Double Layer Pumpkin Cheesecake Bars

 

This is another recipe I'd like to try one day!

Ingredients

Graham Cracker Crust

• 2 C graham cracker crumbs
• 1/2 C unsalted butter, melted
• 1/3 C white sugar

Filling

• 2 (8 ounce) packages cream cheese, softened
• 1/2 C white sugar
• 1/2 tsp vanilla
• 2 eggs
• 1/2 C canned pumpkin puree
• 1/2 tsp cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 C whipped topping (eg Cool Whip)

Directions

1. Combine graham cracker crumbs, butter, and sugar for crust.  Press onto the bottom and a little bit up the sides of a 9-inch square baking pan.  Place in refrigerator until ready to use.
2. Preheat oven to 325 deg F.
3. Combine cream cheese, sugar, and vanilla for filling in a mixing bowl; beat with mixer until smooth.  Beat in eggs, one at a time.  Remove ONE CUP of batter and spread it onto bottom of the graham cracker crust.
4. Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended.  Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
5. Bake in the preheated oven until the center is set, about 35 to 40 minutes.  Remove from oven and allow to cool.  Place in the refrigerator until firm, about 3 hours.  Cut into 16 squares and top it with whipped topping.