Pumpkin Cheesecake Bars


For the crust:
1⅔ cup graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the cheesecake layer:
16 ounces cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
1 teaspoon vanilla extract
For the pumpkin layer:
1 cup pumpkin puree, canned (not pumpkin pie mix)
2 eggs
½ cup milk
½ cup brown sugar
½ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 envelope unflavored gelatin
¼ cup water
For topping:
Whipped cream


Preheat oven to 325F, line a 9×13 baking dish with foil lightly spray with non-stick spray, set aside
To make crusts:
In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
Lightly press crumb mixture into prepared baking dish
To make cream cheese layer:
In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
Add eggs, one at a time to cream cheese mixture, beating well after each addition
Add vanilla extract and beat one more time
Spoon mixture on top of prepared crust and spread evenly
Bake for about 30-35 minutes or until just set
Remove from the oven and cool completely on a cooling rock
While the crust is cooling prepare the pumpkin layer
To make a pumpkin layer:
In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
Cook and whisk every few minutes for 10 minutes
Remove from the heat and whisk in the vanilla extract
In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften

Turn heat to low and stir to melt gelatin completely
Remove to heat
Add gelatin mixture to pumpkin mixture and combine until smooth
Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
Cut into bars
Serve with whipped cream if desired