Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• CHEESECAKE FILLING:
• 16 ounces cream cheese room temperature
• 2/3 cup granulated sugar
• 1/2 tablespoon cornstarch
• 1/4 cup sour cream room temperature
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• GRAHAM CRACKER CRUST:
• 2 cups graham cracker crumbs very fine
• 9 tablespoons unsalted butter melted
• 1/3 cup light brown sugar
• 1/8 tsp salt
• PUMPKIN PIE FILLING:
• 1 can pumpkin puree 15 oz
• 1 can sweetened condensed milk 14 oz
• 2 eggs room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• OTHER:
• whipped cream and cinnamon to garnish on top

Method

1. Heat the oven to 350°F and line a 9 x 13 baking pan with parchment paper, lightly sprayed.
2. Stir the graham cracker crumbs, melted butter, brown sugar and salt together, press the mixture tightly into the base of the pan, and set it aside.
3. Beat the cream cheese and granulated sugar until creamy and smooth, scraping the bowl down, then beat in the eggs, cornstarch, sour cream, vanilla and salt until smooth again with no lumps.
4. Whisk the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg and salt in a separate bowl until combined and smooth.
5. Pour the cheesecake batter over the crust and spread it level, then pour the pumpkin batter gently across the surface of the cheesecake layer and spread that level too.
6. Bake on the center rack 40 to 45 minutes until the center still wobbles slightly; for a water bath, set the pan in a deep tray and pour hot water into the tray around it.
7. Turn the oven off, crack the door, and leave the bars inside 1 hour, then cool to room temperature and chill in the fridge for a few hours until completely cold.
8. Lift the slab from the pan, peel off the parchment, and cut it into squares, wiping the knife clean after each cut; serve each bar with whipped cream and a dusting of cinnamon on top.

Prep: 30 min · Cook: 1 h · Total: 1 h 30 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).