16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for the filling)
1/4 cup packed light brown sugar
2 large eggs
1 cup canned pumpkin puree (not pie filling)
1 teaspoon alcohol-free vanilla extract
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides so you can easily lift the bars out later. Lightly grease the parchment paper with a little bit of butter or non-stick spray to ensure nothing sticks.
In a medium bowl, stir together the graham cracker crumbs, 1/4 cup of sugar, and the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared baking pan in an even layer. Bake the crust for about 8 to 10 minutes until it is lightly golden and set, then set it aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with the granulated sugar and brown sugar using an electric mixer. Continue mixing on medium speed until the texture is completely smooth and there are no lumps remaining. Scrape down the sides of the bowl with a spatula to ensure everything is well incorporated.
Add the pumpkin puree, the alcohol-free vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese mixture. Beat on low speed until the color is uniform and the spices are well distributed. Finally, add the eggs one at a time, mixing just until they are combined, being careful not to overbeat the batter at this stage.
Pour the pumpkin cheesecake filling over the pre-baked crust and spread it evenly with a spatula. Place the pan in the oven and bake for 35 to 40 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle. Do not overbake, as the cheesecake will continue to firm up as it cools.
Remove the pan from the oven and let it cool to room temperature on a wire rack for at least one hour. Once cooled, cover the pan and refrigerate it for at least 4 hours, or preferably overnight. This chilling time is essential for the bars to set properly and for the flavors to meld together.
