Double-Layer Pumpkin Cheesecake Bars

Ingredients and Weight:

• Graham cracker crumbs (1 1/2 cups / 150g)
• Melted unsalted butter (1/4 cup / 60g)
• Pumpkin puree (1 can / 425g)
• Cream cheese, softened (8 ounces / 227g)
• Granulated sugar (1 cup / 200g)
• Eggs (2 large)
• Pumpkin pie spice (2 teaspoons)
• Ground cinnamon (1 teaspoon)
• Salt (1/4 teaspoon)
• Heavy cream (1/2 cup / 120ml)

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

Crust:

1. Preheat oven to 350°F (175°C).
2. Line a 9x13 inch baking pan with parchment paper.
3. Combine graham cracker crumbs and melted butter and press into the bottom of the prepared pan.

Pumpkin Cheesecake Layer:

1. In a large bowl, beat softened cream cheese with granulated sugar until smooth.
2. Add pumpkin puree, eggs, pumpkin pie spice, cinnamon, and salt and beat until combined.
3. Pour pumpkin cheesecake mixture over the crust.

Spiced Cream Layer:

1. In a separate bowl, whisk together heavy cream, cinnamon, and pumpkin pie spice.
2. Gently pour the cream mixture over the pumpkin cheesecake layer.

Baking:

1. Bake for 45-50 minutes, or until set in the center.
2. Let cool completely before slicing and serving.

Nutritional Information (per serving):

• Calories: 350
• Fat: 18g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Creamy and velvety pumpkin cheesecake layer
• Rich and flavorful spiced cream layer
• Crisp and buttery graham cracker crust

User Comments:

• "These bars were a hit at my Thanksgiving gathering!"
• "The double layers of flavor were incredible. Everyone went for seconds!"
• "Easy to make and so delicious. A perfect dessert for fall."

Special Precautions and Tips:

• Use room temperature ingredients for best results.
• Cool the bars completely before slicing to prevent the cream layer from crumbling.
• Refrigerate leftovers for up to 3 days.