How to Make Pumpkin Cheesecake Bars - BEST Fall Dessert!

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PUMPKIN CHEESECAKE BARS

Ingredients

For the crust:
* 1 1/2 cups graham cracker crumbs
* 6 tablespoons melted butter

For the filling:
* 16 ounces full fat cream cheese at room temperature
* 1 cup granulated sugar
* 8 ounces canned pumpkin (approximately 230 grams)
* 1/4 cup full fat sour cream
* 1 1/2 teaaspoons pumpkin spice
* 1/2 teaspoon vanilla extract
* 3 eggs

Instructions
* Preheat your oven to 325 degrees Fahrenheit and grease and line a 9-inch by 9-inch square baking pan with parchment paper. Set aside.

For the crust:
* Mix the graham cracker crumbs and the melted butter together well and press evenly into the bottom of the lined baking pan. Set aside.

For the filling:
* In a large bowl with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment), mix the cream cheese and sugar together on medium-low speed until creamy and smooth.
* Add the pumpkin, sour cream, pumpkin spice and vanilla and mix well, scraping down the sides of the bowl to make sure everything is incorporated.
* Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Don't over-mix at this stage – over-mixing adds too much air into the batter which can create air bubbles as the cheesecake bakes.
* Pour the filling into the prepared crust and smooth out the top.
* Bake for about 35 minutes at 325 degrees Fahrenheit, or until the top has lost its shine and the centre is just a bit jiggly.
* Remove the cheesecake from the oven and let cool in the pan until cooled completely.
* Place the pan in the fridge (uncovered to prevent condensation) for about 2 hours before slicing into bars and serving with a dollop of whipped cream on top.

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