Smooth, creamy, super easy Pumpkin Cheesecake Bars. With a graham cracker crust and filled with fall spices - this pumpkin cheesecake recipe is the perfect dessert for fall.
Line a 9x13 inch glass baking pan with aluminum foil so that it hangs over the sides and lightly grease
Graham Cracker Crust
In a medium bowl stir together the graham crumbs, melted butter, brown sugar & cinnamon.
Press into the bottom of the prepared pan.
Bake in the preheated oven for 10 minutes. Remove from the oven and set on a cooling rack for the crust to cool.
Pumpkin Cheesecake Filling
In a medium bowl stir together the sugars, pumpkin pie spice, and cornstarch
In a large bowl beat the cream cheese until soft. Then beat in the sugar mixture.
Scrape down the sides of the bowl.
With the mixer on low beat in the sour cream, pumpkin puree & vanilla extract.
Mix in the eggs 1 at a time until just combined.
Pour the mixture into the prepared pan.
Bake for 40-45 minutes, or until theres just a slight wobble in the middle of the cheesecake.
Turn off the oven and open the oven door. Cool the cheesecake in the oven with the door open for 30 minutes.
Then remove from the oven and continue cooling to room temperature. Cover the pan, and chill in the fridge for at least 4 hours or overnight.
When ready to serve, use the aluminum foil to lift the cheesecake bars out of the pan and place on a cutting board.
Slice into pieces and serve with whipped cream.
Notes
*To make your own pumpkin pie spice - use 2 teaspoons cinnamon, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.**Use full-fat, brick-style cream cheese that's been softened to room temperature.Store leftovers in an airtight container in the fridge for up to days. Cheesecake bars also freeze well. To freeze, cool the cheesecake bars fully. Place the cheesecake (sliced or whole) on a freezer safe plate, and wrap tightly with a few layers of plastic, followed by a layer of aluminum foil. Freeze for up to 3 months, then thaw in the fridge before serving.