Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ cup Dark Brown Sugar, packed
  • ½ cup Chopped Pecans, finely chopped
  • ¼ teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, melted
  • 16 oz (2 blocks) Cream Cheese, full-fat, softened
  • ½ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Canned Pumpkin Purée (not pie filling)
  • 1 Large Egg Yolk
  • 2 tablespoons Heavy Cream (Double Cream)
  • ¼ cup Dark Brown Sugar, packed
  • 2 teaspoons Pumpkin Pie Spice

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing the paper to overhang on the long sides (a 'sling').
  2. For the crust: In a bowl, combine the flour, brown sugar, chopped pecans, and salt. Pour in the melted butter and mix until large, moist clumps form.
  3. Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 12–15 minutes until lightly set and golden around the edges. Remove and reduce oven temperature to 325°F (160°C).
  4. For the cheesecake layer: Beat the softened cream cheese in a clean bowl until completely smooth—about 3 minutes. Gradually add the granulated sugar.
  5. Beat in the vanilla extract, then mix in the 2 whole eggs, one at a time, just until combined. Do not overmix. Set aside.
  6. For the pumpkin layer: In a separate bowl, whisk together the pumpkin purée, egg yolk, heavy cream, brown sugar, and pumpkin spice until smooth.
  7. Pour 3/4 of the cream cheese batter over the warm, par-baked crust and smooth the top.
  8. Gently pour the remaining 1/4 of the cream cheese mixture into the pumpkin batter and stir lightly. Dollop spoonfuls of the spiced pumpkin mixture randomly over the cheesecake layer.
  9. Use a butter knife or skewer to gently swirl the pumpkin into the cream cheese, creating a decorative marbled pattern.
  10. Bake for 55–60 minutes. The edges should look set, but the centre should still have a slight jiggle when gently tapped.
  11. Cool Slowly: Turn off the oven, crack the door open slightly, and leave the bars inside for 30 minutes to cool gradually. This prevents sudden temperature shock and cracking.
  12. Chill and Slice: Remove from the oven, cool completely on a rack, and then transfer to the refrigerator. Chill for a minimum of 4 hours, or ideally, overnight. Use the parchment sling to lift the entire chilled slab out before slicing into 16 neat bars.