# Components:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 6 tablespoons unsalted butter, melted
→ Pumpkin Spice Cheesecake Filling
05 - 16 ounces cream cheese, softened
06 - 3/4 cup granulated sugar
07 - 1 cup canned pumpkin puree
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons all-purpose flour
11 - 1 teaspoon ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon salt
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, ground cinnamon, and melted butter. Stir until the crumbs are evenly moistened.
03 - Press the crumb mixture firmly and evenly into the bottom of the prepared pan to create the crust. Bake for 8 to 10 minutes. Allow to cool slightly.
04 - In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
05 - Add pumpkin puree, eggs, and vanilla extract to the cream cheese mixture. Beat until fully combined.
06 - Add flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix just until the batter is smooth.
07 - Pour the pumpkin cheesecake mixture over the cooled crust and smooth the surface. Bake for 35 to 40 minutes, until the center is set and edges are golden.
08 - Remove from the oven and allow to cool to room temperature. Refrigerate for at least 3 hours or overnight until fully set.
09 - Lift bars from the pan using parchment paper overhang. Slice into 16 squares and serve chilled.
