Layered Pumpkin Cheesecake Bars*

By srumbel

Vanilla and pumpkin cheesecake bars with a graham cracker crust.
from thatskinnychickcanbake.com

Ingredients

• 6 tablespoons melted butter
• 1½ cups graham cracker crumbs
• 2 tablespoons sugar
• 32 ounces cream cheese, room temperature
• 4 eggs, at room temperature
• 1 teaspoon vanilla
• 1 ½ cups sugar
• 15 ounces pumpkin puree
• 1/4 cup sugar (to add to pumpkin layer)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Caramel sauce and whipped cream for serving, if desired

Preparation

Step 1

Preheat oven 325º.

2. Combine crumbs and butter for the crust.

3. Line 9 x 13-inch pan with nonstick foil and press crumbs onto bottom.

4. Chill crust while making the cheesecake batter.

5. Beat cream cheese and sugar in a stand mixer fit with the paddle attachment until smooth, then mix in eggs, one at a time. Mix in vanilla.

6. Spread half of the cheesecake batter into the pan evenly and smooth.

7. Freeze the pan.

8. To the rest of the cheesecake batter, stir in the pumpkin, additional 1/4 cup sugar and the cinnamon, ginger and nutmeg.

9. Spread the pumpkin cheesecake carefully on the frozen cheesecake layer.

10. Bake 30 -45 minutes or until center is nearly set.

11. Cool completely and chill.

12. Serve with caramel sauce and whipped cream.

Yield: 24 servings