Pumpkin Spice Cheesecake Bars: 16 Squares

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
2. Combine graham cracker crumbs, 50g granulated sugar, and melted butter in a bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the pan using the back of a measuring cup.
4. Bake the crust for 8–10 minutes until fragrant and lightly golden, then set aside to cool.
5. Lower the oven temperature to 325°F (160°C).
6. Beat the softened cream cheese and 200g granulated sugar on medium-low speed until completely smooth.
7. Incorporate the pumpkin puree, eggs, sour cream, vanilla extract, pumpkin pie spice, and salt, mixing on low speed until just homogenous.
8. Pour the filling over the cooled crust and spread evenly with a spatula.
9. Bake for 45 minutes or until the edges are set but the center still has a slight jiggle.
10. Allow the bars to cool to room temperature, then refrigerate for 4 hours before slicing into 16 squares.