Pumpkin pie cheesecake bars

Ingredients

Graham cracker crust

1½ cups (170 g)	graham cracker crumbs
2 tbsp	sugar
1 tbsp	brown sugar
7 tbsp (100 g)	salted butter

Cheesecake

24 oz	cream cheese (room temperature)
¾ cup	sugar
¼ cup	brown sugar
½ cup	sour cream
1 tsp	vanilla
3	eggs lightly beaten

Pumpkin

⅔ cup (168 g)	canned pumpkin
1½ tsp	pumpkin pie spice

Preparation

Crust

1. Prehead oven to 325°.
2. Line 9"×9" backing dish with parchment paper.
3. Stir together crumbs and sugars. Add melted butter and stir until combined.
4. Press into backing dish.

Cheesecake

1. In large bowl, combine cream cheese, sugar using mixer until creamy.
2. Add sour cream and vanilla.
3. Add eggs one at a time on very low speed until combined. Scrape bowl.

Pumpkin

1. Reserve 1½ cups cheesecake batter in separate bowl.
2. Add pumpkin purée and spice. Stir until combined.
3. Build dessert in baking dish by intermixed dollups until no batters left.

Execution

1. Bake for 4-50 minutes (longer if glass baking dish) or until dessert is mostly set, but center is still jiggly.
2. Cool to room temperature, then chill 6 hours or overnight.