Graham Cracker Crust
3 cups graham cracker crumbs
¼ cup granulated sugar
1 stick (8 Tbsp.) melted butter
Pumpkin Layer
1 can (15 oz.) pumpkin puree
¾ cup heavy cream
2 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice
Cheesecake Swirl
8 oz. cream cheese, softened
1 large egg
1 egg yolk
½ cup granulated sugar
1 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit and spray a 9x13 baking pan with nonstick spray.
Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until crumbly. Press into the bottom of the baking pan.
Using a hand mixer on medium speed, beat together all pumpkin layer ingredients in another bowl (pumpkin puree, heavy cream, eggs, sugar, vanilla, and pumpkin pie spice). Pour on top of graham cracker layer.
In another bowl, beat the softened room temperature cream cheese until smooth on medium speed. Add the egg and egg yolk separately, mixing in between each addition and then add the sugar and vanilla until combined.
Spoon tablespoons of cheesecake filling on top of the pumpkin layer and using a knife, swirl the cheesecake filling into the pumpkin mixture. Be careful to not press too hard and disturb the graham cracker layer.
Bake for 40-45 minutes or until the center is set. Cool for 30 minutes and then refrigerate for 2 hours until chilled. Cut into squares and serve.
I'll eat pumpkin any time of year! It doesn't need to be fall for me to enjoy pumpkin smoothies, pie or these pumpkin cheesecake bars. Although, anything pumpkin baking in the oven in the fall really does set the mood for the time of year.
These bars are so moist and delicious. The added cheesecake layer is absolutely necessary and so satisfying. Whip them up for yourself and give them a try!