Pumpkin Cheesecake Bars

Directions

1. Set the oven to 375°F.
2. Combine 2 cups finely crushed graham crackers with 1/3 cup sugar and 1/2 cup melted salted butter, stirring until mixed.
3. Press the crumb mixture into a 9x13-inch baking dish, using a 1/4 measuring cup to press firmly on the bottom and your fingers to press up the sides.
4. Bake the crust for 8 to 10 minutes until it turns golden brown. Remove from the oven and lower the temperature to 325°F.
5. In a stand mixer with the paddle attachment, beat 3 packages (8 ounces each) of cream cheese with 1 1/2 cups sugar on low speed until the mixture is smooth.
6. Add eggs one at a time, mixing well after each, and scrape the bowl sides between additions. Then blend in 1/2 cup sour cream and 1/2 tablespoon vanilla extract until the batter is lump-free.
7. In a separate bowl, whisk together 1 cup pumpkin puree (patched dry with a paper towel), 1 tablespoon flour, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, and 1/8 teaspoon fine sea salt until smooth. Whisk in 1 cup of the cheesecake batter until combined.
8. Drop alternating spoonfuls of plain cheesecake batter and pumpkin batter onto the crust. Bake for 40 to 45 minutes until the center looks set (some cracks at the edges are fine).
9. Cool the bars completely on a wire rack, then refrigerate for at least 8 hours before serving.
10. Slice into squares and add any desired toppings.