Pumpkin season is nearly upon us, and I cannot wait!
I love all things pumpkin, and the combination of pumpkin and cream cheese is basically holy. These layered cheesecake bars are a fun twist on classic pumpkin cheesecake. The warming spices are tantalizing, and the baked and sliced bars make for a gorgeous presentation.
Layered Pumpkin Cheesecake Bars
- 1½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 pounds (four 8-ounce packages) cream cheese, at room temperature
- 1½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup pumpkin puree, canned or homemade
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Whipped cream, for garnish
Preheat oven to 300°F and set aside an aluminum foil or parchment paper lined 9”x13” pan.
In a medium bowl, combine graham crackers crumbs and melted butter. Transfer to prepared pan and press the crumbs on to the bottom of the pan. Set aside.
In a large bowl, beat cream cheese and sugar on medium low speed until light and fluffy. Add eggs, one at a time, making sure to beat until thoroughly combined. Pour half of the mixture over the crust, and spread evenly.
To remaining cheesecake filling, whisk in pumpkin puree, cinnamon, nutmeg, and ginger. Carefully spoon mixture evenly over the pan.
Bake until the edges are set and the center is still a little wobbly, about 50 minutes. Remove from oven and cool completely. Refrigerate for at least 4 hours prior to serving. Garnish with whipped cream.