These Pumpkin Cheesecake Bars blend silky pumpkin filling with a hint of cinnamon, ginger, and nutmeg for a dessert that tastes like fall turned decadent. They’re easy to slice, easy to serve, and dangerously easy to love—consider yourself warned.

Crust:

Ingredients1 1/4 cups graham cracker crumbs3 tablespoons packed light-brown sugar1/4 teaspoon cinnamonpinch of salt5 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 350 degrees F. Butter an 8-inch square baking pan and set aside.
2. For crust: Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a medium mixing bowl. Mix well with your hands. Add the melted butter, stir well with a fork, then rub the mixture together with your fingers until evenly mixed.
3. Press the mixture with your fingertips to form a level layer on the bottom of the prepared pan with a lip extending about 1/4 inch up the sides. Bake for 8 minutes on the center oven rack. Cool on a rack.  Reduce oven temperature to 325 degrees.

Filling:

Ingredients8 ounces cream cheese, softened2/3 cup plus 1 tablespoon sugar, divided1 large egg plus 1 egg yolk, at room temperature1 teaspoon vanilla extract1 tablespoon cornstarch1/2 teaspoon each cinnamon, ground ginger, and nutmeg3/4 cup mashed or canned pumpkin1/3 cup heavy cream

Instructions

For filling: Using an electric mixer, beat the cream cheese until smooth, gradually adding the 2/3 cup of sugar. Beat in the egg and egg yolk, until smooth, then blend in the vanilla. Mix the cornstarch, spices, and additional 1 tablespoon of sugar in a separate small bowl. Slowly beat the spice mixture into the cream cheese mixture. Beat in the pumpkin and heavy cream until evenly blended. Pour the filling over the crust. Bake on the center oven rack for 40 to 45 minutes. When done, the filling will have risen and it will not be loose or liquid when you move the pan. Cool on a rack.

Topping (Optional):

Ingredients1 cup sour cream1/4 cup sugar

Instructions

1. For the topping: While the bars are slightly warm, combine the sour cream and sugar in a small saucepan. Warm the mixture over moderate heat, stirring occasionally, until it becomes thin enough to pour. Do not overheat or boil.
2. Pour the topping over the center of the bars. Immediately tilt the pan in all directions, to cover evenly.
3. Finish cooling, then cover the pan with foil and chill for at least 4 hours before slicing.