Double-Layer Pumpkin Cheesecake Bars

This double-layered pumpkin cheesecake bar recipe starts with a graham cracker crust, pumpkin purée, and cream cheese scented with vanilla and warm spices.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 252 Calories

Ingredients

• 2 cups graham cracker crumbs
• 2 (8 ounce) packages cream cheese, softened
• 1 pinch ground nutmeg
• 2 large eggs
• 1 pinch ground cloves
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.33333334326744 cup white sugar
• 0.5 cup unsalted butter, melted
• 0.5 cup canned pumpkin puree
• 0.5 cup whipped topping (such as Cool Whip®)

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Add pumpkin purée, cinnamon, cloves, and nutmeg to remaining cream cheese batter; stir gently until well combined. Carefully spread pumpkin batter over cream cheese batter.

Step 3

Bake in the preheated oven until the center is set, 35 to 40 minutes. Cool at room temperature for 20 to 30 minutes, then place in the refrigerator until firm, about 3 hours. Cut into 16 squares; top with whipped topping.

Step 4

Combine graham cracker crumbs, butter, and ⅓ cup sugar in a bowl; press into the bottom and a little bit up sides of a 9-inch square baking pan. Refrigerate until ready to use.

Step 5

Beat cream cheese, ½ cup sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs, one at a time. Spread 1 cup cream cheese batter onto graham cracker crust.