Delicious Double-Layer Pumpkin Cheesecake Bars Recipe

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 0.33 cup white sugar
• 2 (8 ounce) packages cream cheese, softened
• 0.5 cup white sugar
• 0.5 teaspoon vanilla extract
• 2 large eggs
• 0.5 cup canned pumpkin puree
• 0.5 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 0.5 cup whipped topping (such as Cool Whip®)

Instructions

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and ⅓ cup sugar; press the mixture firmly into the bottom and slightly up the sides of a 9-inch square baking pan. Refrigerate to set while preparing the filling.
2. Preheat your oven to 325 degrees F (165 degrees C).
3. In a separate bowl, beat cream cheese, ½ cup sugar, and vanilla extract with an electric mixer until completely smooth. Beat in the eggs, one at a time, ensuring each is fully incorporated. Spread 1 cup of the cream cheese batter evenly over the prepared graham cracker crust.
4. To the remaining cream cheese batter, add the pumpkin puree, cinnamon, cloves, and nutmeg; gently stir until all ingredients are well combined. Carefully and evenly spread this pumpkin batter over the initial layer of cream cheese batter.
5. Bake in the preheated oven until the center appears set, approximately 35 to 40 minutes. Allow the cheesecake bars to cool at room temperature for 20 to 30 minutes, then refrigerate for about 3 hours, or until firm. Cut into 16 squares and garnish with whipped topping before serving.

Nutrition

• Calories: 252 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 15 g
• Sodium Content: 176 mg
• Protein Content: 4 g
• Cholesterol Content: 69 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g