Description
Delicious layered bars featuring a graham cracker crust, pumpkin filling, and a cream cheese swirl.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar (for crust)
- 6 tablespoons unsalted butter (melted)
- 0.25 teaspoon ground cinnamon (for crust)
- 1 can pure pumpkin puree (15 oz)
- 8 ounces cream cheese (softened)
- 0.75 cups granulated sugar (for pumpkin layer)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 8 ounces cream cheese (softened)
- 0.5 cups granulated sugar (for swirl layer)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cups chopped pecans (optional)
- 2 tablespoons caramel sauce (optional)
Instructions
- Preheat oven to 350°F. Line a 9×13 pan with foil and grease.
- Mix crumbs, sugar, butter, and cinnamon. Press into pan and bake for 8 minutes.
- Beat cream cheese and sugar, add pumpkin, egg, spices, and vanilla. Pour over crust.
- Beat second batch of cream cheese, sugar, egg, and vanilla. Dollop over pumpkin and swirl.
- Bake for 45-55 minutes until edges are set but center jiggles. Cool in oven with door ajar for 1 hour.
- Refrigerate for at least 4 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Slice with a hot, damp knife for clean cuts.