmeg, ginger, and salt. Mix until well combined.
5. Pour the cream cheese mixture over the pre-baked crust, spreading it evenly.
6. In a separate bowl, combine the pumpkin puree, remaining ¼ cup sugar, and a pinch of salt. Mix well. Carefully spoon the pumpkin layer over the cheesecake mixture in swirls, creating a marble effect with a knife or skewer.
7. Bake in the preheated oven for 40-45 minutes, or until the center is set and slightly jiggles.
8. Remove from the oven and allow to cool at room temperature for about an hour, then refrigerate for at least 2 hours (or overnight) to set completely.
9. Once chilled, cut into bars and serve with whipped cream and a sprinkle of ground cinnamon on top if desired.