Creamy homemade spiced pumpkin pie cheesecake bars with a crisp cinnamon graham cracker crust. A fun dessert for any fall occasion!
2Cgraham cracker crumbs
3:8oz containers cream cheesesoftened
1Clight brown sugar
1 1/2tspvanilla extract
Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment, leaving overhang on all four sides. Set aside.
Add graham crackers to a food processor, blending until only fine crumbs remain. Combine 2 cupes graham cracker crumbs with granulated sugar, cinnamon and melted butter. Blend until mixed well and evenly moist. Transfer mixture to prepared 13x9-inch baking pan. Use a flat bottom cup or measuring cup to press crumbs evenly over the bottom of the entire pan. Bake for 10 minutes.
Reduce oven temperature to 325°F.
In a large bowl or stand mixer, beat cream cheese until smooth. Mix in brown sugar, beating until just combined. With mixer running on low, add in vanilla and one egg at a time until fully incorporated. Mix in salt, spices and pumpkin puree, mixing until fully combined and no streaks remain. Pour batter over crust. Use an offset spatula level off the top.
Bake for 45 minutes. After 45 minutes, turn the oven off, leaving the door closed. Allow the cheesecake to cook in the oven for an additional hour.
Carefully remove cheesecake from oven. Cool completely to room temperature before transferring to the refrigerator to chill and set overnight.
When ready to serve, pull up and outwards on the parchment paper to remove cheesecake from the pan. Cut into even bars with a sharp knife. Clean knife with warm water and a clean cloth between slices, if necessary.
Prepare whipped cream. In a medium bowl, beat together heavy cream, powdered sugar and vanilla until nearly stiff peaks form. Add whipped cream to cheesecakes prior to serving. If desired, sprinkle with cinnamon.
Store cheesecake in the refrigerator for up to 5 days.