Ingredients:

  • 1 ½ cups (180g) Graham cracker crumbs
  • 1/3 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • ½ tsp Ground cinnamon
  • ¼ tsp Sea salt
  • 24 oz (680g) Full-fat cream cheese, room temperature
  • ¾ cup (150g) Granulated sugar
  • ½ cup (120g) Full-fat sour cream, room temperature
  • 2 tsp Pure vanilla bean paste or extract
  • 3 Large eggs, room temperature
  • 1 cup (245g) Canned pumpkin puree
  • ¼ cup (50g) Light brown sugar, packed
  • 1 ½ tsp Pumpkin pie spice
  • 1 tbsp All-purpose flour

Instructions:

  1. Preheat your oven to 325°F (163°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, cinnamon, sea salt, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes until fragrant. Remove from the oven and let cool.
  4. In a large mixing bowl, beat the room-temperature cream cheese and 3/4 cup granulated sugar until smooth and emulsified. Mix in the sour cream and vanilla paste.
  5. Add the eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air.
  6. In a separate bowl, whisk together the pumpkin puree, light brown sugar, pumpkin pie spice, and all-purpose flour. Stir in 1 cup of the plain cheesecake batter until uniform.
  7. Pour the remaining plain cheesecake batter over the cooled crust. Dollop the pumpkin mixture over the top and use an offset spatula or knife to swirl the two batters together.
  8. Bake at 325°F for 40 to 50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door for 10 minutes before removing. Chill for at least 4 hours before slicing into 16 bars.