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Pumpkin Pie Cheesecake Bars

These bars have a cinnamon graham cracker crust, a layer of vanilla cheesecake AND a layer of pumpkin pie! Top them with a swirl of whipped cream and a sprinkle of cinnamon and you'll have the perfect fall dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 5 hours 20 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the crust
  • 1 cup cinnamon graham crackers 10-12 sheets, finely crushed
  • 6 tablespoons butter melted
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon ¾ teaspoon if using regular graham crackers
For the cheesecake layer
  • 16 ounces cream cheese 2 bricks, softened
  • ½ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
For the pumpkin pie layer
  • 1 cup pumpkin puree ~½ of a 15 ounce can
  • ¾ cup sweetened condensed milk ~½ of a 14 ounce can
  • 1 egg
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
For the whipped cream topping
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons instant vanilla pudding OPTIONAL (adds stability to the cream, making it more similar to cool whip)

Method
 

To make the crust
  1. Preheat oven to 350 degrees and line an 8x8" pan with parchment paper or greased aluminum foil (parchment paper is recommended).
  2. Finely crush 10-12 graham cracker sheets using a food processor or rolling pin.
  3. Stir together crushed graham crackers, sugar, cinnamon and melted butter.
  4. Press the mixture evenly throughout the bottom of a lined 8x8" pan using your fingertips or the back of a measuring cup.
  5. Set aside.
To make the cheesecake layer
  1. In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  2. Add sugar, vanilla extract, flour and salt. Beat on medium-high until smooth. Scrape down the bowl once complete.
  3. Add in egg and beat on low-medium until just combined. Do not over beat.
  4. Pour the cheesecake batter over the crust. Use a spatula to gently smooth it out.
  5. Set aside.
To make the pumpkin pie layer
  1. In a stand mixer fitted with the whisk attachment or a hand mixer, beat the pumpkin puree, condensed milk, pumpkin pie spice, salt and egg until smooth. Scrape down the bowl once complete to ensure that everything is evenly mixed.
  2. Pour the mixture over the cheesecake batter and spread evenly. *Avoid using a spatula to spread the mixture as much as possible as to not mix the two layers. Use a measuring cup to pour the mixture throughout the pan to minimize the need to spread it with a spatula.
  3. Bake for 50-60 minutes, or until the center jiggles less easily (you will still see movement when shaking the pan, but the mixture will be slightly firmer).
  4. Remove from the oven and allow it to cool to room temperature, then chill in the fridge for at least 4 hours - overrnight.
To make the whipped cream topping
  1. Combine all ingredients (cream, powdered sugar, vanilla, instant pudding) in a bowl and beat until stiff peaks form.
  2. Place the cream in a piping bag fitted with a star attachment to pipe rosettes on each piece or just use a spoon to top each piece with cream. Sprinkle with cinnamon to garnish.
  3. Serve chilled.