Forget the usual cheesecake bars! We’re blending two of our all-time favorite treats into one irresistible delight perfect for this season. Just wait until you see the layers – they’re truly mesmerizing!
Ingredients
Method
- Preheat your oven to 350°F and prepare a 9 x 13 baking pan by spraying and lining it with parchment paper.
**Make the Crust:**
- Combine graham cracker crumbs, melted unsalted butter, brown sugar, and salt in a bowl. Press the mixture firmly into the bottom of the prepared pan and set aside.
**Make the Cheesecake Filling:**
- Using a stand mixer or handheld beater, blend cream cheese and sugar until smooth and creamy. Add eggs, cornstarch, sour cream, vanilla extract, and salt. Mix until smooth and free of lumps.
**Make the Pumpkin Pie Filling:**
- In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
**Assemble and Bake:**
- Pour the cheesecake batter over the crust, spreading it evenly. Carefully pour the pumpkin pie filling over the cheesecake batter, ensuring even coverage.
- Bake for 40 to 45 minutes on the center rack of your oven. Optionally, you can use a hot water bath by placing a deep tray filled with hot water in the oven.
- After baking, allow the cheesecake to rest in the oven with the door cracked open for 1 hour. Then, cool to room temperature before chilling in the fridge for a few hours.
- Once chilled, remove the cheesecake from the pan, peel off the parchment paper, and cut into squares. Enjoy your delicious creation!