pumpkin cheesecake bars

How To Make pumpkin cheesecake bars

• Step 1
  Preheat oven to 350 degrees F. Spray a 9×13-inch metal baking pan with nonstick baking spray. Cover the bottom with parchment paper, leaving a two-inch overhang on the far sides.
• Step 2
  Lower the oven to 325 degrees F. Mix the pumpkin and pumpkin pie spice in a medium bowl.
• Step 3
  Using a stand blender with the paddle attachment, beat the cream cheese on medium speed until it is lump-free.
• Step 4
  Add the sugar and beat until well combined, scraping down the bowl and beater when needed.
• Step 5
  Turn the mixer to low and add the sour cream, eggs (one at a time), and vanilla extract. Mix just until combined.
• Step 6
  Add dollops of the cheesecake mixture and the pumpkin cheesecake mixture onto the graham cracker crust, alternating between them.
• Step 7
  Swirl with a knife or chopstick. I like to do figure eights. Do not over-swirl or go too deep and disturb the graham cracker crust.
• Step 8
  Bake for 30-35 minutes or until the edges are set and there is a VERY slight jiggle in the center.
• Step 9
  Cool for 1 hour at room temperature. Chill well in the refrigerator before slicing.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!