Ingredients:
For the Crust:
1⅔ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the Cheesecake Layer:
16 ounces cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
1 teaspoon vanilla extract
For the Pumpkin Layer:
1 cup pumpkin puree (canned, not pumpkin pie mix)
2 eggs
½ cup milk
½ cup brown sugar
½ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 envelope unflavored gelatin
¼ cup water
For Topping:
Whipped cream (optional)
Instructions:
Preheat Oven: Preheat to 325°F (163°C). Line a 9×13-inch baking dish with foil and lightly spray with non-stick spray.
Make the Crust:
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moist.
Press the mixture firmly into the prepared baking dish.
Prepare Cheesecake Layer:
In a mixing bowl, beat cream cheese until smooth. Add sour cream and sugar, and beat until combined.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Spoon the cheesecake mixture over the crust, spreading it evenly.
Bake for 30-35 minutes or until the center is just set.
Remove from the oven and cool completely.
Make Pumpkin Layer:
In a medium saucepan over medium-low heat, combine pumpkin puree, eggs, milk, brown sugar, granulated sugar, pumpkin spice, and cinnamon.
Cook, stirring frequently, for about 10 minutes.
Remove from heat and stir in the vanilla extract.
Prepare Gelatin:
In a small saucepan, sprinkle gelatin over water and let it soften for 5 minutes.
Heat gently on low, stirring until gelatin dissolves completely.
Remove from heat and mix the gelatin into the pumpkin mixture until smooth.
Assemble:
Pour the pumpkin mixture over the cooled cheesecake layer.
Refrigerate for several hours or overnight until fully set.
Serve:
Cut into bars and top with whipped cream if desired.
Tips:
Make-Ahead: These bars can be made a day in advance for the best texture.
Best Pumpkin: Use pure pumpkin puree, not pie filling, for a rich and natural flavor.
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