Rich and creamy layered pumpkin cheesecake bars are the go-to dessert of the season! Every bite is exploding with flavor with a pumpkin spice graham cracker crust along with a layer of vanilla cheesecake and a layer of pumpkin cream cheese, filling all made from the same batter!
Preheat the oven to 325 degrees F. Line an 8x8 or 9x9 baking pan with parchment paper.
In a medium bowl, combine the ingredients for the crust and press evenly into the bottom of the pan. Refrigerate until you are done making the filling.
In a large bowl, combine the cream cheese and sugar until creamy and lump free. Beat in eggs one at a time, then sour-cream, and vanilla.
Remove the crust from the fridge and pour half of the cheesecake batter into the pan. Set aside.
To the remaining batter, add the pumpkin and pumpkin spice and beat until just combined.
Carefully pour the pumpkin layer on top of the plain cheesecake layer and bake for 40 to 50 minutes or until the center is just slightly jiggly.
Remove from the oven and cool for at least 2 hours then transfer to the refrigerator and refrigerate for at least 6 hours (best overnight!).
It’s very important that the cream cheese is at room temperature. Leave out for at least an hour before baking (for best results and smooth texture!) or microwave in 10 seconds intervals until just soft.