This is one of my all time most favorite desserts for fall. It combines 2 of my favorite things, pumpkin pie and cheesecake in amazing layers that are thick and creamy. A pan of these will be sure to wow at any get together.
2 C Graham Cracker crumbs
¼ C Sugar
1 Stick butter, melted
8 oz cream cheese, softened
½ C Sour cream
½ C Sugar
1 tsp vanilla extract
1 egg, lightly beaten
2 C (16 oz) Canned pumpkin puree
1 (12 oz) can evaporated milk
2 eggs, lightly beaten
¾ C Brown Sugar, packed
1 tsp flour
¾ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
1/8 tsp ground cloves
Handful of chopped walnuts or pecans (optional)
Preheat oven to 325 degrees. Grease or spray a bar pan.
To prepare the crust, combine sugar and graham crackers and then slowly add butter until moistened. Spread evenly across the bottom of the pan ensuring a solid layer.
Press the crust firmly into the bottom of the pan.
Prepare the cheesecake portion of the filling. Combine 1st layer ingredients and beat until smooth. Spread evenly in layer overtop graham cracker base, make sure to leave room for more!
Bake this layer for 15 minutes (will not be fully set) while preparing 2nd layer.
Prepare the pumpkin portion of the filling. Combine 2nd layer ingredients and beat until smooth. Spoon overtop the cheesecake layer to avoid mixing the layers. Leave a minimum of ½ inch at the top of the sides of the pan to allow for the filling to rise slightly. (sprinkle nuts across top if desired)
Bake an additional 20 minutes or until knife in center comes out mostly clean.
Cool for an hour on a rack and then refrigerate for a minimum of 4 hours before slicing and serving.