Ingredients

The following ingredients have 4 Servings
  • For the Crust:
  • 8 full Graham Crackers crushed into crumbs
  • 1/4 cup Brown Sugar
  • 4 Tbsp Butter melted
  • 1/8 tsp Salt
  • For the Filling:
  • 4 8 oz packages of Cream Cheese, softened
  • 1 1/4 cup Sugar
  • 4 Large Eggs
  • 1 cup canned Pumpkin Puree (not pumpkin pie)
  • 2 tsp Pumpkin Pie Spice
  • Whipped Cream (Topping)

Instruction

  • Preheat oven to 350 degrees F. Line a 9X13 baking pan with parchment paper or foil.
  • Crush up the graham crackers in a food processor to make the graham cracker crust.
  • Mix together the crust ingredients in a medium size mixing bowl then press into the bottom of the 9X13 baking pan.
  • Next, cream together with a hand held mixer on high, the cream cheese and the sugar until the mixture is light and fluffy.
  • Reduce the speed to medium and add in the eggs, one at a time.  Mix until well combined and the mixture is smooth.
  • Spread half of the cheesecake batter mixture onto of the crust in the 9X13 baking pan. This creates the cheesecake layer.
  • In a bowl combine canned pumpkin and pumpkin pie spice with the remaining cream cheese mixture.
  • Carefully spread the pumpkin and cream cheese mixture on top of the cream cheese mixture in the pan.
  • Bake uncovered for 40-45 minutes until set and slightly firm.
  • Allow the bars to cool completely at room temperature and then chill in the refrigerator before cutting and serving.
  • Chill the bars for a minimum of 4 hours but overnight is ideal so that they can fully set.
  • Top with the whipped cream when serving and enjoy!