**Pumpkin Cheesecake Bars**

 

*Crust:*

- 1½ cups graham cracker crumbs

- ¼ cup granulated sugar

- 6 Tbsp unsalted butter, melted

 

*Pumpkin layer:*

- 1 (15 oz) can pumpkin purée (not pie filling)

- ½ cup granulated sugar

- ¼ cup packed brown sugar

- 2 large eggs

- ½ cup heavy cream

- 1½ tsp pumpkin pie spice

- 1 tsp vanilla extract

- ¼ tsp salt

 

*Cheesecake swirl:*

- 8 oz cream cheese, softened

- ¼ cup granulated sugar

- 1 large egg

- 1 tsp vanilla extract

 

1. Heat oven to 325°F. Line a 9×9 pan with parchment, leaving overhang.

2. Mix crust ingredients, press firmly into pan. Bake 8 minutes.

3. Whisk pumpkin layer ingredients until smooth.

4. Beat cream cheese and sugar until smooth, then beat in egg and vanilla.

5. Pour pumpkin over warm crust. Drop spoonfuls of cheesecake mix on top and swirl with a knife.

6. Bake 40–45 minutes, until edges are set and center is just barely jiggly.

7. Cool completely, then chill at least 3 hours (overnight is better). Slice into 16 bars.

8. Serve with whipped cream and a dusting of cinnamon.