Cheesecake Pumpkin Pie Bars for 16

Instructions:

1. Preheat your oven to 325°F (160°C). Line your baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Press the mixture firmly into the bottom of the pan using the back of a spoon.
3. Bake for 8–10 minutes until the crust is mahogany-colored and fragrant. Remove and let cool slightly.
4. In a medium bowl, beat the 16 oz of softened cream cheese and sugar until the mixture is completely smooth and devoid of lumps.
5. Stir in the vanilla extract and then add the egg, mixing on low speed just until incorporated. Spread this batter evenly over the warm crust, smoothing the top with a spatula.
6. In a separate bowl, beat the remaining 8 oz of cream cheese and brown sugar until fluffy.
7. Mix in the pumpkin puree and pumpkin pie spice until the color is uniform. Add the egg and mix on low speed until just combined.
8. Carefully spoon the pumpkin mixture over the cheesecake layer. Use a spatula to spread it to the edges without swirling the layers together.
9. Bake for 50–60 minutes until the edges are set and slightly puffed, but the center should still have a slight jiggle.
10. Remove from the oven and cool completely at room temperature for 1 hour. Transfer to the refrigerator for at least 4 hours (or overnight) to lock in the structure before slicing.