Pumpkin Cheesecake Bars

Ingredients

For the crust:

• 3/4 cup graham cracker crumbs
• 3 tbsp. salted butter melted
• 2 tbsp. granulated sugar

For the filling:

• 2 8 oz. packages full-fat cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup canned pure pumpkin puree
• 1 1/2 tsp. pumpkin pie spice

Instructions

1. Preheat oven to 300F and line a 9 x 9-inch baking dish with parchment paper, leaving excess parchment paper hanging over sides to make removing cheesecake squares easier.
2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter and stir.
3. Press the crust mixture into the bottom of the baking dish and set aside.
4. In a medium bowl, combine cream cheese and granulated sugar and use a hand mixer to beat until smooth and fluffy.
5. Add in eggs and beat to combine.
6. Pour half of the cream cheese mixture into the pan and spread into an even layer.
7. Add canned pumpkin puree and pumpkin pie spice to the remaining half of the cream cheese mixture and beat just until combined.
8. Carefully pour into the pan and spread evenly.
9. Bake for 50 minutes, until cheesecake is set, and turn off the oven.
10. Leave the oven door cracked and let cheesecake cool for 1 hour.
11. Transfer cheesecake to the fridge and chill for at least 3 hours before slicing and serving.
12. ENJOY!