Ingredients
The following ingredients have 1 Servings
- 12 full sheets cinnamon graham cracker crumbs
- 1/4 cup dark brown sugar
- 1/2 cup (8 tablespoons) unsalted butter, (melted)
- 4 packages (8 ounces each) full fat cream cheese, (at room temperature)
- 1 and 1/2 cups white sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 can (15 ounces) pumpkin puree ((not pumpkin pie filling))
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup dark brown sugar, (packed)
- 1 cup white flour
- 1/2 cup quick cooking oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, (softened (not melted))
- 2 teaspoons vanilla extract
- Salted or plain caramel to top bars with
Instruction
- Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
- In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
- In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
- Remove half of this mixture and pour on top of the prepared crust.
- Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
- Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350 degrees F.
