Description
Soft graham cracker crust gives way to luscious cream cheese and velvety pumpkin layers, gently swirled to reveal ribbons of cinnamon-spiced aroma in every forkful.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch ground nutmeg
- pinch ground cloves
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture evenly into the bottom of the prepared pan.
- Bake the crust for 8 minutes, then remove from oven and let cool slightly.
- In a mixing bowl, beat the softened cream cheese and 1/3 cup granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together pumpkin puree, packed brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
- Pour half of the cheesecake batter over the cooled crust and spread it into an even layer.
- Spoon half of the pumpkin mixture over the cheesecake layer. Pour the remaining cheesecake batter on top, then dollop the rest of the pumpkin mixture.
- Use a knife or skewer to gently swirl the pumpkin and cheesecake layers together.
- Bake for 25 to 30 minutes, or until the edges are set and the center still jiggles slightly.
- Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to set before slicing.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free batter.
- Chill bars thoroughly before slicing to achieve clean, neat squares.
- For an extra layer of spice, substitute half of the graham cracker crumbs with gingersnap cookie crumbs.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.