Servings: 12-16 bars
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Chill Time: 2 hours

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/2 cup (1 stick) unsalted butter, melted

For the Filling:

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• Pinch of salt

For the Topping (Optional):

• Whipped cream or cool whip
• Cinnamon or nutmeg for dusting

Instructions:

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.

3. Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat until fully combined and smooth.

4. Pour and Bake: Pour the pumpkin cheesecake mixture over the cooled crust, spreading it into an even layer. Bake for 40-45 minutes, or until the center is just set and slightly jiggles when the pan is gently shaken.

5. Cool and Chill: Allow the bars to cool to room temperature, then cover and refrigerate for at least 2 hours to firm up (or overnight if making in advance).

6. Slice and Serve: Lift the bars from the pan using the parchment paper overhang, and cut into squares. Top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg, if desired.