- Canned Pumpkin Puree for Coating (optional, a few tablespoons to lightly coat the crust)
- **Topping:**
- Granulated Sugar (1/2 cup)
- Cream Cheese (4 oz), Softened
- Heavy Whipping Cream (8 oz)
- Vanilla Extract (1 tsp)
- Cinnamon (1 tsp)
Steps
### How to Make Double Layer Pumpkin Cheesecake Bars: A Step-by-Step Guide
Creating a delicious double-layer pumpkin cheesecake bar is a delightful project that will impress your guests at any gathering. This recipe combines the creamy richness of cheesecake with the warm spiciness of pumpkin, resulting in a treat perfect for autumn celebrations.
#### Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the pumpkin layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 can (15 ounces) pumpkin puree
- 1 beaten egg
For the cheesecake layer:
- 1 (8 oz) package cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 beaten egg
- 3/4 cup sour cream
#### Equipment Needed:
- 9x13 inch baking pan
- Parchment paper or wax paper (optional)
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
### Step-by-Step Instructions:
#### Preparing the Crust:
1. **Preheat Oven**: Start by preheating your oven to 350°F (175°C).
2. **Mix Crust Ingredients**: In a medium bowl, mix graham cracker crumbs with melted butter and sugar until well combined.
3. **Press into Pan**: Press the mixture evenly into a greased 9x13 inch baking pan. Use your fingers or the back of a spoon for an even layer. Bake in preheated oven for about 10 minutes, then remove and let it cool on a wire rack.
#### Making the Pumpkin Layer:
4. **Combine Ingredients**: In a large mixing bowl, beat cream cheese until smooth. Add sugar, vanilla extract, salt, pumpkin puree, and beaten egg. Mix well until fully incorporated.
5. **Pour into Pan**: Pour the pumpkin mixture over the cooled graham cracker crust. Spread evenly with a spatula.
#### Adding the Cheesecake Layer:
6. **Mix Cheesecake Ingredients**: In another mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract; mix well. Gradually add beaten egg while continuing to mix on low speed.
7. **Fold in Sour Cream**: Gently fold in sour cream until just combined. Be careful not to overmix as this can cause the cheesecake layer to be too firm.
8. **Top Pumpkin Layer**: Pour the cheesecake mixture over the pumpkin layer, spreading it gently with a spatula to ensure an even distribution.
#### Baking and Cooling:
9. **Bake**: Place the baking pan on a rimmed baking sheet (to catch any overflow) and bake in the preheated oven for 35-40 minutes or until the edges are set but the center still jiggles slightly.
10. **Cool Down**: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
#### Serving Tips:
11. **Slice and Serve**: Use a sharp knife to cut into squares. For neat slices, wipe your knife with a damp cloth between cuts.
2. **Decorate (Optional)**: Sprinkle with a bit of cinnamon or dust with powdered sugar for an extra touch.
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By following these detailed steps, you can create a decadent double-layer pumpkin cheesecake bar that is sure to be a hit at any autumn gathering. Enjoy your baking!