# Ingredient list:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 6 tablespoons unsalted butter, melted
→ Cheesecake Filling
05 - 16 ounces cream cheese, softened
06 - 1 cup granulated sugar
07 - 1 cup canned pumpkin purée
08 - 3 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon salt
→ Optional Topping
15 - Whipped cream for serving
16 - Pinch of ground cinnamon for dusting
# Cooking steps:
01 - Preheat the oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and allow to cool slightly.
03 - In a large bowl, beat cream cheese until smooth. Incorporate sugar and continue beating until creamy. Mix in pumpkin purée. Add eggs one at a time, blending just until combined after each addition. Stir in vanilla, cinnamon, ginger, nutmeg, cloves, and salt until fully incorporated.
04 - Pour the filling over the crust, smoothing the surface. Bake for 35 to 37 minutes, until the center is set but slightly jiggly.
05 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours until fully chilled.
06 - Lift the bars from the pan using the parchment overhang. Cut into 16 bars and top each with whipped cream and a sprinkle of cinnamon if desired.
