Creamy pumpkin and spiced cheesecake layered on a buttery base, finished with a silky, flavorful swirl.
# Components:
→ Crust
01 - 180 g graham cracker crumbs (about 1 3/4 cups)
02 - 70 g granulated sugar (about 1/3 cup)
03 - 85 g unsalted butter, melted (6 tablespoons)
→ Cheesecake Layer
04 - 455 g cream cheese, softened (2 packages, 16 ounces)
05 - 150 g granulated sugar (3/4 cup)
06 - 2 large eggs
07 - 120 g sour cream (1/2 cup)
08 - 10 ml vanilla extract (2 teaspoons)
→ Pumpkin Layer
09 - 220 g pumpkin puree (about 1 cup)
10 - 1 large egg
11 - 75 g brown sugar (1/3 cup packed)
12 - 5 g ground cinnamon (2 teaspoons)
13 - 1 g ground ginger (1/2 teaspoon)
14 - 1 g ground nutmeg (1/2 teaspoon)
15 - 0.5 g ground cloves (1/4 teaspoon)
# Method:
01 - Preheat oven to 175°C (350°F) and line a 23x33 cm (9x13 inch) baking pan with parchment, extending up the sides. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl, mixing until fully combined. Press the mixture firmly and evenly into the bottom of the prepared pan.
02 - Bake crust for 8 minutes until set. Remove pan and let the crust cool slightly.
03 - In a large mixing bowl, beat cream cheese until smooth using an electric mixer. Add granulated sugar and beat until fluffy. Incorporate eggs one at a time, mixing well after each. Blend in sour cream and vanilla extract until creamy.
04 - Spread the cream cheese filling evenly over the cooled crust using a spatula.
05 - In a separate bowl, whisk together pumpkin puree, egg, brown sugar, cinnamon, ginger, nutmeg, and cloves until well combined.
06 - Gently spoon the pumpkin mixture over the cheesecake layer. Swirl with a knife for a marbled effect, or smooth into an even layer.
07 - Bake for 35–40 minutes, or until the center is just set and edges are lightly golden. Remove from oven and cool in pan at room temperature for 1 hour.
08 - Transfer pan to refrigerator and chill for at least 3 hours before cutting into bars. Lift bars out using parchment and slice to serve.
