Pumpkin Cheesecake Bars

Directions

1. Set your oven to 350°F to preheat.
2. If using whole graham crackers, grind them in a food processor or blender until very fine, or use pre-made crumbs. Measure 2 cups of crumbs. In a small bowl, stir together the crumbs, melted butter, and 1/4 cup sugar until thoroughly combined.
3. Pour the crumb mixture into a 9x13-inch pan. Spread evenly and press firmly into the bottom using a flat-bottomed cup or object.
4. Bake the crust for 8 to 10 minutes, until golden. Remove from oven and let cool completely to room temperature.
5. Lower the oven temperature to 325°F.
6. In a large bowl, beat the cream cheese until smooth, about 2 to 3 minutes. Add the 1/2 cup sugar, pumpkin pie spice, cinnamon, and vanilla extract; beat again. Mix in the pumpkin puree. Add the eggs one at a time, beating well after each addition. Beat for an extra minute.
7. Pour the cheesecake filling over the cooled crust, spreading evenly.
8. Bake for 40 to 45 minutes. The cheesecake is ready when the center jiggles slightly when you gently shake the pan and the edges look firmer than the center.
9. Turn off the oven, crack the door open, and leave the cheesecake inside to cool to room temperature, about 60 to 90 minutes.
10. Once cooled, refrigerate the cheesecake for at least 6 hours, or overnight.
11. If desired, top with whipped cream before cutting into bars and serving.